01790naa a2200229 a 450000100080000000500110000800800410001902200140006002400560007410000220013024501370015226000090028952010410029865300300133965300270136965300290139670000230142570000220144870000200147070000260149077300440151620796632018-04-06       2018    bl uuuu     u00u1 u    #d  a0308-81467 ahttps://doi.org/10.1016/j.foodchem.2017.07.0902DOI1 aMENEZES, E. de A.  aBioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing.h[electronic resource]  c2018  aThe bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein was evaluated after submitting beef, pork, and chicken to five different thermal treatments. The bioaccessibility of crude protein and metals were simulated by using in vitro enzymatic digestion with a gastric fluid solution and dialysability approach. Inductively coupled plasma optical spectrometry was used to quantify the dialyzable fraction and the total mineral content after microwave-assisted digestion. Graphite furnace atomic absorption spectrometry quantified Cu in chicken dialyzable fraction. The increase of temperature and heat exposure period decreased the protein bioaccessibility. Considering the total and dialyzable fraction, beef is an important source of Cu, Fe, Mg, and Zn to the human diet. The results of Fourier-transform infrared spectroscopy indicated physical changes in the treated samples related to protein denaturation, which was probably responsible for the decreased bioaccessibility of minerals and protein, mainly at higher temperatures.  aInfrared characterization  aMetal bioaccessibility  aThermally processed meat1 aOLIVEIRA, A. F. de1 aFRANÇA, C. de J.1 aSOUZA, G. B. de1 aNOGUEIRA, A. R. de A.  tFood Chemistrygv. 240, p. 75-83, 2018.