Physical Properties and Human Chewing Movements of Meat
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Accession number;03A0366065
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| Title;Physical Properties and Human Chewing Movements of Meat |
| Author;
TAKAHASHI TOMOKO
(Jumonjigakuenjodai Ningenseikatsu)
KAWANO AKI
(Fac. of Home Econ. Japan Women's Univ.)
IIDA FUMIKO
(Fac. of Home Econ. Japan Women's Univ.)
SUZUKI MIKI
(Ito Ham Foods Inc., JPN)
WADA KEIKO
(Ito Ham Foods Inc., JPN)
OGOSHI HIRO
(Fac. of Home Econ. Japan Women's Univ.)
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Journal Title;Journal of Home Economics of Japan
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Journal Code:F0763A
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ISSN:0913-5227
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VOL.54;NO.5;PAGE.357-364(2003)
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| Figure&Table&Reference;FIG.7, TBL.2, REF.11 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The physical properties, ease of eating and chewing movements by humans were studied for four types of pork meat: one non-tenderized meat sample; two samples that had tenderized by soaking in different concentrations of a sodium hydrogen carbonate solution; and one sample of restructured pork meat. Differences were found in the strain-stress curve up to 0.8 strain and in the compression speed dependencys of the apparent stress at 0.8 strain between the restructured meat sample and the three other meat samples. A sensory test showed that the firmness and remaining-in-the-mouth feeling increased with increasing apparent stress at 0.8 strain. The number of chewing cycles for the restructured meat sample, which had the smallest apparent stress at 0.8 strain, was smaller than those for the non-tenderized and tenderized samples. The closing time for the non-tenderized meat sample, which had the largest apparent stress at 0.8 strain, was longer than those for the other samples. The closing speed decreased with increasing apparent stress at 0.8 strain. In particular, the closing speed for the non-tenderized meat sample was the slowest among all four samples. The results of the sensory test, as well as those for the chewing movement, indicate that processed meat products such as the tenderized sample that had been soaked in the sodium hydrogen carbonate solution and the restructured meat sample were easy for elderly to eat, since the chewing rhythm of the elderly is slower than that of younger people. (author abst.) |
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