Using electromyography as a research tool in food science

Title

Using electromyography as a research tool in food science

Creator

Vinyard C J; Fiszman S

Publisher

Current Opinion in Food Science

Date

2016
2016-06

Description

The jaw muscles play key functional roles during feeding. During contraction, a bioelectrical signal propagates along the muscle cell helping to coordinate muscle contraction. This signal can be measured via electromyography (EMG). Food scientists have increasingly adopted EMG as a tool for studying the relationships among food textures and oral processing. Specifically, food scientists have used EMG from the feeding muscles as (1) a general measure of food texture, (2) a measure of oral physiology, (3) an estimate of absolute force and (4) a measure of muscle work. Unfortunately, physiological research indicates that estimates of absolute force and mechanical work are not reliably indicated from EMG as it is best considered an indicator of muscle activity and relative recruitment levels.

Subject

chewing behavior; emg; Food Science & Technology; force; mastication; muscle; normalization; patterns; release; surface electromyography; texture-perception

Format

Journal Article

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Rights

Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).

Pages

50-55

Volume

9

Citation

Vinyard C J; Fiszman S, “Using electromyography as a research tool in food science,” NEOMED Bibliography Database, accessed April 11, 2021, https://neomed.omeka.net/items/show/7413.

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