Red meat (beef and sheep) products for an ageing population: a review. (17th December 2019)

• Record Type: Journal Article
• Authors: Holman, Benjamin W.B.; Fowler, Stephanie M.; Hopkins, David L.
• Is Part Of: International journal of food science & technology. Volume 55:Number 3(2020)
• Page Start: 919
• Page End: 934
• Publication Date: 2019-12-17
• Subjects: Beef -- convenience -- elderly consumers -- lamb -- microbiological safety -- nutritional requirements -- purchasing behaviour -- sensory characteristics; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14443
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The global population is becoming older, and still, this cohort considers red meat (beef and sheep meat) as an important staple in their diet. It is understood that the requirements from these red meats will vary as a person ages, often because of associated physiological changes; nutrition and health concerns; and reduced sensorial capacities. This creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people. Here, we have reviewed current literature with the aim to comprehend the elderly consumer market, their demands for nutritive and quality traits, and their requirements for safe and convenient red meat (beef and sheep) products. Based on these studies, it was apparent that these specifications may be delivered using available knowledge of intrinsic and extrinsic influences on red meat if considered within the context of elderly customers, that is, to deliver upon elderly people's requirements for conventional red meat products which are inexpensive, of consistent and perceivable high quality, and quell any associated health concerns for the consumer. Abstract : As people age the consumption of red meat can become more problematic, yet this meat is a rich source of protein, iron and zinc which is important for maintaining muscle mass. This situation creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people and there are some technologies that can be used to alter the form of red meat to make it easier for older people to eat and digest. These issues are discussed in this review.