Effect of Muscle Energy Technique of Pectoralis Minor along with Conventional Exercises on Pectoralis Minor Length & Rounded Shoulders in an Individual Working in Culinary Industry: A Case Study

Abstract

Background: Musculoskeletal disorders represent a critical occupational health challenge in the culinary industry, with epidemiological research revealing alarming prevalence rates. Studies indicate that up to 64.3% of professional chefs report at least one musculoskeletal disorder, with the risk escalating significantly among experienced workers. The most pronounced issue is shoulder region pain, affecting 62.3% of culinary professionals, which underscores the substantial physical demands inherent in kitchen work. Methodology: The research employed a single-subject case study design conducted over eight weeks at the Department of Physiotherapy, Jaipur National University. The study focused on a 26-year-old male professional chef with 4.5 years of culinary experience, characterized by a six-hour average daily work duration, visible rounded shoulder posture, and difficulty maintaining an upright position during extended work periods. The intervention protocol integrated the Muscle Energy Technique (MET) targeting the pectoralis minor, combined with a comprehensive conventional physiotherapy exercise regime. Outcome measures were carefully assessed on Day-0, Day-30, and Day-60, focusing specifically on Acromion Height and Pectoralis Minor Length Test measurements. Results: The results demonstrated significant improvements in musculoskeletal parameters. Pectoralis Minor Length measurements showed notable changes, with the left limb improving from 139.1mm to 150.6mm and the right limb changing from 140.1mm to 152.5mm. Acromion height measurements decreased from 90.3mm to 86.7mm on the left and from 112.1mm to 96.3mm on the right. Critically, follow-up measurements four weeks after the intervention maintained these improvements, suggesting the sustained effectiveness of the integrated approach. Conclusion: This research introduces an evidence-based intervention tailored to the biomechanical demands of kitchen work, offering targeted rehabilitation strategies to improve occupational health, reduce discomfort, and enhance well-being in culinary professionals.