Food Research Institute

Stangierski, J. – Kawecka, A. – Tomczyk, Ł.
Qualitative changes occurring during the storage of an innovative beef roulade for senior consumers
Journal of Food and Nutrition Research, 65, 2026, No. 2, s. 145-155

Jerzy Stangierski, Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland. E-mail: jerzy.stangierski@up.poznan.pl

Original article
Received 15 October 2025; 1st revised 6 March 2026; accepted 16 April 2026; published online 7 May 2026

DOI: https://doi.org/10.64122/ZHAO1856

Summary: This study was conducted to assess the nutritional value, textural, sensory, and microbiological characteristics of innovative beef roulade stuffed with groats and vegetables during their storage (21 days). The innovative roulades contained protein 7 %, salt 0.8 %, fat 3.0 %, sugar 0.8 %, and fibre 1.5 %. The storage of the innovative roulade caused increase in the shear force from 23.1 N (1st day) to 25.9 N (21st day). However, on the 21st day of storage, the shear force value of the innovative roulade was more than 2.5 times lower than that of the traditional roulade. The general acceptability, consistency, and taste of the model roulade were rated higher than those of the commercial roulade (p > 0.05). On the 21st day of storage, the product was analysed microbiologically and proved to be a low microbiological hazard. The total count of mesophilic microorganisms was < 4.0×10¹ CFU·g^-1; the count of mesophilic lactic acid bacteria was < 4.0×10¹ CFU·g^-1; the count of Listeria monocytogenes was < 1.0×10¹ CFU·g^-1; was no Salmonella spp. in 25 g. The texture and nutritional value of the model roulade were adapted to the needs of elderly consumers and received high ratings from them for sensory acceptability.

Keywords: innovative beef roulade; elderly consumers; physicochemical properties; texture; microbiological analysis; sensory evaluation

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