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

Meat Science

Volumn 96, Issue 2, 2014, Pages 916-921

  Jensen, Ida Johanne ^a   Dort, Junio ^b   Eilertsen, Karl Erik ^a  

^a UNIVERSITY OF TROMSØ   (Norway)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Amino acid; Angiotensin converting enzyme; Bioactive; ORAC

Indexed keywords

AMINO ACIDS; HEATING; MUSCLE; PROTEINS;

ANGIOTENSIN-CONVERTING ENZYME; ANTI-HYPERTENSIVE ACTIVITIES; ANTIHYPERTENSIVE EFFECT; ANTIOXIDATIVE PROPERTY; BIOACTIVE; NUTRITIONAL COMPOSITIONS; ORAC; SEMIMEMBRANOSUS MUSCLES;

BEEF;

AMINO ACID; ANTIHYPERTENSIVE AGENT; ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR;

ADIPOSE TISSUE; ANIMAL; ARTICLE; BIOACTIVE; BIOLOGICAL MODEL; CATTLE; CHEMISTRY; COOKING; DIGESTION; FAT INTAKE; FEMALE; GASTROINTESTINAL TRACT; HEAT; MALE; MEAT; METABOLISM; ORAC; SKELETAL MUSCLE; SWINE;

AMINO ACID; ANGIOTENSIN CONVERTING ENZYME; BIOACTIVE; ORAC;

ADIPOSE TISSUE; AMINO ACIDS; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIHYPERTENSIVE AGENTS; ANTIOXIDANTS; CATTLE; COOKING; DIETARY FATS; DIGESTION; FEMALE; GASTROINTESTINAL TRACT; HOT TEMPERATURE; MALE; MEAT; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; SWINE;

EID: 84887217328     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.10.014     Document Type: Article

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