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

An experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) greater than 100, and that various processing methods will increase standardised ileal digestibility (SID) of amino acids (AA) and DIAAS. Nine ileal-cannulated gilts were randomly allotted to a 9 x 8 Youden square design with 9 diets and eight 7 d periods. Values for SID of AA and DIAAS for 2 reference patterns were calculated for salami, bologna, beef jerky, raw ground beef, cooked ground beef, and ribeye roast heated to 56, 64, or 72oC. The SID for most AA was not different among salami, bologna, beef jerky, and cooked ground beef, but was less (P < 0.05) than values for raw ground beef. The SID of AA for 56oC ribeye roast was not different from values for raw ground beef and 72oC ribeye roast, but greater (P < 0.05) than for 64oC ribeye roast. For older children, adolescents, and adults, the DIAAS for all proteins, except cooked ground beef, were greater than 100, and bologna and 64oC ribeye roast had the greatest (P < 0.05) DIAAS. The limiting AA for this age group were sulfur AA (beef jerky), Leucine (bologna, raw ground beef, and cooked ground beef), and Valine (salami and the 3 ribeye roasts). In conclusion, meat products generally provide high quality protein with DIAAS greater than 100 regardless of processing. However, overcooking meat may reduce AA digestibility and DIAAS.