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.
(a) |
(b) |
(c) |
(d) |
(e) |
(f) |