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How do different temperatures affect knife force?
KTH, Ergonomi.
KTH, Ergonomi.
Jönköping University, School of Engineering, JTH. Research area Industrial Production.
Liberty Mutual Research Institute for Safety, Hopkinton, Mass., USA.
2015 (English)In: Ergonomics Open Journal, ISSN 1875-9343, E-ISSN 1875-9343, no 8, p. 27-31Article in journal (Refereed) Published
Abstract [en]

Meat cutters have long since claimed that knife forces increase with lower meat temperatures. This study was performed to find out what effects the meat temperature has on cutting forces. In addition, the same issue was addressed for pure fat. One hundred and forty four samples of lean meat and of fat respectively were collected and put overnight inone of three refrigerators with temperatures 2, 7 and 12°C, 48 in each. These samples were cut while measuring cutting forces in an Anago KST Sharpness Analyzer machine. The results show that there were no significant differences in knife forces concerning lean meat at the three temperatures. However, the force in pure fat at 2°C was significantly increased by 30% compared to the other temperatures. The forces in fat were generally three times higher than for lean meat, regardlessof temperature.

Place, publisher, year, edition, pages
Bentham Open , 2015. no 8, p. 27-31
Keywords [en]
deboner, fat, meat cutting work, MSD, pork, repetitive work, temperature.
National Category
Production Engineering, Human Work Science and Ergonomics Food Engineering
Research subject
Technology and Health
Identifiers
URN: urn:nbn:se:hj:diva-26820DOI: 10.2174/1875934301508010027Local ID: JTHIndustriellISOAI: oai:DiVA.org:hj-26820DiVA, id: diva2:814977
Available from: 2015-05-28 Created: 2015-05-28 Last updated: 2017-12-04Bibliographically approved

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