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Our primary aim was to advance our understanding of the digestive properties of sterilized plant\u2010based meat analogues. The impact of the preparatory processing steps on the solubility of meat analogues was studied. Meat analogues were made by mixing water, salt, and wheat gluten with soy protein isolate, pea protein isolate, or faba bean concentrate. Mixed materials were processed into model meat analogues using shear cell technology. Products were canned in water or gravy and sterilized. An animal\u2010based canned pet food was made as a reference. Products sampled at the processing steps (mixing, shearing, sterilization) were digested in vitro. Samples of digestate were taken at the gastric phase (0 and 120\u2009min) and small intestinal phase (120, 200, 280, and 360\u2009min) for analysis of protein hydrolysis. The extent digestion of nitrogen and dry matter was determined at the end of incubation. Total phosphorus, soluble phosphorus after acid treatment, and after acid and enzymatic treatment were determined. The degree of hydrolysis after gastric digestion was low but increased immediately in the small intestinal phase; products based on pea had the highest values (56%). Nitrogen digestibility was above 90% for all materials at each processing step, indicating that bioactive compounds were absent or inactivated in the protein isolates and concentrate. Phytate seemed to play a minor role in meat analogues, but phosphorus solubility was influenced by processing. Shearing decreased soluble phosphorus, but this effect was partly reversed by sterilization. Nutrient digestibility as well as phosphorus solubility in plant\u2010based products was higher than or comparable with the reference pet food. These findings show that the digestive properties of the tested plant\u2010based meat analogues do not limit the supply of amino acids and phosphorus.<\/jats:p>","DOI":"10.1111\/jpn.13956","type":"journal-article","created":{"date-parts":[[2024,4,5]],"date-time":"2024-04-05T05:11:10Z","timestamp":1712293870000},"page":"24-35","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["In vitro digestibility and solubility of phosphorus of three plant\u2010based meat analogues"],"prefix":"10.1111","volume":"108","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2830-8707","authenticated-orcid":false,"given":"Ariane Maike","family":"Wehrmaker","sequence":"first","affiliation":[{"name":"Saturn Petcare GmbH, Senator\u2010Mester\u2010Stra\u00dfe 1 Bremen Germany"},{"name":"Laboratory of Food Process Engineering Wageningen University Wageningen the Netherlands"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wouter","family":"de Groot","sequence":"additional","affiliation":[{"name":"Laboratory of Food Process Engineering Wageningen University Wageningen the Netherlands"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Atze","family":"Jan van der Goot","sequence":"additional","affiliation":[{"name":"Laboratory of Food Process Engineering Wageningen University Wageningen the Netherlands"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Julia Katharina","family":"Keppler","sequence":"additional","affiliation":[{"name":"Laboratory of Food Process Engineering Wageningen University Wageningen the Netherlands"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5714-9506","authenticated-orcid":false,"given":"Guido","family":"Bosch","sequence":"additional","affiliation":[{"name":"Animal Nutrition Group Wageningen University Wageningen the Netherlands"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,4,4]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1039\/D2FO00542E"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0044-8486(99)00380-4"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(99)00169-7"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf000095o"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2022.2098247"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/125.suppl_3.581S"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13985"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2022.100303"},{"key":"e_1_2_9_10_1","first-page":"137","article-title":"Nutritional and ethical issues regarding vegetarianism in the domestic dog","volume":"17","author":"Brown W. 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