Protein oxidation in uncured and nitrite-cured pork containing different amounts of fat (1, 5, 20%) before and after <i>in</i><i>vitro</i> digestion.

Protein carbonyl compounds (PCC) and protein in meat before digestion (BD) (total n = 12) were analyzed using a linear model with the fixed effects of fat content (F), nitrite-curing (NC) and their interaction term (F×NC). Aldehydes in duodenal (D) digests (total n = 36) and colonic (C) digests (total n = 36) were analyzed using a mixed model with the fixed effects of F, NC and F×NC and the random effect of incubation run. RMSE = root mean square error; a, b = means for different fat content (within curing treatment) with different superscripts are significantly different (P<0.05); * = significantly different from uncured equivalent (P<0.05).