Preriminary investigation on the behavior of beef patties during gastric digestion
2015
Motoyama, M. | Kozu , H. | Kobayashi , I. | Ichikawa , S. | Astruc, Thierry | Sasaki, K.
In order to clarify physical digestibility of beef patties during human gastric digestion, patties prepared from two beef breeds were subjected to digestion experiments using a human gastric digestion simulator with peristaltic movement. Patties were digested for 180 min in the simulator after cooking and cutting in 5 mm cube. Size distribution of the meat pieces before and after digestion was measured. After the digestion, meat pieces that did not pass through a sieve of the coarsest mesh size (3.35 mm) were left significant amount. Reduction rate of the meat weight of this size fraction (> 3.35 mm) was different between breeds. It was higher in Japanese Black beef than in Angus beef (72.5% and 53.7%, respectively). The difference may be due to variation in content/structure of adipose and collagenous tissues between the two breeds.
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