A technique for field measurements of knife sharpness
- R. W. Mc Gorry, P. C. Dowd, P. G. Dempsey
- Appl. Ergon
In meat processing at food industry, it’s well known that the stage of cut and the shape of cut have a direct influence on the economic yield of the processing. In this paper we proceed to study the state of the art in the field of food industry regarding the cut of meat, especially in cutting of rabbit meat. This study verifies that there is little information about this animal. The study conclusions will enable us to know the major factors that will influence the cut of rabbit meat .The knowledge of this factors leads us to design and build a testing station to allow quantify them.