High True Ileal Digestibility but Not Postprandial Utilization of Nitrogen from Bovine Meat Protein in Humans Is Moderately Decreased by High-Temperature, Long-Duration Cooking [Nutrient Physiology, Metabolism, and Nutrient-Nutrient Interactions]

Conclusions: Cooking bovine meat at a high temperature for a long time can moderately decrease protein digestibility compared with cooking at a lower temperature for a short time and does not affect postprandial exogenous protein metabolism in young adults. The study was registered at www.clinicaltrials.gov as NCT01685307.

Source: Journal of Nutrition - October 1, 2015 Category: Nutrition Authors: Oberli, M., Marsset-Baglieri, A., Airinei, G., Sante-Lhoutellier, V., Khodorova, N., Remond, D., Foucault-Simonin, A., Piedcoq, J., Tome, D., Fromentin, G., Benamouzig, R., Gaudichon, C. Tags: Nutrient Physiology, Metabolism, and Nutrient-Nutrient Interactions Source Type: research