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

Abstract

The force exposure associated with meat cutting operations and the effect of knife sharpness on performance and productivity have not been well documented. Specialized hardware was used to measure grip force and reactive moments with 15 professional meat cutters performing lamb shoulder boning, beef rib trimming and beef loin trim operations in a field study conducted in two meat packing plants. A system for measuring relative blade sharpness was developed for this study. Mean and peak cutting moments observed for the meat cutting operations, averaged across subjects were 4.7 and 17.2 N m for the shoulder boning, 3.5 and 12.9 N m for the rib trim, and 2.3 and 10.6 N m for the loin trim, respectively. Expressed as percent of MVC, mean grip forces of 28.3% and peak grip forces of 72.6% were observed overall. Blade sharpness was found to effect grip forces, cutting moments and cutting time, with sharper blades requiring statistically significantly lower peak and mean cutting moments, and grip forces than dull knives. Efforts aimed at providing and maintaining sharp blades could have a significant impact on force exposure.