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

Table 4

Summary of mechanical properties for samples prepared using three grilling temperatures.

	Pork meat			Poultry meat
	T1	T2	T3	T1	T2	T3
Cooking loss [%]	6.33 ± 0.45^a	13.57 ± 1.44^b	29.76 ± 2.94^c	27.01 ± 1.43^a	29.98 ± 2.84^a	40.92 ± 6.74^b
Storage loss [%]	2.47 ± 0.68^a	1.41 ± 0.32^b	1.20 ± 0.44^b	1.46 ± 0.13^a	3.07 ± 0.54^b	1.04 ± 0.18^a
Firmness [N]—WB test	58.20 ± 10.01^a	65.40 ± 16.16^a,b	79.30 ± 31.13^b	34.00 ± 5.30^a	35.80 ± 6.24^a	42.80 ± 11.70^b
Maximum shear force [N]	79.12 ± 19.86^a	61.37 ± 13.19^b	55.21 ± 11.26^b	31.09 ± 15.82	40.37 ± 22.28	45.77 ± 14.18
Young’s modulus—Ex [Kpa]	35.05 ± 11.22^a	75.28 ± 35.92^b	111.14 ± 23.21^c	35.18 ± 8.48^a	50.25 ± 20.68^a,b	74.36 ± 29.23^b
Young’s modulus—Ey [Kpa]	28.49 ± 6.44^a	57.03 ± 30.38^a,b	126.83 ± 68.89^b	30.62 ± 9.67	35.17 ± 24.39	39.21 ± 15.4
Young’s modulus—Ez [Kpa]	40.83 ± 14.44^a	54.34 ± 49.27^a	146.83 ± 86.58^b	34.94 ± 15.45^a	45.85 ± 20.78^a,b	62.82 ± 19.24^b
Poisson’s ratio—νxy	0.3631	0.4885	0.4913	0.2296	0.3046	0.3498
Poisson’s ratio—νyz	0.3641	0.3680	0.4814	0.3663	0.4861	0.4909
Poisson’s ratio—νzx	0.2460	0.3192	0.3895	0.3072	0.3193	0.3239

Note: items denoted with different letters are significantly different at the level of 5%.