Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

Meat Science

Volumn 93, Issue 4, 2013, Pages 843-848

  Tokifuji, Ai ^a   Matsushima, Yasuyuki ^b   Hachisuka, Kenji ^b   Yoshioka, Keiko ^a  

^a NAKAMURA GAKUEN UNIVERSITY   (Japan)

^b UNIVERSITY OF OCCUPATIONAL AND ENVIRONMENTAL HEALTH   (Japan)

Author keywords

Dysphagia diet; High pressure; Network structure; Pork meat gel; Sensory evaluation; Textural properties

Indexed keywords

HIGH-PRESSURE; NETWORK STRUCTURES; PORK MEAT; SENSORY EVALUATION; TEXTURAL PROPERTIES;

BIOLOGICAL ORGANS; ELASTICITY; NUTRITION; SCANNING ELECTRON MICROSCOPY; WATER QUALITY;

MEATS;

AVES;

MYOSIN;

ADULT; ANIMAL; ARTICLE; CHEMISTRY; DIET; DYSPHAGIA; ELASTICITY; FEMALE; FLUOROSCOPY; FOOD HANDLING; GEL; HARDNESS; HEAT; HUMAN; MEAT; METHODOLOGY; MOUTH; MUSCLE FIBRIL; PH; PHARYNX; PRESSURE; SWALLOWING; SWINE;

ADULT; ANIMALS; DEGLUTITION; DEGLUTITION DISORDERS; DIET; ELASTICITY; FEMALE; FLUOROSCOPY; FOOD HANDLING; GELS; HARDNESS; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; MOUTH; MYOFIBRILS; MYOSINS; PHARYNX; PRESSURE; SWINE; YOUNG ADULT;

MLCS; MLOWN;

EID: 84872335397     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.050     Document Type: Article

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