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

Figure 7

Experiment 2: SDS PAGE showing the effect of mincing/particle size on the digestibility of protein in cooked M. longissimus dorsi from bull beef. Results at T0, T30, and T60 of gastric phase for the two low pHu animals in this experiment are presented as examples. FG = finely ground; CG = coarsely ground.