Enhancing the Texture Attributes in Meat Products Using Food Grade Acids to Increase the Appeal for Older Consumers

C. Botinestean; A.M. Mullen; J.P. Kerry; R.M. Hamill

Enhancing the Texture Attributes in Meat Products Using Food Grade Acids to Increase the Appeal for Older Consumers

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Botinestean

C. Botinestean ¹Teagasc, Food Research Centre, Ashtown, Dublin, Ireland

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A.M. Mullen

A.M. Mullen ¹Teagasc, Food Research Centre, Ashtown, Dublin, Ireland

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J.P. Kerry

J.P. Kerry ²Department of Food and Nutritional Sciences, University College Cork, Ireland; ruth.hamill@teagasc.ie

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R.M. Hamill

R.M. Hamill ¹Teagasc, Food Research Centre, Ashtown, Dublin, Ireland

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Type:: Chapter

Pages:: 991–992

DOI:: https://doi.org/10.3920/9789086868605_445

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Beef has a tougher texture compared with other food products and very often meat intake of older consumers is reduced. Therefore, there is a need to develop texture-modified meat products which might improve meat intake in the elderly. Here, two food grade acids of different concentrations and their combination were used in an injection solution in order to facilitate the optimization of texture-modified beef products targeted at elderly consumers. Citric and malic acids could represent a feasible alternative to traditional ingredients used for beef injection and the final product could be suitable for consumption by elderly consumers.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Enhancing the Texture Attributes in Meat Products Using Food Grade Acids to Increase the Appeal for Older Consumers

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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