Cooking Conditions Affect the True Ileal Digestible Amino Acid Content and Digestible Indispensable Amino Acid Score (DIAAS) of Bovine Meat as Determined in Pigs

Hodgkinson, Suzanne M.; Montoya, Carlos A.; Scholten, Patty T; Rutherfurd, Shane M.; Moughan, Paul J.

doi:10.1093/jn/nxy153

Cited by 55 publications

(41 citation statements)

References 23 publications

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“…Consequently, complementing cereal-based diets with higher-quality proteins may overcome IAA deficiencies. The excellent quality of dairy proteins was demonstrated by Rutherfurd et al (3) and Mathai et al (4) , and high DIAAS for beef cooked to an internal temperature of 71°C was reported by Hodgkinson et al (7) . Meat can be prepared by various techniques and to different degrees of doneness, but to our knowledge, there have been no studies conducted to determine DIAAS for meat that have undergone extensive processing (i.e.…”

Section: Discussionmentioning

confidence: 90%

“…Hodgkinson et al (7) reported DIAAS for beef from 80 to 99 as evaluated in the growing pig. Raw beef and roasted beef were reported with a DIAAS of 97 and 91, respectively (7) .…”

Section: Discussionmentioning

confidence: 99%

“…Hodgkinson et al (7) reported DIAAS for beef from 80 to 99 as evaluated in the growing pig. Raw beef and roasted beef were reported with a DIAAS of 97 and 91, respectively (7) . Thus, the DIAAS for raw ground beef and the three ribeye roast products calculated in the present experiment are greater than the scores reported by Hodgkinson et al (7) .…”

Section: Discussionmentioning

confidence: 99%

“…Dairy proteins have DIAAS that are greater than plant proteins (3,4) . Other animal proteins, such as fish and animal protein hydrolysates, have greater DIAAS than plant proteins (5,6) , and the DIAAS of beef was recently determined to be greater than that in plant proteins (7) . Meat is a concentrated source of protein providing a balanced indispensable AA (IAA) pattern in diets for humans, and in most cases, meat is further processed prior to consumption (8) .…”

mentioning

confidence: 99%

“…Meat is a concentrated source of protein providing a balanced indispensable AA (IAA) pattern in diets for humans, and in most cases, meat is further processed prior to consumption (8) . Hodgkinson et al (7) observed only minor differences in AA digestibility among beef topside steaks cooked by various techniques and to a common degree of doneness (internal temperature of 71°C). Further processing techniques may increase the digestibility of AA because of changes in the three-dimensional structures of proteins (9,10) .…”

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confidence: 99%

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Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality

et al. 2020

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An experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) >100 and that various processing methods will increase standardised ileal digestibility (SID) of amino acids (AA) and DIAAS. Nine ileal-cannulated gilts were randomly allotted to a 9 × 8 Youden square design with nine diets and eight 7-d periods. Values for SID of AA and DIAAS for two reference patterns were calculated for salami, bologna, beef jerky, raw ground beef, cooked ground beef and ribeye roast heated to 56, 64 or 72°C. The SID of most AA was not different among salami, bologna, beef jerky and cooked ground beef, but was less (P < 0·05) than the values for raw ground beef. The SID of AA for 56°C ribeye roast was not different from the values for raw ground beef and 72°C ribeye roast, but greater (P < 0·05) than those for 64°C ribeye roast. For older children, adolescents and adults, the DIAAS for all proteins, except cooked ground beef, were >100 and bologna and 64°C ribeye roast had the greatest (P < 0·05) DIAAS. The limiting AA for this age group were sulphur AA (beef jerky), leucine (bologna, raw ground beef and cooked ground beef) and valine (salami and the three ribeye roasts). In conclusion, meat products generally provide high-quality protein with DIAAS >100 regardless of processing. However, overcooking meat may reduce AA digestibility and DIAAS.

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Section: Discussionmentioning

confidence: 90%

“…Hodgkinson et al (7) reported DIAAS for beef from 80 to 99 as evaluated in the growing pig. Raw beef and roasted beef were reported with a DIAAS of 97 and 91, respectively (7) .…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality

et al. 2020

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Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

J Americ Oil Chem Soc

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In this study, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95°C for different time (15, 20, and 30 min) was investigated. Steaming and roasting treatments significantly increased the enthalpy change for protein denaturation, in‐vitro digestibility, viscosity, storage modulus (G′) and loss modulus (G″) (p < 0.05), the order from high to low was steaming (7.11–8.69 J g−1; the gastric and intestinal digestion: 1.21%–17.83% and 1.51%–27.31%, respectively; 134.04–450.49 Pa s; 214.28–1047.14 and 61.72–196.09 Pa) > roasting (6.24–7.07 J g−1; the gastric and intestinal digestion: 1.26–15.42% and 1.21–22.37% a, respectively; 16.92–86.07 Pa s; 6.58–209.85 and 3.08–67.14) > untreated (4.53 J g−1; the gastric and intestinal digestion: 0.24%–4.18% and 1.00–7.58%, respectively; 17.06 Pa s; 5.78 and 1.79 Pa). All samples contained the essential amino acids, the amino acid score of samples by steaming was the highest. In addition, the protein of walnut kernel after heating treatment contained more α‐helix and random coil structures compared to the untreated sample, while β‐sheet and β‐turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico‐chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.

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Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100

Fanelli,

Martins,

Stein

2024

JSFA Reports

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BackgroundThe “Digestible Indispensable Amino Acid Score” (DIAAS) method measures protein quality in human foods. Animal‐based products generally have high protein quality, but DIAAS values for some pork products are not available. Therefore, the objective of this experiment was to determine standardized ileal digestibility (SID) of amino acids (AA) and DIAAS values for pork products, including three types of pork cuts, Italian hams, and sausages, and to test the hypothesis that all pork products have DIAAS equal to or greater than 100.ResultsThe mean SID of the indispensable AA in all pork products was above 90% and indicated excellent digestibility. For children from 6 months to 3 years old and individuals older than 3 years, prosciutto had greater (p < 0.05) DIAAS than all other pork products. Tenderloin and Coppa had greater (p < 0.05) DIAAS than back ribs, shoulder butt, chorizo, and bratwurst. There were no limiting AA in any of the pork products (DIAAS >100) with the exception that sulfur AA (SAA: methionine + cysteine) were limiting in chorizo for children from 6 months to 3 years old (DIAAS = 99).ConclusionWith the exception of chorizo for children less than 3 years old, all pork products have “excellent” protein quality for individuals older than 6 months of age, with DIAAS greater than 100. Pork proteins can, therefore, complement proteins with low quality to produce a meal that is adequate in all AA.

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Cooking Conditions Affect the True Ileal Digestible Amino Acid Content and Digestible Indispensable Amino Acid Score (DIAAS) of Bovine Meat as Determined in Pigs

Abstract: Cooking conditions affect the true ileal digestible amino acid content and DIAAS of beef, as determined with the use of the pig model.

Cited by 55 publications

References 23 publications

Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality

Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100

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