Open AccessMinced beef is more rapidly digested and absorbed than beef steak, resulting in greater postprandial protein retention in older men
Author(s) -
Bart Pennings,
Bart Groen,
JanWillem van Dijk,
Anneke de Lange,
Alexandra Kiskini,
Marjan Kuklinski,
Joan M. Senden,
Luc J. C. van Loon
Publication year - 2013
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.3945/ajcn.112.051201
Subject(s) - postprandial , digestion (alchemy) , chemistry , phenylalanine , food science , tenderness , zoology , biology , biochemistry , amino acid , endocrinology , chromatography , insulin
Older individuals generally experience a reduced food-chewing efficiency. As a consequence, food texture may represent an important factor that modulates dietary protein digestion and absorption kinetics and the subsequent postprandial protein balance.
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