Effect of processing on digestibility (IVPD) of food proteins.

Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the digestibility of proteins from plants, milk, muscle, and egg.

Meat and Human Health-Current Knowledge and Research Gaps.

Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop a specific microbiota, forming probiotic metabolites with physiological and biological effects yet unidentified, while the concentration of nutrients also increases.

Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage.

The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (-1.3°C) and fluctuating temperatures (ranging from -20°C to -5°C) as compared to the quality of meat stored at chilled (2-4°C) and frozen (-20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time.