A recent peer-reviewed study published in Food Chemistry reveals that cell-cultivated pork protein exhibits significantly higher digestibility and amino acid bioavailability than traditional animal and plant-based proteins, including conventional pork, soy, whey, and egg white. Using the INFOGEST 2.0 simulated digestion model, researchers found that the cultivated meat reached an intestinal digestibility of 88.33%, releasing a greater diversity of small peptides and essential amino acids due to unique protein structures that improve enzyme accessibility. While experts highlight this as a landmark step in addressing the nutritional data gap for alternative proteins, they emphasize that these in vitro results are preliminary and require future in vivo validation to confirm how these proteins perform within the human body.
Source: Cell-cultivated meat protein shows digestibility gains in new Food Chemistry study | PPTI News