Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

The present study aimed to evaluate the digestion rate and nutritional quality of pig muscle proteins in relation to different meat processes (aging, mincing, and cooking). Under our experimental conditions, aging and mincing had little impact on protein digestion. Heat treatments had different temp...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2012-03, Vol.60 (10), p.2569-2576
Hauptverfasser:	Bax, Marie-Laure, Aubry, Laurent, Ferreira, Claude, Daudin, Jean-Dominique, Gatellier, Philippe, Rémond, Didier, Santé-Lhoutellier, Véronique
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences cooking Cooking - methods denaturation digestibility Digestion Food and Nutrition Food industries Fundamental and applied biological sciences. Psychology heat treatment Hot Temperature Humans in vitro digestion Life Sciences meat Meat - analysis Meat and meat product industries meat protein Models, Biological Muscle Proteins - chemistry Muscle, Skeletal - chemistry nutritive value Oxidation-Reduction pepsin Proteolysis Swine temperature
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