Differential Degradation of Wooden Cutting Boards and Ergonomic Aspects of Beef and Chevon Marketing in Port Harcourt, Nigeria

Abstract

Abstract Although wood degradation and ergonomics are critical design issues in the wood product industry worldwide, data on wood as a degradable and culturally important material for cutting meat and the ergonomics of meat marketing in urban Nigerian markets are unavailable. This study investigated the degradation of wooden cutting boards (WCB) caused by meat cutting and marketing ergonomics. Degradation was estimated using eight WCB administered to four participants marketing chevon and four participants marketing beef. Descriptive and anthropometric data were obtained from 129 participants using questionnaires and measurements. The degradation results showed that after three months, cutting meat caused a significant monthly average WCB loss of 19.6 ± 4% and 11.6 ± 4% and a cumulative weight loss of 58.17% and 34.72% for chevon and beef, respectively. A substantial number of meat marketers were found to work in awkward postures, especially in the upper extremity mismatched condition, where they potentially exert more force, resulting in contact between the cutting tools and WCB that degrades the cutting board during meat cutting. Therefore, mismatched working conditions are a feasible and heightened factor contributing to wood degradation during meat cutting and marketing. The results can help people gain a deeper understanding of wood degradation from commercial meat cutting and the ergonomics of meat marketing and provide strategies for ensuring a sustainable supply of high-quality wood and improving ergonomic conditions.