Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences

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...

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Bibliographic Details
Main Authors: C. Talens, M. Ibargüen, X. Murgui, S. García-Muñoz, I. Peral
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Future Foods
Subjects:
Texture-modified food
Healthier meat products
Upcycling
Sustainable nutrition
Senior consumer perception
Nutritional claims
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833522000673

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