Protein and lipid gastro-small intestinal digestibility in vitro of pasture-fed beef, grain-finished beef, and meat alternative : a comparative study : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 1 January 2024.

Embargoed until 1 January 2024This study addresses the protein and lipid digestibility of meat and a plant-based meat alternative using a static model in vitro digestion system. Three commercially relevant beef cuts (tenderloin, striploin and topside) from five carcasses of two different production system namely, pasture-feeding and grain-finishing along with a plant-based meat alternative (Beyond Burger® from Beyond Meat™) were chosen for this study. Breakdown of proteins and the release of peptides during digestion were analysed using tricine SDS-PAGE. The free amino nitrogen released during in vitro digestion was determined using ninhydrin assay. The results showed that there were no significant differences (p