Beef peptides block bitter tastes

From burgers to steaks, beef has a long history of being a delicious part of dinner. But what if that pleasant experience of eating beef could extend beyond the dinner plate? Now, one group reports in ACS’ Journal of Agricultural and Food Chemistry that beef protein, when broken down into peptides, can block bitter taste receptors on the tongue. Such peptides could someday be used to make other foods and even medicines taste better.

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