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• W2086036161 abstract "Although early Homo is hypothesized to have used tools more than australopiths to process foods prior to consumption, it is unknown how much the food processing techniques they used altered the material properties of foods, and therefore the masticatory forces they generated, and how well they were able to comminute foods. This study presents experimental data on changes to food material properties caused by mechanical tenderization (pounding with a stone tool) and cooking (dry roasting) of two foods likely to have been important components of the hominin diet: meat and tubers. Mechanical tenderization significantly decreased tuber toughness by 42%, but had no effect on meat toughness. Roasting significantly decreased several material properties of tubers correlated with masticatory effort including toughness (49%), fracture stress (28%) and elastic modulus (45%), but increased the toughness (77%), fracture stress (50%-222%), and elastic modulus of muscle fibers in meat (308%). Despite increasing many material properties of meat associated with higher masticatory forces, roasting also decreased measured energy loss by 28%, which likely makes it easier to chew. These results suggest that the use of food processing techniques by early Homo probably differed for meat and tubers, but together would have reduced masticatory effort, helping to relax selection to maintain large, robust faces and large, thickly enameled teeth." @default.
• W2086036161 created "2016-06-24" @default.
• W2086036161 creator A5012252416 @default.
• W2086036161 creator A5052310921 @default.
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• W2086036161 date "2014-12-01" @default.
• W2086036161 modified "2023-10-17" @default.
• W2086036161 title "Food material properties and early hominin processing techniques" @default.
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• W2086036161 doi "https://doi.org/10.1016/j.jhevol.2014.06.012" @default.
• W2086036161 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/25439707" @default.
• W2086036161 hasPublicationYear "2014" @default.
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