Table 1. Effect of meat cooking temperature on the postprandial kinetics of plasma indispensable amino acids¹.

	Meat cooking temperature			Statistics2
Item3	60°C	75°C	95°C	P	Effect4
Cbase, mM	975±59	1015±42	1008±25	0.817
Cmax, mM	816±61	912±147	873±155	0.622
tCmax, min	162±35	165±62	290±24	0.113
AUC150 min	517b±78	706a±106	420b±60	0.021	Q
AUC360 min	477±21	521±123	499±51	0.894

¹Values are means ± SEM, n = 6.

²Data were analysed by ANOVA with minipigs and meat cooking temperatures as main factors.

³C_base = basal concentration in IAA; C_max = maximal increase in IAA concentration; tC_max = time at which C_max is observed; AUC = area under the curve (trapezoidal method) for the increase in IAA concentration over 150 or 360 min.

⁴Quadratic (Q) effect of meat cooking temperature (P<0.05).

^a,bMeans within a row not sharing a common superscript differ (P<0.05).