On June 21, 2021, during the Extraordinary General Assembly of INNOVACC, Ignasi Papell (EURECAT) and Gerard Masferrer (MAFRICA) explained the work done so far in the 5-PROTEG project and the first results.
5-PROTEG. 5th range foods with meat protein base for the elderly
Participants: Gastrogust Cuinats SL, Matadero Frigorífico del Cardoner SA (MAFRICA), EURECAT, INNOVACC.
See presentation here.
Ignasi Papell (EURECAT) and Gerard Masferrer (MAFRICA) summarized the project.
The 5-PROTEG project aims to develop fifth-range dishes, that is, dishes prepared, cooked and packed for distribution and that provide the necessary nutritional requirements to the segment of the elderly population in good health (seniors).
Throughout the first phase of the 5-PROTEG project, different meat cuts were evaluated and characterized (depending on the origin -pork, beef and lamb- and with less commercial output), from which 5 prototypes of elaborated dishes were proposed.
The nutritional tables prepared by Eurecat gave information on multiple combinations of foods that could make up the final elaborate dish aimed at the senior sector. After an evaluation among the consortium partners, 3 prepared dishes were selected, taking into account that the set of ingredients provided the nutrients necessary to respond to the nutritional requirements of the destination population segment.
Part of the work was also commissioned from the Alicia Foundation to determine the best options for integrating meat cuts into dishes prepared to offer to the elderly.
The three dishes chosen from the 5-PROTEG project are described below:
- Cabbage cannelloni with lamb and pumpkin sauce
- Meat ball stuffed with gorgonzola and walnuts with potato shredding and smoked bacon
- Pig’s trotters stuffed with pepper sauce
Over the coming months, the final part of the project will be developed, carrying out several studies that have already begun: estimating the useful life, monitoring microbiological parameters to guarantee food safety and its durability at the organoleptic level; nutritional evaluation, characterizing the composition of macronutrients and micronutrients to identify possibilities of making a nutritional and/or health statement; and finally the sensory analysis to ensure the acceptability of the final consumer.
With the support of: