Food Quality and Sensory Science Department, Teagasc, Food Research Centre, Ashtown, Dublin, Ireland.
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy Cork, Ireland.
J Texture Stud. 2020 Apr;51(2):263-275. doi: 10.1111/jtxs.12467. Epub 2019 Aug 5.
Red meat has a tougher texture compared with many other food products, therefore consumption is often reduced among older adults. Acidic treatments had a positive effect on WBSF values (reduced the WBSF values from 23.35 N for control to 14.83 N), and texture parameters and a combination with apple fiber and rice starch may improve the health profile of a meat product with benefits for consumers, particularly for older population. A novel meat product with a softer texture (apple fiber 0.15%, rice starch 0.30% and citric acid 0.16 M) was optimized and successfully validated in this study. The results obtained for the objective measurements of tenderness were confirmed by consumers' tenderness results (p < .05) moreover texture-optimized beef samples were found to be more acceptable by older consumers compared with control. Meat processors have an important role in increasing the availability of suitable meat products for older consumers, by developing products that will meet their nutritional and textural needs. In this study, a novel meat product with a softer texture was developed, successfully validated and the product was found to be acceptable by older consumers. Meat processors could consider using rice starch, apple fiber, and citric acid as feasible alternative to traditional ingredients used for beef injection, in order to obtain a softer product, that appeal to older consumers with difficulties in mastication.
与许多其他食品相比，红色肉类的质地更坚韧，因此老年人的摄入量通常较低。酸性处理对 WBSF 值有积极影响（将对照样品的 WBSF 值从 23.35N 降低到 14.83N），并且质地参数与苹果纤维和米淀粉的组合可能会改善具有健康益处的肉类产品的特性，特别适合老年人。本研究成功优化并验证了一种质地更柔软的新型肉类产品（苹果纤维 0.15%、米淀粉 0.30%和柠檬酸 0.16M）。消费者对嫩度的评价结果（p<0.05）与客观测量的嫩度结果一致，此外，与对照相比，经质地优化的牛肉样品更受老年消费者的欢迎。肉类加工商在增加适合老年人的肉类产品供应方面发挥着重要作用，他们可以开发出满足他们营养和质地需求的产品。在这项研究中，开发了一种质地柔软的新型肉类产品，成功进行了验证，并且发现该产品受到老年消费者的欢迎。肉类加工商可以考虑使用米淀粉、苹果纤维和柠檬酸作为传统牛肉注射用成分的可行替代品，以获得更柔软的产品，吸引咀嚼困难的老年消费者。
