Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility

BACKGROUND There is limited knowledge regarding digestion and absorption of nutrients after cooked marinated meat is ingested. Most of the previous studies on food gastric digestion have focused on chemical digestion and did not reflect upon physical digestion driven by peristalsis. In the present s...

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Veröffentlicht in:	Journal of the science of food and agriculture 2024-01, Vol.104 (2), p.809-817
Hauptverfasser:	Wakita, Yoshihisa, Takahashi, Mayumi, Tamiya, Shinri, Kobayashi, Isao
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Cooking Digestibility Digestion Digestive enzymes Fruit juices Fruits gastric peristalsis Juices lemon Lemons marination Meat meat quality Muscle contraction Nutrients Peristalsis Physical properties Texture Thigh Tissues
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