title: Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms.
abstract: 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 temperature-dependent effects on the meat protein digestion rate and degradation potential. At 70 °C, the proteins underwent denaturation that enhanced the speed of pepsin digestion by increasing enzyme accessibility to protein cleavage sites. Above 100 °C, oxidation-related protein aggregation slowed pepsin digestion but improved meat protein overall digestibility. The digestion parameters defined here open new insights on the dynamics governing the in vitro digestion of meat protein. However, the effect of cooking temperature on protein digestion observed in vitro needs to be confirmed in vivo.
authors.affiliation: INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès Champanelle, France.
authors.forename: Marie-Laure
authors.initials: ML
authors.lastname: Bax
authors.forename: Laurent
authors.initials: L
authors.lastname: Aubry
authors.forename: Claude
authors.initials: C
authors.lastname: Ferreira
authors.forename: Jean-Dominique
authors.initials: JD
authors.lastname: Daudin
authors.forename: Philippe
authors.initials: P
authors.lastname: Gatellier
authors.forename: Didier
authors.initials: D
authors.lastname: Rémond
authors.forename: Véronique
authors.initials: V
authors.lastname: Santé-Lhoutellier
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D004063:Digestion; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000032:analysis*; D008954:Models, Biological; D009124:Muscle Proteins / Q000737:chemistry*; D018482:Muscle, Skeletal / Q000737:chemistry; D010084:Oxidation-Reduction; D059748:Proteolysis; D013552:Swine
chemical_list: D009124:Muscle Proteins