Cooking is a key determinant of meat protein digestion: in vitro and in vivo studies

Meat proteins deliver all essential amino acids in proportions matching human requirements, but their nutritional potential depends on digestion efficiency. This paper integrates food science and nutrition by assessing how thermal treatments during meat preparation affect protein structural changes and digestibility. Using an in vitro model that mimics gastric and intestinal phases and an in vivo validation, the authors measure parameters such as initial digestion rate, maximal degradation potential, and half-life. Three heat treatments on matured pork Longissimus muscle (70°C, 100°C, 140°C for 30 min) reveal significant impacts on protein breakdown and nutrient availability.