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

Figure 3

Stress distribution during the impact of the upper and lower jaw is shown for six samples: (a) pork meat T₁; (b) pork meat T₂; (c) pork meat T₃; (d) poultry meat T₁; (e) poultry meat T₂; and (f) poultry meat T₃. The color scale bar indicates gradient areas (from maximum to minimum) of von Mises stress (N/mm²) in the direction of pressure.

(a)

(b)

(c)

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(f)