Clinically Recorded Masticatory Patterns as Related to the Sensory Evaluation of Meat and Meat Products
Clinically Recorded Masticatory Patterns as Related to the Sensory Evaluation of Meat and Meat Products
复制标题
临床记录的与肉和肉制品感官评价相关的咀嚼模式
DOI：
10.1111/j.1365-2621.1985.tb13012.x
复制
发表时间：
1985
影响因子：
3.9
通讯作者：
D. Stafford
中科院分区：
文献类型：
--
作者：
E. Tornberg;S. Fjelkner;H. Rudérus;P. Glantz;K. Randow;D. Stafford
肉类和肉制品的咀嚼模式，从红肉到法兰克福香肠类型，由10个应变计连接到一个假肢器具注册。测量的变形速率可高达200 - 400 cm/min，这应与通常用于肉类质地的仪器分析的20 cm/min的变形速率进行比较。在咀嚼模式的仪器记录中，咀嚼周期数是肉质地感官印象的最佳单一指标。当韧性指数形成为负荷率和咀嚼周期数的乘积时，实现了与感官评价的高度显著相关性。这一点的相关性进行了讨论的失败力学的食物和一个假设的神经肌肉控制咀嚼。
The masticatory pattern of meat and meat products, varying from red meat to sausages of frankfurter type, was registered by ten strain gauges attached to a prosthetic appliance. The deformation rates measured could be as high as 200 - 400 cm/min, which should be compared to the deformation rates of 20 cm/min usually used in instrumental analysis of meat texture. Among the instrumental records of the masticatory pattern the number of chewing cycles was the best single indicator of the sensory impression of meat texture. A highly significant correlation with the sensory evaluations was achieved when a toughness index was formed as a product of the loading rate and the number of chewing cycles. The relevance of this is discussed in the light of failure mechanics of food and a hypothetical neuromuscular control of mastication.