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Appl ied Ergonomics 1990, 21 .1 ,2 - 6
Design of funct iona l work c lo th ingfor meat -cu t te rsR. I
lma rine n*, E. Tamm ela "f and E. Ko rho nen*Department of P
hysiology, Institu te of Occupational Hea lth, Topeliuksenkatu 41 a
A , SF -00250 He lsinki, FinlandtDepartme nt of Occupational
Safety, Institute of Occupational Health, Laajan iityntie 1,
SF-00620 Vantaa, Finland
The aim of th is s tud y was to d es ign new func t ional wo rk
c loth ing for meat -cutters , pay ingpart icular at tent ion to
the m etabol ic requirements of the work and the thermal and
generalwork ing con di t ions in s laughterhouses. On the bas is of
the results of the pi lo t s tudy ( rev iewof th e l i teratu re,
questionnaires and interviews, w ork analysis, physiolog ical
measurements)di f feren t types of w ork c loth ing were des igned
for prolonged use dur ing no rmal wo rk inmeat cu tt ing. Physical
material tests and m easurements of therm al insula t ion values
(Ic l), andthe fo l low-up of c loth ing maintenance were carr ied
o ut . Fur the r mod i f icat ions andevaluations of wo rk c loth
ing were based on the opinions o f meat -cutters and on
thephysiolog ical t r ials in slaughterhouses.
The f inal assembly of w ork c loth ing cons ists of three
pieces (cot ton /polye ster) : an apron,t rousers w i th ext ra
insulat ion in the lower back, and a wo rk coat wi th ext ra insu
lat ion in theneck and shoulders, and a t the w rists. The sleeves
are protecte d against moisture by specialtext i le mater ia l. The
therma l insulat ion of th is new set of w ork c loth ing together
wi th longsleeved and legged unde rwear is 1.3 clo and i t proved
to be suff ic ie nt fo r therm al c om fort inmoderate w ork in an
air temp erature o f 10C.
K e y w o r d s : P r o t e c t i v e c l ot h i ng , t h e r m
a l c o m f o r t , m e a t c u t t in g , c o l d e n v i r o n m
e n t , p h y s i o lo g i c a l e f fe c t sI n t r od uc t i
on
C o l d is a v e r y c o m m o n p r o b l e m i n t h e f o o d
i n d u s t r y . T h ed e m a n d s s e t o n m o d e r n f o o d
h y g i e n e a n d m a i n ta i n in g t h equa l i t y o f f oods
t u f f s invo l ve t he hand l i ng and s t o r i ng o ff ood a t
l ow t emper a t u r e s . A ccor d i ng t o t he r egu l a t i ons
o ft h e E u r o p e a n C o m m u n i t y , t h e h i g h e st p e
r m i ss ib l e t e m p e r -a t u r e o f f r e sh mea t du r i ng
t he cu t t i ng o f ca rca sse s i s + 7 C ,and t ha t o f t he cu
t t i ng r oo m i s + 10 C ( Mi n i s t r y o fA gr i cu l t u r e
and For e s t r y , 1982) .C o l d cu t t i ng r ooms have i nc r
ea sed t he r ma l d i s comf or tand co l d s t re s s and s t r a
in am ong s l augh t e r house w or ke r s .R a d i a n t a s y m m
e t r y , c o l d d r a f t , e l e v a te d a i r h u m i d i t y
a n dl ow f l oo r t emp er a t u r e s a r e al so co mm on com pl
a i n t s( I l mar i nen e t a l , 1987 ; N i e l sen , 1986 ; N o
r ds t r 6m e t a l , 1976) .T he l ack o f su f f i c i en t t he
r m a l i n su l a t ion o f t he ex t r em i t i e si s a pa r t i
cu l a r p r ob l em . B a r e hands a r e usua l l y i n d i r ec
tcon t ac t w i t h co l d mea t and t he body f l u i ds o f t he
s l augh t e r edan i ma l s. Phys i ca l coo l i ng is one r ea
son f o r num bnes s ands t i ff nes s in t he hands an d f i nge r
s , i mpa i r ing m anua l de x t e r i t y( E n a n d e r , 1 9 8
8 ) . F u r t h e r m o r e , w h o l e - b o d y c o o l in g c
anr e d u c e m u s c le s t r e n g th . F i n g e r t e m p e r a
t u r e s o f 1 7 - 1 2 Ca r e c o m m o n d u r i n g m e a t c u
t t in g w h e n w o r k i n g w i t h o u tp r o t ec t i ve g l
oves ( I l mar i nen e t a l , 1987) . I n t ense handcoo l i ng ma
y i nc r ea se t he r i sk o f occ upa t i o na l acc i den t si
nvo lv i ng the hands o f mea t - cu t t e r s ( Meese e t a l ,
1981) . T heacc i den t r a t e o f m ea t - cu t t e r s is among
t he h i ghes t o f a l l
occu pa t i ona l g r oups , and m os t o f t he acc i den t s i
nvo lve t heh a n d s ( T a m m e l a a n d K o r h o n e n , 1 9 8
4 ; K u l l m a n , 1 9 8 6 ) .
T h e f e e t o f t h e w o r k e r s a re e x p o s e d t o l o
w f l o o r t e m p e r -a t u r e s du r i ng the e n t i r e w or
kd ay . W i t h dec r eas i ng f l oo rt e m p e r a t u r e b e l
o w 2 0 - 2 2 C , t h e c o m p l a i n t s o f lo c a l d is -com
f or t inc r ea se ( Fange r , 1977 ; O l e sen , 1975) ; t he f l
oo rt e m p e r a t u r e i n c u t t i n g r o o m s m a y b e u n
d e r + 5 C .U nde r t he c i r cums t ances desc r i bed , i t i s
d i f f i cu l t t om a i n t a i n b o d y h e a t b a l a n c e i
n t h e w o r k o f m e a t - c u t te r s .Fur t h e r s t r e ss
comes f r om s t a t i c w or k w i t h a r a t he r l owmet ab o l
i c r a t e , 260 W on ave r age , r ang ing f r om 170 t o4 0 0 W
( I l m a r in e n e t a l , 1 9 8 7 ; N o r d s t r 6 m e t a l ,
1976) .C l o t h i ng has g r ea t po t en t i a l t o m i n i m i
m t he r ma l r id s-c o m f o r t a n d u n w a n t e d e f f e c
t s o f l o c a l c o o li n g , H o w e v e r ,t h e c l o t h i
ng n o r m a l l y w o r n b y m e a t . c u t t e r s i s t h e m
m l l yde f ec t i ve and ga r me n t s w i t h h ish t~ r hea t c
a t t y f l aouk l bed e v e l o p e d ( E n a n d e r e t a l ,
197 9; Nl~ ls0n, 19 86, I~387) . The rei s a l so a s igni f icant
seasonal inf lutmce on the c lothin g used.Wor ke r s use c l o t h
i ng w i t h g r ea t e r t he r ma l i nml l a t ion du r i ngw i
n te r c o m p a r e d w i th s u m m e r , e ~ n t h o u g h t h e
. t e m t ~ a t u r ea t t he w or k i ng p l ace i s t he s ame
(Ole ten and ldbb'rck, 1988 ).T h e a i m o f t h e s t u d y w a s
t o d e s i gn n e w f u n c t i o n a l w o r kc l o t h i ng f o
r me a t - cu t t e r s , pay i i ~ spec i a l a t t en t t o r t t
o th em e t a b o l i c r e q u i r e m e n t s o f t h e w o t 'k
mad the t h e r m a l a n dgene r a l w or k i ng cond i t i ons i
n s l augh t e r houses .
P i l o t s t u d yT he p i l o t s t udy comp r i s ed a rev i
ew o f t he l i t e r a t u r e ,ques t i onna i r e s and i n t e
r v i ew s conce r n i ng t r ad i t i ona l c l o t h i ng ,
2 Applied Ergonomics M a r c h 1 9 9 0 0003-6870 /90/01 0002 -05
$03.00 01 99 0 But terworth & Co (Publ ishers) L td
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and workers' proposals and needs for improved clothing,the
demands o f maintenance of clothing, as well as analysisof the
work, and working and thermal conditions (Fig. 1).
The traditional clothing worn by meat-cutters consists ofa white
cotton work coat, trousers, apron and metal meshsafety apron (Figs.
2 and 3), provided by the employer;underwear and all other attire
must be paid for by theworkers themselves. Therefore , old worn-o
ut articles ofclothing which are especially thermally unsuitable
are usuallyworn by meat-cutters. The same applies t o work shoes
(Fig. 4).According to the questionnaire, the most common
complaintswere: local cooling of neck and shoulders, anldes, wrists
andlower back. The body fluids of the slaughtered animals wetthe
clothing, particularly the sto mach and hauds and wrists,decreasing
the thermal insulation of the cloth ing and causingextra
discomfort.
PrototypesOn the basis of the pilot study, special demands were
set
on the new clothing (Table 1), and three different sets
ofclothing were designed by the students of the HelsinkiUniversity
of Industrial Arts. A few workers used these setsfor 3-4 weeks on
the job. At the same time, the materialswere tested and the thermal
insulation values of the clothingensembles were measured on a
thermal manikin (Tammelae t a l , 1983).
Pi lo t s tudy
Des ign o fwork c lo th ing
C Io v a l u e sR a n i i ! !i i :: : # : ! i i! ~ :ep or t d
I.~i~iiiii~ii!~iii!!!!!~ico n cl u si o n s !!.. i[ii~::~ii i
~::.:~ r ': ::::::::??i
Mod i f i ca t i on [o f c lo th ing
M a n u fa c tu r i n g J
Study des ignT r a d i t i o n a lRev iew o f [ c l o th ingthe
l i ter atu re - types- c l o t h i n g f o r c o l d [ - m a t e r
i a l sw o r k e r s ] - d e s i g n- c l o t h i n g f o r b u t c
h e r s - c o l o u r s
- o c c u p a t i o n a l l e g i s l a t i o n c o m f o r
t....-:-:.:.!.!~!-. ..:~i:::, - th er ma l se ns at io n~ : ' : : :
: : i : : : D em an ds o f~ i i l t h e w o r k a n do f c lo th
ing l i i lwork ing cond i t i ons. ~ : ! - t herma l env ronme
nthy g ie ne : : .i ~epga~ ! i~e : -e rg onom c wor k ana y s s- c
eam ng n " h ": . p y s lo log i c a l res pons es- repa i r : i c
ta c y I ~
Measured ona the rma l mannequ ini i i i i i i i. . . . . . .
.::::::::::::::::::::::::::::::::::::::::~ ~ :...:- . . . . .U se o
f c lo th in g ~ ~ g i c a l responseson the j ob ~ - ]_ _~ : : : :
: : :: : : : : : :: : : : : :: : : : : : ::n te r v i e w
s;;~!!i!i!;~iii:~ ! ques t i onna i res
Re po t an d ::~iiiii~iiii:~::! ::::::::::::::::::::::::::::
~ r :::::::::::::::::::::::. . . . . . . . . . . . . . . . . .
.: ??ii ii:i >: ::::::::::::::::::::M od fi ca t ion :::
:::::::::::::::::::o f f ina l set i:~::i:i::ii~:i
;:::::::::::::::::::::::::::::: :::::::::::::::::::::
F i g . 1 D e s ig n o f f u n c t i o n a l w o r k c l o th i
n g f o r m e a t - c u t t e r s
F ig . 2
F ig. 3
F ig. 4
T h e t r a d i t i o n a l w o r k c l o t h i n g o f m e a t
- c u t t er s
O c c u p a t i o n a l a c c i d e n ts c a n b e e f f e c t i
v e l y p r e v e n te db y u s i n g t h e m e ta l m e s h s a fe
t y a p r o n
O l d w i n t e r b o o t s a re n o t a p p r o p r i a t e t o
b e w o r na t w o r k
A p p l i e d E r g o n o m i c s M a r c h 1 9 9 0 3
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Table 1: The spec ia l demands set on the w ork c lo th ing o f
meat -cu t te rs1 . I t shou ld pro tec t the work er aga ins t co
ld .
2 . I t shou ld pro tec t the work er aga ins tblood-stains and
moisture.
3 . I t shou ld pro tec t the worke r agains t d i r tand smel
ls, and the han dled me at againstthe workers ' own secret ions, l
ike sweat,ha i rs and dand ru f f .4 . I t shou ld pro tec t the
workers agains toccupat ional accidents.
5 . I t shou ld be funct ion a l .
6 . I t shou ld be su i tab le fo r bo th m en andw o m e n
.
7. The mater ial should stand washing at90C, and fo r reasons of
hygiene i tshou ld be l igh t in co lour .
The temperature in s laughterhouses is usua l ly 1 0-1 2C and
tha t o f themea t 2 -7C . Therm al insula t ion of about 1"3 clo
is necessary and i t should be even lyd is t r ibu ted over the
body. Ext ra insulat io n is needed for wr ists, neck and
shoulders, and lower back. Thermal insu la t ion o f headgear must
be su f f ic ien t , because in the co ld a
great p rop or t ion o f the heat is los t th rough the head.The
re la t ive hum id i t y in s laughterhouses is 50 -70 % . The co
ld sur facessur round ing the work er and the m eat to be cu t a re
wet because o f condensat ion ,f lu ids dr ip f rom the s
laughtered an imals . The region of the stomach, hands and arms,
feet and ankles are espe cial ly
vu lnerab le to mois ture .
The use of the me tal mesh safety apron is necessary in pre ven
t ing accidentsin meat -cu t t ing . M ost hand in ju r ies can be
prevented by us ing appropr ia te cu t -pro tec t iveg loves. I f
the th ermal insu la t ion o f g loves is good, the fun ct ion ing
o f th ehands is ma intained w hen cutt in g co ld m eat. This
decreases also the r iskof hand accidents. The soles of the shoes
should be sl ip-resistant ; the dampness and fat makethe f l oo r s
l i ppe ry . The clo thes shou ld a l low freedom of m oveme nt ,
espec ia l ly fo r the handsand arms. The garment ensemble shou ld
func t ion sm ooth ly w i th the meta l meshsafe ty apron. The
garments should enable easy stor ing of the usual personal effects.
The design o f the c lo th ing shou ld not hamper main~ nance.
Work c lo thes in the foo d indus t ry are washed for hyg ien ic
reasons more o f tenthan on average. The mater ia l shou ld be su i
tab le fo r m odern indus t r ia l wash ing andmain tenance.
F u r t h e r m o d i f i c a t io n w a s b a se d o n t h e o
p i n i o n s o f t h ewo r k e r s a n d o n th e t e s t r e s u
l ts . T wo s e t s o f c lo th in g we r ed e s ig n e d ( F ig .
5 ) a n d u s e d b y f ive me a t - c u t t e r s o n th e jo bd u
r in g p h y s io lo g ic a l t ri a l s ( I lma r in e n e t a l ,
1987) . All thewo r k e r s wo r e th e s a me lo n g - s le e v e
d a n d lo n g - l e g g ed u n d e r -w e a r m a d e o f 5 0 / 5
0 % c o t t o n / p o l y e s t e r .P h y s i o l o g i c a l m
easur em ent s
P h y s io lo g ic a l me a s u r e me n t s c o n s i s t e d o
f c o n t in u o u sr e g i s t r a tio n o f h e a r t r a t e ( J
o h n e & Re i lh o f e r , OUi 3 3 2 ) ,m e a s u r e m e n t
o f o x y g e n c o n s u m p t i o n ( M o r g a n O x y l o g )(
Ha r r i s o n e t a l , 1 9 8 2 ) in d i f f er e n t w o r k p h
a s e s ( 1 0 - 3 0 m i n ) ,b o d y c o r e ( Y S I - 4 0 1 ) a n
d s i x s k in t e m p e r a t u r e s ( Y S I - 4 2 7 ).On th e b
a s i s o f m e a n m e ta b o l i c r a t e ( 2 6 0 W ) , th e r e
q u i r e d
th e r ma l in s u la t io n o f th e wo r k c lo th in g ( I T
) w a s e s t i m a t e dto b e 1 - 3 c lo ( Bu r to n a n d E d h
o lm, 1 9 5 5 ) . Re c ta l a n dd i f f e r e n t s k in t e mp e
r a tu r e s g a v e f e e d b a c k o f th e th e r ma lin s u la
tin g p r o p e r t i e s .T h e s k in t e mp e r a tu r e s , e s
p e c ia l ly th o s e o f n e c k , lo we rb a c k a n d c h e s t
, we r e s e v e r a l d e g r e e s h ig h e r w i th th e n e wc
lo th in g (F ig . 6 ) th a n w i th th e t r a d i t io n a l e to
th in g w i tha b o u t th e s a me th e r ma l in s u la t io n .
Ho w e v e r , i n th e t r a d -i t io n a l c lo th in g th e in
s u la t io n wa s u n e v e n ly d i s t r ib u te d o v e rt h e
b o d y . T h e t h e r m a l s t a t e o f th e b o d y w a s u n
a b l e t oin c r ea s e th e lo w s k in t e mp e r a tu r e s o f
th e f in g e r s, wh ic hw e r e i n c o n t a c t w i t h t h e c
o l d m e a t .Du r in g th e w e a r t r ia l s th e wo r k e r s
wo r e d i r t - a n d mo is tu r e -
r e p e l l e n t w in te r b o o t s w i th p i le l in in g a
n d th in s o c k s o f
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2~X
F i g. 5 T h e s et s o f c l o t h i n g w o r n d u r i n g t
h e p h y s i o l o g i c a lm e a s u r e m e n t s
wool/polyamide. The warmth of the feet was determined
bymeasuring the temperatures of the toes and instep. Thecomparative
measurements with the workers' own shoes andsocks showed that in
leather boots the feet were muchwarmer than when wearing the usual
combination of socksand shoes (Fig. 7).
Wear t r ia lOn the basis of the results.of the physiological
measure-
ments and of the workers' opinions, the modified modelwas
manufactured to be used by five meat-cutters over aperiod of three
months in normal work to get informationabout prolonged use, repair
and cleaning. The leather bootsworn during the measurements were
chosen as footwear.
Workers' opinionsThe workers found the new set of clothing
warmer andmore protective against dirt and moisture than the
traditionalclothing . Dressing and undress ing was generally
regarded aseasy. The ease of dressing was due to the small number
ofgarments. The workers wearing the new clothing, and
theirworkmates, felt that the appearance of the clothing
wassatisfactory. The design of the collar and the sleeves was
35o
34m 33o~ 32
30
F ig . 6
C h e s t
I i II 2 3 4 5 6( H o u r s )
e -- ~ O ld c l o t h in g ~ N e w c l o t h in g
T h e s k in t e m p e r a t u r e s o f l o w e r b a c k a n d
c h e std u r i n g t h e w o r k d a y w i t h t h e t r a d i t i
o n a l a n d t h ed e s i gn e d w o r k c l o t h i n g ( - - w o
r k p e r i o d , - - - p a u se )
successful. The new garments had improved thermalproperties and
protected against the bone chips which,during sawing of the
animals, easily penetrate the clothing.
During the three-month wear trial, the workers found thenew
leather boots better than the shoes usually worn. Theonly negative
prope rty they mentioned was impermeability.
Experience of m aintenanceDuring the wear trial, the clothes
were washed 20-30times in the laun dry o f the slaughterhouse. The
results were
good and the clothes maintained the requirements set forthe work
clothing of slaughterhouses. The need for maint-enance did not
differ from that of normal polyester/cotto nblends, but it was less
than t hat required b y norma l materials.Later, the clothes were
washed in a modern industrial laundryand the results were good. The
frequency of repair was similarto that of normal polyester/cotton
clothes The ribbing inthe collars and sleeves lost some of its
elasticity after 20washes, but the polyester netting in the
shoulders remainedunchanged. The materials used and the design of
the clothingwere suitable for batch t unnel drying/finishing.
New w or k c l o t h i ng f o r m ea t ~ u t t e r sThe final
set of clothes consists of three pieces made ofpolyester/cotton
blend: an overall with braces, a work coatand an apron (Fig. 8).In
the design stage, special attention was paid to protectingthe parts
exposed to cold and moisture and to m a k e thecollar and the
sleeves functional. The clothes were designedto be used with
long-sleeved and long-legged underwear. Thus
the thermal insulation of the clothing ensemble ( I c l = 1.3
clo)is sufficient for the thermal conditions of the working place(
T a = 10C, RH 60-85%, v a < 0.2 m/s) in relation to themean
metabolic rate (260 W). The clothing ensemble withthe long
underwear proved to be too warm for some of theworkers. In such
cases the thermal insulation can be decreasedby using lighter
underwear. The garments are also looseenough to allow the use of
additional insulating layers underit. Thus the new types of work
clothes can also be worn in
35
~ 3 0L~o
25(Q_
20
15
e - -A O l d s h o e s
. . . . F o o t
%/,o--o--o--- o"'~To
I 2 3 q S 6( H o u r s )
o-~ New shoes
F i g . 7 T h e s k in t e m p e r a t u r e s o f t o e s a n d
f o o t d u r i n g t h ew o r k d a y w i t h t h e o l d a n d n
e w sh o es( - - w o r k p e r i o d , - - - p a u s e )
Applied Ergonomics M a r c h 1 9 9 0 5
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St re t ch brac es -~ l f ~ -~ , ~ \I ~ Water repe l len tS t re
t ch A t t ac h e d o v e ra l l b o d i c e l ~ [ ~ l ~ / b d i c
e _collar C O . w i t h bra ce s ~ .~,~,~,~,~,~,~,~,~r~'l~'/Aalsed
back partr c h a n n e b r e a s t w a , s t
/ \^. ./. I ' I ~ ~1Water repe ent PE\ Stre~cn li ] ~ 'I\ w r l
s t l e t O / .: / ' i/S n a p but ton ~
F ig . 8 T h e f i n a l se t o f wo r k c l o t h e s f o r m e
a t - cu t t e r s . T h em a t e r i a l i s a b l e n d o f 6 5 %
d a c r o n - p o l ye s t e r a n d3 5 % c o t t o n
other tasks in the food industr y - e g, in dairies and
packingdepartments, with colder environments and with
loweractivity.
The best solution for meat-cutters' footwear is the use
ofslip-resistant leather boot s with no insulating lining. Theboots
with a pile lining proved to be slightly too warm. Theboots are a
good choice also from the hygienic point of view.They are easy to
clean by brushing and by wiping with adamp cloth or sponge. Fat
does not collect in the holes ofthe bands, from which it is
difficult to remove.
ConclusionThe project showed that the inconveniences of a
coldenvironment in meat-cutting work can be prevented by
functio nal work clothing and by increasing t he therma lcomfor
t of the workers. The study indicated that the closeco-operation
between workers, safety officers, employers,research workers,
designers and manufac turers is the onlyway to succeed in designing
and preparing functio nal workclothing.
AcknowledgementsThe authors express their appreciation to the
projectgroup of the Helsinki University of Industrial Arts and
to
the manufacturer of the clothes, Reima Oy. We are gratefulto the
management of the LSO Food Forssa slaughterhousefor their
co-operati on and especially to the volu nteer meat-cutters, who
made the study possible.
ReferencesBurton, A.C., and Edhol m, O.G. 1955, 'Man in
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6 Ap pl ied rgonomics Ma r c h 1 9 9 0
