Time sequence of the activity of the temporal and masseter muscles in healthy young human adults during habitual chewing of different test foods

Steiner, Jacob E.; Michman, Julius; Litman, Ami

doi:10.1016/0003-9969(74)90221-0

Cited by 43 publications

(29 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The activity in right masseter tended to be slightly more prolonged and to begin earlier than in its synergists (i.e., from 30 to 48 mo, 5 of these 7 groups exhibited relatively earlier and longer burst durations in right masseter than in the other jaw elevating muscles). These findings are similar to those reported for chewing by adults, in which masseter was seen to be the first jaw elevating muscle to be activated (Steiner et al 1974), but contradict the findings of Ahlgren (1966), in which temporalis was the first elevator activated for most subjects.…”

Section: Activation Patternscontrasting

confidence: 45%

“…Finally, even though all the foods chewed in the present study were solids, it is likely that some of the variation observed in chew rate was related to subtle differences in food texture. Previous investigations have demonstrated changes in chewing rate with differences in food texture in humans (Gisel 1988;Schwaab et al 1986;Steiner et al 1974) as well as animals (Luschei and Goodwin 1974). Harder foods elicit faster chewing rates than softer foods, although the effect is actually rather small.…”

Section: Methodologic Considerationsmentioning

confidence: 99%

“…A large number of descriptive studies has sought to quantify muscle activation patterns characteristic of chewing by humans (Ahlgren 1966;Alvarado Larrinaga et al 1989;Garrett and Kapur 1986;Horio and Kawamura 1989;Josell et al 1984;Luschei and Goldberg 1981;McCarroll et al 1989;Møller 1966;Moore 1993;Moore et al 1988;Schwartz et al 1984;Steiner et al 1974;Basmajian 1975, 1977). Despite large intersubject variability (Ahlgren 1966;Dellow and Lund 1971;Møller 1966), a consistent pattern of muscle activation for chewing has emerged.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Development of Chewing in Children From 12 to 48 Months: Longitudinal Study of EMG Patterns

Green

Moore

Ruark

et al. 1997

Journal of Neurophysiology

118

106

View full text Add to dashboard Cite

Developmental changes in the coordinative organization of masticatory muscles were examined longitudinally in four children over 49 experimental sessions spanning the age range of 12-48 mo. Electromyographic (EMG) records were obtained for right and left masseter muscles, right and left temporalis muscles, and the anterior belly of the digastric. Two independent analytic processes were employed, one that relied on identification of onset and offset of muscle activation and a second that used pairwise cross-correlational techniques. The results of these two analyses, which were found to be consistent with each other, demonstrated that the basic chewing pattern of reciprocally activated antagonistic muscle groups is established by 12 mo of age. Nevertheless, chewing efficiency appears to be improved through a variety of changes in the chewing pattern throughout early development. Coupling of activity among the jaw elevator muscles was shown to strengthen with maturation, and the synchrony of onset and offset of these muscles also increased. Coactivation of antagonistic muscles decreased significantly with development. This decrease in antagonistic coactivation and increase in synchrony among jaw elevators, and a parallel decrease in EMG burst duration, were taken as evidence of increased chewing efficiency. No significant differences in the frequency of chewing were found across the ages studied. Additional considerations include the appropriateness of this coordinative infrastructure for other developing oromotor skills, such as speech production. It is suggested that the relatively fixed coordinative framework for chewing exhibited by these children would not be suitable for adaptation to speech movements, which have been shown to rely on a much more variable and adjustable coordinative organization.

show abstract

Section: Activation Patternscontrasting

confidence: 45%

Section: Methodologic Considerationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development of Chewing in Children From 12 to 48 Months: Longitudinal Study of EMG Patterns

Green

Moore

Ruark

et al. 1997

Journal of Neurophysiology

118

106

View full text Add to dashboard Cite

show abstract

“…The electromyographic activity of masticatory muscles, contraction forces, and jaw movements can be affected by the texture as well as by the size of the piece of food ingested (Steiner et a!., 1974;Thexton et a!., 1980;Plesh et al, 1986;Ostry and Flanagan, 1989;Horio and Kawamura, 1989;Bishop et al, 1990;Ottenhoff et al, 1993;Peyron et al, in press). However, the results published until now have described limited features of the motor pattern-for example, duration and amplitude of activity in the masticatory muscles (Stohler, 1986;Mongini et al, 1986;Plesh et al, 1988) or chewing rate (Morimoto et al, 1984;Plesh et al, 1987Plesh et al, , 1993, without reference to the sensory experience.…”

Section: Introductionmentioning

confidence: 95%

Effects of Food Texture and Sample Thickness on Mandibular Movement and Hardness Assessment during Biting in Man

Peyron¹,

Maskawi

Woda³

et al. 1997

J Dent Res

126

View full text Add to dashboard Cite

This study was designed to investigate the relationship among jaw movements, physical characteristics of food, and sensory perception of hardness in man. Vertical movements of the mandible were recorded with an infrared tracking device in humans during biting on two test foods, carrot and cheese. Samples of standard length (2 cm) and width (2 cm) were prepared in three different thicknesses (0.5, 1.0, and 1.5 cm). Nine subjects were asked to perform two types of bite with their incisor teeth. In the first, they cut through the food, then stopped and spat out the pieces (bite alone); in the second, biting was followed by mastication and swallowing (bite+chew). The 12 conditions (thickness x3, food x2, and bite x2) were presented in a random order within each block, and blocks were repeated five times (60 trials per subject). Subjects also estimated the hardness of the samples twice for each condition on visual analogue scales (VAS) 100 mm long. The duration, vertical amplitude, and maximum vertical velocity of the mandible during biting were calculated by computer for the three phases of the movements (opening, and fast and slow closing). Multilevel statistical models were used for data analysis. The estimated hardness scores associated with the first bite of thin carrot (59.0 VAS units) was significantly greater than for cheese (16.8 VAS units). The type of bite had no significant effect on these scores, but the estimate of hardness was significantly greater for the thickest sample (+13.3 VAS units). Food type had its strongest effect on the slow-closing phase. In particular, the peak velocity that followed the fracturing of the food sample was much greater for carrot than for cheese (thin, 34.1 mm.s-1 vs. 26.6 mm.s-1), and the difference between foods increased with thickness. The amplitude of opening was significantly greater for the thickest sample than for the other two. There were no significant relationships between VAS scores and the movement parameters. These results suggest that, when humans bite food: (1) changing the thickness of food has a greater effect on movement parameters than changing from soft to hard food, (2) the parameters of biting change little if biting is followed by mastication, (3) hardness perception is dependent on the thickness of food, (4) hardness perception is not different when food is removed from the mouth than when it is chewed and swallowed, and (5) there is no relationship between any of the parameters of movement that change with food type and the perceived hardness of food.

show abstract

“…Previous studies in humans have revealed some differences in the physiological parameters observed during chewing, such as chewing time, number of cycles, muscle activity and others, among different foods [1][2][3][4][5][6][7][8][9]. Several studies have examined sequential changes in chewing in terms of individual chews, rather than the whole sequence, by use of parameters such as (cycle) duration and masticatory muscle activity (e.g.…”

Section: Introductionmentioning

confidence: 98%

Sequential analysis of masseter activity patterns during chewing in healthy males

Miyaoka

Ashida

Tamaki

et al. 2013

Journal of Medical Engineering & Technology

View full text Add to dashboard Cite

The present study examined sequential changes in masseter activity patterns observed during chewing of four different agar samples in eight healthy young males. Two parameters, T(50) and D(50), were specifically used for evaluation of the activity patterns of individual bursts. Statistical significances were detected in regression coefficients (21.9% of 32 trials) and Spearman's rank correlation coefficients (28.1%) between the calculated T(50) values and chewing cycles, whereas no significant differences among the four agar samples were found. Three (I-III) types of activity patterns of masseter bursts during chewing sequences were classified by the D(50) values, which were derived from the T(50) values. The three types physiologically corresponded to incrementing (Type I), decrementing (Type III) and mixed discharge patterns (Type II). The classification of activity patterns suggested the usefulness of D(50) values in the sequential analysis of masseter activity patterns.

show abstract

Time sequence of the activity of the temporal and masseter muscles in healthy young human adults during habitual chewing of different test foods

Cited by 43 publications

References 9 publications

Development of Chewing in Children From 12 to 48 Months: Longitudinal Study of EMG Patterns

Development of Chewing in Children From 12 to 48 Months: Longitudinal Study of EMG Patterns

Effects of Food Texture and Sample Thickness on Mandibular Movement and Hardness Assessment during Biting in Man

Sequential analysis of masseter activity patterns during chewing in healthy males

Contact Info

Product

Resources

About