Proximate composition, antihypertensive and antioxidative properties of the semimembranosus muscle from pork and beef after cooking and in vitro digestion.

Jensen, Ida-Johanne; Dort, Junio; Eilertsen, Karl-Erik

Jensen, Ida-Johanne; Dort, Junio; Eilertsen, Karl-Erik.

Affiliation

Jensen IJ; Norwegian College of Fishery Science, University of Tromsø, N-9037 Tromsø, Norway. Electronic address: ida-johanne.jensen@uit.no.

Meat Sci ; 96(2 Pt A): 916-21, 2014 Feb.

Article in En | MEDLINE | ID: mdl-24211549

Subject(s)

Antihypertensive Agents/analysis; Antioxidants/analysis; Cooking; Meat/analysis; Muscle, Skeletal/chemistry; Adipose Tissue/chemistry; Amino Acids/analysis; Angiotensin-Converting Enzyme Inhibitors/metabolism; Animals; Cattle; Dietary Fats/analysis; Digestion; Female; Gastrointestinal Tract/metabolism; Hot Temperature; Male; Models, Biological; Swine

Key words

Amino acid; Angiotensin converting enzyme; Bioactive; ORAC

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Muscle, Skeletal / Cooking / Meat / Antihypertensive Agents / Antioxidants Type of study: Prognostic_studies Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2014 Document type: Article Country of publication: United kingdom

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