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Digestion des protéines des viandes en fonction de la cuisson. Influence de la température de cuisson sur la digestion des protéines des viandes : approches in vitro et in vivo

Abstract : In France, meat consumption accounts for one third of total protein intake. Unlike vegetable proteins, meat protein provides all essential amino acids in balance with human requirements, which gives the meat an interesting nutritional potential. This potential is the ability of a protein 1) to release bioavailable amino acids and peptides during digestion, and 2) have a high rate of digestion for inducing optimal protein synthesis. The elderly need more rapidly digested proteins to stimulate protein synthesis. Before any consumption, meat is processed. However, the application of technological treatments generates physicochemical modifications of proteins with potential impacts on the rates of digestion and the uptake of nutrients. To address this issue, it is essential to integrate knowledge from food science to nutrition. The strategy we developed was to assess the variation of nutritional potential of meat produced by in vitro approaches that take into account the composition and structure of the matrices and processes, and to assess their physiological effect in vivo.
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https://hal.inrae.fr/hal-02618614
Contributor : Migration Prodinra <>
Submitted on : Monday, May 25, 2020 - 3:07:53 PM
Last modification on : Tuesday, June 15, 2021 - 2:57:14 PM

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  • HAL Id : hal-02618614, version 1
  • PRODINRA : 456784

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Veronique Sante-Lhoutellier, Thierry Astruc, Jean-Dominique Daudin, Alain Kondjoyan, Valérie Scislowski, et al.. Digestion des protéines des viandes en fonction de la cuisson. Influence de la température de cuisson sur la digestion des protéines des viandes : approches in vitro et in vivo. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 2017, 33, pp.1-3. ⟨hal-02618614⟩

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