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

Table 2

Summary of the oral processing behavior parameters for pork meat samples prepared using three grilling working regimes.

	Pork meat
	T1	T2	T3
Density [g/cm^3]	1.23 ± 0.12	1.22 ± 0.25	1.17 ± 0.12
Number of chews	27.62 ± 12.00	27.04 ± 11.93	30.22 ± 10.95
Consumption time per bite [s]	21.45 ± 9.19	19.25 ± 8.77	22.35 ± 8.78
Chewing cycle duration [s/chew]	0.78 ± 0.13	0.73 ± 0.15	0.75 ± 0.16
Chewing rate [chew/s]	1.31 ± 0.21^a	1.46 ± 0.48^b	1.39 ± 0.29^b
Average bite size [g]	4.05 ± 1.56	3.29 ± 1.08	3.49 ± 1.32
Eating rate [g/s]	0.21 ± 0.10	0.20 ± 0.10	0.17 ± 0.06

Legend: T₁ is the shortest grilling time; T₂ is medium grilling time; T₃ is the longest grilling time. Testing was performed in three replicates. The panel consisted of 10 panelists. Note: items denoted with different letters are significantly different at the level of 5%.