Tailoring meat products for the elderly: A comprehensive review.

Area of Science:

• Gerontology
• Food Science
• Nutritional Science

Background:

• The global elderly population is rapidly expanding, presenting unique consumer needs.
• Meat is a vital source of protein and nutrients, particularly important for older adults to combat sarcopenia (age-related muscle loss).

Purpose of the Study:

• To review current meat research and product development for the elderly.
• To understand the intersection of aging, dietary needs, sensory changes, and meat consumption.
• To identify gaps between product innovation and technological advancements.

Main Methods:

• Comprehensive literature review of refereed articles.
• Analysis of industry reports and grey literature.
• Synthesis of findings on elderly dietary and sensory requirements.

Main Results:

• The elderly population is diverse, requiring personalized meat product development.
• Meat products are being developed in various forms (solid to liquid) to suit different needs.
• A significant gap exists between meat product innovation for the elderly and advancements in kitchen technologies.

Conclusions:

• Tailored meat products are essential for the growing elderly demographic.
• Further research is needed to align meat product innovation with emerging kitchen technologies.
• Addressing the evolving needs of older adults is critical for future food product development.