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  • Title: Real meat and plant-based meat analogues have different in vitro protein digestibility properties.
    Author: Xie Y, Cai L, Zhao D, Liu H, Xu X, Zhou G, Li C.
    Journal: Food Chem; 2022 Sep 01; 387():132917. PubMed ID: 35413556.
    Abstract:
    To explore the nutritional values of meat and meat analogues, the in vitro protein digestion of pork, beef, plant-based pork and beef were evaluated. In the gastric phase, the digestibility of pork was significantly higher than that of the plant-based pork, while the value of beef was lower than that of the plant-based beef. In the intestinal phase, both pork and beef showed higher digestibility than plant-based meat analogues. A greater number of small molecular peptides were identified from pork and beef than from plant-based meat after gastrointestinal digestion. Larger quantities of potential bioactive peptides were released from the meat than from the plant-based meat analogues during digestion. These differences were closely related to protein secondary structure, the formation of disulfide bonds and apparent viscosity of digestion solution. The findings give a new insight into the underlying mechanisms of the different phenotype responses of consumers to meat and plant-based meat.
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