×
INTELLIGENT WORK FORUMS
FOR ENGINEERING PROFESSIONALS

Contact US

Log In

Come Join Us!

Are you an
Engineering professional?
Join Eng-Tips Forums!
  • Talk With Other Members
  • Be Notified Of Responses
    To Your Posts
  • Keyword Search
  • One-Click Access To Your
    Favorite Forums
  • Automated Signatures
    On Your Posts
  • Best Of All, It's Free!

*Eng-Tips's functionality depends on members receiving e-mail. By joining you are opting in to receive e-mail.

Posting Guidelines

Promoting, selling, recruiting, coursework and thesis posting is forbidden.

Students Click Here

Material to simulate frozen flesh/meat for cutting

Material to simulate frozen flesh/meat for cutting

Material to simulate frozen flesh/meat for cutting

(OP)
Is there something out there that can simulate frozen flesh or meat for cutting that is inorganic, something that doesn't stink or cause bacteria growth? Need to run it thru a deli meat slicer.

I was thinking about using foam sponges and freezing it into an ice block but was thinking there's probably something better out there.

RE: Material to simulate frozen flesh/meat for cutting

Ballistic gel? The density and 'hardness' are about right.

= = = = = = = = = = = = = = = = = = = =
P.E. Metallurgy, consulting work welcomed

RE: Material to simulate frozen flesh/meat for cutting

(OP)
Ballistics gel hadn't thought about that.

Thanks!

RE: Material to simulate frozen flesh/meat for cutting

Ballistics gel will not meet the "inorganic", "won't stink" and "won't feed bacteria" requirements. Gel itself (in the cheap stuff used by ballistics labs), can smell strongly of the animal bones it is derived from. Knox gelatin or Jell-O are de-stinked versions of the same stuff - but these too will start to smell after it warms up and starts feeding bacteria.

RE: Material to simulate frozen flesh/meat for cutting

I'm thinking just blocks of ice would be sufficient. Meat doesn't add abrasiveness or any properties that would make cutting more difficult.

RE: Material to simulate frozen flesh/meat for cutting

I have seen versions of gel with anti-bacterial agents added.
No, it won't be safe for long term but for few days at a time it would be fine.
The only stuff that I ever used had no smell to it, until it started growing.
It also had an indicator in it that responded to the pH from bacterial growth.

If you could get the density of a foam correct it might work.
It would take a few comparison calibration runs to validate it.

= = = = = = = = = = = = = = = = = = = =
P.E. Metallurgy, consulting work welcomed

RE: Material to simulate frozen flesh/meat for cutting

Meat is fibrous. If you want to simulate the texture perhaps you could take Poly-Fil and compress it down to a volume that would leave 75% air space and then fill with water.

https://www.michaels.com/original-poly-fil-premium...

Synthetic fiber won't breed bacteria nor will it be abrasive like cotton or other natural fibers.

RE: Material to simulate frozen flesh/meat for cutting

Just or of curiosity, why would you want a meat substitute to test a meat slicer?

Why don't just buy a cut of cheap meat and try it out in the machine?

RE: Material to simulate frozen flesh/meat for cutting

(OP)
Why not just use meat, cause organic material that get into cracks, holes, etc.. will cause bacteria growth and stinks. Just need to have something to test without having a big cleanup and washdown.

RE: Material to simulate frozen flesh/meat for cutting

Use rolls of toilet paper or paper towels.

RE: Material to simulate frozen flesh/meat for cutting

Quote:

Why not just use meat, cause organic material that get into cracks, holes, etc.. will cause bacteria growth and stinks. Just need to have something to test without having a big cleanup and washdown.

But, isn't that the precise reason for tests that mimic real life? If your design is so bad that it takes you hours to clean the system after a day's use, then your design is not ready prime time nor better than current systems that do have to deal the mess.

Existing supermarket slicers probably can be broken down and cleaned in about 15 minutes.

TTFN (ta ta for now)
I can do absolutely anything. I'm an expert! https://www.youtube.com/watch?v=BKorP55Aqvg
FAQ731-376: Eng-Tips.com Forum Policies forum1529: Translation Assistance for Engineers Entire Forum list http://www.eng-tips.com/forumlist.cfm

RE: Material to simulate frozen flesh/meat for cutting

(OP)
This is just a concept build to test feasibility, it requires a lot more time or resources to make an finalized machine.

Red Flag This Post

Please let us know here why this post is inappropriate. Reasons such as off-topic, duplicates, flames, illegal, vulgar, or students posting their homework.

Red Flag Submitted

Thank you for helping keep Eng-Tips Forums free from inappropriate posts.
The Eng-Tips staff will check this out and take appropriate action.

Reply To This Thread

Posting in the Eng-Tips forums is a member-only feature.

Click Here to join Eng-Tips and talk with other members! Already a Member? Login


Resources

Low-Volume Rapid Injection Molding With 3D Printed Molds
Learn methods and guidelines for using stereolithography (SLA) 3D printed molds in the injection molding process to lower costs and lead time. Discover how this hybrid manufacturing process enables on-demand mold fabrication to quickly produce small batches of thermoplastic parts. Download Now
Design for Additive Manufacturing (DfAM)
Examine how the principles of DfAM upend many of the long-standing rules around manufacturability - allowing engineers and designers to place a part’s function at the center of their design considerations. Download Now
Taking Control of Engineering Documents
This ebook covers tips for creating and managing workflows, security best practices and protection of intellectual property, Cloud vs. on-premise software solutions, CAD file management, compliance, and more. Download Now

Close Box

Join Eng-Tips® Today!

Join your peers on the Internet's largest technical engineering professional community.
It's easy to join and it's free.

Here's Why Members Love Eng-Tips Forums:

Register now while it's still free!

Already a member? Close this window and log in.

Join Us             Close