The Acute Effects of Low Temperature for Long Time Heat Treatment of Pork Semitendinosus on Satiety

NCT02495870 | Completed

• 1 other identifier: SAPO 2A
• Study Type: interventional
• Target: 40
• Locations: 1 country
• Sites: 1

Brief Summary

Cooking meat at low temperatures for prolonged times is widely used among chefs and in food service due to the possibility to obtain a consistent and appealing eating quality. The method is generally termed low-temperature long-time (LTLT) cooking. In LTLT cooking, meat is vacuum-packed and heated at temperatures between 50°C and 65°C in a water bath for several hours. LTLT has several benefits - improved tenderness and juiciness, less cooking loss, better vitamin retention and uncompromised food safety. A recent PhD thesis concluded that one of the mechanisms behind the changes in eating quality during LTLT cooking was due to the proteolytic degradation in the muscle tissue. The activity of proteolytic enzymes has shown to be dependent on heating temperature and time where the cathepsins were found to remain active during heat treatment. At 58°C the cathepsin B+L activity is increased compared to 48°C and 53°C and at 55°C compared to 25°C, 40°C and 70°C. A prolonged heating time of 17 hours at 58°C has also shown to increase cathepsin B+L activity. The proteolytic degradation results in the occurrence of peptides and amino acids such as tryptophan, tyrosine, leucine and histidine which could lead to a faster degree of satiety when consumed. According to the aminostatic hypothesis by Mellinkoff, a rise in plasma amino acids elicited by protein ingestion could assist in the suppression of food intake and the onset of satiety. The investigators therefore hypothesize that the ingestion of LTLT cooked pork would induce a faster satiety response due to the higher availability of peptides and amino acids prior to digestion. An acute meal study will elucidate this. LTLT cooking will be performed by the "cook-chill" method to mimic real life where meat is rapidly chilled after heat treatment, stored at 0-2°C and reheated and browned prior to serving.

Conditions

Healthy Subjects

Outcome Measures

Primary Outcomes (1)

• Ad libitum energy intake

  the primary outcome is measured 180 min after test meal is consumed

  180 min

Secondary Outcomes (1)

• VAS scores for appetite (hunger, satiety, fullness, prospective consumption)

  every 30 min at time points 15, 45, 75, 105, 135, 165, 195 min from termination of the test meal.

Study Arms (4)

Pork, 58°C, 72 minutes

EXPERIMENTAL

Pork muscle (semitendinosus) sous-vide cooked at 58°C for 72 minutes

Other: Pork

Pork, 58°C, 17 hours

EXPERIMENTAL

Pork muscle (semitendinosus) sous-vide cooked at 58°C for 17 hours

Other: Pork

Meat balls, 58°C, 17 hours

EXPERIMENTAL

Meat balls made from pork Semitendinosus. Sous-vide cooked at 58°C for 17 hours

Other: Pork

Pork, 160°C (until 58°C in core)

ACTIVE COMPARATOR

Pork muscle (semitendinosus) oven cooked at 160°C until 58° in core.

Other: Pork

Interventions

Pork OTHER

Meat balls, 58°C, 17 hours; Pork, 160°C (until 58°C in core); Pork, 58°C, 17 hours; Pork, 58°C, 72 minutes

Eligibility Criteria

• Age: 18 Years - 60 Years
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Participants who have provided written informed consent
• Healthy men
• Ages between 18 and 60 years
• BMI between 18.5 and 30 kg/m2
• Pork eaters

You may not qualify if:

• Any food allergy, dislike or special diet of relevance to the study (e.g. vegetarian)
• Daily use of prescription medicine or over-the-counter drugs affecting appetite, energy expenditure or protein metabolism
• Use of dietary supplements (including protein supplement, powders, shakes) up to 1 month before the first meal test
• Irregular eating schedule (e.g. skipping breakfast)
• Self-reporting currently dieting or having lost/gained significant amount of weight (±3 kg) in the previous 3 months
• Any known chronic diseases (e.g. cancer, heart disease, diabetes, neurological disorders)
• Vigorous physical activity more than 10 hours/week
• Smoking, smoking cessation within the past 3 months or nicotine use (electronic cigarettes) (\>10 cigarettes per day)
• Participants who work in appetite or feeding related areas
• Participation in other intervention studies
• Participants not able to comply with the study protocol as judged by study personnel

Sponsors & Collaborators

• University of Copenhagen: lead
• Danish Meat Research Institute: collaborator

Study Sites (1)

Danish Meat Research Institute

Taastrup, 2630, Denmark

Location

MeSH Terms

Interventions

Pork Meat

Intervention Hierarchy (Ancestors)

Red Meat; Meat; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: PREVENTION
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Study Record Dates

• First Submitted: November 10, 2014
• First Posted: July 13, 2015
• Study Start: November 1, 2014
• Primary Completion: December 1, 2014
• Study Completion: December 1, 2014
• Last Updated: May 8, 2017

Record last verified: 2017-05

Locations

DK (1)