Tailoring meat products for the elderly: A comprehensive review

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-09-16 DOI:10.1016/j.meatsci.2024.109669

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Abstract

The population of the elderly is projected to grow significantly in most of the developed countries in the near future. This should earn this demographic the title of ‘Consumer of the future’. Meat has high quality proteins and essential vitamins which are important for all demographics but more so for the elderly due to their susceptibility to sarcopenia. This review explored the landscape of meat research and product development that meets the distinctive requirements of the elderly, drawing from published refereed articles, industry reports, and unpublished grey literature. The review emphasised the importance of understanding the evolving dietary and sensory requirements associated with ageing and how they intersect with meat consumption. One notable aspect observed is the diversity within the elderly population, which underscores the necessity for tailored approaches in meat product development to cater to the varying preferences and nutritional needs of different individuals. This review also highlights the ongoing efforts in developing meat-based products that span a spectrum of consistencies, ranging from solid to liquid forms, to accommodate the diverse needs of elderly consumers. Despite these advancements, the review found a discrepancy between the pace of meat product development for the elderly and the rapid advancements in kitchen-level technologies and suggests that further research is needed to bridge this gap and align product innovation with emerging technological trends.

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为老年人量身定制肉制品：全面回顾

预计在不久的将来，大多数发达国家的老年人口将大幅增长。这将为这一人口群体赢得 "未来消费者 "的称号。肉类含有优质蛋白质和必需维生素，这对所有人群都很重要，但由于老年人易患肌肉疏松症，因此对他们来说更为重要。本综述从已发表的参考文章、行业报告和未发表的灰色文献中，探讨了肉类研究和产品开发的现状，以满足老年人的独特需求。综述强调了了解与老龄化相关的不断变化的饮食和感官要求以及这些要求如何与肉类消费相联系的重要性。其中一个值得注意的方面是老年人口的多样性，这突出表明在肉类产品开发中必须采用量身定制的方法，以满足不同个体的不同偏好和营养需求。本综述还强调了为满足老年消费者的不同需求，在开发从固态到液态等各种稠度的肉类产品方面所做的不懈努力。尽管取得了这些进步，但综述发现，老年人肉类产品的开发速度与厨房级技术的快速发展之间存在差距，并建议需要进一步研究以缩小这一差距，使产品创新与新兴技术趋势保持一致。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.