AgResearch
Browse

Novel meat-enriched foods for older consumers

Download (73.38 kB)
journal contribution
posted on 2023-05-03, 14:10 authored by Mustafa FaroukMustafa Farouk, Michelle Yoo, Nazimah Hamid, Maryann StaincliffeMaryann Staincliffe, Briar Davies, Scott KnowlesScott Knowles
Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment (p < 0.05). Bread volume and spaghetti tensile strength increased and ice cream meltability and yoghurt apparent viscosity decreased with meat enrichment (p < 0.05). The overall acceptability/liking of bread, flavoured ice cream and spaghetti were not affected (p > 0.05) but that of non-flavoured ice cream and yoghurt went down (p < 0.05) with meat enrichment. 75% of the 940 panellist who ate the meat-enriched chocolates either loved or slightly-liked them. The outcome of the present study would assist in making the nutrition of meat available in a wider range of product categories, helping the meat industry stretch its established business models, and encouraging further development of novel food choices for elderly and other groups of consumers.

History

Rights statement

© 2017 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Food Research International

ISSN

0963-9969

Citation

Farouk, M. M., Yoo, M. J. Y., Hamid, N. S. A., Staincliffe, M., Davies, B., & Knowles, S. O. (2017). Novel meat-enriched foods for older consumers. Food Research International, 104, 134-142. doi:10.1016/j.foodres.2017.10.033

Funder

Core Funding

Contract number

A19119

Job code

67247

Usage metrics

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC