Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality

Bailey, Hannah M., John K. Mathai, Eric P. Berg, and Hans H. Stein. 2020. Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality. British Journal of Nutrition (2020), 124, 14–22. doi:10.1017/S0007114520000641. Link to full text.

Keywords: 
Amino acids, digestible indispensable amino acid scores, protein quality, Digestibility, beef
Authors: 
Bailey, Mathai, Berg, Stein
Publication Type: 
Peer-reviewed journal articles