Innovative Techniques to Enhance Muscle Protein Digestibility
Keywords:
Electric Field, Hydrodynamic Shock Wave, Pulse Ultrasound Wave, Protein DigestibilityAbstract
Meat is an important supply of proteins for our diet. Proteins are unique among nutrients in that they can refold and reaggregate into different structures throughout processing and digestion, which may affect how digestible they are as a whole. Consumers' increased desire for food products high in protein has led to a lot of meat-based food products being produced. But it won't help if these protein-rich foods can't be broken down into absorbable amino acids and peptides that our bodies can use. Maximizing the use of the available protein sources is crucial as worries about farming's sustainability grow (meat foods). Attempts have been made to improve the bioavailability and digestibility of protein-rich meat products through advancements in processing technologies like pulse electric field, hydrodynamic shock wave processing high-pressure processing, and ultrasound processing.
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Copyright (c) 2022 Mukesh Gangwar, Apeksha Jangir, Ankita Pal, Shalu Swami, Pranav Chauhan, Deepali T. Sakunde
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