Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2017 Spain English Publisher:Royal Society of Chemistry (RSC)Journal:Food & Function, volume 8, pages 4,347-4,355 (issn: 2042-6496, eissn: 2042-650X,

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Authors: Leticia Mora; Tomás Bolumar; Alejandro Heres; Fidel Toldrá;

doi: 10.1039/c7fo01148b

pmid: 28990613

handle: 10261/381370

Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat

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Abstract

Ageing is widely used in the meat industry to improve tenderness mainly as a result of the breakdown of muscular proteins through the action of endopeptidases during storage time.

Country

Spain

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Keywords

Meat, Time Factors, Muscle Proteins, Angiotensin-Converting Enzyme Inhibitors, digestion, Models, Biological, Antioxidant peptides, Antioxidants, Antihypertensive peptides, meat, Animals, Humans, Cooking, Muscle, Skeletal, Bioactive peptides, bioactive compounds, cooking, Gastrointestinal digestion, antihypertensive agents, Gastrointestinal Tract, Ageing, Cattle, Digestion, Beef, Peptides

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