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Technological Processes on Quality of Meat

NCT02157805 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2014-06-06

No results posted yet for this study

Summary

This project aims to assess the impact of technological processes of meat, as cooking conditions, on amino acid bioavailability and protein metabolism. The hypothesis is that, even if meat is considered as a good provider of fast proteins and so could be useful to prevent sarcopenia in aged people, the manner it is cooked can change its digestion rate and amino acids bioavailability for muscle synthesis.

Conditions

Interventions

OTHER

beef meat

Meat cooking conditions 1. st condition : beef meat cooked during 5 minutes at 55°C 2. nd condition : beef meat cooked during 30 minutes à 90°C

Sponsors & Collaborators

  • Centre de Recherche en Nutrition Humaine d'Auvergne

    collaborator OTHER_GOV

  • Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

    lead OTHER

Principal Investigators

  • Yves Boirie, Md-PhD · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
70 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2013-08-31
Primary Completion
2013-09-30
Completion
2014-01-31

Countries

  • France

Study Locations

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Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02157805 on ClinicalTrials.gov