title: The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C.
abstract: Samples of pork longissimus muscle (n=16) cooked to either 60°C or 75°C in a water bath for 90 min were assessed for amino acid composition. Recovery of protein in the cooked meat plus the cooking juice was >93% and was slightly higher at 60°C (P=0.031), but retention in the meat was only 89% and 82% for the lower and higher temperatures (P<0.0001). Individual amino acids varied in recovery and retention with retention being particularly low for taurine and histidine. The balance of indispensable amino acids was less than ideal, with leucine and valine being the limiting amino acids by about 30% for both raw and cooked pork. Cooking had no detrimental effect on amino acid balance. Some examples of small effects of genotype and sex on amino acid composition of pork were shown.
authors: Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand.
authors: B H P
authors: BH
authors: Wilkinson
authors: E
authors: E
authors: Lee
authors: R W
authors: RW
authors: Purchas
authors: P C H
authors: PC
authors: Morel
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D003296:Cooking / Q000379:methods*; D005260:Female; D006639:Histidine / Q000032:analysis; D006358:Hot Temperature; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D013552:Swine; D013654:Taurine / Q000032:analysis
chemical_list: D000596:Amino Acids; D013654:Taurine; D006639:Histidine
keywords: Amino acid balance; Cooking losses; Percentage retention