Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance

This study aimed to improve the visual appeal of texture-modified (TM) dishes for indi- viduals with dysphagia by developing a method to unify the texture of solid and liquid components through innovative food processing techniques. It investigated various meat- softening methods while preserving its solid appearance and ensuring a uniform texture when combined with a thickened soup. A grinding and reconstitution approach enabled the incorporation of pea protein (0% and 1%), olive oil (0%, 5%,...