Kuo, Ya-TingYa-TingKuoChen, Pey-RongPey-RongChenYang, Suh-ChingSuh-ChingYang2025-11-072025-11-072025-10-21https://scholars.lib.ntu.edu.tw/handle/123456789/733542(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 (<5 × 10 N/m), ensuring appropriate structural integrity for safe swallowing. The addition of food-shaping agents significantly increased the hardness and adhesiveness ( < 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.enTexture Profile Analysis (TPA)Universal Design Foods (UDF)dysphagiainternational dysphagia diet standardisation initiative (IDDSI)pureed foodtexture-modified diet[SDGs]SDG2[SDGs]SDG3journal article10.3390/foods1420357441154110