Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods

The protein digestibility of beef at three prefreezing temperatures (freezing at −20 °C, F20; freezing at −50 °C, F50; and freezing at −70 °C, F70) and aging periods (4, 14, and 28 days) was investigated using an in vitro infant digestion model. The increased cathepsin B activity in the frozen-then-...

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Detalles Bibliográficos
Autores principales: Lee, Seonmin, Jo, Kyung, Jeong, Hyun Gyung, Choi, Yun-Sang, Jung, Samooel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10160746/
https://www.ncbi.nlm.nih.gov/pubmed/37153398
http://dx.doi.org/10.1016/j.heliyon.2023.e15611

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10160746/
https://www.ncbi.nlm.nih.gov/pubmed/37153398
http://dx.doi.org/10.1016/j.heliyon.2023.e15611

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