{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T16:06:46Z","timestamp":1771949206982,"version":"3.50.1"},"reference-count":52,"publisher":"Mattioli1885","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,2,24]]},"abstract":"<jats:p>Background: Meat cutters are a working group engaged in awkward posture, repetitive motion, and forceful exertion in wrists\/hands. This study was conducted a) to examine the prevalence of musculoskeletal symptoms among Iranian meat cutters, b) to assess the wrist musculoskeletal disorders risk assessment and hand grip strength. Methods: Ninety-five male meat cutters in Iran (\u2265 1 year tenure) completed a demographic\/occupational questionnaire, the Nordic Musculoskeletal Questionnaire (NMQ), and the Boston Carpal Tunnel Syndrome Questionnaire (BCTQ). Ergonomic risk was assessed via the ACGIH-TLV hand activity method, and maximum hand-grip force was measured. Results: With 69.5% reporting point prevalence and 70.5% reporting period prevalence of wrist\/hand musculoskeletal symptoms, the study indicated that meat cutters had a significant prevalence of these symptoms. Most participants demonstrated mild to moderate severity in self-reported wrist symptoms while retaining asymptomatic functional status. The ACGIH-HAL assessment indicated most participants operated at or above the action level (AL), suggesting potential ergonomic risks. Moreover, The ACGIH-HAL ratio had a weak negative association with hand grip strength (\u03b2 = \u2212 0.0071, p = 0.12). Conclusions: These findings highlight the ergonomic challenges associated with meat-cutting tasks.<\/jats:p>","DOI":"10.23749\/mdl.2026.17299","type":"journal-article","created":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T15:41:27Z","timestamp":1771947687000},"page":"17299","source":"Crossref","is-referenced-by-count":0,"title":["The Silent Strain: Grip Strength, and Wrist\/Hand Musculoskeletal Disorders among Meat Cutters"],"prefix":"10.23749","volume":"117","author":[{"given":"Hamid","family":"Jahangiri","sequence":"first","affiliation":[{"name":"Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fatemeh","family":"Ghasemi","sequence":"additional","affiliation":[{"name":"Faculty of Information Technology and Communication Sciences, Tampere University, Tampere, Finland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mojgan","family":"Zoaktafi","sequence":"additional","affiliation":[{"name":"Department of Industrial and Enterprise Systems Engineering, University of Illinois at Urbana\u2013Champaign, Urbana, IL, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hamid","family":"Salmani Nodooshan","sequence":"additional","affiliation":[{"name":"Department of Biomedical Engineering, University of Calgary, Calgary, AB, Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mohebat","family":"Vali","sequence":"additional","affiliation":[{"name":"Department of Epidemiology, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hadi","family":"Daneshmandi","sequence":"additional","affiliation":[{"name":"Research Center for Health Sciences, Institute of Health, Shiraz University of Medical Sciences, Shiraz, Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"27750","reference":[{"key":"10.23749\/mdl.2026.17299_ref1","doi-asserted-by":"crossref","unstructured":"1. 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