Buffiere C, et al. - The experts undertook this study to describe the effect of cooking conditions on meat protein assimilation in the elderly. Furthermore, they used a single-meal protocol to evaluate the meat protein absorption rate and estimate postprandial meat protein utilization in elderly subjects. The present work demonstrated that the bioavailability and assimilation of meat amino acids in the elderly was lower when meat was poorly cooked, while meat cooking conditions had little effect on postprandial protein utilization in young adults. Elderly subjects were advised to favor the consumption of well-cooked meat in view to preventing sarcopenia.