P.PSH.1382 - Using HPP to improve the quality of texture modified foods for dysphagia sufferers and ageing consumers.

Summary

Care Food Co products will ensure older consumers in Aged Care and Health Care facilities and those still living independently at home are delivered a nutritionally balanced, quality meal that is appealing and enjoyable, readily accessible and at a reasonable cost. The findings from this project also enable
Care Food Co to compete in-market with products manufactured overseas, by offering consumers high quality, tasty Australian made products that incorporate Australian red meat as a core component. Red meat is a natural source of protein, zinc and iron that is well absorbed by the body for muscle health, which is especially helpful in maintaining independence in later years.

The outcomes from the project underpin that market penetration strategy for Care Food Co’s range of red meat-based meals for those ageing Australians that are either living independently, are in hospital or residential aged care facilities.

Objectives

Meat and meat products are rich sources of protein. However, constriction of collagen and coagulation of myofibrillar protein (MP), which occur during heating, generally result in the hard texture of meat and meat products, causing subsequent difficulty in consuming such products by dysphagic patients. Nonthermal technologies such as high-pressure processing can serve as an alternative to the modification of the texture of meat and meat products. It is important to note that such technologies not only improve the textural properties of meat and meat products but are also able to preserve nutritional characteristics of the modified products. This is because nonthermal technologies are generally known to exhibit less effects on amino acids, vitamins, and flavour compounds, proteins, enzymes, and nucleic acids. High Pressure Processing (HPP) is known to alter the rheology of dysphagia foods.

This project undertook the following objectives:
1. Undertake Results Chain Analysis to develop a model to estimate business viability and potential impact on Australia’s red meat industry.

2. Development of an understanding of the effect of high-pressure processing on the rheology and structure of texture modified foods for aged care and those suffering dysphagia that incorporated red meat. This research investigated the relationship between HPP processing
conditions (pressure, dwell time, moisture content) and final product hardness, adhesiveness, and cohesiveness.

3. Investigation of the effect of High-Pressure Processing on the bioaccessability of micro-nutrients of red meat based textured modified foods. Levels of Vitamin A, Total carotenoids, omega 3 fatty acids and iron were measured before and after high pressure processing.

4. Refine the product range recipes and optimise manufacture process to ensure viability and feasibility of Care Food Co’s fresh textured modified foods incorporating red meat with extended chilled shelf life.

5. Confirm desirability and useability of redesigned packaging format that meets the dexterity and strength abilities of elderly consumers and those suffering dysphagia or arthritis, using consumer ethnography provider, Watch me Think.

Key findings

Care Food Co products meet the IDDSI standards and are processed with high-pressure processing (HPP) technology to deliver a fresher, more flavoursome and nutritious products, with extended chilled shelf life, for in-home and aged-care residents.

The project showed that the application of high-pressure processing disrupts the food matrix allowing nutrients to be readily bioaccessable to consumers. Demand for Care Food’s products will increase the
demand for low value red meat such as trim by transforming it into high-value fresh, enjoyable and nutritious meals for elderly consumers and dysphagia sufferers still living at home, or in institutional care, which will ultimately result in increasing returns to producers.

Results indicate that High Pressure Processing (HPP) reduces the hardness of the food likely related to cellular disruption. A reduction in hardness translates to less force being required for chewing when compared to non-HPP processed variants, which means Care Food Co products are easier to chew than other dysphagia foods of the same IDDSI level and can lead to more food being consumed.

High-Pressure Processing also reduces the viscosity of textured modified foods by approximately 10%, making the food easier for consumers suffering from dysphagia or other swallowing difficulties to consume. This will lead to improved nutritional outcomes for consumers eating Care Food Co’s product range.

Benefits to industry

The project showed that the application of high-pressure processing disrupts the food matrix allowing nutrients to be readily bioaccessable to consumers. Demand for Care Food’s products will increase the demand for low value red meat such as trim by transforming it into high-value fresh, enjoyable and nutritious meals for elderly consumers and dysphagia sufferers still living at home, or in Institutional care, which will ultimately result in increasing returns to producers.

MLA action

Final report to be published on the MLA website.