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

Benjamin W. B. Holman, Stephanie M. Fowler, David L. Hopkins

    Research output: Contribution to journalReview articlepeer-review

    9 Citations (Scopus)


    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.
    Original languageEnglish
    Pages (from-to)919-934
    Number of pages16
    JournalInternational Journal of Food Science and Technology
    Issue number3
    Early online date17 Dec 2019
    Publication statusPublished - Mar 2020


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