Summary Beef lungs are an underutilised co‐product of the meat industry that could be used as an ingredient to supplement the protein content of cereal foods. Beef lung powder (BLP) had a protein content of 87% (dry weight basis), an amino acid score of 1, and contained 1 mg g−1 iron. Fresh semolina pasta was used as a model food, and BLP was incorporated up to 20%. Incorporation of 10% BLP improved the indispensable amino acid score of the pasta from 0.48 to 0.91. At that level of incorporation, higher cooking loss and redder (increased ‘a’ value) and darker (decreased ‘L’ value) colour resulted. The fresh pasta with BLP had a lower glycaemic response compared to control samples. BLP improved the functional value of the fresh pasta and is a potential ingredient in the development of new food products.

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Summary The present study was conducted to elucidate whether cooking impairs the positive effect of pulsed electric field (PEF) on the digestibility of venison during in vitro gastrointestinal protein digestion. Previous studies have used fresh uncooked meat to demonstrate the effect of PEF on protein digestibility during gastrointestinal digestion neglecting the effect that cooking could induce during meat preparation process. PEF‐treated samples (T1, 10 kV, 90 Hz, 20 µs) were cooked (core temperature of 75 °C) and subjected to in vitro simulated gastrointestinal protein digestion along with non‐treated controls. A 3% increase of in vitro protein digestibility was found in cooked PEF‐treated venison (P < 0.05). A positive (P < 0.05) impact of PEF processing was observed on overall protein digestion as measured by soluble protein (%) and SDS‐PAGE. PEF did not change (P > 0.05) the release of minerals from cooked venison during digestion. Cooking had no negative influence on the mechanism through which PEF operates in improving the protein digestibility of venison.

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