Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences
The aim of the current study was to develop three texture-modified, portion-sized and nutrient-dense meat products using 2 types of meat (beef and lamb) and 2 mincing speeds. The formulations included upcycled ingredients. Fat content was significantly higher for lamb than for beef samples. The thre...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000673 |