In vitro protein digestibility of pork products is affected by the method of processing

In vitro human digestion models for food applications

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Nutrition, In Vitro Fermentation, Food Applications +8

Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?

Meat Science · 2005 · 379 citations

Meat as a Component of a Healthy Diet – Are There any Risks or Benefits if Meat is Avoided in the Diet?

Hans K. Biesalski · Recent Advances in Animal Nutrition · 2007 · 309 citations

Nutrition, Dietary Exposure, Public Health Nutrition +19

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

Véronique Santé-Lhoutellier, Thierry Astruc, P. Marinova et al. · Journal of Agricultural and Food Chemistry · 2008 · 298 citations

Nutrition, Myofibrillar Proteins, Meat Cooking +17

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

Marie-Laure Bax, Laurent Aubry, Claude Ferreira et al. · Journal of Agricultural and Food Chemistry · 2012 · 275 citations

Nutrition, Food Biophysics, Digestion Rate +18