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

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...