ORAL COMFORT AND AGING: TECHNOLOGICALLY ADAPTED MEAT PRODUCTS FOR THE ELDERLY

Population aging is one of the greatest contemporary challenges for public health and food security, imposing the need for strategies that ensure the maintenance of protein intake in adequate quantity and quality. Senescence is associated with relevant physiological changes, such as edentulism, dysphagia, reduced masticatory force, and decreased sensory perception, factors that hinder the consumption of foods with greater mechanical resistance, especially meat products. These limitations compromise not only nutritional status, but also oral comfort, dietary autonomy and, consequently, the quality of life of the elderly population. In this scenario, the present study aimed to develop and evaluate technologically optimized meat products for individuals aged 50 years or older, integrating parameters of texture, palatability, sensory acceptance and nutritional viability. The methodology adopted included the analysis of the consumption profile and dietary restrictions by means of a structured questionnaire, associated with technological trials with different meat matrices. Beef cuts submitted to different cooking methods, the application of the enzyme papain, the incorporation of functional fibers and the evaluation of static marinating and tumbling techniques were tested. The results showed that pressure cooking was determinant for collagen solubilization and softness improvement in cuts rich in connective tissue, such as the hard drumstick, expanding its applicability in the elderly