포화증기 기술을 적용한 육류 고령친화식품의 품질특성 및 기호도 연구

This study aimed to investigate methods for increasing protein intake among the elderly. Pork and beef samples were treated in saturated vapor ovens, and tenderizing agents, including sodium bicarbonate (NaHCO3), phosphate complex and acetylated distarch adipate in a pineapple pulp solution were added. The results of the physicochemical analysis showed that the addition of increasing amounts of tenderizing agents increased the moisture content and pH values, whereas cooking loss and hardness decreased (P<0.05). A consumer acceptance survey was conducted on 100 participants (over 50 years or older). The results showed that the addition of higher amounts of tenderizing agents caused a decrease in hardness while overall liking scores increased (P<0.001). These results will help us comprehensively understand the preferences of consumers aged 50 years or older regarding softened meat products and their purchasing behaviors －with respect to senior-friendly products. Both the physicochemical analysis and the preference survey showed that the developed tenderizing agent solution softened the hardness of meat and improved its physicochemical properties. Additionally, PT and BT, which were the softest samples, met 2^nd stages of standard hardness in the Korean industry. There have been earlier studies of elderly-friendly food products. However, the results of this study show that meat-based elderly-friendly products should be developed to increase the protein intake among the elderly. The results of this study can be utilized as basic data for the development of meat-based senior-friendly food products.