Texture-modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences.

•Two techniques (ingredient- and process-based) were used for texturising meat.•Upcycled ingredients were used to supply the dietary fibre, selenium and zinc.•Appearance, texture, easiness to chew and swallow were rated higher for lamb than for beef.•Appearance and flavour were rated higher by females and participants aged 50–59.•Willingness to consume increased after priming senior consumers with nutritional information.