The metadata presented refer to a part of my doctoral research entitled “Development of ready-to-eat restructured meat products with modified texture for the elderly”, developed within the Graduate Program in Food Technology (PPGTA) under the supervision of Professor Marise A. R. Pollonio. The data show the values obtained for the ready-to-eat meat loaf, used as a model restructured meat system, composed of beef, salt, herbs, spices, and proteolytic enzymes at different concentrations. The treatments: C (control formulation, without enzyme) and F1, F2, and F3 (formulations with increasing enzyme levels) were evaluated at 0, 15, 30, 45, and 60 days of storage.