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

Table 1

Summary of the heating parameters for samples prepared using three grilling working regimes.

	Pork meat			Poultry meat
	T1	T2	T3	T1	T2	T3
Grill temperature [°C]	269.04 ± 7.64	263.47 ± 7.66	272.1 ± 7.93	244.08 ± 6.47	238.42 ± 12.67	249.24 ± 6.48
Temperature in center of product [°C]	67.17 ± 3.15	74.57 ± 3.41	90.63 ± 1.95	78.77 ± 0.65	94.43 ± 0.83	99.30 ± 2.03

Legend: T₁ is the shortest grilling time; T₂ is medium grilling time; T₃ is the longest grilling time. Testing was performed in three replicates.