meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-1-16-21meat-205Research ArticleСтатьиScientific challenges in modeling mastication of meat using engineering toolsScientific challenges in modeling mastication of meat using engineering toolshttps://orcid.org/0000-0002-8132-8299DjekicI. V.DjekicI. V.

Faculty of Agriculture

Belgrade 

Ilija V. Djekic, PhD, full professor, Department for Food Safety and Quality Management, Faculty of Agriculture

Nemanjina 6, Belgrade — Zemun, 11080

idjekic@agrif.bg.ac.rsUniversity of BelgradeСербияUniversity of BelgradeSerbia202212042022711621Copyright © Djekic I.V., 20222022Djekic I.V.Djekic I.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/205

This paper gives an overview of scientific challenges that may occur while performing modelling meat (as a product) and simulating mastication by using engineering tools. To evaluate these challenges, Failure Mode and Effect Analysis method has been employed to assess six engineering tools often used in analyzing different perspectives of food oral processing. As a result, a risk priority number comprising of severity of the failure, occurrence probability of a failure and difficulty to detect the failure has been calculated. Results show that finite element method and emotion detection are two tools with highest levels of risks. The first method is a known engineering solution used for analyzing different types of materials, but when it comes to meat as a very complex and anisotropic material, risk of inadequate calculations is high. Emotion detection is not so much dependent on meat as a product consumed but on imperfections of software and risk of recognizing false emotions is high. Findings indicate that more research is needed for a more sophisticated use of these engineering tools. Further studies should include other engineering models that simulate meat breakdown during mastication, the role of saliva and jaw movement with the aim to carry out full modelling of mastication of an average meat consumer.

This paper gives an overview of scientific challenges that may occur while performing modelling meat (as a product) and simulating mastication by using engineering tools. To evaluate these challenges, Failure Mode and Effect Analysis method has been employed to assess six engineering tools often used in analyzing different perspectives of food oral processing. As a result, a risk priority number comprising of severity of the failure, occurrence probability of a failure and difficulty to detect the failure has been calculated. Results show that finite element method and emotion detection are two tools with highest levels of risks. The first method is a known engineering solution used for analyzing different types of materials, but when it comes to meat as a very complex and anisotropic material, risk of inadequate calculations is high. Emotion detection is not so much dependent on meat as a product consumed but on imperfections of software and risk of recognizing false emotions is high. Findings indicate that more research is needed for a more sophisticated use of these engineering tools. Further studies should include other engineering models that simulate meat breakdown during mastication, the role of saliva and jaw movement with the aim to carry out full modelling of mastication of an average meat consumer.

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The authors declare that there are no conflicts of interest present.