Post-exercise Ingestion of Vacuum-sealed Pork Tenderized by Enzyme Infusion for Preventive Care Programs

Abstract

Objective: Although protein ingestion after muscle training for senior citizens has been widely organized, the effectiveness varies in each experiment. We hypothesize that these discrepancies were due to differences in the food texture. This study aimed to evaluate the effects of protein-rich softened food in senior citizens during a three-month strength training program.

Methods: To perform a controlled before-after study, 15 senior citizens with an average age of 76.3 years living in Sendai, Japan, were randomly recruited to participate in a three-month, twice-a-week strength training program. They were divided into two groups, and immediately after each training session, one group ate 50 g of softened/boiled pork, and the other ate 50 g of boiled pork.

Results: Both groups showed similar physical fitness improvements following the same exercise program. After performing a principal component analysis, we found a difference in the motor function component. The component score of the group that ate softened/boiled pork significantly increased during the training, while the other group that ate boiled pork did not experience such an increase.

Conclusions: This may suggest that softened food is more efficient for post-exercise protein intake in senior citizens because it could enhance their motor functions through a physical fitness program.