Three Pork Muscles Exhibited Different in Vitro Protein Digestibility

X. Zou; G. Zhou; L. Li; C. Wang; C. Li

Three Pork Muscles Exhibited Different in Vitro Protein Digestibility

In: 63rd International Congress of Meat Science and Technology

Authors:

X. Zou

X. Zou Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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G. Zhou

G. Zhou Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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L. Li

L. Li Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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C. Wang

C. Wang Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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, and

C. Li

C. Li Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; Nanjing Agricultural University; Nanjing, Jiangsu 210095, China P.R.; chunbao.li@njau.edu.cn

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Type:: Chapter

Pages:: 963–965

DOI:: https://doi.org/10.3920/9789086868605_432

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Porcine trapezius, longissimus dorsi and biceps femoris muscles have been shown to contain different percentages of oxidative type IIA and glycolytic type IIB muscle fibers. Little is known about the effect of fiber type on protein digestion. In this study, we compared the in vitro digestion attributes of trapezius, longissimus dorsi and biceps femoris muscles. These muscles were in vitro digested by pepsin alone or followed by trypsin. The in vitro digestibility and particle size were measured. The results indicated that longissimus dorsi muscle had the highest digestibility under both pepsin and trypsin treatments (P<0.05). In non-digested samples, biceps femoris muscle showed the greatest particle size (P<0.05), but enzymatic digestion decreased particles to the similar size for all the three muscles (P>0.05). Fiber types could be the key factor to cause the differences in protein composition and their susceptibility to digestion.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Three Pork Muscles Exhibited Different in Vitro Protein Digestibility

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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