食べ易い食肉のテクスチャー特性と咀嚼運動

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The textural properties, mastication speed, and bolus textural properties of four types of pork meat were examined to identify which can be eaten with ease. The samples used were non-tenderized pork meat (pork soaked in distilled water), pork soaked in 0.4 mol/l of a sodium hydrogen carbonate solution, layered pork, and a newly developed restructured pork with enhanced palatability. The results demonstrate that non-tenderized pork had the highest hardness, while the newly developed restructured pork had the highest adhesiveness, and the layered pork had the lowest cohesiveness. The compression speed dependence on the hardness of the layered pork was similar to that of the non-tenderized pork and pork soaked in 0.4 mol/l of the sodium hydrogen carbonate solution, but different from that of the newly restructured pork. A sensory analysis revealed that the non-tenderized pork was the firmest among the samples at the time of mastication, and was also the most difficult to swallow. Layered pork was found to scatter inside the oral cavity during mastication. As found in the previous study, the new restructured pork was judged as the least tasty. Compared with the other samples, non-tenderized pork (which had the highest hardness) required the most frequent mastication before the meat bolus was ready to be swallowed. The non-tenderized pork also produced the slowest closing speed at the first mastication, both for the front teeth and back teeth. The non-tenderized pork, pork soaked in 0.4mol/l of sodium carbonate, and layered pork had a similar level of hardness of the bolus immediately before the swallowing process. 0n the other hand, the newly developed restructured pork was found to give the most tender bolus despite a lowest frequency of mastication compared with the other samples.
社団法人日本家政学会の論文
2004-01-15

食べ易い食肉のテクスチャー特性と咀嚼運動

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