Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals

Figure 3

Experiment 1: the relative digestibility (see methods) of cooked semimembranosus from cow (C), bull (B), and calf (veal, V) at 5 min and one hour of gastric phase and two hours of intestinal phase. Results for the pooled samples from 7 animals per age are presented as examples.