This study used the electromyogram (EMG)/force-function curve as a means of estimating functional bite forces. Surface EMG recordings were made for the masseter and anterior temporalis muscles bilaterally in ten adults while incisal bite forces were measured using a force transducer embedded in custom-made hydroplastic bite blocks. Measurements were made for mouth openings of 15 and 30 mm. Each subject was first instructed to develop a maximum level of bite force, and then to develop bite-force levels that corresponded to decreasing percentages of his or her maximum, from 90 to 10%, in 10% decrements. After the force measurements had been made, each subject was instructed to incise various food substances. The power-density spectrum and r.m.s. power level were calculated for each sample. Maximum bite-force levels varied considerably among the 10 subjects, ranging from a minimum of 2.5 kg to a maximum of 40 kg. For the subjects as a whole, estimated bite forces for the different types of food ranged from 3.0 to 5.5 kg. This range was independent of the subjects' maximum bite-force levels. Thus, bite forces exerted to incise different foods probably depend more on the food than on the individual's bite capabilities. There was variability within this range, although, as expected, bite forces were least for chocolate and greatest for apple and toffee.