APPLICATION OF PLANT-BASED INGREDIENTS IN THE TECHNOLOGY OF MEAT PRODUCTS FOR ELDERLY NUTRITION

In the context of a rapidly growing elderly population, one of the key priorities is the development of specialized food products that support health maintenance, prevent age-related diseases, and provide nutritionally adequate diets. The aim of this study was to develop a gerodietetic meat semi-finished product technology using plant-based ingredients – bulgur flour and zucchini – known for their high nutritional and biological value. Three formulation variants were developed, differing in the percentage ratio of animal and plant-based raw materials. The samples were evaluated by sensory analysis using a scoring system (appearance, color, smell, taste, texture) and by determining their chemical composition. The results showed that the inclusion of plant ingredients improves the sensory qualities of the product, reduces fat content, and increases the levels of dietary fiber, vitamins, and minerals. The best performance was observed in sample No. 2, containing approximately 20% plant ingredients. The proposed formulation offers an optimal balance of sensory and nutritional properties, making it suitable for implementation in the production of gerodietetic meat products. Given its balanced composition and high consumer appeal, it is also appropriate for use in institutional catering systems and in the production of functional foods targeted at elderly nutrition.

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