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.

多项研究表明，口腔健康受损（例如牙齿脱落或唾液流量减少）可能导致老年人减少肉类摄入量。本研究评估了烹饪过程的影响，这些过程可能会改善肉的质地并平滑肉类的口腔加工，从而满足老年人的口服能力。选择了四个烹饪过程：烹饪袋，刀片嫩化器，腌泡汁和低温烹饪。要求一组由40名具有良好和不良牙齿状况的老年参与者组成的小组，通过使用“口腔舒适度”问卷评估5种鸡胸肉样品，5种烤牛肉样品和4种牛排样品，这些样品是根据不同的加工条件制备的。结果强调了一个事实，即在老年人吃肉时，口腔功能障碍可能会改变食物团的形成以及质地的感知。