Abstract
The aim of this study was to examine the possibility of tensile-test application at three strain rates (0.01/s and 0.001/s and 0.001/s) on suitable samples of grilled pork meat (musculus psoas major). Differences in the stress-strain curves were observed between the two directions of the muscle fibres (i.e. strain parallel to and transverse to the fibres). However, the strain rate of 0.001/s resulted in the most linear stress-strain curves for strain in both muscle fibre directions. Also, results confirmed that specimens tested transversally to the muscle fibre direction required less stress to fracture. We also concluded that specimens stretch more in the direction transverse to the muscle fibre direction for strain rates of 0.01/s and 0.001/s. Gaining knowledge from different methods of empirical mechanical testing of meat should enhance the possibility of forming material constitutive laws to be used as input to finite element simulations of industrial processes of meat such as cutting or of human oral processing.
Highlights
Oral processing from the moment of the first bite to the moment of swallowing includes mechanical changes of food structure during mastication, chemical changes related to oral enzymatic digestion, and temperature-associated transitions such as melting [1, 2]
Even though Honikel [10] considered it possible to conduct a tensile test on raw meat, our preliminary trials for this study showed it is hard to obtain uniform geometry and dimensions of tensile test specimens of raw meat
Tensile tests resulted in six stress-strain diagrams, three for each of the muscle fibre directions
Summary
Oral processing from the moment of the first bite to the moment of swallowing includes mechanical changes of food structure during mastication, chemical changes related to oral enzymatic digestion, and temperature-associated transitions such as melting [1, 2]. Starting from the first bite to the moment of swallowing, food changes are caused by rhythmic motor activity of the jaw controlled by the central nervous system, and transportation of the food pile in the oral cavity by the tongue movements [1, 3]. The pathway of nonliquid food structure changes during mastication includes mechanical structure failure, further grinding of food particles, saliva incorporation, particle agglomeration, and bolus formation [4, 5]. Some authors have confirmed that denture wearers do not have the same patterns of meat mastication compared to fully dentate masticators [7]
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