Cooking and grinding reduces the cost of meat digestion.

@article{Boback2007CookingAG,
  title={Cooking and grinding reduces the cost of meat digestion.},
  author={Scott M. Boback and C. L. Cox and Brian D. Ott and Rachel N. Carmody and Richard W. Wrangham and Stephen L. Sinden Kenneth W. Knutson M. D. Groskopp D. R. Secor},
  journal={Comparative biochemistry and physiology. Part A, Molecular & integrative physiology},
  year={2007},
  volume={148 3},
  pages={651-6}
}
The cooking of food is hypothesized to have played a major role in human evolution partly by providing an increase in net energy gain. For meat, cooking compromises the structural integrity of the tissue by gelatinizing the collagen. Hence, cooked meat should take less effort to digest compared to raw meat. Likewise, less energy would be expended digesting ground meat compared to intact meat. We tested these hypotheses by assessing how the cooking and/or grinding of meat influences the energy… CONTINUE READING
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