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Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers
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Accepted version
Date
2019-07-10
Authors
Botinestean, Cristina
Hossain, Mohammad
Mullen, Anne M.
Auty, Mark A. E.
Kerry, Joseph P.
Hamill, Ruth M.
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Published Version
Abstract
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.
Description
Keywords
Beef , Older consumers , Response surface methodology , Tenderness
Citation
Botinestean, C., Hossain, M., Mullen, A. M., Auty, M. A. E., Kerry, J. P. and Hamill, R. M. 'Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers', Journal of Texture Studies, In Press, doi: 10.1111/jtxs.12467
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Copyright
© 2019 Wiley Periodicals, Inc. This is the peer reviewed version of the following article: Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers. J Texture Stud. 2019, 1– 13, which has been published in final form at https://doi.org/10.1111/jtxs.12467. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.