How Do Different Meat Temperatures Affect Knife Force?

Abstract

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.

Thermographic Evaluation of the Hands of Pig Slaughterhouse Workers Exposed to Cold Temperatures

“…In Ramos et al [ 25 ] the difference between temperatures of the hands of workers who used the tool may have occurred due to the handling cold product with the contralateral side. The present study corroborates with Ramos et al [ 25 ] and adds other factors that may exert interference on the hand’s temperature: the hand that holds the knife applies force during the cutting task [ 39 ], wearing gloves increases muscle activity [ 26 , 40 ]. Finally, there was no difference in the temperatures of the left and right hands of workers who did not used the knife, which could be justified by the manipulation of products with both hands.…”