Red meat (beef and sheep) products for an ageing population: a review

Abstract

Summary The global population is becoming older, and still, this cohort considers red meat (beef and sheep meat) as an important staple in their diet. It is understood that the requirements from these red meats will vary as a person ages, often because of associated physiological changes; nutrition and health concerns; and reduced sensorial capacities. This creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people. Here, we have reviewed current literature with the aim to comprehend the elderly consumer market, their demands for nutritive and quality traits, and their requirements for safe and convenient red meat (beef and sheep) products. Based on these studies, it was apparent that these specifications may be delivered using available knowledge of intrinsic and extrinsic influences on red meat if considered within the context of elderly customers, that is, to deliver upon elderly people’s requirements for conventional red meat products which are inexpensive, of consistent and perceivable high quality, and quell any associated health concerns for the consumer.

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

“…As one of the most commonly consumed protein sources, beef is an important food in the world [ 63 ]. However, a global decline in beef consumption has been observed over the last two decades in Europe [ 6 ].…”

A Theoretical Framework on the Determinants of Food Purchasing Behavior of the Elderly: A Bibliometric Review with Scientific Mapping in Web of Science

“…The sample consisted of a total of 123 documents [ 4 , 5 , 6 , 10 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 ,…”

“…Figure 2 shows the document typology and the indexing categories in WoS, taking into account that the same document can be indexed in several categories or typologies simultaneously. The 123 documents mainly included articles, quantitative and qualitative works (obtained from samples of different sizes, local, regional and national, of different age groups, usually from 50 years), descriptive statistics and rigorous tests, segmentations [138], and general reviews [16,74,148]. As expected, the main indexing categories were aligned with the main theme of this review, such that documents cataloged as nutrition and dietetics [64], business [10] and food, science and technology [89] stood out.…”

Prediction of the intramuscular fat and protein content of freeze‐dried ground meat from cattle and sheep using near‐infrared spectroscopy (NIRS)

“…Red meat (beef and lamb) is becoming an increasingly important part of human diets not only in Australia but also throughout the world due to its numerous health benefits, including providing important sources of protein, fats and trace elements, all essential components of a balanced diet (Pu et al ., 2014; Ahmad et al ., 2018; Holman et al ., 2020). This increasing consumer awareness has seen a surge in demand for fast cost‐effective tools for estimating meat quality by both processors (Dixit et al ., 2017; Allen, 2021) and researchers.…”