Muscle activity during oral processing of sticky-cohesive foods.

We investigated muscle activity during oral processing of sticky model foods. Chewing Time extracted from the EMG data distinguished the most sticky and least sticky model foods from the others, but was not a good discriminator between the other models. Mean chew work declined by 25.

Artifacts and errors in the measurement of the stickiness of liquid foods with tack tests.

We encounter stickiness in many areas of our daily life and as humans, we are able to discriminate different levels of stickiness. Yet attempts to measure stickiness with instruments have been challenging. One of the commonest approaches has been the "tack test" in which a probe is brought into contact with the sticky food and then pulled away while measuring the resisting force-various indices, such as the maximum force or the area below the force curve have been used to describe stickiness.