Peptic digestion of beef myofibrils is modified by prior marination

Preparatory steps such as seasoning, marination, and cooking may induce changes in meat which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the colon intact where resident bacteria ferment them resulting in the formation of putative carcinogen...

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Bibliographic Details
Published in	Food & nutrition research Vol. 57; no. 1; pp. 20294 - 5
Main Authors	Patel, Nash, Welham, Simon J. M.
Format	Journal Article
Language	English
Published	Sweden Taylor & Francis 01.01.2013 Swedish Nutrition Foundation, SNF Co-Action Publishing Swedish Nutrition Foundation
Subjects	acetic acid Amino acids bacteria beef byproducts carcinogenicity Colleges & universities colon colon cancer Colorectal cancer Cooking digestibility digestion Fermentation Food Full text gel electrophoresis induced resistance marinating marination Meat myofibril myofibrils Nutrition research Original ovens pepsin peptides Proteins proteolysis Small intestine steak steaks Stomach vinegars myofibril steak colon cancer acetic acid cooking marination digestibility
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ISSN	1654-6628 1654-661X 1654-661X
DOI	10.3402/fnr.v57i0.20294

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Summary:	Preparatory steps such as seasoning, marination, and cooking may induce changes in meat which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the colon intact where resident bacteria ferment them resulting in the formation of putative carcinogenic phenolic by-products.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23
ISSN:	1654-6628 1654-661X 1654-661X
DOI:	10.3402/fnr.v57i0.20294