The DOI matches its Crossref record; 37 of the 38 references it cites were found in a registry or an index.
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.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“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]
Citations
Cites
Sarcopenia: European consensus on definition and diagnosis
Cruz-Jentoft, A. J., Baeyens, J. P., Bauer, J. M., Boirie, Y., Cederholm, T., Landi, F., Martin, F. C., Michel, J.-P., Rolland, Y., Schneider, S. M., et al. (2010) · Age and Ageing · doi:10.1093/ageing/afq034 · Cited by 11,601
Slow and fast dietary proteins differently modulate postprandial protein accretion
Boirie, Y., Dangin, M., Gachon, P., Vasson, M.-P., Maubois, J.-L., & Beaufrère, B. (1997) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.94.26.14930 · Cited by 1,453
Anabolic signaling deficits underlie amino acid resistance of wasting, aging muscle
Cuthbertson, D., Smith, K., Babraj, J., Leese, G., Waddell, T., Atherton, P., Wackerhage, H., Taylor, P. M., & Rennie, M. J. (2005) · The FASEB Journal · doi:10.1096/fj.04-2640fje · Cited by 1,211
Moore, D. R., Robinson, M. J., Fry, J. L., Tang, J. E., Glover, E. I., Wilkinson, S. B., Prior, T., Tarnopolsky, M. A., & Phillips, S. M. (2009) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.2008.26401 · Cited by 973
Katsanos, C. S., Kobayashi, H., Sheffield-Moore, M., Aarsland, A., & Wolfe, R. R. (2006) · American Journal of Physiology-Endocrinology and Metabolism · doi:10.1152/ajpendo.00488.2005 · Cited by 923
Leucine. A possible regulator of protein turnover in muscle.
Buse, M. G., & Reid, S. S. (1975) · Journal of Clinical Investigation · doi:10.1172/jci108201 · Cited by 744
Pennings, B., Boirie, Y., Senden, J. M., Gijsen, A. P., Kuipers, H., & van Loon, L. J. (2011) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.110.008102 · Cited by 656
The digestion rate of protein is an independent regulating factor of postprandial protein retention
Dangin, M., Boirie, Y., Garcia-Rodenas, C., Gachon, P., Fauquant, J., Callier, P., Ballèvre, O., & Beaufrère, B. (2001) · American Journal of Physiology-Endocrinology and Metabolism · doi:10.1152/ajpendo.2001.280.2.e340 · Cited by 572
Abumrad, N. N., Rabin, D. D., Diamond, M. P., & LACY, W. W. (1981) · Metabolism · doi:10.1016/0026-0495(81)90074-3 · Cited by 569
Volpi, E., Mittendorfer, B., Rasmussen, B. B., & Wolfe, R. R. (2000) · The Journal of Clinical Endocrinology & Metabolism · doi:10.1210/jcem.85.12.7021 · Cited by 464
Flagged first, then by citations
1 of the 38 references couldn’t be matched to a known paper.
Cited by
Sorted by citations
Items 101–167 of 167
Wallace, A. J., Eady, S. L., Drummond, L., et al. (2017) · Nutrients · doi:10.3390/nu9070639 · Cited by 13
“Studies have previously shown that gastric emptying patterns are widely affected by the physical properties of foods, with minced beef being shown to digest more rapidly than beef steak [14,15].”
BackgroundChapter 5: Moving from a complete energy balance towards substrate oxidation: use of stable isotopes
van den Borne, J. J. G. C., Heetkamp, M. J. W., Alferink, S. J. J., & Gerrits, W. J. J. (2015) · Wageningen Academic Publishers eBooks · doi:10.3920/978-90-8686-261-0_5 · Cited by 12
The whole food beef matrix is more than the sum of its parts
Klurfeld, D. M. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2142931 · Cited by 12
“On the other hand, minced beef is more rapidly digested and absorbed than intact beef muscle in elderly men who had dentures, suggesting they also had some limitation of chewing, so those results may not be universally applicable to people with their own teeth (Pennings et al. 2013).”
BackgroundEller, E., Skov, P. S., Baumann, K., et al. (2021) · Clinical & Experimental Allergy · doi:10.1111/cea.14054 · Cited by 12
Targeting the gut to prevent and counteract metabolic disorders and pathologies during aging
Milenković, D., Capel, F., Combaret, L., Comte, B., Dardevet, D. P., Evrard, B., Guillet, C., Monfoulet, L., Pinel, A., Polakof, S., et al. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2089870 · Cited by 14
“To optimize AA availability, foods textured to fit older oral capabilities could overcome impaired masticatory function as shown by Pennings et al. (Pennings et al. 2013) on elderly men wearing dentures offered minced or non-minced meat in a crossover experimental design.”
MethodAgergaard, J., Hansen, E. T., van Hall, G., & Holm, L. (2021) · Amino Acids · doi:10.1007/s00726-021-03000-z · Cited by 11
“Chopping the meat seems to improve the digestive process by increasing the gastric absorption and thereby increase the amino acid absorption rate (Pennings et al. 2013).”
BackgroundResultGuo, J., Zhang, M., Tang, T., et al. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106362 · Cited by 11
Bendtsen, L. Q., Thorning, T. K., Reitelseder, S., Ritz, C., Hansen, E. T., van Hall, G., Astrup, A. V., Sjödin, A. M., & Holm, L. (2019) · Nutrients · doi:10.3390/nu11050989 · Cited by 11
van den Heuvel, E., Murphy, J. L., & Appleton, K. (2018) · Journal of Nutrition in Gerontology and Geriatrics · doi:10.1080/21551197.2018.1505577 · Cited by 9
“Moreover, for foods that are difficult to chew like meat, the chewing 204 ability of older adults (54) as well as the processing method (minced beef vs beef steak) (55) can affect 205”
BackgroundThe Link between Dietary Protein Intake, Skeletal Muscle Function and Health in Older Adults
Baum, J., & Wolfe, R. R. (2016) · Apple Academic Press eBooks · doi:10.1201/b19985-10 · Cited by 10
Tailoring meat products for the elderly: A comprehensive review
Farouk, M. M., Zhang, R., Jenkinson, D. I., & Realini, C. E. (2024) · Meat Science · doi:10.1016/j.meatsci.2024.109669 · Cited by 10
Yimam, M. A., Andreini, M., Carnevale, S., & Muscaritoli, M. (2025) · Nutrients · doi:10.3390/nu17020211 · Cited by 10
Essential nutrient requirements of the elderly
Skully, R. (2014) · Nutrition and Dietary Supplements · doi:10.2147/nds.s35381 · Cited by 9
Sugar beet leaves: from biorefinery to techno-functionality
Kiskini, A. (2017) · doi:10.18174/421994 · Cited by 10
The amino acid composition of commercially available vegan meat and dairy analogues
Domić, J., van Loon, L. J. C., Siebelink, E., et al. (2025) · British Journal Of Nutrition · doi:10.1017/s000711452510408x · Cited by 8
“Beef is well known for its high protein quality, fast digestion rate and ability to provoke a net positive post-prandial protein balance (6,17,18) .”
Rocamora, J. A. I., & García‐Luna, P. P. (2014) · PubMed · doi:10.3305/nh.2014.29.4.7285 · Cited by 8
Understanding the Potential of Microbial Protein as a more Sustainable Food Source
Pereira, A., Delmoitié, B., & Sakarika, M. (2024) · Food Science and Nutrition Cases · doi:10.1079/fsncases.2024.0008 · Cited by 7
Smith, M., Hoffman, N. J., Jose, A. T. S., Burke, L. M., & Opar, D. A. (2025) · Sports Medicine · doi:10.1007/s40279-025-02174-w · Cited by 10
“Protein dose [135], post-exercise protein [239], pre-sleep protein [240], protein spread [241], protein source [242, 243], protein form [244–246], intact protein foods [247] and meal versus individual protein foods [248] such as enhanced cognitive function [187], reduced inflammatory mediators…”
Zupančič, Ž., Askow, A. T., Barnes, T. M., Deutz, M. T., ULANOV, A. V., Dilger, R. N., Dilger, A. C., Willard, J. W., Mackenzie, R., Harseim, J. E., et al. (2025) · American Journal of Clinical Nutrition · doi:10.1016/j.ajcnut.2025.09.001 · Cited by 6
“This is relevant as the extent of meat processing [26] and heat treatment [27] has been shown to modulate the anabolic properties of the ingested food protein source.”
Brown, J. E., Pham, T., Burden, H. J., & Braakhuis, A. J. (2023) · Current Developments in Nutrition · doi:10.1016/j.cdnut.2023.102018 · Cited by 8
“The meat was grain-fed New Zealand Angus steer beef, speci fi cally slaugh-tered, minced to ensure homogeneity and for more rapid digestion [40], packaged, and stored at the research center.”
BackgroundHealth Benefits of Dietary Protein throughout the Life Cycle
Baum, J., Børsheim, E., Allman, B. R., & Walker, S. (2020) · IntechOpen eBooks · doi:10.5772/intechopen.91404 · Cited by 8
Lindqvist, H. M., Hulander, E., Bärebring, L., Gjertsson, I., & Winkvist, A. (2025) · European Journal of Nutrition · doi:10.1007/s00394-025-03710-0 · Cited by 5
Leong, Z. N., Mak, I. E. K., Chen, Y., Du, X., & Kim, J. E. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105725 · Cited by 5
Langer, H. T., & Carlsohn, A. (2014) · Strength and conditioning journal · doi:10.1519/ssc.0000000000000057 · Cited by 6
“turnover to a similar degree as milk proteins (40,44,55).”
BackgroundProtein Intake for Optimal Sports Performance
Martinez, I. G., Skinner, S. K., & Burd, N. A. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-813922-6.00039-4 · Cited by 6
Pasiakos, S. M., & Howard, E. E. (2021) · Journal of Nutrition · doi:10.1093/jn/nxab099 · Cited by 4
“Unlike isolated protein in supplemental products, accompanying macronutrients and varying food formats of protein provided through a mixed diet may influence the muscle anabolic state (14, 15).”
BackgroundDaly, R. M. (2016) · Springer eBooks · doi:10.1007/978-3-319-32417-3_6 · Cited by 4
Whey Protein and Muscle Protection
Boirie, Y. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-810422-4.00015-4 · Cited by 3
Les protéines de la viande, intérêt pour la nutrition des seniors
Rémond, D. (2019) · Médecine des Maladies Métaboliques · doi:10.1016/s1957-2557(19)30070-7 · Cited by 3
Gao, Z., Zhou, Y., Zhang, D., et al. (2024) · Foods · doi:10.3390/foods13030402 · Cited by 2
“Low-field nuclear magnetic resonance (LF-NMR) reflects the migration pattern of water in different states in meat products by transverse relaxation times ( T 2 ) [32]. products (amino acids and peptides) of food being digested are absorbed, and it depends on the protein structures [29].”
BackgroundMartins, F. L. P. D. S. P., Inete, M. B., Souza, Y. D. D. E. S., Costa, R. L. V., Gabbay, R. D., Moraes, T. M., Costa, V. V. L., Paracampo, C. C. P., de Albuquerque, L. C., & Gomes, D. L. (2024) · Nutrients · doi:10.3390/nu16081096 · Cited by 4
Naclerio, F., & Kingdom, U. (2019) · RICYDE Revista Internacional de Ciencias del Deporte · doi:10.5232/ricyde2019.05703 · Cited by 2
“Although the consumption of different forms of beef (steak or mince) promotes muscle protein synthesis and supports muscle mass accretion in humans (Phillips 2012), food processing methods including cooking temperature or meat texture like minced beef (Pennings et al. 2013) affect nutritional values and the efficiency…”
BackgroundLares-Michel, M., Housni, F. E., Rodríguez‐Lara, A., López-Salido, S. C., Barajas, M. G. C., Ochoa, N., Rodríguez, D. B. M., & Huertas, J. R. (2025) · Dietetics · doi:10.3390/dietetics4010003 · Cited by 1
“Additionally, large amounts of eggs and dairy products are typically included [4,7,9–11].”
Food matrix in the context of muscle and whole-body protein synthesis: a scoping review
Prokopidis, K., Brouer, I. C., & Lett, A. M. (2025) · Nutrition & Metabolism · doi:10.1186/s12986-025-00989-y · Cited by 1
“The mean protein intake from beef consumption in the study by [19] was ~26 g including ~2 g of leucine, which could be sufficient to stimulate MPS sufficiently even in older adults to the extend that the effect of the food matrix may had been negligible.”
InfluentialO’Sullivan, E. N., Solano, O. R., Oliveira, J. S., Johnson, A. J., Dhital, S., Pillai, P. K. S., Dias, F., Ubbink, J., Lin, A., & Teigen, L. M. (2026) · Gut Microbes Reports · doi:10.1080/29933935.2026.2671724 · Cited by 1
“96 Mechanical reduction of particle size in navy bean flour was also found to increase protein digestibility in gastric and intestinal in vitro models.”
Do food and nutrition have therapeutic value for disorders of mood and conation?
Prakash, J., Chaudhury, S., Chatterjee, K., & Kumar, S. (2022) · Industrial Psychiatry Journal · doi:10.4103/ipj.ipj_68_22 · Cited by 1
Carvalho, J., Marques, E. A., & Moreira, P. A. M. (2015) · Wiley eBooks · doi:10.1002/9781118823408.ch7
Dietary factors modulating postprandial protein handling
Gorissen, S. H. M. (2016) · Research Publications (Maastricht University) · doi:10.26481/dis.20160623sg
Aspects of postprandial protein handling
Groen, B. B. L. (2016) · Research Publications (Maastricht University) · doi:10.26481/dis.20161104bg
The Effect of Casein Ingestion within a Milk Matrix on Muscle Protein Synthesis
Reiners, S. (2016) · MaRBLe · doi:10.26481/marble.2015.v6.392
“In line with two other studies that compared the effects of the ingestion of hydrolyzed protein and intact protein (11) and the effects of the ingestion of minced beef and beef steak (16) on mixed muscle protein FSR, a tendency can be seen that the more complex and intact the nutrition is and the more ingredients the…”
ResultNutrition for Strength Adaptations
Zbinden‐Foncea, H., Avey, A. M., & Baar, K. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-813922-6.00029-1
de Capitani, M. D. (2018) · Digital Library of Theses and Dissertations (Universidade de São Paulo) · doi:10.11606/d.39.2018.tde-19062018-094527
Kalauz a fehérjetartalmú étrend-kiegészítők világában
Fritz, P., Mészáros, N., Ignits, D., & Katona, S. (2017) · Recreation · doi:10.21486/recreation.2017.7.4.1
Protéines lentes et rapides, un concept toujours d’actualité ?
Boirie, Y., Walrand, S., & Guillet, C. (2019) · Médecine des Maladies Métaboliques · doi:10.1016/s1957-2557(19)30068-9
Nutrition tactics to improve post-exercise recovery
Trommelen (2019) · Research Publications (Maastricht University) · doi:10.26481/dis.20191003jt
Charcuteries et maladies cardio-métaboliques
Lecerf, J. (2019) · Cahiers de Nutrition et de Diététique · doi:10.1016/s0007-9960(20)30010-9
Dardevet, D. P., Mosoni, L., Savary‐Auzeloux, I., Peyron, M., Polakof, S., & Rémond, D. (2021) · Cahiers de Nutrition et de Diététique · doi:10.1016/j.cnd.2021.10.002 · Cited by 2
Optimizing protein delivery to promote skeletal muscle protein synthesis
Areta, J. L. (2014) · RMIT Research Repository (RMIT University Library) · doi:10.25439/rmt.27351192
Interaction of Dietary Protein and Energy Balance
Martens, E. A. P., Mattes, R. D., Westerterp‐Plantenga, M. S., Bergeron, N., Siri-Tarino, P. W., Bray, G. A., & Krauss, R. M. (2017) · CRC Press eBooks · doi:10.1201/9781315119410-17
Interaction of dietary protein with energy balance
Martens, E. A. P. (2014) · Research Publications (Maastricht University) · doi:10.26481/dis.20141211em
The contribution of meat in the diet of senior citizens
Rémond, D. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85125-1.00070-3 · Cited by 1
Brown, J. E., Burden, H. J., Pham, T., & Braakhuis, A. J. (2022) · Research Square · doi:10.21203/rs.3.rs-2219674/v1
Brown, J. E., Burden, H. J., Pham, T., & Braakhuis, A. J. (2023) · Research Square · doi:10.21203/rs.3.rs-2335416/v1
Burd, N. A., Barnes, T. M., & Moore, D. R. (2023) · Journal of Nutrition · doi:10.1016/j.tjnut.2023.09.021
Pavis, G. F., Abdelrahman, D. R., Murton, A. J., Wall, B. T., Stephens, F. B., & Dirks, M. L. (2023) · Clinical Science · doi:10.1042/cs20231126
Nagori, R., & Vigoreaux, J. O. (2025) · International Journal of Molecular Sciences · doi:10.3390/ijms26062664
“The dietary maximization of muscle protein synthesis depends on a number of factors including the extent of protein-rich food processing [11], the protein source [10,12–14], the extent of protein hydrolysis [15], the dose and timing of administration [16,17], and the age and sex of the subject.”
Spears, M. L., Cooper, G., Sather, B., Peterson, E. J., Boles, J. A., Bothner, B. B., & Miles, M. P. (2025) · CyTA - Journal of Food · doi:10.1080/19476337.2025.2554230 · Cited by 1
“Beef is an important source of essential and non-essential amino acids, and postprandial amino acid responses have been documented in a variety of male participants (Uhe et al., 1992; Pennings et al., 2013; Prodhan et al., 2020).”
Dietary intake as a tool to support diagnosis of irritable bowel syndrome
Gros, M., Bañeres, B. G., Mesonero, J. E., & Latorre, E. (2026) · Medicina Clínica · doi:10.1016/j.medcli.2026.107388
Impact de la structure des aliments sur la biodisponibilité des micronutriments
Hiolle, M. (2019) · theses.fr (ABES) · doi:10.70675/fd44540czac6fz4725z8a8bz09af4feb0b3d
Pasteurization Optimization of Coarse‐Ground Beef During Ohmic Heating: Computer Simulation Analysis
Wang, C., Naito, A., Llave, Y., et al. (2026) · Journal of Food Process Engineering · doi:10.1111/jfpe.70552
Dietary intake as a tool to support diagnosis of irritable bowel syndrome
Gros, M., Bañeres, B. G., Mesonero, J. E., & Latorre, E. (2026) · Medicina Clínica (English Edition) · doi:10.1016/j.medcle.2026.107388
Presenza, L. D. S., Papadopoulos, D., Churchward‐Venne, T. A., & Fiamoncini, J. (2026) · Nutrition Reviews · doi:10.1093/nutrit/nuag094
Processing innovations for tailoring eating quality and nutrition of meat-based foods
Zhang, R., Realini, C. E., Zhang, W., & Farouk, M. M. (2026) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2026.07.001
Zupančič, Ž., Provenzano, G. M., Chen, C., Irwin, G. L., ULANOV, A. V., & Burd, N. A. (2026) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.70628
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
