Iron hand leads the way in exoskeletal trials for the red meat processing industry

AMPC is investing in a project exploring uses of cobotic and exoskeletal devices. The research is looking at various technologies available to support Australian red meat processor workers complete manual labour tasks and determining their suitability for the industry. 

So far, the project has focused on trialling 20 active (requires a power supply) and passive (use own body weight, springs or simple levers) devices in different working environments, using a range of motions. These devices include the PAXEO Back, BionicBack, Evo Vest, Leg X, PAXEO Thumb, and Bioservo Iron Hand. 

AMPC program manager Amanda Carter said AMPC has a strategic objective of improving safety for red meat processing workers. 

“Manual handling related injuries are one of the biggest safety concerns for the red meat processing industry. 

“We are working with Risk and Injury Management Services and industry to determine which manual labour jobs will benefit from cobotic and exoskeletal devices and trailing these devices in-plant,” she said. 

“These technologies are showing promising signs. The Bioservo Iron Hand which assists with grip, is supporting workers to use 15 to 18 per cent less force when performing tasks that require high grip including consistent knife use for skinning, trimming, and vertical and table boning.”

Risk and Injury Management Services director Chris Fitzgerald said trialling the Iron Hand with red meat processors, Australian Country Choice and Greenham, provided data to better understand the range of movements and how much force is used when holding a knife. 

“Interestingly, the perceptions of what movements the processors believed they were performing verses the data that was captured varied considerably,” he said.

“By capturing this data, we can make the glove more functionable and configure it to benefit the user and the movements they perform repeatedly. It will also assist us in setting it up for future tasks.”

Detailed guidelines and standards for the suggested application of exoskeletal and cobotic devices will be available for all Australian red meat processors shortly. These will include criteria and step-by-step information for the set up and adoption of these technologies. 

From the initial results, further research is needed to assess the application of the Iron Hand and grip profile for all beef and lamb harvest and slicing tasks to develop case studies. 

For more information about trialling these technologies, contact AMPC program manager people and culture Amanda Carter at a.carter@ampc.com.au