Novel meat-enriched foods for older consumers

Abstract Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment ( p p p  > 0.05) but that of non-flavoured ice cream and yoghurt went down ( p