Dr. Stuart Farrimond is back and we are chuffed! Specializing in food science, Stuart is a former medical doctor turned science and medical writer, presenter, and educator who makes regular appearances on British TV, radio and international publications including the Independent, the Daily Mail, and New Scientist. Why do we toot when we eat magical fruit? Do we really need to store eggs in the fridge? Answers to these fun q’s and more on this week’s show.
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A case-crossover study of laceration injuries in pork processing : recent knife sharpening the factor most associated with cutting injuries
McGorry, R. W., Dowd, P. C., & Dempsey, P. G. (2003). Cutting moments and grip forces in meat cutting operations and the effect of knife sharpness. Applied Ergonomics, 34(4), 375–382. http://doi.org/10.1016/S0003-6870(03)00041-3 – sharper knives result in less force required, less discomfort, requiring fewer cuts. Likely associated with fewer cutting injuries.
Ergonomic Analysis of Modern Day Kitchen Knives: For home cooking, little difference between super-sharp and not-so-sharp knives in cutting performance and muscle use