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Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry

The development of small and medium-sized enterprises (SMEs) is crucial for improving the economy of a rural area. However, this can cause working posture problems, such as musculoskeletal disorders (MSDs) and cumulative trauma disorders (CTDs). This is especially true for butchers, who work in SMEs...

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Main Authors: Mahmood, Salwa, Hardan, Muhammad Nazreen, Samat, Muhammad Khairul, Jiran, Nur Syamimi, Shaari, Muhammad Farid
Format: Article
Language:English
Published: Penerbit UTM Press 2019
Subjects:
TJ Mechanical engineering and machinery
Online Access:http://eprints.utm.my/id/eprint/84780/1/NurSyamimiJiran2019_ErgonomicPostureAssessmentofButchers.pdf
http://eprints.utm.my/id/eprint/84780/
https://dx.doi.org/10.11113/jt.v81.13615
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spelling my.utm.847802020-02-27T04:59:08Z http://eprints.utm.my/id/eprint/84780/ Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry Mahmood, Salwa Hardan, Muhammad Nazreen Samat, Muhammad Khairul Jiran, Nur Syamimi Shaari, Muhammad Farid TJ Mechanical engineering and machinery The development of small and medium-sized enterprises (SMEs) is crucial for improving the economy of a rural area. However, this can cause working posture problems, such as musculoskeletal disorders (MSDs) and cumulative trauma disorders (CTDs). This is especially true for butchers, who work in SMEs that still depend on manual handling processes without standard operating procedures. Posture analysis evaluations using the Rapid Upper Limb Assessment (RULA) and Rapid Entire Body Assessment (REBA) tools have been used to analyse the working postures of butchers working in SMEs. The aim of this study was to identify butchers’ risks of working posture problems, and to propose an ergonomic workstation designed to reduce MSDs and CTDs. This study was focused on smoked meat preparation. The butchers there spend 5–8 hours a day cutting and trimming meat. The assessment was conducted using RULA and REBA worksheets. The RULA score for the meat trimming process was 7, with a score of 6 for the meat cutting process. As for REBA, the score was 5 for both the meat trimming and meat cutting processes. Based on these scores, the butchers were at higher risks for MSDs and CTDs. Therefore, a new ergonomic workstation design was proposed based on the principles of motion economy. Penerbit UTM Press 2019 Article PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/84780/1/NurSyamimiJiran2019_ErgonomicPostureAssessmentofButchers.pdf Mahmood, Salwa and Hardan, Muhammad Nazreen and Samat, Muhammad Khairul and Jiran, Nur Syamimi and Shaari, Muhammad Farid (2019) Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry. Jurnal Teknologi, 81 (6). pp. 89-102. ISSN 2180-3722 https://dx.doi.org/10.11113/jt.v81.13615 DOI:10.11113/jt.v81.13615
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic TJ Mechanical engineering and machinery
spellingShingle TJ Mechanical engineering and machinery
Mahmood, Salwa
Hardan, Muhammad Nazreen
Samat, Muhammad Khairul
Jiran, Nur Syamimi
Shaari, Muhammad Farid
Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry
description The development of small and medium-sized enterprises (SMEs) is crucial for improving the economy of a rural area. However, this can cause working posture problems, such as musculoskeletal disorders (MSDs) and cumulative trauma disorders (CTDs). This is especially true for butchers, who work in SMEs that still depend on manual handling processes without standard operating procedures. Posture analysis evaluations using the Rapid Upper Limb Assessment (RULA) and Rapid Entire Body Assessment (REBA) tools have been used to analyse the working postures of butchers working in SMEs. The aim of this study was to identify butchers’ risks of working posture problems, and to propose an ergonomic workstation designed to reduce MSDs and CTDs. This study was focused on smoked meat preparation. The butchers there spend 5–8 hours a day cutting and trimming meat. The assessment was conducted using RULA and REBA worksheets. The RULA score for the meat trimming process was 7, with a score of 6 for the meat cutting process. As for REBA, the score was 5 for both the meat trimming and meat cutting processes. Based on these scores, the butchers were at higher risks for MSDs and CTDs. Therefore, a new ergonomic workstation design was proposed based on the principles of motion economy.
format Article
author Mahmood, Salwa
Hardan, Muhammad Nazreen
Samat, Muhammad Khairul
Jiran, Nur Syamimi
Shaari, Muhammad Farid
author_facet Mahmood, Salwa
Hardan, Muhammad Nazreen
Samat, Muhammad Khairul
Jiran, Nur Syamimi
Shaari, Muhammad Farid
author_sort Mahmood, Salwa
title Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry
title_short Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry
title_full Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry
title_fullStr Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry
title_full_unstemmed Ergonomic posture assessment of butchers: a small enterprise study in Malaysia food industry
title_sort ergonomic posture assessment of butchers: a small enterprise study in malaysia food industry
publisher Penerbit UTM Press
publishDate 2019
url http://eprints.utm.my/id/eprint/84780/1/NurSyamimiJiran2019_ErgonomicPostureAssessmentofButchers.pdf
http://eprints.utm.my/id/eprint/84780/
https://dx.doi.org/10.11113/jt.v81.13615
_version_ 1662754306370043904
score 13.211869

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