ArticleFoods (Basel, Switzerland)2025
Effects of a Food-Shaping Agent on the Texture and Palatability of Hospital-Pureed Meat: A Comparison of Subjective and Instrumental Assessments.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Tempeh-type fermentation kinetics of tarwi (Frontiers in nutrition · 2026Article
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3 authors.
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Abstract
(1) Background: This study compared subjective and objective texture classifications of hospital-provided pureed meat dishes and evaluated the impact of adding a food-shaping agent on the consistency of the food. (2) Methods: In total, 18 common pureed meat dishes (pork, chicken, and fish) from a medical center were tested. Subjective classification was conducted according to the International Dysphagia Diet Standardisation Initiative (IDDSI) level 4 criteria, and an objective texture analysis was performed using a Texture Profile Analysis (TPA), with hardness values interpreted via the Universal Design Foods (UDF) framework. (3) Results: Only six of the 18 dishes (33%) met all IDDSI level 4 tests in their original form, despite visually resembling purees. After the addition of 1% of a food-shaping agent, all samples passed IDDSI criteria, indicating enhanced textural consistency and a reduced risk of swallowing complications. TPA data confirmed that all samples, both with and without the food-shaping agent, met UDF stage 4 hardness standards (<5 × 10
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