The aim of the research was to compare the work of knives of different construction with shear edge in shape of circle segment. Experiments were conducted under semi-technical conditions by the use of chopper with the capacity of bowl equal to 10 dm3. On knife shaft of the chopper were assembled each time three knives coded with symbols S I, SII, S III and S IV. The technological effect of the work of knives was evaluated based on assessment of the quality of meat batters and sausages. The best quality of meat batter and sausages was achieved during comminution with knife S II, while the worst one effect was observed by the use of knife S IV. The experiments have shown that about quality of shear and shear and friction resistance during meat comminution with knives of different construction of shear edge decide mostly: shear angle, friction surface of knife and length of shear edge.
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