Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals
Joint Authors
Knowles, Scott O.
Farouk, Mustafa M.
Wu, Guojie
Frost, Deborah A.
Staincliffe, Maryann
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-08-07
Country of Publication
Egypt
No. of Pages
11
Abstract EN
The impact of the following on beef digestibility was determined by static in vitro methods: (1) age of cattle; (2) muscle rigor state, ultimate pH, and mincing/particle size; (3) muscle/meat cut; (4) organ meats; and (5) meat accompaniments.
Results indicate that beef is more digestible from older compared to younger cattle; prerigor compared to postrigor meat; higher compared to lower ultimate pH meat; cuts with lower compared to higher collagen contents; finely compared to coarsely minced/ground meat; and organ (liver and kidney) compared to muscle meat.
Beef digestibility is enhanced when cooked with mushroom and pumpkin and reduced with starchy foods such as rice and potatoes.
The outcomes of this study provide a base for the scientific design of meals with beef as a central ingredient and digestibility as the main functionality of interest.
American Psychological Association (APA)
Farouk, Mustafa M.& Wu, Guojie& Frost, Deborah A.& Staincliffe, Maryann& Knowles, Scott O.. 2019. Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-11.
https://search.emarefa.net/detail/BIM-1174308
Modern Language Association (MLA)
Farouk, Mustafa M.…[et al.]. Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals. Journal of Food Quality No. 2019 (2019), pp.1-11.
https://search.emarefa.net/detail/BIM-1174308
American Medical Association (AMA)
Farouk, Mustafa M.& Wu, Guojie& Frost, Deborah A.& Staincliffe, Maryann& Knowles, Scott O.. Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-11.
https://search.emarefa.net/detail/BIM-1174308
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174308