The effect of food texture on the replication of jaw movements in mastication.

Abstract The effect of different food textures on the replication of jaw movements has been generally ignored. In this study, the jaw movements of 28 young male subjects were measured while they chewed two samples of three foods—pork luncheon meat, dried apple and roasted salted peanuts. Several parameters, that characterized each chewing cycle when viewed from a frontal projection, were measured, and the average value for each variable was calculated. Values for dried apple and pork luncheon meat did not differ significantly between trials. However, for the second trial with peanuts, the chewing cycle duration was shorter (the duration of the closing phase being less and the closing velocity greater). These changes may have been due to exercizing caution during the chewing of a hard food while gaining familiarity with its texture.

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