Protein digestion occurs in the stomach and duodenum in which 3 main enzymes, pepsin secreted by the stomach and trypsin and chymotrypsin secreted by the pancreas, break down food proteins into polypeptides that are then broken down by various exopeptidases and dipeptidases into amino acids.n certain organisms, these smaller substances are absorbed through the small intestine into the blood stream. Digestion is a form of catabolism that is often divided into two processes based on how food is broken down: mechanical and chemical digestion.
They take around 1.5 hours at 350 dome indirect. I would also chime in and say pull them at 135 internal temp, wrap in foil, and rest 1/2 hour. The carry over heat will bring them to the 140 safe internal temp. Loin that is not over cooked is very tender and delicious.
c. 20 minutes per pound for pork loin, or until internal temp reaches 140 degrees as you let it bench rest to suck up the juices it will continue to cook and reach 145 degrees. Perfect temp so as not to dry it out.This is a loin roast not ground pork right?. 20 minutes per pound for pork loin, or until internal temp reaches 140 degrees as you let it bench rest to suck up the juices it will continue to cook and reach 145 degrees. Perfect temp so as not to dry it out.