Relationship between masticatory variables and bolus characteristics of meat with different textures.

Abstract

The physiological transformations that happen during oral processing are complex and challenging to capture and measure; however, their knowledge can help design new products for people who struggle with mastication and swallowing. Here we relate chewing, saliva incorporation and bolus properties with initial meat texture. Three different textures (T1-tender, T2-intermediate, T3-tough) were created by cooking meat in different temperature time combinations and "ready-to-swallow" meat boluses were collected from 10 healthy individuals. Masticatory variables, saliva incorporation, and bolus mechanical and geometrical characteristics were analyzed. Meat texture showed significant effect on masticatory variables (number of chews and chewing duration) but not on saliva incorporation. Bolus mechanical characteristics (hardness, cohesiveness and adhesiveness) varied significantly (p< .05) with meat texture, where meat with a harder texture resulted in a harder bolus. Number of bolus particles changed significantly (p< .05) with increasing meat hardness, where harder meat produced more bolus particles. Significant (p< .05) intersubject variability was recorded for masticatory parameters and saliva incorporation. Mechanical and geometrical characteristics of "ready-to-swallow" meat bolus did not vary among subjects.