Easy-to-Eat Cooked Beef for the Elderly

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  • 高齢者に対する牛肉の食べやすさの調理による向上
  • コウレイシャ ニ タイスル ギュウニク ノ タベヤスサ ノ チョウリ ニ ヨル コウジョウ

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Abstract

The relationship between the occlusal condition and preference of the elderly for cooked beef texture was investigated by a sensory test employing elderly and young people. The occlusal condition was defined according to the state of the remaining teeth and the biting force: the subjects were assigned to three groups, group I with good and group III with weak occlusal condition. Five samples of beef shank cut into 2 cm3 pieces cooked for 5 to 300 min and differing in hardness and cohesiveness were used. Another four samples of beef thigh boiled for 5 to 15 min cut or uncut were also used. The results show that the elderly preferred the shank boiled for 60 min since the meat was easy to eat. The young selected the samples boiled from 60 to 180 min. Long-term boiling was not necessarily suitable for the elderly because the meat fibers easily got stuck between the teeth or became dry. With the thigh meat the elderly preferred the cut sample boiled for 15 min having a texture similar to the shank meat boiled for 60 min. The group III subjects preferred the tender and less cohesive samples, the preference being affected by the boiling time and with cutting.

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