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

Table 3

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

	Poultry meat
	T1	T2	T3
Density [g/cm^3]	1.15 ± 0.12	1.11 ± 0.07	1.10 ± 0.07
Number of chews	22.16 ± 7.69	23.00 ± 8.35	23.46 ± 9.01
Consumption time per bite [s]	16.00 ± 6.01	17.17 ± 6.05	16.85 ± 5.96
Chewing cycle duration [s/chew]	0.73 ± 0.15	0.76 ± 0.15	0.74 ± 0.14
Chewing rate [chew/s]	1.42 ± 0.26	1.36 ± 0.24	1.39 ± 0.26
Average bite size [g]	2.85 ± 1.07	2.53 ± 0.92	2.63 ± 0.91
Eating rate [g/s]	0.20 ± 0.09	0.16 ± 0.06	0.17 ± 0.08

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: no statistically significant difference was observed at the level of 5% ().