Research Article

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

Figure 9

Experiment 5: density tracings of SDS PAGE showing the effect of vegetable accompaniments in a cooked “meal” containing semimembranosus from cow, bull, or calf on the digestibility of total proteins. Results at T0 of gastric phase and T240 of intestinal phase for meals containing pooled bull meat from Experiment 1 with six accompaniments are presented as examples.