Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population
| Autor: | Gilles Feron, Hélène Labouré, Chantal Septier, Claire Follot, Claire Sulmont-Rossé, Mathilde Vandenberghe-Descamps |
|---|---|
| Přispěvatelé: | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), This study is part of AlimaSSenS [ANR-14-CE20-0003-01] funded by the French National Research Agency. This work was also supported by grants from the Regional Council of Burgundy France and the European Funding for Regional Economic Development (FEDER)., Feron, Gilles |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Male Food Handling Food bolus Meat tenderness Eating Surveys and Questionnaires Tooth loss Roast beef dentier Food science Cooking Older adult 2. Zero hunger Aged 80 and over Temperature food and beverages santé bucco-dentaire Alimentation et Nutrition Female medicine.symptom Meat Oral health Pain bol alimentaire Texture perception personne âgée Chicken breast 03 medical and health sciences Tooth Loss food Elderly population medicine Food and Nutrition Animals Humans Texture Saliva salive Aged Mouth 030109 nutrition & dietetics business.industry food.food Deglutition Denture stomatognathic diseases older adult food bolus texture oral health denture saliva Mastication Cattle business Chickens [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Meat Science Meat Science, Elsevier, 2018, 145, pp.86-93. ⟨10.1016/j.meatsci.2018.06.004⟩ Meat Science (145), 86-93. (2018) |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2018.06.004⟩ |
| Popis: | International audience; Several studies demonstrated that oral health impairment, such as tooth loss or a decrease in salivary flow might lead elderly people to reduce their meat intake. The present study assessed the impact of culinary processes liable to improve meat texture and smooth down meat oral processing, in order to fulfil the oral capacities of elderly people. Four culinary processes were selected: cooking bag, blade tenderizer, marinade and low-temperature cooking. A panel of 40 elderly participants with good and poor dental status were asked to assess 5 chicken breast samples, 5 roast beef samples and 4 beefsteak samples prepared according to different process conditions by using an “oral comfort” questionnaire. Results highlighted the fact that oral impairment may alter food bolus formation as well as texture perception while eating meat in elderly people. Furthermore, they revealed that easy-to-do culinary processes may improve meat tenderness and juiciness as well as smooth down food bolus formation, in particular for the roast beef. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect