News Column

Studies from Massey University Yield New Data on Food Technology

February 25, 2014

By a News Reporter-Staff News Editor at Life Science Weekly -- Fresh data on Food Technology are presented in a new report. According to news reporting from Palmerston North, New Zealand, by NewsRx journalists, research stated, "Beef meat was cooked at 373 K for 10 and 30 min to investigate the effect of the cooking conditions generally used during beef stew and curry preparation on protein digestibility. The cooked meats, along with a raw control, were digested using an in vitro digestion model to simulate gastric and small-intestinal conditions."

The news correspondents obtained a quote from the research from Massey University, "Samples taken at different digestion times were analyzed using SDS-PAGE, RP-HPLC, ninhydrin assays for amino N and transmission electron microscopy. Simulated gastric conditions quickly led to the loss of basic sarcomere structure in raw meat myofibrils whereas the sarcomere structure of the compact cooked meat myofibrils remained intact after 30 min of gastric digestion. Prolonged cooking of meat (30 min) resulted in incomplete digestion of small MW (

According to the news reporters, the research concluded: "This suggested the formation of 'limit peptides' during prolonged cooking of beef, which were not further broken down into free amino acids by digestive enzymes and therefore might not be bioavailable."

For more information on this research see: Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries. LWT-Food Science and Technology, 2014;55(2):612-620. LWT-Food Science and Technology can be contacted at: Elsevier Science Bv, PO Box 211, 1000 Ae Amsterdam, Netherlands (see also Food Technology).

Our news journalists report that additional information may be obtained by contacting L. Kaur, Massey University, Riddet Inst, Palmerston North, New Zealand. Additional authors for this research include E. Maudens, D.R. Haisman, M.J. Boland and H. Singh.

Keywords for this news article include: Food Technology, Palmerston North, Australia and New Zealand

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Source: Life Science Weekly

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