The effect of blade finish and blade edge angle on forces used in meat cutting operations

Applied Ergonomics

Volumn 36, Issue 1, 2005, Pages 71-77

  McGorry, Raymond W ^a   Dowd, Peter C ^b   Dempsey, Patrick G ^a  

^a LIBERTY MUTUAL RESEARCH INSTITUTE FOR SAFETY   (United States)

^b Anago Ltd   (New Zealand)

Author keywords

Honing; Knife; Sharpening

Indexed keywords

ANGLE MEASUREMENT; CUTTING; FINISHING;

HONING; KNIFE; SHARPENING;

FOOD PROCESSING;

ADULT; ARM; ARTICLE; BIOPOLISHING; CONTROLLED STUDY; EQUIPMENT DESIGN; FOOD PACKAGING; GRIP STRENGTH; HAND GRIP; HUMAN; HUMAN EXPERIMENT; MEAT INDUSTRY; MICROPHOTOGRAPHY; OCCUPATIONAL EXPOSURE; OCCUPATIONAL HAZARD; ANALYSIS OF VARIANCE; BIOENGINEERING; CALIBRATION; INSTRUMENTATION; NEW ZEALAND; OCCUPATIONAL HEALTH; PHYSIOLOGY;

ADULT; ANALYSIS OF VARIANCE; CALIBRATION; EQUIPMENT DESIGN; HAND STRENGTH; HUMAN ENGINEERING; HUMANS; MEAT-PACKING INDUSTRY; NEW ZEALAND; OCCUPATIONAL HEALTH;

EID: 19644373674     PISSN: 00036870     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.apergo.2004.08.002     Document Type: Article

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