Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions

This study aimed at investigating the effects of different cooking methods on methylglyoxal scavenging potential of cooked meats under simulated gastrointestinal conditions. Grilling and sous vide cooking were chosen as representative cooking techniques for high temperature short time and low temperature long time heating, respectively. Beef and chicken meat were grilled and sous vide cooked at different degrees of doneness. The samples were subjected to simulated gastric and intestinal digestion with methylglyoxal. Significant reductions (p < 0.05) exceeding 50% in the amounts of methylglyoxal were determined in the presence of meat samples under intestinal conditions. Comparing to raw meat, grilling and mincing were found to decrease significantly (p < 0.05) methylglyoxal scavenging potential of beef samples. However, no difference (p > 0.05) was observed in methylglyoxal scavenging potential of beef and chicken meats after sous vide cooking. Among the compositional factors (thiol groups, free amino groups, creatine, arginine, and lysine), creatine was found as the most significant methylglyoxal scavenger in raw and grilled beef under intestinal conditions.