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Text
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URL Address
<a href="http://doi.org/10.1016/j.engfracmech.2018.02.010" target="_blank" rel="noreferrer noopener">http://doi.org/10.1016/j.engfracmech.2018.02.010</a>
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Pages
163-175
Volume
192
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Dublin Core
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Title
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Comparing The Use Of Meat And Clay During Cutting And Projectile Research
Publisher
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Engineering Fracture Mechanics
Date
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2018
2018-04
Subject
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angle; blades; Butchery; Force; Fracture; grip forces; indentation; knife sharpness; Material science; Mechanics; moments; performance; size; soft solids; Stone tool; tools
Creator
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Key A; Young J; Fisch M R; Chaney M E; Kramer A; Eren M I
Description
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Diverse disciplines investigate how muscular tissue (i.e. 'meat') responds to being cut and deformed, however, large-scale, empirically robust investigations into these matters are often impractical and expensive. Previous research has used clay as an alternative to meat. To establish whether clay is a reliable proxy for meat, we directly compare the two materials via a series of cutting and projectile tests. Results confirm that the two materials display distinct cutting mechanics, resistance to penetration and are not comparable. Under certain conditions clay can be used as an alternative to meat, although distinctions between the two may lead to experimental limitations.
Identifier
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<a href="http://doi.org/10.1016/j.engfracmech.2018.02.010" target="_blank" rel="noreferrer noopener">10.1016/j.engfracmech.2018.02.010</a>
Format
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Journal Article or Conference Abstract Publication
2018
angle
blades
Butchery
Chaney M E
Engineering Fracture Mechanics
Eren M I
Fisch M R
force
Fracture
grip forces
indentation
Journal Article or Conference Abstract Publication
Key A
knife sharpness
Kramer A
Material science
mechanics
moments
Performance
size
soft solids
Stone tool
tools
Young J