Abstract
The masticatory muscle activity needed for eating four kinds of minced pork samples mixed with potato flakes, mashed potatoes and processed starch with or without the addition of the salt was examined. The number of chews and total muscle activity were both lower and the rate of saliva produced was higher in the meat samples with salt than in the meat samples without salt. The hardness of the bolus was also lower and the amount of saliva higher in the meat samples with salt than in those without added salt. A sensory evaluation showed that mixing the meat samples with salt had a good effect on the flavor and acceptability.
