Date Full Report Received07/01/2019
Date Abstract Report Received07/01/2019
InvestigationInstitution: North Dakota State University
Primary Investigator: Dr. Eric P. Berg Ph.D.
Funded ByNational Pork Board
|Objectives: The objectives of this research were to test the hypotheses that meat products, in general, have digestible indispensable amino acid score (DIAAS) values that are greater than 100% and that cooking of ground or unground beef increases the ileal digestibility of the indispensable amino acids.
Outcomes: Using DIAAS cut-off values, protein quality can be described as ‘Excellent’ if DIAAS is greater than 100% and ‘Good’, if DIAAS is between 75% and 99% (FAO, 2013). For children from six months to three years of age, raw pork belly, smoked bacon, smoked-cooked bacon, non-cured ham, alternatively cured ham, conventionally cured ham, pork loin heated to (63oC, 68oC, or 72oC), salami, beef/pork bologna, beef jerky, raw ground beef, as well as beef ribeye steaks cooked to medium rare (56°C) and medium (64°C) degree of doneness can be described as ‘Excellent’ quality proteins while cooked ground beef and well done ribeye would be classify as “good” quality protein sources. For the reference demographic representing persons three years or older, all meat categories but for cooked ground beef can be classified as “excellent” sources of indispensable amino acids.
Impact: Pork and beef products have the potential to compliment and balance a mixed-food diet with fewer calories providing nutrients necessary to fulfill the global undernutrition of indispensable amino acids for the prevention and (or) treatment of chronic disease prevention of the developmental conditions of wasting, stunting, and underweight as well as overweight and obesity.