Strengths and limitations of a musculoskeletal model for an analysis of simulated meat cutting tasks

• Published in: Applied ergonomics Vol. 45; no. 3; pp. 592 - 600
• Main Authors: Pontonnier, Charles, de Zee, Mark, Samani, Afshin, Dumont, Georges, Madeleine, Pascal
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.2014; Elsevier; Elsevier Science Ltd
• Subjects: Adult; Arm - physiology; Beneficial use; Biological and medical sciences; Biomechanical Phenomena - physiology; Biomechanics; Computer Science; Cutting forces; Electromyography; Engineering Sciences; Ergonomics; Ergonomics. Workplace layout; Ergonomics. Workplace layout. Occupational psychology; Humans; Kinematics; Male; Meat; Meat-Packing Industry - methods; Mechanics; Medical sciences; Modeling and Simulation; Models, Biological; Movement - physiology; Muscles; Musculoskeletal Diseases - prevention & control; Musculoskeletal Physiological Phenomena; Musculoskeletal system; Occupational Diseases - prevention & control; Occupational medicine; Physical risk factors; Physics; Public health. Hygiene-occupational medicine; Simulation; Trend analysis; Europe; Physical risk factors; Electromyography; Trend analysis; Human; Cutting; Risk factor; Models; Occupational exposure; Occupational medicine; Strength; Meat
• ISSN: 0003-6870; 1872-9126; 1872-9126
• DOI: 10.1016/j.apergo.2013.08.003

This study assessed the capacity of a musculoskeletal model to predict the relative muscle activation changes as a function of the workbench height and the movement direction during a simulated meat cutting task. Seven subjects performed a cutting task alternating two cutting directions for 20 s at four different workbench heights. Kinematics, electromyography (EMG), and cutting force data were collected and used to drive a musculoskeletal model of the shoulder girdle. The model predicted the muscle forces exerted during the task. Both the recorded and computed activation of the muscles was then compared by means of cross-correlation and by comparison of muscle activation trends with respect to the workstation parameters, i.e. cutting direction and workbench height. The results indicated that cutting movements involving arm flexion are preferable to movement requiring internal arm rotation and abduction. The optimal bench height for meat cutting tasks should be between 20 and 30 cm below the worker's elbow height. The present study underlines a beneficial use of musculoskeletal models for adjusting workstation parameters. •The cutting movements involving arm flexion are preferable in terms of biomechanical loads.•The optimal bench height for the meat cutting task should be 20–30 cm below elbow height.•Musculoskeletal models can help to minimize the risk of developing WMSD.