A kinetic model to simulate the effect of cooking time-temperature on the gastric digestion of meat
Résumé
A kinetic model was developed to predict the effect of cooking time and temperature on the digestibility of myofibrillar proteins. The predictions were confronted to the measurement of the in vitrodigestibility of myofibrillar proteins coming from either slices of beef meat heated in water bath or from a piece of meat roasted in a domestic oven.The model was able to simulate the in vitromeasurements for the meat pieces of different sizes cooked under different conditions. Simulation calculations can help to investigate the relative effects of cooking and residence time in the stomach
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2014_Kondjoyan_congrès_2.pdf (182.75 Ko)
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