Page 37 - FoodFocusThailand No.232 July 2025

SMART
SMART PRODUCTION PRODUCTION

Advanced Processing Technologies

for Texture-modified Meat

for Elderly Consumers

While economic trends, marketing strategies, and price fluctuations have traditionally driven modern
meat consumption by influencing market demands and consumer behavior, other factors have become
increasingly influential in recent years. These include growing health awareness, social responsibility,
and a sustainability mindset. These shifts are contributing to the rising demand for future food sources
such as sustainably sourced meat, artificial meat, and plant-based meat. These alternatives offer significant
potential to reduce natural resource consumption and lower the environmental impact historically associated
with animal farming.

While these shifts reflect consumers’ increased
awareness and responsibility toward health and the
environment, they have yet to encompass all customer
segments. The elderly population, in particular, remains
more vulnerable and sensitive to issues related to
meat consumption, as approximately 10-33% of
this group suffer from difficulties with chewing and
swallowing (dysphagia), a common disorder within this
demographic.
Common Eating Disorders among the
Elderly
Because elderly individuals are more sensitive to
various dietary factors, their food must be tailored to
their health conditions and nutritional requirements,
which helps with proper physiological recovery. These
age-related physiological changes and declining bodily
functions not only impair internal systems but also
cause multiple eating difficulties . Examples include
1
impaired gastrointestinal and digestive functions, altered
taste and olfactory senses, reduced chewing efficacy,
diminished neuromuscular control of swallowing, and
increased risk of tooth fractures and loss. All of these
can severely hamper their ability to chew and swallow.
Meat, in particular, poses a significant challenge for this
demographic. Such difficulties may reduce appetite,
limit food choices, and lead to weight loss, malnutrition,
dehydration, and nutrient deficiencies. Over time,
these problems can contribute to other long-term
health complications, including vitamin, mineral, and
electrolyte imbalances, hypertension, diabetes, renal
problems, and hyperlipidemia.

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