Minced beef is more rapidly digested and absorbed than beef steak, resulting in greater postprandial protein retention in older men
Open accessAbstract
Background Older individuals generally experience a reduced food-chewing efficiency. As a consequence, food texture may represent an important factor that modulates dietary protein digestion and absorption kinetics and the subsequent postprandial protein balance.Objective We assessed the effect of meat texture on the dietary protein digestion rate, amino acid availability, and subsequent postprandial protein balance in vivo in older men.Design Ten older men (mean ± SEM age: 74 ± 2 y) were randomly assigned to a crossover experiment that involved 2 treatments in which they consumed 135 g of specifically produced intrinsically L-[1-(13)C]phenylalanine-labeled beef, which was provided as beef steak or minced beef. Meat consumption was combined with continuous intravenous L-[ring-(2)H5]phenylalanine and L-[ring-(2)H2]tyrosine infusion to assess beef protein digestion and absorption kinetics as well as whole-body protein balance and skeletal muscle protein synthesis rates.Results Meat protein-derived phenylalanine appeared more rapidly in the circulation after minced beef than after beef steak consumption (P < 0.05). Also, its availability in the circulation during the 6-h postprandial period was greater after minced beef than after beef steak consumption (61 ± 3% compared with 49 ± 3%, respectively; P < 0.01). The whole-body protein balance was more positive after minced beef than after beef steak consumption (29 ± 2 compared with 19 ± 3 μmol phenylalanine/kg, respectively; P < 0.01). Skeletal muscle protein synthesis rates did not differ between treatments when assessed over a 6-h postprandial period.Conclusions Minced beef is more rapidly digested and absorbed than beef steak, which results in increased amino acid availability and greater postprandial protein retention. However, this does not result in greater postprandial muscle protein synthesis rates. This trial was registered at clinicaltrials.gov as NCT01145131.
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Approximately 61% and 49% availability of amino acids from minced beef and beef steak over a 6-hour postprandial period, respectively.
“Furthermore, Pennings et al. [73] observed ∼61% and ∼49% availability of amino acids from minced beef and beef steak over a 6-h postprandial period, respectively.”
From Nutritional Considerations for the Vegan Athlete (2023) · cites this paper as [73]
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“…Churchward-Venne et al. 2012; Gorissen et al. 2020), the timing of protein consumption (Tipton et al. 2001; Mamerow et al. 2014), food preparation (Pennings et al. 2013; Remond et al. 2007), body position (Holwerda et al. 2017), habitual protein and energy intake (Gorissen et al. 2017; Hector et…”
BackgroundThe Link between Dietary Protein Intake, Skeletal Muscle Function and Health in Older Adults
Baum, J., & Wolfe, R. (2015) · Healthcare · doi:10.3390/healthcare3030529 · Cited by 60 · see citing works
“Muscle protein synthesis did not differ between the two meals over a six-hour period [42].”
BackgroundDietary protein considerations to support active aging
Wall, B. T., Cermak, N. M., & van Loon, L. J. C. (2014) · Sports Medicine · doi:10.1007/s40279-014-0258-7 · Cited by 56 · see citing works
“As discussed, protein is the fundamentally anabolic macronutrient, hence studies have attempted to define the optimal amount [83, 88–90] and type [91–94] of dietary protein to maximize muscle protein synthesis rates.”
BackgroundHolwerda, A. M., Kouw, I. W., Trommelen, J., Halson, S. L., Wodzig, W. K., Verdijk, L. B., & van Loon, L. J. (2016) · The Journal of Nutrition · doi:10.3945/jn.116.230086 · Cited by 67 · see citing works
“These data are in line with previous work that quantified first-pass amino acid extraction conducted during the day time (8, 22, 34) and extend on these findings with the observation that physical activity performed earlier during the evening does not modulate overnight protein digestion and amino acid absorption afte…”
ResultFast digestive proteins and sarcopenia of aging
Boirie, Y., & Guillet, C. (2018) · Current Opinion in Clinical Nutrition & Metabolic Care · doi:10.1097/mco.0000000000000427 · Cited by 56 · see citing works
“Recent reports on the macrostructure and microstructure of meat have demonstrated that both cooking temperature [16] or meat texture like minced beef [17] affects the speed and the efficiency of protein digestion: in the first case, high cooking temperature induced a slower digestion rate and in the second one, minced…”
BackgroundBailey, H. M., Mathai, J. K., Berg, E. P., & Stein, H. H. (2020) · British Journal Of Nutrition · doi:10.1017/s0007114520000641 · Cited by 56 · see citing works
“Grinding of whole-muscle proteins (i.e. intact ribeye roast) prior to consumption may have an impact similar to chewing, which increases the surface area of the protein during ingestion leading to more rapid digestion and absorption of AA (37,38) .”
Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults
Appleton, K. M. (2016) · Nutrients · doi:10.3390/nu8040187 · Cited by 50 · see citing works
Chen, Y., Capuano, E., & Stieger, M. (2020) · British Journal Of Nutrition · doi:10.1017/s0007114520005176 · Cited by 53 · see citing works
Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects
Shkembi, B., & Huppertz, T. (2023) · Foods · doi:10.3390/foods12030453 · Cited by 60 · see citing works
“lipidemia [64,65], aminoacidemia [66,67] and for bioavailability of micronutrients, e.”
BackgroundKumar, A., Almotairy, N. S., Merzo, J. J., et al. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2098245 · Cited by 49 · see citing works
“…investigated in ten cross-sectional studies (Hattori, Mito, and Watanabe 2008; Kimura et al. 2006; Pera et al. 2002; Sierpinska et al. 2007; Koike et al. 2013; Dubey and Nundy 1984; Arya et al. 2017; Pennings et al. 2013; Carretero et al. 2011; Sumonsiri, Thongudomporn, and Paphangkorakit 2018).”
BackgroundMethodInfluentialPham, T., Knowles, S. O., Bermingham, E. N., Brown, J. E., Hannaford, R., Cameron‐Smith, D., & Braakhuis, A. J. (2022) · Current Developments in Nutrition · doi:10.1093/cdn/nzac082 · Cited by 47 · see citing works
“The number of participants (n = 30) was considered to be at least as strong and well in excess of the number used in similar research investigating the postprandial response to meat meals, which ranged from 10 participants (34) to 22 participants (35), with an allowance for potential dropouts.”
ResultUnderstanding Dietary Protein Quality: Digestible Indispensable Amino Acid Scores and Beyond
Matthews, J. J., Arentson-Lantz, E., Moughan, P. J., Wolfe, R. R., Ferrando, A., & Church, D. D. (2025) · Journal of NutriLife · doi:10.1016/j.tjnut.2025.07.005 · Cited by 45 · see citing works
“Studies using the NPPU method show that 61% – 85% of ingested nitrogen is bioavailable after accounting for ileal and deamination losses (Figure 4) [45,54, 74,81 – 90].”
Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator
Peyron, M., Santé-Lhoutellier, V., Dardevet, D. P., Hennèquin, M., Rémond, D., François, O., & Woda, A. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105229 · Cited by 47 · see citing works
Alternative dietary protein sources to support healthy and active skeletal muscle aging
van der Heijden, I., Monteyne, A. J., Stephens, F. B., & Wall, B. T. (2023) · Nutrition Reviews · doi:10.1093/nutrit/nuac049 · Cited by 45 · see citing works
“as well as lower rates of essential amino acid extraction by splanchnic tissues.(41,94,125,186,187) As a result of amino”
BackgroundMorgan, P. T., & Breen, L. (2021) · Nutrition & Metabolism · doi:10.1186/s12986-021-00574-z · Cited by 44 · see citing works
Animal, Plant, Collagen and Blended Dietary Proteins: Effects on Musculoskeletal Outcomes
Deane, C. S., Bass, J. J., Crossland, H., Phillips, B. E., & Atherton, P. J. (2020) · Nutrients · doi:10.3390/nu12092670 · Cited by 46 · see citing works
“found that compared to beef steak, minced beef was more rapidly digested and absorbed, thereby stimulating a more rapid release of AA into circulation and thus enhancing postprandial net protein balance in older (~74 years) males, however, no differences in MPS were observed [61].”
BackgroundNutritional Considerations for the Vegan Athlete
West, S., Monteyne, A. J., van der Heijden, I., Stephens, F. B., & Wall, B. T. (2023) · Advances in Nutrition · doi:10.1016/j.advnut.2023.04.012 · Cited by 42 · see citing works
“[73] observed ~61% and ~49% availability of amino acids from minced beef and beef steak over a 6-h postprandial period, respectively.”
BackgroundLiu, L., Huang, P., Xie, W., et al. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.2472 · Cited by 41 · see citing works
Li, L., Baima, C., Jiang, J., Liu, Z., Wang, J., Chen, X. D., & Wu, P. (2022) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2022.111054 · Cited by 40 · see citing works
Goh, A. T., Chatonidi, G., Choy, M. J. Y., Ponnalagu, S., Stieger, M., & Forde, C. G. (2021) · Physiology & Behavior · doi:10.1016/j.physbeh.2021.113495 · Cited by 40 · see citing works
“For example, one study has shown that minced beef was more rapidly digested and absorbed than beef steak, indicating that smaller food bolus particles lead to higher nutrient availability in elderly [57].”
Methylotrophs: from C1 compounds to food
Sakarika, M., Ganigué, R., & Rabaey, K. (2022) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2022.102685 · Cited by 40 · see citing works
Hermans, W. J., Fuchs, C. J., Hendriks, F., Houben, L., Senden, J., Verdijk, L., & van Loon, L. V. (2022) · Journal of NutriLife · doi:10.1093/jn/nxac007 · Cited by 24 · see citing works
Quality of meal protein determines anabolic response in older adults
Kim, I., Shin, Y., Schutzler, S. E., Azhar, G., Wolfe, R. R., & Ferrando, A. A. (2017) · Clinical Nutrition · doi:10.1016/j.clnu.2017.09.025 · Cited by 38 · see citing works
Olaniyan, E., O'Halloran, F., & McCarthy, A. (2020) · Nutrition research reviews · doi:10.1017/s0954422420000219 · Cited by 31 · see citing works
“whey)werematched for total EAA but not leucine content, although both diets still contained enough leucine to stimulate MPS(99).”
BackgroundWilliamson, E., & Moore, D. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.640621 · Cited by 33 · see citing works
“5–3h after protein feeding) (46, 47, 49, 51, 53), MPS gradually reverts back to basal levels even in the presence of sustained plasma aminoacidemia (54, 55).”
BackgroundBuffière, C., Gaudichon, C., Hafnaoui, N., Migné, C., Scislowski, V., Khodorova, N., Mosoni, L., Blot, A., Boirie, Y., Dardevet, D. P., et al. (2017) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.117.158113 · Cited by 38 · see citing works
“Along the same lines, in a similar population of elderly individuals, the mincing of meat leads to an increased digestion rate and improved protein assimilation (9).”
Valenzuela, P. L., Ordóñez, F. M., Morales, J. S., Castillo‐García, A., & Lucía, A. (2019) · Nutrients · doi:10.3390/nu11061429 · Cited by 41 · see citing works
“However, although minced beef is more rapidly digested/absorbed than beef steak resulting in a greater amino acid availability, no differences have been reported in post-prandial muscle protein synthesis [35].”
BackgroundHolwerda, A. M., Paulussen, K. J. M., Overkamp, M., Goessens, J. P. B., Kramer, I.-F., Wodzig, W. K. W. H., Verdijk, L. B., de Groot, L. C. P. G. M., & van Loon, L. J. C. (2019) · American Journal of Physiology-Endocrinology and Metabolism · doi:10.1152/ajpendo.00073.2019 · Cited by 36 · see citing works
“This seems to have been much more compared with recent work from our laboratory using the same methodology (21, 34, 35).”
ResultNon-thermal processing has an impact on the digestibility of the muscle proteins
Bhat, Z. F., Morton, J. D., Bekhit, A. E. A., Kumar, S., & Bhat, H. F. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1918629 · Cited by 36 · see citing works
“…model type was observed on the protein digestion and higher values were observed for soluble nitrogen and a-amino group contents in the adult digestion model than infant digestion model Pennings et al. (2013) Studied the effect of mincing on protein digestion and absorption during an in vivo study.”
BackgroundMethodDardevet, D. P., Mosoni, L., Savary‐Auzeloux, I., Peyron, M., Polakof, S., & Rémond, D. (2020) · Proceedings of The Nutrition Society · doi:10.1017/s0029665120007934 · Cited by 35 · see citing works
“This was tested by Pennings et al.(94) on elderly men wearing dentures offered minced or non-minced meat in a cross-over experimental design.”
MethodWall, B. T., Burd, N. A., Franssen, R., Gorissen, S. H. M., Snijders, T., Senden, J. M., Gijsen, A. P., & van Loon, L. J. C. (2016) · American Journal of Physiology-Endocrinology and Metabolism · doi:10.1152/ajpendo.00325.2016 · Cited by 34 · see citing works
“Exogenous and 240 endogenous phenylalanine rate of appearance (Ra), total rate of disappearance (Rd), and 241 plasma availability of dietary protein-derived phenylalanine (the fraction of the dietary 242 phenylalanine that appeared in systemic circulation, Pheplasma) were calculated using modified 243 Steele equations…”
MethodIn vitro protein digestion of pork cuts differ with muscle type
Zou, X., Zhou, G., Yu, X., et al. (2017) · Food Research International · doi:10.1016/j.foodres.2017.12.070 · Cited by 34 · see citing works
Stillhart, C., Asteriadis, A., Bocharova, E., Eksteen, G., Harder, F., Kusch, J., Tzakri, T., Augustijns, P., Matthys, C., Vertzoni, M., et al. (2023) · European Journal of Pharmaceutical Sciences · doi:10.1016/j.ejps.2023.106452 · Cited by 33 · see citing works
Bomfim, R. A., de Souza, L. B., & Corrente, J. (2018) · Gerodontology · doi:10.1111/ger.12317 · Cited by 33 · see citing works
“Pennings et al (2013)36 stress that less effort is required for seniors to consume ground meat, compared to the effort required to eat a steak.”
BackgroundDeane, C. S., Ely, I. A., Wilkinson, D. J., Smith, K., Phillips, B. E., & Atherton, P. J. (2020) · Proceedings of The Nutrition Society · doi:10.1017/s0029665120007879 · Cited by 32 · see citing works
“As such, protein intervention, as a means to stimulate inactivity-induced declines in MPS, is a primary research avenue for offsetting inactivity-induced atrophy, particularly since modulating the type((98)) and amount((99)) of dietary protein can somewhat overcome anabolic resistance in ageing((98,99)).”
BackgroundDietary Protein Intake Patterns and Inadequate Protein Intake in Older Adults from Four Countries
Gaytán-González, A., Ocampo-Alfaro, M. D. J., Torres-Naranjo, F., González-Mendoza, R. G., Gil-Barreiro, M., Arroniz-Rivera, M., & Lopez-Taylor, J. R. (2020) · Nutrients · doi:10.3390/nu12103156 · Cited by 29 · see citing works
“Some strategies, like mincing meat [48] and food enrichment with protein [46], may help overcome the difficulties mentioned earlier.”
BackgroundProtein Requirements for Master Athletes: Just Older Versions of Their Younger Selves
Moore, D. R. (2021) · Sports Medicine · doi:10.1007/s40279-021-01510-0 · Cited by 30 · see citing works
West, S., Monteyne, A. J., Whelehan, G., van der Heijden, I., Abdelrahman, D. R., Murton, A. J., Finnigan, T. J. A., Stephens, F. B., & Wall, B. T. (2023) · American Journal of Physiology-Endocrinology and Metabolism · doi:10.1152/ajpendo.00166.2023 · Cited by 32 · see citing works
Meat products in human nutrition and health – About hazards and risks
SMET, S. D., & HECKE, T. V. (2024) · Meat Science · doi:10.1016/j.meatsci.2024.109628 · Cited by 31 · see citing works
Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm
Huppertz, T., Shkembi, B., Brader, L., & Geurts, J. M. W. (2024) · Nutrients · doi:10.3390/nu16070943 · Cited by 29 · see citing works
“Product structure for lentils also affects blood glucose levels [23], whereas digestion and absorption of amino acids differ for minced beef versus beef steak [24].”
BackgroundKehlet, U., Mitra, B., Ruiz, J., Raben, A., & Aaslyng, M. D. (2017) · Nutrients · doi:10.3390/nu9090941 · Cited by 25 · see citing works
“This was concluded in a cross-over study with ten elderly men, who consumed intrinsically labelled beef in order to study protein metabolism [19].”
BackgroundTrommelen, J., Holwerda, A. M., Pinckaers, P. J., & van Loon, L. J. C. (2021) · Proceedings of The Nutrition Society · doi:10.1017/s0029665120008034 · Cited by 25 · see citing works
“In a similar context, the ingestion of minced (cooked) meat results in a higher EXORa when compared to the ingestion of (cooked) beef steak((31)).”
Reitelseder, S., Tranberg, B., Agergaard, J., Dideriksen, K., Højfeldt, G. W., Merry, M. E., Storm, A. C., Poulsen, K. R., Hansen, E. T., van Hall, G., et al. (2020) · Clinical Nutrition · doi:10.1016/j.clnu.2020.03.017 · Cited by 21 · see citing works
“22 blood as compared to a minced meat beef, which prev iously has been shown to be faster 476 than steak [39].”
BackgroundMethodHolwerda, A., Lenaerts, K., Bierau, J., & van Loon, L. V. (2016) · Nutrients · doi:10.3390/nu8040221 · Cited by 19 · see citing works
Acute Effects of Cheddar Cheese Consumption on Circulating Amino Acids and Human Skeletal Muscle
de Hart, N. M. M. P., Mahmassani, Z. S., Reidy, P. T., Kelley, J. J., McKenzie, A. I., Petrocelli, J. J., Bridge, M. J., Baird, L. M., Bastian, E. D., Ward, L. S., et al. (2021) · Nutrients · doi:10.3390/nu13020614 · Cited by 21 · see citing works
“While our measurement of mTORC1 signaling was limited to a 3 h time course (based on other protein-dense whole food studies [6,13,14]), we found it noteworthy that mTORC1 activation following Cheddar cheese ingestion persisted at 3 h (and possibly beyond) in accordance with the plasma amino acid appearance and as supp…”
BackgroundMethodNegro, M., Vandoni, M., Ottobrini, S., Codrons, E., Correale, L., Buonocore, D., & Marzatico, F. (2014) · Nutrients · doi:10.3390/nu6083040 · Cited by 21 · see citing works
“0 g of protein per kilogram of body mass [5]; (2) the peak plasma concentrations of EAAs after 135 g of beef ingestion occurred more slowly (approximately equaling to 120 min), as recently reported [19], compared to that of more rapidly digested and absorbed free amino acids or whey protein supplements.”
BackgroundMethodProdhan, U. K., Pundir, S., Chiang, V. S., et al. (2020) · Nutrients · doi:10.3390/nu12020380 · Cited by 19 · see citing works
“Previously, in older individuals, preparing beef by mincing was shown to increase the rate of appearance of AA [41]; thus, gross physical changes to meat structure may affect protein digestion to a greater extent than cooking.”
BackgroundAgergaard, J., Justesen, T. E. H., Jespersen, S. E., Thomsen, T. T., Holm, L., & van Hall, G. (2023) · Clinical Nutrition · doi:10.1016/j.clnu.2023.04.004 · Cited by 18 · see citing works
West, S., Monteyne, A. J., Whelehan, G., Abdelrahman, D. R., Murton, A. J., Finnigan, T. J. A., Mandalari, G., Booth, C., Wilde, P. J., Stephens, F. B., et al. (2024) · Journal of Nutrition · doi:10.1016/j.tjnut.2024.05.018 · Cited by 18 · see citing works
“For instance, ingesting protein as whole foods compared with isolated versions [9,10], different textures [11], following various methods of cooking [12 – 14], heat treatment [15], and hydrolysis [16] can all modulate post-prandial amino acid availability.”
BackgroundNunes, E. A., Currier, B. S., Lim, C., & Phillips, S. M. (2021) · Proceedings of the Nutrition Society · doi:10.1017/s0029665120007892 · Cited by 19 · see citing works
“Also, Pennings et al.(71) reported that ingestion of minced beef or a beef steak (135 g meat) produced the equivalent MPS responses in older adults.”
BackgroundInfluentialDietary meat and protection against sarcopenia
Lynch, G. S., & Koopman, R. (2018) · Meat Science · doi:10.1016/j.meatsci.2018.06.023 · Cited by 17 · see citing works
Methods for improving meat protein digestibility in older adults
Lee, S.-Y., Kang, J. H., Lee, D.-Y., Jeong, J. W., Kim, J. H., Moon, S.-S., & Hur, S. (2023) · Journal of Animal Science and Technology · doi:10.5187/jast.2023.e6 · Cited by 17 · see citing works
“For example, minced beef is more rapidly digested and absorbed than beef steak, resulting in increased amino acid availability and greater postprandial protein retention [41].”
BackgroundHolwerda, A. M., Lenaerts, K., Bierau, J., Wodzig, W. K. W. H., & van Loon, L. J. C. (2017) · Applied Physiology, Nutrition, and Metabolism · doi:10.1139/apnm-2016-0522 · Cited by 16 · see citing works
“…the matrix in which the protein is consumed (Soop et al. 2012; Churchward-Venne et al. 2015), the macronutrient composition of a protein rich meal (Gorissen et al. 2014), as well as actual food preparation procedures (Bax et al. 2012; Pennings et al. 2013) and mastication (Rémond et al. 2007).”
BackgroundButler, R. N., Kosek, M. N., Krebs, N. F., Loechl, C., Loy, A., Owino, V. O., Zimmermann, M. B., & Morrison, D. J. (2016) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1097/mpg.0000000000001373 · Cited by 15 · see citing works
“Amino acid infusion studies using animals to intrinsically label-specific amino acids in milk and meat protein have shown a dose-response of de novo muscle protein synthesis to whey protein in human feeding studies (45), and that minced beef increases postprandial protein retention compared with beef steak (46).”
The impact of Hayward green kiwifruit on dietary protein digestion and protein metabolism
Park, S., Church, D. D., Starck, C. S., et al. (2020) · European Journal of Nutrition · doi:10.1007/s00394-020-02363-5 · Cited by 14 · see citing works
Appleton, K. M. (2023) · Nutrients · doi:10.3390/nu15020470 · Cited by 14 · see citing works
Variation in Protein Origin and Utilization: Research and Clinical Application
Paddon‐Jones, D., Coss‐Bu, J. A., Morris, C. R., Phillips, S. M., & Wernerman, J. (2017) · Nutrition in Clinical Practice · doi:10.1177/0884533617691244 · Cited by 14 · see citing works
“There are clearly many potential, personal, and situational reasons for this low intake, including taste, food temperature and texture, satiety, food preferences, and chewing/dentition issues.(72,73) In a population experiencing the catabolic stressors of inactivity, increased age, or disease, 10 g of protein is unlik…”
Backgroundvan den Broek, M., de Heide, L. J. M., Emous, M., Wijma, R. B., Veeger, N. J. G. M., Wolthuis, A. M., Laskewitz, A. J., Heiner-Fokkema, M. R., Kobold, A. C. M., Wolffenbuttel, B. H. R., et al. (2018) · Surgery for Obesity and Related Diseases · doi:10.1016/j.soard.2018.05.010 · Cited by 14 · see citing works
- Authors
- Pennings, B., Groen, B. B., van Dijk, J.-W., de Lange, A., Kiskini, A., Kuklinski, M., Senden, J. M., & van Loon, L. J.
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2013-07
- Volume
- 98
- Issue
- 1
- Pages
- 121-128
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W2138339477
- Semantic Scholar
- 0b964dcf6f624542bb73655625de88bdedba3220
- Cited by
- 167
- References
- 38
- Citations by year
- 2026: 8 · 2025: 11 · 2024: 7 · 2023: 13 · 2022: 16 · 2021: 15 · 2020: 16 · 2019: 18 · 2018: 14 · 2017: 14 · 2016: 12 · 2015: 14 · 2014: 9
- FWCI
- 6.77
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- American Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Research Publications (Maastricht University) (publishedVersion, other-oa)
- Research Bank (Australian Catholic University) (submittedVersion)
- Research Publications (Maastricht University) (submittedVersion, other-oa)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Muscle metabolism and nutrition
- Health Sciences › Medicine › Physiology › Nutrition and Health in Aging
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
- Keywords
- ground beef, beef steaks, meat texture, protein digestion, protein absorption, amino acid availability, phenylalanine, tyrosine, skeletal muscle protein synthesis, older men, aging, masticatory efficiency
- MeSH terms
- Aged, Animals, Biological Availability, Blood Glucose, Carbon Isotopes, Cattle, Dietary Proteins, Digestion, Humans, Male, Meat, Muscle Proteins, Phenylalanine, Surveys and Questionnaires, Tyrosine, Muscle, Skeletal, Cross-Over Studies, Postprandial Period
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