Developing meat-based recipes suited to the oral capacities of older adults: a participatory approach from the ALIMADENT project

The aim of this project was to design and validate meat recipes adapted to the oral capacities of older people. It relied on a unique participatory approach, involving older people in both funding the project funding and developing the recipes. It consisted in 3 steps: a survey to investigate meat purchasing and preparation habits among older people; recipe development by two professional chefs using techniques designed to ensure tender and juicy meat; home testing with two panels of older people assessing the feasibility of the recipes as well as the acceptability and the texture of the dishes. This work led to the creation of a recipe booklet comprising four technical sheets and 15 recipes. The present data correspond to the data collected during home testing.