MEAT PRODUCTS FOR THE ELDERLY: MULTI-TECHNOLOGY STRATEGIES

Population aging is a global phenomenon that imposes increasing demands on public health and the food industry, especially with regard to maintaining quality protein intake. Physiological changes resulting from senescence that compromise the ability to efficiently chew and safely swallow meat, foods recognized for their high biological value. These limitations increase nutritional risk and reduce dietary autonomy, highlighting the need to develop meat products with a texture adapted to the physiological conditions of aging, without prejudice to sensory and nutritional properties. The present study aimed to evaluate the combined effect of different technological strategies on the physicochemical and technological properties of restructured meat products made from bovine breast blankets (Musculus pectoralis profundus), a cut characterized by high fibrosity and lower commercial value. Physical (brine injection and tumbling), enzymatic (addition of papain) and thermal (cooking in a water bath and conventional oven) approaches were applied, aiming to obtain formulations adapted to the elderly public and, in parallel, to the valorization of secondary cuts. Three treatments were conducted: control without enzyme addition (FC), application of papain followed by cooking in a water bath (F1) and application of papain followed by cooking in a conventional oven (F2). All samples have previously undergone the tumbling process to favor brine penetration and matrix uniformity