Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France.
Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France.
Meat Sci. 2018 Nov;145:86-93. doi: 10.1016/j.meatsci.2018.06.004. Epub 2018 Jun 5.
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，如牙齿缺失或唾液分泌减少，可能导致老年人减少肉类摄入量。本研究评估了几种可能改善肉类质地和减少肉类口腔处理难度的烹饪方法，以满足老年人的口腔能力需求。选择了四种烹饪方法：烹饪袋、刀片嫩化器、腌泡汁和低温烹饪。一个由 40 名口腔健康状况良好和较差的老年人组成的小组，使用“口腔舒适度”问卷，对 5 个鸡胸肉样本、5 个烤牛肉样本和 4 个牛排样本进行了评估，这些样本是根据不同的处理条件制备的。结果表明，口腔损伤可能会改变老年人进食肉类时食物团块的形成和质地感知。此外，研究结果还表明，简单易用的烹饪方法可以改善肉类的嫩度和多汁性，同时减少食物团块的形成，尤其是烤牛肉。
