Tirloni Salvador Francisco, Tirloni Adriana Seára, Roqueiro Nestor, Díaz Merino Eugenio Andrés, Schmidt Alves Díaz Merino Giselle, Moro Antônio Renato Pereira
Technological Center, Federal University of Santa Catarina, SC, Brazil.
Automation and Systems Engineering, Federal University of Santa Catarina, SC, Brazil.
EXCLI J. 2021 Apr 13;20:727-747. doi: 10.17179/excli2021-3167. eCollection 2021.
Workers' intensive use of hand tool cutting in the meat packing industry is a risk factor for occupational health, mainly by mechanical compression of tissues in the upper limbs, which can cause Work-Related Musculoskeletal Disorders (WMSDs). This systematic review aimed to identify the characteristics and measured variables of instrumented knives and determine how they should be designed. The review process and article extractions occurred through an analysis of the (article) titles, keywords and abstracts, followed by reading the full texts by two reviewers independently. Searches were conducted in Medline, Web of Science, Science Direct, Scopus, Ebsco and Engineering Village for articles published in peer-reviewed journals from January 2000 to March 2019, in the English language. The result of (the) search included 1289 potentially eligible studies, with 894 duplicated/triplicated/quadruplicated articles that were excluded, resulting in 404 remaining articles of which 33 were considered eligible, with 36 additional articles, totaling 69 evaluated full texts. After the review, none of the 14 analyzed studies, were rated as having good methodological quality. In addition, four types of instrumented knives were used. Data acquisition was performed in both laboratory and meat processing plants. It is noteworthy that only one knife was submitted to a validation process and that the articles did not provide complete technical information about the knives. The result demonstrated that the cutting force varies within and between subjects, tasks, plants and blade finishings. All knives used some type of electrical connection via cable or wires. Of the articles found, none considered the influences that the workers are subject to when they do not use the same tool daily for data acquisition. Therefore, the development of different types of instrumented knives, with wireless data transmission and more rigorous studies are necessary to expand the knowledge of the cutting force and development of WMSD in slaughterhouse workers who perform meat cutting.
肉类加工行业工人对手持刀具切割的高强度使用是职业健康的一个风险因素，主要是通过对上肢组织的机械压迫，这可能导致与工作相关的肌肉骨骼疾病（WMSDs）。本系统综述旨在确定仪器化刀具的特性和测量变量，并确定其应如何设计。综述过程和文章提取通过对文章标题、关键词和摘要进行分析，然后由两名审稿人独立阅读全文来进行。在Medline、科学网、科学Direct、Scopus、Ebsco和工程村数据库中搜索了2000年1月至2019年3月期间发表在同行评审期刊上的英文文章。搜索结果包括1289项可能符合条件的研究，其中894篇重复/三倍/四倍的文章被排除，剩下404篇文章，其中33篇被认为符合条件，另有36篇文章，共计69篇全文被评估。综述后，14项分析研究中没有一项被评为具有良好的方法学质量。此外，使用了四种类型的仪器化刀具。数据采集在实验室和肉类加工厂均有进行。值得注意的是，只有一把刀具经过了验证过程，且文章没有提供关于这些刀具的完整技术信息。结果表明，切割力在个体、任务、工厂和刀片表面处理之间以及内部均有所不同。所有刀具都通过电缆或电线使用某种类型的电气连接。在所发现的文章中，没有一篇考虑到工人在日常不使用同一工具进行数据采集时所受到的影响。因此，有必要开发具有无线数据传输功能的不同类型的仪器化刀具，并进行更严格的研究，以扩大对屠宰场从事肉类切割工作的工人的切割力和WMSD发展情况的了解。
