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

Figure 6

Experiment 3: SDS PAGE showing the effect of muscle type/cut on the digestibility of protein in cooked meat from prime heifers. Result at T0, T5, and T60 of gastric phase and T240 of intestinal phase for one of the five animals in this experiment are presented as examples. L to R extensors and flexors, rhomboideus, infraspinatus, and supraspinatus.