Research Article

Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat

Figure 2

Temporal dominance sensation (TDS) curves for pork meat (a-c) and poultry meat (d-f) for three grilling temperatures methods. Defined time axis from t = 0 (first bite—0%) to t = 1 (swallowing—100%). Attributes are shown in different colors.
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