Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

• Published in: Journal of food quality Vol. 2017; no. 2017; pp. 1 - 10
• Main Authors: Han, Yaohui, Gong, Ana, Deng, Yajun, Liu, Dengyong, Wang, Hui-Min
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 01.01.2017; Hindawi; John Wiley & Sons, Inc; Wiley
• Subjects: Experiments; Food quality; Food research; Food science; Mastication; Measurement techniques; Mechanical properties; Methods; Moisture content; Particle size; Perceptions; Physical properties; Physics; Pork; Properties

The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced boluses were analyzed for their physical properties...