How do different temperatures affect knife force?

QC 20150417
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.

Vogel, Kjerstin,1954-KTH,Ergonomi,KTH, Ergonomi(Swepub:kth)u1g8vk7f (författare)
Karltun, JohanJönköping University,JTH. Forskningsmiljö Industriell produktion(Swepub:hj)karj (författare)
McGorry, R.W.Liberty Mutual Research Institute for Safety, Hopkinton, Mass., USA (författare)
KTHErgonomi (creator_code:org_t)

Av författaren/redakt...: Hägg, Göran M.; Vogel, Kjerstin, ...; Karltun, Johan; McGorry, R.W.

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TEKNIK OCH TEKNOLOGIER: TEKNIK OCH TEKNO ...; och Maskinteknik; och Produktionstekni ...

TEKNIK OCH TEKNOLOGIER: TEKNIK OCH TEKNO ...; och Annan teknik; och Livsmedelsteknik

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