Currently, some consumers are reducing or even eliminating their consumption of red meat for environmental, ethical, or financial reasons. Beyond the well-established nutritional benefits of red meat, particularly in terms of protein quality and micronutrient content, this study aimed to assess the influence of its presence in a complete couscous-type meal on the overall nutritional quality of the meal. In vivo digestibility measurements were used to collect data on the bioavailability of nutrients in meals with and without meat, highlighting the importance of meat products in meeting nutritional needs depending on the type of meal.
