In vitro protein digestion of pork cuts differ with muscle type

Author:

Zou Xiaoyu,Zhou Guanghong,Yu Xiaobo,Bai Yun,Wang Chong,Xu Xinglian,Dai Chen,Li ChunbaoORCID

Funder

NSFC

MOA

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: A study in minipigs;Bax;PLoS ONE,2013

2. In vivo expression and molecular characterization of the porcine slow myosin heavy chain;Chang;Journal of Cell Science,1993

3. Production of dialysable and reduced iron by in vitro digestion of chicken muscle protein fractions;Diaz;Journal of the Science of Food and Agriculture,2002

4. Thermal denaturation of a native protein via spinodal decomposition in the framework of first-passage-time analysis;Djikaev;Physical Review E,2008

5. Digestion and absorption of dietary protein;Erickson;Annual Review of Medicine,1990

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