When thinking of plant-based alternatives, most people may immediately think of meat-free burgers or ground beef substitutes. However, the world of plant-based options has expanded to include whole cuts of meat that resemble steaks and chicken breasts, as well as sliced cold cuts like salami or bresaola—a type of cured beef. These newer products are gaining popularity among consumers, offering a wider range of choices.
It is crucial to understand the nutritional differences between these plant-based alternatives and the meats they are designed to imitate. How effectively can our bodies digest and absorb nutrients from these foods? Tullia Tedeschi and her team sought to address this question by comparing the protein quality, integrity, and digestibility of various plant-based steaks and cold cuts to their meat counterparts.
Based in Italy, the team gathered three different plant-based steaks and three different plant-based cold cuts for their study. They used veal steaks as a reference point for the plant steaks, while ham and beef cold cuts were compared to their plant-based equivalents. The samples were analyzed for fat, salt, and protein content, and then subjected to simulated digestion in the lab to assess how well the proteins break down in the human digestive system.
The nutritional value of the plant-based products varied significantly depending on the plants used in their production, leading to differences in amino acid content and protein digestibility. In contrast, the nutritional profiles of all samples within a specific meat category were relatively consistent.
2024-04-19 20:00:02
Original from phys.org