Ergonomic Design and Development of Poultry Dressing Table for Hygienic Processing

摘要

Traditional manual poultry processing accounts for approximately 95% of all poultry meat consumed in India. Indian poultry processing sector almost operates as a live-bird market. Poultry processing in these markets is characterized by poorly designeddressing table, floor dressing, non-separation of clean and unclean area, improper carcass washing leading to unhygienic meat processing. An arc shaped table was designed taking into consideration both ergonomics and hygiene requirements for the dressing of poultry carcasses. The workspace envelope and reach of a person influenced the design in terms of shape, height, length and width of the table. The height of table was adjustable in the range of 910± 100 mm at the table top to accommodate the variation in human height. The width of the table was variable, and at the centre it was 490 mm while at both ends it was 640 mm. The length of arc of the table at the outer and inner edge was 2220 mm and 900 mm, respectively. The main utilities fixed on thetable were a sink, water tap, dicing board, temporary meat holding bowl, weighing balance, and money box. Two dressing hooks were provided over the sink for dressing poultry in hanging position.