Use of engineering tools in modelling first bite-case study with grilled pork meat

dc.creator	Đekić, Rastko
dc.creator	Ilić, Jovan
dc.creator	Tomašević, Igor
dc.creator	Đekić, Ilija
dc.date.accessioned	2021-12-15T14:20:51Z
dc.date.available	2021-12-15T14:20:51Z
dc.date.issued	2021
dc.identifier.issn	1755-1307
dc.identifier.uri	http://aspace.agrif.bg.ac.rs/handle/123456789/5978
dc.description.abstract	This study provides an engineering approach in modelling the first bite. Based on the mechanical properties of grilled pork meat obtained by applying compression and Warner Bratzler tests and using the Finite element method, a 3D model of cubic pieces has been created. It was then used for simulating the first bite of pork meat grilled at two temperatures and three positions of the jaws. Stress distribution during impact of upper and lower jaw shows growth of internal stress in the direction of jaw movement, leading to crack development and breaking of meat.	sr
dc.language.iso	en	sr
dc.publisher	IOP Publishing Ltd	sr
dc.rights	openAccess	sr
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	IOP Conference Series: Earth and Environmental Science	sr
dc.title	Use of engineering tools in modelling first bite-case study with grilled pork meat	sr
dc.type	conferenceObject	sr
dc.rights.license	BY	sr
dc.citation.issue	1
dc.citation.volume	854
dc.identifier.doi	10.1088/1755-1315/854/1/012022
dc.identifier.fulltext	http://aspace.agrif.bg.ac.rs/bitstream/id/23383/Use_of_engineering_pub_2021.pdf
dc.identifier.scopus	2-s2.0-85120429580
dc.type.version	publishedVersion	sr