Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers

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dc.contributor.author Botinestean, Cristina
dc.contributor.author Hossain, Mohammad
dc.contributor.author Mullen, Anne M.
dc.contributor.author Auty, Mark A. E.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Hamill, Ruth M.
dc.date.accessioned 2019-08-29T15:49:24Z
dc.date.available 2019-08-29T15:49:24Z
dc.date.issued 2019-07-10
dc.identifier.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 en
dc.identifier.startpage 1 en
dc.identifier.endpage 13 en
dc.identifier.issn 0022-4901
dc.identifier.issn 1745-4603
dc.identifier.uri http://hdl.handle.net/10468/8417
dc.identifier.doi 10.1111/jtxs.12467 en
dc.description.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. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (FIRM programme administered by the Irish Department of Agriculture, Food and the Marine (11/F/045), Meat4Vitality: Enhancement of texture, flavor and nutritional value of meat products for older adults) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Wiley en
dc.relation.uri https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12467
dc.rights © 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. en
dc.subject Beef en
dc.subject Older consumers en
dc.subject Response surface methodology en
dc.subject Tenderness en
dc.title Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2020-07-10
dc.date.updated 2019-08-29T15:41:52Z
dc.description.version Accepted Version en
dc.internal.rssid 498427373
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Food Institutional Research Measure en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Texture Studies en
dc.internal.copyrightchecked No
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en
dc.internal.bibliocheck In Press. Update citation, add vol. issue, update page nos. en


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