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Nutrients 2017, 9(9), 941; doi:10.3390/nu9090941

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

1
Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark
2
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
3
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
*
Author to whom correspondence should be addressed.
Received: 9 August 2017 / Revised: 18 August 2017 / Accepted: 23 August 2017 / Published: 26 August 2017
(This article belongs to the Special Issue Meat Consumption and Human Health)
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Abstract

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility. View Full-Text
Keywords: meat proteins; appetite; satiety; in vitro digestion; protein digestibility; pork; sous-vide; low temperature long time; cooking meat proteins; appetite; satiety; in vitro digestion; protein digestibility; pork; sous-vide; low temperature long time; cooking
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MDPI and ACS Style

Kehlet, U.; Mitra, B.; Ruiz Carrascal, J.; Raben, A.; Aaslyng, M.D. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study. Nutrients 2017, 9, 941.

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