Relationship between masticatory variables and bolus characteristics of meat with different textures
Author:
Affiliation:
1. Discipline of Biosciences and Food Technology, School of Science RMIT University Melbourne Australia
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12629
Reference28 articles.
1. Effect of Cooking Temperature and Time on the Shear Properties of Meat
2. TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide
3. Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
4. Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework
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