Foods are known to influence jaw elevator muscle activity in chewing. With the long-range goal of gaining insight into force control and modeling muscle recruitment, these initial experiments were performed to determine the textural properties of commonly used test food. Experiments were carried out by means of a standard Instron instrument, equipped with a compression cell. A stylus with 45-degree cuspal angulation and an opposing copper-plated lower arch was used for approximation of the natural situation. The breakage force characteristics of a single peanut, a carrot cube, beefstick, and monkey chow were determined. The peanut demonstrated the steepest and beefstick the least steep force build-up, with breaking forces of 104 N (Newtons) for monkey chow, 66 N for the carrot, and 52 N for the peanut. No clear breakage point was found with beefstick; the force build-up showed an initial plateau at 25 N, which was followed by a significantly steeper force increase to peak. We conclude that each of the test foods commonly used in studies of mastication had particular breakage characteristics in terms of its force-time curve.

Summary-In previous in vitro experiments using an Instron instrument, each test food was found to have characteristic textural properties. In uivo experiments were now made (1) to determine the degree to which variations in the vertical jaw movements during the crushing phase of mastication can be explained by the inherent properties of the foodstuff being chewed, and (2) to establish the degree to which the foodstuff being chewed can be identified by certain features of the jaw dynamics. Five adults were used for chewing tasks with standardized pieces of beef, carrot or peanut. Each subject made two trials with each foodstuff. The movement of the lower incisal point was monitored; features of movement associated with jaw closing in the first chewing cycle were considered. Five of these features were not suitable to categorize the various test foods. Each of the remaining 4, however, was able to distinguish either one food from the 2 others (2 cases), or one from another (2 cases). Pattern recognition techniques based upon principal component analysis could differentiate jaw closing patterns associated with chewing bee.f from those involving peanut or carrot. The extent to which peanut could be distinguished from carrot was not as predictable as the categorization of peanut or carrot versus beef. Cross-correlation of in oitro forcetime breakage characteristics and the jaw movement data showed that on average 52% of the variation in the vertical jaw movement during crushing of food could be explained by the inherent properties of the food. Because the masticatory apparatus acts as a low-pass filter, the high-frequency components of food breakage characteristics found in vitro were attenuated in uiuo. It appears that the inherent filter properties of the masticatory apparatus limit the range of sensory and motor function of the jaw.