Abstract: Meat is rich in protein and contains the essential amino acids required for the human body. The ratio among amino acids in meat is close to that needed for the growth and maintenance of human tissues. The nutritional value of meat is mainly evaluated by its protein content and essential amino acid pattern, but the digestibility of meat protein has received little research attention. The digestibility of protein can be affected by various factors such as protein source, muscle fiber type, protein oxidation degree, and processing technology. Improving the digestibility of meat protein is essential for human growth and maintenance, and it can also prevent some diseases. This article systematically summarizes and categorizes the external and internal factors affecting meat protein digestibility, and discusses the current status of research on those factors, hoping to guide and help the processing and utilization of meat protein.

Key words: meat protein; in vitro digestion; digestibility; influence factors; research status