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Maintaining knife sharpness in industrial meat cutting: A matter of knife or meat cutter ability
Högskolan i Jönköping, Tekniska Högskolan, JTH, Industriell organisation och produktion. Högskolan i Jönköping, Tekniska Högskolan, JTH. Forskningsmiljö Industriell produktion.ORCID-id: 0000-0002-0109-5246
KTH Royal Institute of Technology, STH, Unit of Ergonomics, Huddinge, Sweden.
Avonova Hälsa, Motala, Sweden.
KTH Royal Institute of Technology, STH, Unit of Ergonomics, Huddinge, Sweden.
2016 (engelsk)Inngår i: Applied Ergonomics, ISSN 0003-6870, E-ISSN 1872-9126, Vol. 56, s. 92-100Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Knife sharpness is imperative in meat cutting. The aim of this study was to compare the impact of knife blade steel quality with meat cutters' individual ability to maintain the cutting edge sharp in an industrial production setting. Twelve meat cutters in two different companies using three different knives during normal production were studied in this quasi-experimental study. Methods included were measuring knife cutting force before and after knife use, time knives were used, ratings of sharpness and discomfort and interviews. Results showed that the meat cutters' skill of maintaining sharpness during work had a much larger effect on knife sharpness during work than the knife steel differences. The ability was also related to feelings of discomfort and to physical exertion. It was found that meat cutters using more knives were more likely to suffer from discomfort in the upper limbs, which is a risk for developing MSD.

sted, utgiver, år, opplag, sider
Elsevier, 2016. Vol. 56, s. 92-100
Emneord [en]
Individual skill, MSD, Sharpness analyser, Steel quality, Cutting, Ergonomics, Cutting edges, Cutting forces, Individual skills, Industrial production, Knife sharpness, Meat cutters, Meats, adult, analytical parameters, Article, correlational study, devices, human, industry, knife, knife use, meat cutting, musculoskeletal disease, physical parameters, sharpness, skill, time knives were used
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Identifikatorer
URN: urn:nbn:se:hj:diva-31903DOI: 10.1016/j.apergo.2016.03.010ISI: 000377316400012PubMedID: 27184316Scopus ID: 2-s2.0-84962373597OAI: oai:DiVA.org:hj-31903DiVA, id: diva2:1011816
Tilgjengelig fra: 2016-10-03 Laget: 2016-10-03 Sist oppdatert: 2018-09-13bibliografisk kontrollert

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