K Vogel

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  • Hägg, Gm, K Vogel, J Karltun, Mcgorry, Rw
  • 2012
Meat cutters have since long claimed that knife forces increase with lower 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 meat and as many of fat were collected and put overnight in one of three(More)
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(More)
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