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Effect of garlic on the digestion of beef protein during storage



Effect of garlic on the digestion of beef protein during storage



Journal of the Korean Society of Food and Nutrition 20(5): 447-454



Chopped garlic was added to beef to determine its effect on protein digestion during storage and heat treatment. The digestibility of raw beef without garlic was not significantly changed during storage at 42 degrees C, but the addition of garlic and extension of the aging time increased digestibility. The optimal aging time and amount of garlic added varied with heating time. Trypsin inhibitor did not change the digestibility of beef, due to its thermal inactivation.

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Accession: 002082747

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