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 |
Values are means ± SEM, n = 6.
Data were analysed by ANOVA with minipigs and meat cooking temperatures as main factors.
Cbase = basal concentration in IAA; Cmax = maximal increase in IAA concentration; tCmax = time at which Cmax is observed; AUC = area under the curve (trapezoidal method) for the increase in IAA concentration over 150 or 360 min.
Quadratic (Q) effect of meat cooking temperature (P<0.05).
Means within a row not sharing a common superscript differ (P<0.05).