Texture Properties and Human Chewing Movements of Meat
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Accession number;04A0022350
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| Title;Texture Properties and Human Chewing Movements of Meat |
| Author;
TAKAHASHI TOMOKO
(Jumonjigakuenjodai Ningenseikatsu)
OGOSHI HIRO
(Fac. of Home Econ. Japan Women's Univ.)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.21;NO.;PAGE.204-210(2003)
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| Figure&Table&Reference;FIG.3, TBL.3, REF.3 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The present study examined the textural properties, mastication speed, and bolus textural properties of four types of pork meat to identify which ones can be eaten with ease. The samples used were: non-tenderized pork meat; pork soaked in 0.4mol/l sodium carbonate solution; layered pork; and a newly developed restructured pork. The results demonstrated that non-tenderized pork was the highest in hardness, whereas the newly developed restructured pork had the highest adhesiveness, and the layered pork had the smallest cohesiveness. Sensory analysis revealed that non-tenderized pork was the most firm among samples at the time of mastication, and was the most difficult to swallow. Layered pork was found to "scatter" inside the oral cavity during mastication. As in the previous study, the new reconstructed pork was judged as "the least tasty". Compared with the other samples, non-tenderized pork(which was highest in hardness) required the most frequent mastication before the meat boluses was ready to be swallowed. Non-tenderized meat was also shown to have slower average closing speed at the first mastication, both for the front teeth and the back teeth. Non-tenderized pork, pork soaked in 0.4mol/l sodium carbonate, and layered pork indicated similar levels of hardness of boluses immediately before the swallowing process. On the other hand, the newly developed restructured meat was found to constitute tender boluses despite fewer frequency of mastication compared with the other samples. (author abst.) |
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