Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods

2020 ◽  
Vol 68 (48) ◽  
pp. 14243-14251
Author(s):  
Yantao Yin ◽  
Lei Zhou ◽  
Jailson Pereira ◽  
Jian Zhang ◽  
Wangang Zhang
Keyword(s):  
Cooking Methods ◽  
Muscle Proteins ◽  
Beef Muscle

Changes in the Sulphydryl and Disulphide Groups in Beef Muscle Proteins During Heating

Nature ◽  
1965 ◽  
Vol 207 (5003) ◽  
pp. 1269-1271 ◽  
Author(s):  
R. HAMM ◽  
K. HOFMANN
Keyword(s):  
Muscle Proteins ◽  
Beef Muscle

Effect of Irradiation and Pre-Irradiation Treatments on Beef Muscle Proteins

1964 ◽  
Vol 29 (6) ◽  
pp. 837-842 ◽  
Author(s):  
A. F. ANGLEMIER ◽  
A. A. EL-BADAWI ◽  
R. F. CAIN
Keyword(s):  
Muscle Proteins ◽  
Beef Muscle

scholarly journals Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Aditya S. Gokhale ◽  
Raymond R. Mahoney
Keyword(s):  
Ferric Iron ◽  
Protein Digestibility ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Cooking Methods ◽  
Deep Frying ◽  
Muscle Proteins ◽  
Dialyzable Iron

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (anin vitroindicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample) control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron.

scholarly journals Actinidin from kiwifruit (Actinidia deliciosacv. Hayward) increases the digestion and rate of gastric emptying of meat proteins in the growing pig

2013 ◽  
Vol 111 (6) ◽  
pp. 957-967 ◽  
Author(s):  
Carlos A. Montoya ◽  
Shane M. Rutherfurd ◽  
Trent D. Olson ◽  
Ajitpal S. Purba ◽  
Lynley N. Drummond ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Muscle Protein ◽  
Growing Pigs ◽  
Degree Of Hydrolysis ◽  
Muscle Proteins ◽  
Endogenous Protein ◽  
Protein Free Diet ◽  
Green Kiwifruit ◽  
Stomach Emptying ◽  
Beef Muscle

The present study aimed to investigate the effect of dietary actinidin on the kinetics of gastric digestion of beef muscle proteins and on the rate of stomach emptying in growing pigs. For this purpose, 120 pigs (mean body weight 28 (sd2·9) kg) were fed beef muscle protein-based diets containing either actinidin (fresh green kiwifruit pulp or gold kiwifruit pulp supplemented with purified actinidin) or no actinidin (fresh gold kiwifruit pulp or green kiwifruit pulp with inactivated actinidin). Additionally, fifteen pigs were fed with a protein-free diet to determine the endogenous protein flow. Pigs were euthanised at exactly 0·5, 1, 3, 5 and 7 h postprandially (n6 per time point for each kiwifruit diet andn3 for protein-free diet). Stomach chyme was collected for measuring gastric retention, actinidin activity, individual beef muscle protein digestion based on SDS–PAGE and the degree of hydrolysis based on the appearance of free amino groups. The stomach emptying of DM and N was faster when actinidin was present in the diet (P< 0·05): the half gastric emptying time of DM was 137v. 172 min ( ± 7·4 min pooled standard error) for the diets with and without actinidin, respectively. The presence of dietary actinidin in the stomach chyme increased the digestion of beef muscle protein (P< 0·05) and, more specifically, those proteins with a high molecular weight (>34 kDa;P< 0·05). In conclusion, dietary actinidin fed in the form of fresh green kiwifruit increased the rate of gastric emptying and the digestion of several beef muscle proteins.

Beef Retail Identification Cuts

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Brian J. Estevez ◽  
Chad Carr ◽  
Larry F. Eubanks
Keyword(s):  
Visual Representation ◽  
Cooking Methods ◽  
Retail Cuts

  A visual representation of the beef retail cuts along with suggested cooking methods.

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

Effect of different cooking methods on ractopamine residues in beef

2016 ◽  
Vol 31 (2) ◽  
pp. 210-212
Author(s):  
Mohammed Hassan ◽  
Reham A. ◽  
Marzouk M. ◽  
Sarah kh.
Keyword(s):  
Cooking Methods
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