Cutting moments and grip forces in meat cutting operations and the effect of knife sharpness

McGorry, Raymond W.; Dowd, Peter C.; Dempsey, Patrick G.

doi:10.1016/s0003-6870(03)00041-3

Cited by 81 publications

(48 citation statements)

References 7 publications

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“…This is natural consequence of the character of work, being physically demanding [7] and highly repetitive [8] and performed with high velocity [9]. High hand forces are exerted during meat cutting [10].…”

Section: Introductionmentioning

confidence: 99%

How Do Different Meat Temperatures Affect Knife Force?

Hägg¹,

Vogel²,

Karltun³

et al. 2015

TOERGJ

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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 in one 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, regardless of temperature.

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Section: Introductionmentioning

confidence: 99%

How Do Different Meat Temperatures Affect Knife Force?

Hägg¹,

Vogel²,

Karltun³

et al. 2015

TOERGJ

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show abstract

“…For example, differences in EMG were found between different types of masons' trowels, file handles, shovel handles and plate shears (Strasser et al, 1996;Kluth et al, 2004;Chang et al, 1999;Kilbom et al, 1993). A new designed scraper influenced hand-wrist postures (Eikhout et al, 2001) and grip force was found to discriminate between different types of plate-shears, meat cutting knives and shovel handles McGorry et al, 2003;Chang et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

“…In some cases, factors which have nothing to do with comfort or discomfort may influence the results. Therefore, objective measurements are used in addition to subjective measurements (e.g., electromyography (EMG) (e.g., Strasser et al, 1996;Fellows and Freivalds, 1991;Freund et al, 2000;Habes and Grant, 1997;Niemelä et al, 2000;Chang et al, 1999;Kadefors et al, 1993), hand-wrist postures (Eikhout et al, 2001;Kadefors et al, 1993), and grip force distribution and grip force (Fellows and Freivalds, 1991;Chang et al, 1999;McGorry, 2003). All the above mentioned objective measures have proven to discriminate between hand tools.…”

Section: Introductionmentioning

confidence: 99%

Association between objective and subjective measurements of comfort and discomfort in hand tools

et al. 2007

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In the current study the relationship between objective measurements and subjective experienced comfort and discomfort in using hand saws was examined. 12 carpenters evaluated five different hand saws. Objective measures of contact pressure (average pressure, pressure area and P-t integral) in static and dynamic conditions, muscle activity (EMG) of five muscles of the upper extremity, and productivity were obtained during a sawing task. Subjective comfort and discomfort were assessed using the Comfort Questionnaire for Hand tools and a scale for Local Perceived Discomfort (LPD). We did not find any relationship between muscle activity and comfort or discomfort. The P-t integral during the static measurement (beta=-0.24, p<.01) was the best predictor of comfort and the pressure area during static measurement was the best predictor of local perceived discomfort (beta=0.45, p<.01). Additionally, productivity was highly correlated to comfort (beta=0.31, p<.01) and discomfort (beta=-0.49, p<.01).

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“…The strain causes a change in resistance connected to a bridge circuit ideally consisting of four resistors (active and dummy/Poisson strain gauge) enabling temperature compensation, cross-talk diminution and increased sensitivity. Strain gauges are often used in sports and ergonomics applications (Komi, 1990;Madeleine et al, 1999;McGorry et al, 2003) as they enable reaction force measurement during movement (knife, pedals) and in vivo stress and strain measurements (bone or tendon). The advantages of resistive strain gauges are numerous including high accuracy, high sensitivity, low cost, portability, eases of use as well as the possibility to record static and dynamic loads.…”

Section: Force Sensor Typesmentioning

confidence: 99%