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Uncured and nitrite-cured pork were subjected, raw, cooked (65°C, 15min) or overcooked (90°C, 30min), to an in vitro digestion model, which includes mouth, stomach, duodenum, and colon phases. Heating of uncured meat resulted in a pronounced increase in lipid and protein oxidation products throughout digestion. Nitrite-curing had an antioxidant effect during digestion, but this effect disappeared...
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