Meat texture modification for dysphagia management and application of hydrocolloids: A review

References

• Abu Zarim, N., S. Zainul Abidin, and F. Ariffin. 2018. Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia. Journal of Food Science and Technology 55 (11):4522–9. doi: 10.1007/s13197-018-3386-5.
   PubMed Web of Science ®Google Scholar
• Afshari, R., H. Hosseini, R. Khaksar, M. A. Mohammadifar, Z. Amiri, R. Komeili, and A. M. Khaneghah. 2015. Investigation of the effects of inulin and β-glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: Optimisation of the formulation using D-optimal mixture design. Food Technology and Biotechnology 53 (4):436–45.
   PubMed Web of Science ®Google Scholar
• Aguilera, J. M., and D. J. Park. 2016. Texture-modified foods for the elderly: Status, technology and opportunities. Trends in Food Science and Technology 57:156–64. doi: 10.1016/j.tifs.2016.10.001.
   Web of Science ®Google Scholar
• Amini Sarteshnizi, R., H. Hosseini, D. Bondarianzadeh, F. J. Colmenero, and R. khaksar. 2015. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach. LWT - Food Science and Technology 62 (1):704–10. doi: 10.1016/j.lwt.2014.05.014.
   Web of Science ®Google Scholar
• Amini, S. R., H. Hosseini, K. A. Mousavi, and N. Karimi. 2015. A review on application of hydrocolloids in meat and poultry products. International Food Research Journal 22 (3):872–87. https://www.scopus.com/inward/record.uri?eid=2-s2.0-84930250227&partnerID=40&md5=9068e1ab798e33f1682e7d97d566571d.
   Web of Science ®Google Scholar
• Argel, N. S., N. Ranalli, A. N. Califano, and S. C. Andrés. 2020. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers. Journal of the Science of Food and Agriculture 100 (10):3932–41. doi: 10.1002/jsfa.10436.
   PubMed Web of Science ®Google Scholar
• Atherton, M., N. Bellis-Smith, J. A. Y. Cichero, and M. Suter. 2007. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions. Nutrition and Dietetics 64 (SUPPL. 2):S53–S76.
   Google Scholar
• Ayadi, M. A., A. Kechaou, I. Makni, and H. Attia. 2009. Influence of carrageenan addition on turkey meat sausages properties. Journal of Food Engineering 93 (3):278–83. doi: 10.1016/j.jfoodeng.2009.01.033.
   Web of Science ®Google Scholar
• Ayub, H., and A. Ahmad. 2019. Physiochemical changes in sous-vide and conventionally cooked meat. International Journal of Gastronomy and Food Science 17:100145. doi: 10.1016/j.ijgfs.2019.100145.
   Web of Science ®Google Scholar
• Balasubramaniam, V., S. I. Martinez-Monteagudo, and R. Gupta. 2015. Principles and application of high pressure–based technologies in the food industry. Annual Review of Food Science and Technology 6:435–62.
   PubMed Web of Science ®Google Scholar
• Balestra, F., and M. Petracci. 2019. Chapter 3 - Technofunctional Ingredients for meat products: Current challenges. In Sustainable meat production and processing, ed. C. M. Galanakis, 45–68. Cambridge: Academic Press.
   Google Scholar
• Barrón-Pavón, V., C. A. Núñez, V. H. Espinoza, A. Rodríguez-Fernández, V. García-Flores, M. Sanhueza-Garrido, and A. González-Stager. 2020. Food intake and presbyphagia in active elderly adults in Chillán, Chile. Revista Chilena de Nutrición 47 (4):580–7. doi: 10.4067/S0717-75182020000400580.
   Web of Science ®Google Scholar
• Baugreet, S., J. P. Kerry, C. Botineştean, P. Allen, and R. M. Hamill. 2016. Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science 122:40–7. doi: 10.1016/j.meatsci.2016.07.004.
   PubMed Web of Science ®Google Scholar
• Baugreet, S., J. P. Kerry, P. Allen, and R. M. Hamill. 2017. Optimisation of protein-fortified beef patties targeted to the needs of older adults: A mixture design approach. Meat Science 134:111–8. doi: 10.1016/j.meatsci.2017.07.023.
   PubMed Web of Science ®Google Scholar
• Bhat, Z. F., J. D. Morton, S. Kumar, H. F. Bhat, R. M. Aadil, and A. E. D. A. Bekhit. 2021. 3D printing: Development of animal products and special foods. Trends in Food Science & Technology 118:87–105. doi: 10.1016/j.tifs.2021.09.020.
   Web of Science ®Google Scholar
• Bhat, Z. F., J. D. Morton, S. L. Mason, and A. E. D. A. Bekhit. 2018. Applied and emerging methods for meat tenderization: A comparative perspective. Comprehensive Reviews in Food Science and Food Safety 17 (4):841–59. doi: 10.1111/1541-4337.12356.
   PubMed Web of Science ®Google Scholar
• Botinestean, C., D. F. Keenan, J. P. Kerry, and R. M. Hamill. 2016. The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers. LWT 74:154–9. doi: 10.1016/j.lwt.2016.07.026.
   Web of Science ®Google Scholar
• Chatterjee, D., G. S. Brambila, B. C. Bowker, and H. Zhuang. 2019. Effect of tapioca flour on physicochemical properties and sensory descriptive profiles of chicken breast meat patties. Journal of Applied Poultry Research 28 (3):598–605. doi: 10.3382/japr/pfy076.
   Web of Science ®Google Scholar
• Cichero, J. A. Y. 2016. Adjustment of food textural properties for elderly patients. Journal of Texture Studies 47 (4):277–83. doi: 10.1111/jtxs.12200.
   Web of Science ®Google Scholar
• Cichero, J. A. Y., C. Steele, J. Duivestein, P. Clave, J. Chen, J. Kayashita, R. Dantas, C. Lecko, R. Speyer, P. Lam, et al. 2013. The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative. Current Physical Medicine and Rehabilitation Reports 1:280–91. doi: 10.1007/s40141-013-0024-z.
   PubMedGoogle Scholar
• Cichero, J. A. Y., P. Lam, C. M. Steele, B. Hanson, J. Chen, R. O. Dantas, J. Duivestein, J. Kayashita, C. Lecko, J. Murray, et al. 2017. Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: The IDDSI framework. Dysphagia 32 (2):293–314. doi: 10.1007/s00455-016-9758-y.
   PubMed Web of Science ®Google Scholar
• Cichero, J. A. Y., P. T. L. Lam, J. Chen, R. O. Dantas, J. Duivestein, B. Hanson, J. Kayashita, M. Pillay, L. F. Riquelme, C. M. Steele, et al. 2020. Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0) [Letter. Journal of Texture Studies 51 (1):195–6. doi: 10.1111/jtxs.12481.
   PubMed Web of Science ®Google Scholar
• Cosentino, G., C. Tassorelli, P. Prunetti, G. Bertino, R. De Icco, M. Todisco, S. Di Marco, F. Brighina, A. Schindler, M. Rondanelli, et al. 2020. Anodal transcranial direct current stimulation and intermittent theta-burst stimulation improve deglutition and swallowing reproducibility in elderly patients with dysphagia. Neurogastroenterology and Motility 32 (5):e13791. doi: 10.1111/nmo.13791.
   PubMed Web of Science ®Google Scholar
• Costa, A., S. Carrión, M. Puig-Pey, F. Juárez, and P. Clavé. 2019. Triple adaptation of the mediterranean diet: Design of a meal plan for older people with oropharyngeal dysphagia based on home cooking. Nutrients 11 (2):425. doi: 10.3390/nu11020425.
   PubMed Web of Science ®Google Scholar
• Crowder, S. L., N. Najam, K. P. Sarma, B. H. Fiese, and A. E. Arthur. 2020. Head and neck cancer survivors’ experiences with chronic nutrition impact symptom burden after radiation: A qualitative study. Journal of the Academy of Nutrition and Dietetics 120 (10):1643–53. doi: 10.1016/j.jand.2020.04.016.
   PubMed Web of Science ®Google Scholar
• Dick, A., B. Bhandari, and S. Prakash. 2021. Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients. Future Foods 3:100006. doi: 10.1016/j.fufo.2020.100006.
   Google Scholar
• Dick, A., B. Bhandari, X. Dong, and S. Prakash. 2020. Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids 107:105940. doi: 10.1016/j.foodhyd.2020.105940.
   Web of Science ®Google Scholar
• Dominguez-Hernandez, E., A. Salaseviciene, and P. Ertbjerg. 2018. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Science 143:104–13. doi: 10.1016/j.meatsci.2018.04.032.
   PubMed Web of Science ®Google Scholar
• Eom, S.-H., S.-H. Lee, Y.-G. Chun, B.-K. Kim, and D.-J. Park. 2015. Texture softening of beef and chicken by enzyme injection process. Korean Journal for Food Science of Animal Resources 35 (4):486.
   PubMed Web of Science ®Google Scholar
• Eyiler Yilmaz, E., H. Vural, and R. Jafarzadeh Yadigari. 2017. Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids. International Journal of Food Properties 20 (9):1987–2002. doi: 10.1080/10942912.2016.1230743.
   Web of Science ®Google Scholar
• Funami, T. 2017. In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review. Food Hydrocolloids 68:2–14. doi: 10.1016/j.foodhyd.2017.01.020.
   Web of Science ®Google Scholar
• Funami, T., S. Ishihara, M. Nakauma, K. Kohyama, and K. Nishinari. 2012. Texture design for products using food hydrocolloids. Food Hydrocolloids 26 (2):412–20. doi: 10.1016/j.foodhyd.2011.02.014.
   Web of Science ®Google Scholar
• Germain, I., T. Dufresne, and K. Gray-Donald. 2006. A novel dysphagia diet improves the nutrient intake of institutionalized elders. Journal of the American Dietetic Association 106 (10):1614–23. doi: 10.1016/j.jada.2006.07.008.
   PubMed Web of Science ®Google Scholar
• Gibis, M., V. Schuh, and J. Weiss. 2015. Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties. Food Hydrocolloids 45:236–246.
   Web of Science ®Google Scholar
• Giura, L., L. Urtasun, A. Belarra, D. Ansorena, and I. Astiasarán. 2021. Exploring tools for designing dysphagia-friendly foods: A review. Foods 10 (6):1334. doi: 10.3390/foods10061334.
   PubMed Web of Science ®Google Scholar
• Grayson, A. L., D. A. King, S. D. Shackelford, M. Koohmaraie, and T. L. Wheeler. 2014. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness. Journal of Animal Science 92 (6):2735–40. doi: 10.2527/jas.2014-7613.
   PubMed Web of Science ®Google Scholar
• Hadde, E. K., and J. Chen. 2021. Texture and texture assessment of thickened fluids and texture-modified food for dysphagia management. Journal of Texture Studies 52 (1):4–15. doi: 10.1111/jtxs.12567.
   PubMed Web of Science ®Google Scholar
• Hodges, J. C. 1995. Development of puree meat products for long term institutionalized residents with dysphagia using a stephan micro-cutter. Journal of the American Dietetic Association 95 (9):A59. doi: 10.1016/S0002-8223(95)00551-X.
   Google Scholar
• Houjaij, N., T. Dufresne, N. Lachance, and H. S. Ramaswamy. 2009. Textural characterization of pureed cakes prepared for the therapeutic treatment of dysphagic patients. International Journal of Food Properties 12 (1):45–54. doi: 10.1080/10942910802312157.
   Web of Science ®Google Scholar
• Jandyal, M., O. Malav, M. Nitin, M. K. Chatli, P. Kumar, R. Wagh, S. Kour, and T. Tanwar. 2021. 3D printing of meat: A new frontier of food from download to delicious: A review. International Journal of Current Microbiology and Applied Sciences 10 (3):2095–111.
   Google Scholar
• Jayasooriya, S. D., P. J. Torley, B. R. D’Arcy, and B. R. Bhandari. 2007. Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science 75 (4):628–39. doi: 10.1016/j.meatsci.2006.09.010.
   PubMed Web of Science ®Google Scholar
• Keller, H., L. Chambers, H. Niezgoda, and L. Duizer. 2012. Issues associated with the use of modified texture foods. The Journal of Nutrition, Health & Aging 16 (3):195–200.
   PubMed Web of Science ®Google Scholar
• Kim, T. K., J. Y. Shim, K. E. Hwang, Y. B. Kim, J. M. Sung, H. D. Paik, and Y. S. Choi. 2018. Effect of hydrocolloids on the quality of restructured hams with duck skin. Poultry Science 97 (12):4442–9. doi: 10.3382/ps/pey309.
   PubMed Web of Science ®Google Scholar
• Lawrence, M. T., and T. E. Lawrence. 2021. At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple puree. Meat Science 176:108487. doi: 10.1016/j.meatsci.2021.108487.
   PubMed Web of Science ®Google Scholar
• Lee, J. 2021. A 3D food printing process for the new normal era: A review. Processes 9 (9):1495. doi: 10.3390/pr9091495.
   Web of Science ®Google Scholar
• Li, J. M., and S. P. Nie. 2016. The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloids 53:46–61. doi: 10.1016/j.foodhyd.2015.01.035.
   Web of Science ®Google Scholar
• Liu, H., L. Qin, Y. Wu, H. W. van der Glas, J. Chen, and X. Wang. 2019. Oral physiological characteristics among Chinese subjects in the eastern region of China. Archives of Oral Biology 108:104539. doi: 10.1016/j.archoralbio.2019.104539.
   PubMed Web of Science ®Google Scholar
• Lu, W., K. Nishinari, S. Matsukawa, and Y. Fang. 2020. The future trends of food hydrocolloids. Food Hydrocolloids 103:105713. doi: 10.1016/j.foodhyd.2020.105713.
   Web of Science ®Google Scholar
• Madhusankha, G. D. M. P., and R. C. N. Thilakarathna. 2021. Meat tenderization mechanism and the impact of plant exogenous proteases: A review. Arabian Journal of Chemistry 14 (2):102967. doi: 10.1016/j.arabjc.2020.102967.
   Web of Science ®Google Scholar
• Maksimenko, A., A. Lyude, and T. Nishiumi. 2020. Texture-modified foods for the elderly and people with dysphagia: Insights from Japan on the current status of regulations and opportunities of the high pressure technology. IOP Conference Series: Earth and Environmental Science. doi: 10.1088/1755-1315/548/2/022106.
   Google Scholar
• McArdle, R., and R. Hamill. 2011. Utilisation of hydrocolloids in processed meat systems. In Processed meats: Improving safety, nutrition and quality, 243–69. Cambridge: Elsevier Science & Technology. doi: 10.1533/9780857092946.2.243.
   Google Scholar
• McDonnell, C. K., P. Allen, F. S. Chardonnereau, J. M. Arimi, and J. G. Lyng. 2014. The use of pulsed electric fields for accelerating the salting of pork. LWT - Food Science and Technology 59 (2):1054–60. doi: 10.1016/j.lwt.2014.05.053.
   Web of Science ®Google Scholar
• Mishellany, A., A. Woda, R. Labas, and M. A. Peyron. 2006. The challenge of mastication: Preparing a bolus suitable for deglutition. Dysphagia 21 (2):87–94.
   PubMed Web of Science ®Google Scholar
• Mousa, R. M. A. 2021. Development of 95% fat-free hamburgers using binary and ternary composites from polysaccharide hydrocolloids and fruit peel flours as fat replacer systems. Journal of Food Processing and Preservation 45 (7):e15457. doi: 10.1111/jfpp.15457.
   Web of Science ®Google Scholar
• Munialo, C. D., V. Kontogiorgos, S. R. Euston, and I. Nyambayo. 2020. Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: A review. International Journal of Food Science & Technology 55 (5):1862–71. doi: 10.1111/ijfs.14483.
   Web of Science ®Google Scholar
• Naveena, B, and M. Nagaraju. 2020. Review on principles, effects, advantages and disadvantages of high pressure processing of food. International Journal of Chemical Studies 8 (2):2964–7. doi: 10.22271/chemi.2020.v8.i2at.9202.
   Google Scholar
• Nayak, N. K, and V. Pathak. 2016. Development and quality assessment of carrageenan incorporated low fat chevon patties. Journal of Food Science and Technology 53 (9):3477–84. doi: 10.1007/s13197-016-2322-9.
   PubMed Web of Science ®Google Scholar
• Nicomrat, K., S. Chanthachum, and P. Adulyatham. 2016a. Effect of carrageenan on quality of frozen Moo yor. International Food Research Journal 23 (2):904–8.
   Web of Science ®Google Scholar
• Nicomrat, K., S. Chanthachum, and P. Adulyatham. 2016b. Effect of texturizing agents on quality of Moo yor in a model system. International Food Research Journal 23 (2):675–81.
   Web of Science ®Google Scholar
• Nishinari, K., Y. Fang, and A. Rosenthal. 2019. Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements. Journal of Texture Studies 50 (5):369–80. doi: 10.1111/jtxs.12404.
   PubMed Web of Science ®Google Scholar
• Obuz, E., L. Akkaya, V. Gök, and M. E. Dikeman. 2014. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat Science 96 (3):1227–32. doi: 10.1016/j.meatsci.2013.11.015.
   PubMed Web of Science ®Google Scholar
• Park, H. S., D. K. Kim, S. Y. Lee, and K. H. Park. 2017. The effect of aging on mastication and swallowing parameters according to the hardness change of solid food. Journal of Texture Studies 48 (5):362–9. doi: 10.1111/jtxs.12249.
   PubMed Web of Science ®Google Scholar
• Pematilleke, N., M. Kaur, B. Adhikari, and P. J. Torley. 2021. Relationship between masticatory variables and bolus characteristics of meat with different textures. Journal of Texture Studies 52 (5–6):552–60. doi: 10.1111/jtxs.12629.
   PubMed Web of Science ®Google Scholar
• Pematilleke, N., M. Kaur, B. Adhikari, and P. J. Torley. 2022. Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach. Meat Science 191:108868. doi: 10.1016/j.meatsci.2022.108868.
   PubMed Web of Science ®Google Scholar
• Pematilleke, N., M. Kaur, B. Adhikari, and P. Torley. 2020. Influence of meat texture on oral processing and bolus formation. Journal of Food Engineering 283:110038. doi: 10.1016/j.jfoodeng.2020.110038.
   Web of Science ®Google Scholar
• Pematilleke, N., M. Kaur, C. T. Rai Wai, B. Adhikari, and P. J. Torley. 2021. Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia. Food Hydrocolloids 113:106413. doi: 10.1016/j.foodhyd.2020.106413.
   Web of Science ®Google Scholar
• Pereira, T., S. Barroso, and M. M. Gil. 2021. Food texture design by 3D printing: A review. Foods 10 (2):320. doi: 10.3390/foods10020320.
   PubMed Web of Science ®Google Scholar
• Reyes-Padilla, E., M. Valenzuela-Melendres, J. P. Camou, J. G. Sebranek, H. Alemán-Mateo, J. L. Dávila-Ramírez, G. Cumplido-Barbeitia, and H. González-Ríos. 2018. Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly. Meat Science 135:115–22. doi: 10.1016/j.meatsci.2017.09.007.
   PubMed Web of Science ®Google Scholar
• Romero, M. C., R. A. Fogar, M. M. Doval, A. M. Romero, and M. A. Judis. 2019. Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage. Journal of Food Measurement and Characterization 13 (3):1907–16. doi: 10.1007/s11694-019-00109-4.
   Web of Science ®Google Scholar
• Saengsuk, N., N. Laohakunjit, P. Sanporkha, N. Kaisangsri, O. Selamassakul, K. Ratanakhanokchai, and A. Uthairatanakij. 2021. Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain. Food Chemistry 361:130079. doi: 10.1016/j.foodchem.2021.130079.
   PubMed Web of Science ®Google Scholar
• Safaei, F., K. Abhari, N. K. Khosroshahi, H. Hosseini, and M. Jafari. 2019. Optimisation of functional sausage formulation with konjac and inulin: Using D-Optimal mixture design. Foods and Raw Materials 7 (1):177–84.
   Web of Science ®Google Scholar
• Saha, D, and S. Bhattacharya. 2010. Hydrocolloids as thickening and gelling agents in food: A critical review. Journal of Food Science and Technology 47 (6):587–97. doi: 10.1007/s13197-010-0162-6.
   PubMed Web of Science ®Google Scholar
• Schuh, V., K. Allard, K. Herrmann, M. Gibis, R. Kohlus, and J. Weiss. 2013. Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages. Meat Science 93 (2):240–7. doi: 10.1016/j.meatsci.2012.08.025.
   PubMed Web of Science ®Google Scholar
• Sharma, M., and L. Duizer. 2019. Characterizing the dynamic textural properties of hydrocolloids in pureed foods - A comparison between TDS and TCATA. Foods 8 (6):184. doi: 10.3390/foods8060184.
   PubMed Web of Science ®Google Scholar
• Smith, C. H., E. M. Jebson, and B. Hanson. 2014. Thickened fluids: Investigation of users’ experiences and perceptions. Clinical Nutrition (Edinburgh, Scotland) 33 (1):171–4. doi: 10.1016/j.clnu.2013.10.012.
   PubMed Web of Science ®Google Scholar
• Smith, R., L. Bryant, C. Reddacliff, and B. Hemsley. 2022. A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food. International Journal of Food Design 7 (1):7–28. doi: 10.1386/ijfd_00034_1.
   Google Scholar
• Stokes, J. R., M. W. Boehm, and S. K. Baier. 2013. Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Current Opinion in Colloid & Interface Science 18 (4):349–59. doi: 10.1016/j.cocis.2013.04.010.
   Web of Science ®Google Scholar
• Sungsinchai, S., C. Niamnuy, P. Wattanapan, M. Charoenchaitrakool, and S. Devahastin. 2019. Texture modification technologies and their opportunities for the production of dysphagia foods: A review. Comprehensive Reviews in Food Science and Food Safety 18 (6):1898–912. doi: 10.1111/1541-4337.12495.
   PubMed Web of Science ®Google Scholar
• Szczesniak, A. S. 1963. Objective measurements of food texture. Journal of Food Science 28 (4):410–20. doi: 10.1111/j.1365-2621.1963.tb00219.x.
   Google Scholar
• Szczesniak, A. S. 2002. Texture is a sensory property. Food Quality and Preference 13 (4):215–25. doi: 10.1016/S0950-3293(01)00039-8.
   Web of Science ®Google Scholar
• Szpicer, A., A. Onopiuk, A. Półtorak, and A. Wierzbicka. 2018. Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers. Journal of Food Processing and Preservation 42 (11):e13785. doi: 10.1111/jfpp.13785.
   Web of Science ®Google Scholar
• Takei, R., M. Hayashi, S. Umene, K. Narita, Y. Kobayashi, and H. Masunaga. 2015. Changes in physical properties of enzyme-treated beef before and after mastication. Journal of Texture Studies 46 (1):3–11. doi: 10.1111/jtxs.12103.
   Web of Science ®Google Scholar
• Takei, R., M. Hayashi, S. Umene, Y. Kobayashi, and H. Masunaga. 2016. Texture and microstructure of enzyme-treated chicken breast meat for people with difficulties in mastication. Journal of Texture Studies 47 (3):231–8. doi: 10.1111/jtxs.12178.
   Web of Science ®Google Scholar
• Thomas, C. L., Y. C. Hung, M. Rigdon, R. W. McKee, and A. M. Stelzleni. 2019. The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins. LWT 110:126–31. doi: 10.1016/j.lwt.2019.04.086.
   Web of Science ®Google Scholar
• Tokifuji, A., Y. Matsushima, K. Hachisuka, and K. Yoshioka. 2013. Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet. Meat Science 93 (4):843–8. doi: 10.1016/j.meatsci.2012.11.050.
   PubMed Web of Science ®Google Scholar
• Vandenberghe-Descamps, M., C. Sulmont-Rossé, C. Septier, C. Follot, G. Feron, and H. Labouré. 2018. Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population. Meat Science 145:86–93. doi: 10.1016/j.meatsci.2018.06.004.
   PubMed Web of Science ®Google Scholar
• Vasquez Mejia, S. M., A. de Francisco, and B. M. Bohrer. 2019. Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose. Meat Science 153:58–65. doi: 10.1016/j.meatsci.2019.03.012.
   PubMed Web of Science ®Google Scholar
• Wada, S., T. Goto, K. Fujimoto, M. Watanabe, K. Nagao, A. Nakamichi, and T. Ichikawa. 2017. Changes in food bolus texture during mastication. Journal of Texture Studies 48 (2):171–7. doi: 10.1111/jtxs.12228.
   PubMed Web of Science ®Google Scholar
• Wang, X., G. Zheng, M. Su, Y. Chen, H. Xie, W. Han, Q. Yang, J. Sun, and J. Chen. 2019. Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients. Food Science and Human Wellness 8 (2):149–55. doi: 10.1016/j.fshw.2019.03.009.
   Google Scholar
• Warner, R. D., C. K. McDonnell, A. E. D. Bekhit, J. Claus, R. Vaskoska, A. Sikes, F. R. Dunshea, and M. Ha. 2017. Systematic review of emerging and innovative technologies for meat tenderisation. Meat Science 132:72–89. doi: 10.1016/j.meatsci.2017.04.241.
   PubMed Web of Science ®Google Scholar
• Watanabe, E., M. Maeno, J. Kayashita, K. I. Miyamoto, and M. Kogirima. 2017. Cooking methods for a soft diet using chicken based on food texture analysis. Journal of Nutritional Science and Vitaminology 63 (4):256–62. doi: 10.3177/jnsv.63.256.
   PubMed Web of Science ®Google Scholar
• Woinue, Y., A. Ayele, M. Hailu, and R. S. Chaurasiya. 2019. Comparison of different meat tenderization methods: A review. Food Research 4 (3):571–7. doi: 10.26656/fr.2017.4(3).239.
   Google Scholar
• Yeung, C., and S. Huang. 2017. Effects of ultrasound pretreatment and ageing processing on quality and tenderness of pork loin. Journal of Food and Nutrition Research 5 (11):809–16. doi: 10.12691/jfnr-5-11-3.
   Google Scholar
• Yoshioka, K., A. Yamamoto, Y. Matsushima, K. Hachisuka, and Y. Ikeuchi. 2016. Effects of high pressure on the textural and sensory properties of minced fish meat gels for the dysphagia diet. Food and Nutrition Science 7 (9):732–42.
   Google Scholar
• Zargaraan, A., R. Rastmanesh, G. Fadavi, F. Zayeri, and M. A. Mohammadifar. 2013. Rheological aspects of dysphagia-oriented food products: A mini review. Food Science and Human Wellness 2 (3–4):173–8. doi: 10.1016/j.fshw.2013.11.002.
   Google Scholar
• Zargaraan, A., Z. Saghafi, M. Hasandokht Firouz, G. Fadavi, S. Ghorbani Gorji, and M. A. Mohammadifar. 2015. Effect of rheological properties on sensory acceptance of two-model dysphagia-oriented food products. Journal of Texture Studies 46 (3):219–26. doi: 10.1111/jtxs.12131.
   Web of Science ®Google Scholar