Abstract Changes that happen with aging have an effect on food texture perception and oral processing behaviour. Mastication and saliva incorporation are two major aspects of oral processing which can be used to evaluate the texture perception of food. This study aimed to investigate inter-oral responses of healthy individuals during chewing in relation to cooked meat texture. Mastication variables were recorded during the chewing process and boluses were collected and analysed for saliva impregnation and particle size distribution. Increasing hardness of meat did not change the number or duration of chewing cycles, but particle breakdown was significantly increased (P

中文翻译：

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肉质对口腔加工和丸剂形成的影响

摘要 随着年龄增长而发生的变化会对食物质地感知和口腔加工行为产生影响。咀嚼和唾液掺入是口腔处理的两个主要方面，可用于评估食物的质地感知。本研究旨在调查健康个体在咀嚼过程中与熟肉质地相关的口间反应。在咀嚼过程中记录咀嚼变量，收集丸剂并分析唾液浸渍和粒度分布。增加肉的硬度并没有改变咀嚼周期的数量或持续时间，但颗粒分解显着增加（P