Meat bolus properties in relation with meat texture and chewing context

During chewing the meat sample is fragmented by compressive and shear bite forces while saliva is incorporated. At the end of this process meat is transformed into a bolus with specific properties, which elicit deglutition. This study aims to analyze the mechanical properties of the boli and juice–saliva interactions in different chewing contexts. Two groups of subjects with different chewing efficiencies participated in the study: healthy dentate (n = 9) and denture wearers (n = 7). Meat boli were obtained from two beef samples exhibiting different textures obtained by varying aging time and cooking temperature. les linked to saliva–food matrix interactions (boli volume and weight, dry matter content) were not dependent on muscle fiber disorganization evaluated using shear tests. No texture effect was observed from the mechanical properties of the boli, whatever the chewing context. Denture wearers swallowed less disorganized boli but with a similar water content as dentate. Between subjects variability was the highest for saliva–food interactions and the lowest for mechanical properties. The variations obtained in meat boli characteristics could have consequences on sensory properties perception and on the digestion process.