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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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“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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“mincing of meat) can break the cell structures and increase the total availability of nutrients [44].”
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“In addition, this work has shown that a total of 50–70% of the dietary protein–derived AAs from milk and beef protein become available in systemic circulation when assessed over a 5- to 6-h postprandial period (17, 22, 29).”
BackgroundAging is accompanied by a blunted muscle protein synthetic response to protein ingestion
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“However, the technological processing of meat (mincing, cooking conditions) could significantly affect meat protein digestion rate, and protein assimilation [389, 390], and thus offer solutions to counteract the chewing inefficiency problems.”
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“A recent study demonstrated that minced beef is more rapidly digested and absorbed than beef steak, resulting in a greater availability of protein-derived amino acids in the circulation and a more positive whole-body net protein balance after the ingestion of minced beef compared with beef steak((31)).”
BackgroundProtein Intake and Muscle Health in Old Age: From Biological Plausibility to Clinical Evidence
Landi, F., Calvani, R., Tosato, M., Martone, A., Ortolani, E., Savera, G., D’Angelo, E., Sisto, A., & Marzetti, E. (2016) · Nutrients · doi:10.3390/nu8050295 · Cited by 218
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The anabolic response to plant-based protein ingestion
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The Health Benefits of Egg Protein
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Post-Prandial Protein Handling: You Are What You Just Ate
Groen, B. B. L., Horstman, A. M. H., Hamer, H. M., de Haan, M. W., van Kranenburg, J. M. X., Bierau, J., Poeze, M., Wodzig, W. K. W. H., Rasmussen, B. B., & van Loon, L. J. C. (2015) · PLoS ONE · doi:10.1371/journal.pone.0141582 · Cited by 165
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“Total, exogenous, and endogenous phenylalanine rate of appearance, total rate of disappearance, and plasma availability of dietary protein–derived phenylalanine (the fraction of the dietary phenylalanine that appeared in systemic circulation) were calculated with modified Steele equations (19, 20).”
MethodProtein digestion and absorption: the influence of food processing
Loveday, S. M. (2022) · Nutrition Research Reviews · doi:10.1017/s0954422422000245 · Cited by 163
“Pennings et al.(105) examined the effect of millimetre-scale meat structure, i.e. beef steak versus minced beef, using L-[1-13C]phenylalanine intrinsically labelled beef.”
BackgroundInfluentialProtein Considerations for Optimising Skeletal Muscle Mass in Healthy Young and Older Adults
Witard, O., Wardle, S., Macnaughton, L., Hodgson, A., & Tipton, K. (2016) · Nutrients · doi:10.3390/nu8040181 · Cited by 132
“[54] 336 whereby the ingestion of minced beef, that is easily masticated and digested, stimulated a more rapid 337 increase in arterialised blood EAA availability compared with an equivalent amount of intact steak, 338 however no difference in the 6 h postprandial response of MPS was observed between conditions.”
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“The bioavailability of dietary proteins was normally evaluated by the extent of the digestibility, that is, the ease of protein breakdown and the size of the products (peptides) after digestion with digestive enzymes, especially of pepsin and trypsin [15, 16].”
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The Muscle Protein Synthetic Response to Meal Ingestion Following Resistance-Type Exercise
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“In support, the postprandial rise in plasma amino acid levels appears to be substantially attenuated when minced meat is consumed in a mixed meal [33, 34].”
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Anabolic Resistance of Muscle Protein Turnover Comes in Various Shapes and Sizes
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“These dietary strategies have included meal fortification with free leucine (50), increasing the relative protein content of each meal (51, 52), manipulation of food texture (53), omega-3 supplementation (54), or a combination of various ingredients (55); all of which have shown promise for enhancing the acute postpra…”
BackgroundHermans, W. J. H., Senden, J. M., Churchward‐Venne, T. A., Paulussen, K. J. M., Fuchs, C. J., Smeets, J. S. J., van Loon, J. J. A., Verdijk, L. B., & van Loon, L. J. C. (2021) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/nqab115 · Cited by 109
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“However, it is also possible that in our study a stimulation of MPS after exercise was diminished over the 7-h experimental time period (22) as it has been shown that MPS response generally peaks within 2 h (2, 11).”
BackgroundKeeping Older Muscle “Young” through Dietary Protein and Physical Activity
Moore, D. R. (2014) · Advances in Nutrition · doi:10.3945/an.113.005405 · Cited by 94
“Interestingly, this greater whole-body net protein balance is not consistently mirrored by a stimulation of muscle protein synthesis (67), a finding that is in apparent contrast with previous reports using beef protein ingestion (18).”
BackgroundResultThe muscle protein synthetic response to food ingestion
Gorissen, S. H. M., Rémond, D., & van Loon, L. J. C. (2015) · Meat Science · doi:10.1016/j.meatsci.2015.05.009 · Cited by 92
Update on maximal anabolic response to dietary protein
Kim, I., Deutz, N. E. P., & Wolfe, R. R. (2017) · Clinical Nutrition · doi:10.1016/j.clnu.2017.05.029 · Cited by 87
Pulsed electric field: A new way to improve digestibility of cooked beef
Bhat, Z. F., Morton, J. D., Mason, S. L., et al. (2019) · Meat Science · doi:10.1016/j.meatsci.2019.05.005 · Cited by 79
Nutrition recommendations for bodybuilders in the off-season: a narrative review
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“Consider for example, that 26 g of protein from lean steak results in a sustained elevation in MPS lasting at least six hours (the entire time period studied) [81].”
BackgroundDietary Factors in Sulfur Metabolism and Pathogenesis of Ulcerative Colitis
Teigen, L. M., Geng, Z., Sadowsky, M. J., Vaughn, B. P., Hamilton, M. J., & Khoruts, A. (2019) · Nutrients · doi:10.3390/nu11040931 · Cited by 82
“chewing), and transit time have been shown to influence small intestinal absorption of sulfur-containing molecules and the total amount of sulfur reaching the colon [63-67].”
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Cristina, N. M., & D’Alba, L. (2021) · Nutrients · doi:10.3390/nu13124337 · Cited by 90
Dietary Protein, Muscle and Physical Function in the Very Old
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“For example, it was shown that minced beef was more rapidly digested and absorbed than beefsteak in older men, which resulted in an increased amino acid availability and a greater whole-body protein balance [64].”
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van den Heuvel, E., Newbury, A., & Appleton, K. M. (2019) · Nutrients · doi:10.3390/nu11010151 · Cited by 74
Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation
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Cheng, H., Kong, J., Underwood, C., Petocz, P., Hirani, V., Dawson, B., & O’Leary, F. (2018) · British Journal of Nutrition · doi:10.1017/s0007114517003816 · Cited by 72
“also superior to whole steak as it is more rapidly digested, absorbed and provides greater improvement in whole-body protein balance in older men((98)).”
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“, free-form EAAs) leads to an early appearance and higher concentration of plasma amino acids compared with intact protein sources (69) and can elicit a greater anabolic stimulus compared with mixed meals requiring digestion (70).”
BackgroundOlder adults have delayed amino acid absorption after a high protein mixed breakfast meal
Milan, A., D'Souza, R., Pundir, S., Pileggi, C. A., Thorstensen, E., Barnett, M., Markworth, J. F., Cameron-Smith, D., & Mitchell, C. (2015) · The Journal of Nutrition, Health & Aging · doi:10.1007/s12603-015-0500-5 · Cited by 67
“Protein digestion rates influence postprandial AA availability and may differ with meal composition; intact proteins such as those found in milk (casein and whey) (27) or steak (28) are more slowly digested when in these food matrices than whey alone or minced beef respectively.”
Murton, A. J. (2015) · Proceedings of The Nutrition Society · doi:10.1017/s0029665115000130 · Cited by 66
Walther, B., Lett, A. M., Bordoni, A., Tomás‐Cobos, L., Nieto, J. A., Dupont, D., Danesi, F., Shahar, D. R., Echaniz, A., Re, R., et al. (2019) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201900677 · Cited by 73
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“As an example, an elevation in MPS lasts at least six hours (the entire time period studied) after consumption of lean steak providing 26 g of protein (Pennings et al., 2013); yet 26 g is only slightly more than one-third the protein in an average US dinner (Kim et al., 2016).”
BackgroundEly, I. A., Phillips, B. E., Smith, K., Wilkinson, D. J., Piasecki, M., Breen, L., Larsen, M. S., & Atherton, P. J. (2023) · Clinical Nutrition · doi:10.1016/j.clnu.2023.08.010 · Cited by 64
Marshall, R. N., Smeuninx, B., Morgan, P. T., & Breen, L. (2020) · Nutrients · doi:10.3390/nu12051533 · Cited by 64
“Protein-rich whole-foods undoubtedly promote muscle anabolism in the acute postprandial period (~2–6 h) in healthy younger [51,52], older [49,50,75] and inflammatory disease patients [56].”
BackgroundInfluentialDetermination of Dietary Amino Acid Digestibility in Humans
Moughan, P. J., & Wolfe, R. R. (2019) · Journal of Nutrition · doi:10.1093/jn/nxz211 · Cited by 67
Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis
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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. R. (2015) · Healthcare · doi:10.3390/healthcare3030529 · Cited by 64
“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
“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
“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
“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 62
“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
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Chen, Y., Capuano, E., & Stieger, M. (2020) · British Journal Of Nutrition · doi:10.1017/s0007114520005176 · Cited by 53
Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects
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“lipidemia [64,65], aminoacidemia [66,67] and for bioavailability of micronutrients, e.”
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“…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
“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. J., Moughan, P. J., Wolfe, R. R., Ferrando, A. A., & Church, D. D. (2025) · Journal of Nutrition · doi:10.1016/j.tjnut.2025.07.005 · Cited by 51
“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 49
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
“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
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 48
“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
“[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
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
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
“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 44
Hermans, W. J. H., Fuchs, C. J., Hendriks, F. K., Houben, L. H. P., Senden, J. M., Verdijk, L. B., & van Loon, L. J. C. (2022) · Journal of Nutrition · doi:10.1093/jn/nxac007 · Cited by 39
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
Olaniyan, E. T., O’Halloran, F., & McCarthy, A. L. (2020) · Nutrition Research Reviews · doi:10.1017/s0954422420000219 · Cited by 39
“whey)werematched for total EAA but not leucine content, although both diets still contained enough leucine to stimulate MPS(99).”
BackgroundWilliamson, E., & Moore, D. R. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.640621 · Cited by 42
“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
“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
“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
“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
“…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 39
“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
“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
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
Bomfim, R. A., de Souza, L. B., & Corrente, J. (2018) · Gerodontology · doi:10.1111/ger.12317 · Cited by 33
“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 38
“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
“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 33
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 33
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 33
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
“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
“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
“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
“22 blood as compared to a minced meat beef, which prev iously has been shown to be faster 476 than steak [39].”
BackgroundMethodHolwerda, A. M., Lenaerts, K., Bierau, J., & van Loon, L. J. C. (2016) · Nutrients · doi:10.3390/nu8040221 · Cited by 22
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
“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 22
“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.”
BackgroundMethodNunes, E. A., Currier, B. S., Lim, C., & Phillips, S. M. (2021) · Proceedings of the Nutrition Society · doi:10.1017/s0029665120007892 · Cited by 19
“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.”
BackgroundInfluentialProdhan, U. K., Pundir, S., Chiang, V. S., et al. (2020) · Nutrients · doi:10.3390/nu12020380 · Cited by 19
“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
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
“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.”
BackgroundDietary meat and protection against sarcopenia
Lynch, G. S., & Koopman, R. (2018) · Meat Science · doi:10.1016/j.meatsci.2018.06.023 · Cited by 17
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
“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 17
“…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
“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
Appleton, K. M. (2023) · Nutrients · doi:10.3390/nu15020470 · Cited by 14
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 16
“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 15
Metadata
- 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
- Health Sciences › Nursing › Nutrition and Dietetics › Muscle metabolism and nutrition
- Health Sciences › Medicine › Physiology (medical) › 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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