Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals
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...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/2590182 |
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| author | Mustafa M. Farouk Guojie Wu Deborah A. Frost Maryann Staincliffe Scott O. Knowles |
| author_facet | Mustafa M. Farouk Guojie Wu Deborah A. Frost Maryann Staincliffe Scott O. Knowles |
| author_sort | Mustafa M. Farouk |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-38f8303aec42401da7d3b37c0f1750d4 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-38f8303aec42401da7d3b37c0f1750d42025-02-03T05:53:42ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/25901822590182Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric MealsMustafa M. Farouk0Guojie Wu1Deborah A. Frost2Maryann Staincliffe3Scott O. Knowles4AgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton, New ZealandAgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton, New ZealandAgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton, New ZealandAgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton, New ZealandFood & Bio-based Products Group, AgResearch Ltd, Palmerston North, New ZealandThe 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.http://dx.doi.org/10.1155/2019/2590182 |
| spellingShingle | Mustafa M. Farouk Guojie Wu Deborah A. Frost Maryann Staincliffe Scott O. Knowles Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals Journal of Food Quality |
| title | Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals |
| title_full | Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals |
| title_fullStr | Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals |
| title_full_unstemmed | Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals |
| title_short | Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals |
| title_sort | factors affecting the digestibility of beef and consequences for designing meat centric meals |
| url | http://dx.doi.org/10.1155/2019/2590182 |
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