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

What is it about?

Meat marketing degrades wood differentially by meat types at urban markets. Cutting chevon had significantly higher degradation effects on wooden cutting boards (WCBs) than beef. Chevon meat cutting caused a cumulative WCBs loss of 58.17%, leaving WCBs with no service life after 3 months. Substantial participants have exposed themselves to a posture that is primarily mismatched in the upper extremities, which could potentially contribute to the heightened degradation of wood. Strategies contributing to quality wood supply and anthropometric match improvement are needed.

Featured Image