{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T15:05:29Z","timestamp":1787843129377,"version":"build-2784847793"},"reference-count":35,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2025,10,21]],"date-time":"2025-10-21T00:00:00Z","timestamp":1761004800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>(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 (&lt;5 \u00d7 103 N\/m2), ensuring appropriate structural integrity for safe swallowing. The addition of food-shaping agents significantly increased the hardness and adhesiveness (p &lt; 0.001), while the cohesiveness remained unchanged. (4) Conclusions: These findings highlight discrepancies between visual\/subjective assessments and objective measurements and support the use of combined IDDSI- and TPA-based verification to improve dietary safety and reproducibility in dysphagia care.<\/jats:p>","DOI":"10.3390\/foods14203574","type":"journal-article","created":{"date-parts":[[2025,10,21]],"date-time":"2025-10-21T14:24:02Z","timestamp":1761056642000},"page":"3574","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effects of a Food-Shaping Agent on the Texture and Palatability of Hospital-Pureed Meat: A Comparison of Subjective and Instrumental Assessments"],"prefix":"10.3390","volume":"14","author":[{"given":"Ya-Ting","family":"Kuo","sequence":"first","affiliation":[{"name":"School of Nutrition and Health Sciences, Taipei Medical University, Taipei 11031, Taiwan"},{"name":"Department of Dietetics, National Taiwan University Hospital, Taipei 100225, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2035-7088","authenticated-orcid":false,"given":"Pey-Rong","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Dietetics, National Taiwan University Hospital, Taipei 100225, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1579-2165","authenticated-orcid":false,"given":"Suh-Ching","family":"Yang","sequence":"additional","affiliation":[{"name":"School of Nutrition and Health Sciences, Taipei Medical University, Taipei 11031, Taiwan"},{"name":"Research Center of Geriatric Nutrition, College of Nutrition, Taipei Medical University, Taipei 11031, Taiwan"},{"name":"Nutrition Research Center, Taipei Medical University Hospital, Taipei 11031, Taiwan"},{"name":"School of Gerontology and Long-Term Care, College of Nursing, Taipei Medical University, Taipei 11031, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"De Sire, A., Ferrillo, M., Lippi, L., Agostini, F., de Sire, R., Ferrara, P.E., Raguso, G., Riso, S., Roccuzzo, A., and Ronconi, G. 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