Training and Sensory Judgment Effects on Mastication as Studied by Electromyography

Electromyography recordings (EMG) were performed on 10 naive and 10 trained subjects during mastication of different samples of beef. For each group of subjects, ordinary mastication was compared to mastication accompanied by tenderness assessment of the chewed sample. Trained subjects showed a larger variation in muscle work than a naive group when chewing. Sensory assessment modified more the mastication profiles of trained subjects than those of naive ones and these variations occurred at the beginning of the masticatory sequence. EMG was useful for comparing mastication of different groups of panelists and appeared to be an interesting alternative for information about texture perception of naive subjects.

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