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Meat bolus properties in relation with meat texture and chewing context Inra
Yven, C.; Culioli, J.; Mioche, L..
During chewing the meat sample is fragmented by compressive and shear bite forces while saliva is incorporated. At the end of this process meat is transformed into a bolus with specific properties, which elicit deglutition. This study aims to analyze the mechanical properties of the boli and juice-saliva interactions in different chewing contexts. Two groups of subjects with different chewing efficiencies participated in the study: healthy dentate (n = 9) and denture wearers (n = 7). Meat boli were obtained from two beef samples exhibiting different textures obtained by varying aging time and cooking temperature.Variables liked to saliva-food matrix interactions (boli volume and weight, dry matter content) were not dependent on muscle fiber disorganization...
Tipo: Journal Article Palavras-chave: BOL ALIMENTAIRE; DENTITION; DENTIER; PROPRIETE MECANIQUE; INTERACTION SALIVE MASTICATION; PROPRIETE ORGANOLEPTIQUE MEAT; FOOD BOLUS; DENTAL STATUS; SALIVA; CHEWING; MASTICATION; DENTURE WEARERS.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200710741d9&uri=/notices/prodinra1/2007/07/
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The source of the saliva honeybees use to moisten materials they chew with their mandibles National Institute of Agronomic Research
Simpson, J..
The experiments described lead to the conclusion that this saliva comes from the labial glands, and not from the mandibular glands, as has sometimes been supposed. The mandibular glands have no mechanical connection with chewing, and their outlets are not on the mandibles.
Tipo: Journal Article-postprint Palavras-chave: HONEYBEE; APIS MELLIFERA; APIDAE; HYMENOPTERA; SOCIAL INSECT; SALIVA; CHEWING; LABIAL GLAND; ABEILLE DOMESTIQUE; INSECTE SOCIAL; SALIVE; MASTICATION; GLANDE LABIALE.
Ano: 1963 URL: http://hdl.handle.net/2174/451
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