Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter

Xi Xi Wang, Xing Chen, Zhong Kai Zhou

Research output: Contribution to journalReview articlepeer-review

1 Citation (Scopus)

Abstract

The nutritional value of dietary meat protein is closely related to its digestion and subsequent fermentation profiles. Therefore, the understanding of its digestion and its metabolic behaviors in the gut in terms of source and thermal processing attracts an interest for academia and industry. This review focuses on the digestion, absorption, metabolism and health-related outcomes of meat protein based on animal models and human trials. As for meat protein source, fish and chicken are generally associated with a better hepatic lipid metabolism, a higher energy metabolism, a lower intestinal excretion of trimethylamine-N-oxide, N-nitroso compounds, lipoperoxides and a higher abundance of Lactobacillus and A. muciniphila than beef and pork. In terms of thermal processing, a moderate heating can induce positive outcomes in digestibility of meat protein for young people, while well-cooked meat is recommended for the elderly to improve postprandial protein utilization. This review expands knowledge that will be essential for the rational selection of meat sources and thermal processing conditions of meat and meat products for optimal nutritional benefits.

Original languageEnglish
JournalFood Reviews International
DOIs
Publication statusE-pub ahead of print - Mar 2024

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