{"id":635,"date":"2017-10-12T10:32:00","date_gmt":"2017-10-12T13:32:00","guid":{"rendered":"https:\/\/www.asprocer.cl\/en\/?p=635"},"modified":"2017-10-12T10:37:02","modified_gmt":"2017-10-12T13:37:02","slug":"cooking-methods-not-affect-satiating-properties-pork","status":"publish","type":"post","link":"https:\/\/www.asprocer.cl\/en\/cooking-methods-not-affect-satiating-properties-pork\/","title":{"rendered":"Satiating properties of pork are not affected by cooking methods"},"content":{"rendered":"<p style=\"text-align: justify;\">Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 \u00b0C vs. oven 160 \u00b0C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 \u00b0C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility.<\/p>\n<p style=\"text-align: justify;\">In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58\u00b0C, 72 min; LTLT-cooked roast, 58 \u00b0C, 17 h; and, oven-cooked roast, 160 \u00b0C to a core temperature of 58 \u00b0C and LTLT-cooked minced patties, 58 \u00b0C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed.<\/p>\n<p style=\"text-align: justify;\">Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolysis rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking.<\/p>\n<p style=\"text-align: justify;\">In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 \u00b0C for 72 min seemed to enhance in vitro protein digestibility.<\/p>\n<p style=\"text-align: justify;\">Source: Nutrients<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 \u00b0C vs. oven 160 \u00b0C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 \u00b0C for 17 h (minced vs. roast) [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-635","post","type-post","status-publish","format-standard","hentry","category-sin-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Satiating properties of pork are not affected by cooking methods - ASPROCER<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.asprocer.cl\/en\/cooking-methods-not-affect-satiating-properties-pork\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Satiating properties of pork are not affected by cooking methods - ASPROCER\" \/>\n<meta property=\"og:description\" content=\"Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 \u00b0C vs. oven 160 \u00b0C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 \u00b0C for 17 h (minced vs. roast) [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.asprocer.cl\/en\/cooking-methods-not-affect-satiating-properties-pork\/\" \/>\n<meta property=\"og:site_name\" content=\"ASPROCER\" \/>\n<meta property=\"article:published_time\" content=\"2017-10-12T13:32:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-10-12T13:37:02+00:00\" \/>\n<meta name=\"author\" content=\"admin asprocer\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin asprocer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.asprocer.cl\\\/en\\\/cooking-methods-not-affect-satiating-properties-pork\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.asprocer.cl\\\/en\\\/cooking-methods-not-affect-satiating-properties-pork\\\/\"},\"author\":{\"name\":\"admin asprocer\",\"@id\":\"https:\\\/\\\/www.asprocer.cl\\\/en\\\/#\\\/schema\\\/person\\\/39773ac813a398dbf326741fe4f95627\"},\"headline\":\"Satiating properties of pork are not affected by cooking methods\",\"datePublished\":\"2017-10-12T13:32:00+00:00\",\"dateModified\":\"2017-10-12T13:37:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.asprocer.cl\\\/en\\\/cooking-methods-not-affect-satiating-properties-pork\\\/\"},\"wordCount\":201,\"commentCount\":0,\"articleSection\":[\"Sin categor\u00eda\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.asprocer.cl\\\/en\\\/cooking-methods-not-affect-satiating-properties-pork\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.asprocer.cl\\\/en\\\/cooking-methods-not-affect-satiating-properties-pork\\\/\",\"url\":\"https:\\\/\\\/www.asprocer.cl\\\/en\\\/cooking-methods-not-affect-satiating-properties-pork\\\/\",\"name\":\"Satiating properties of pork are not affected by cooking methods - 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