Description
Summary data or supplementary analyses for the pork patty antioxidant study consolidate findings on the combined effects of L-cysteine, Boswellia serrata, and whey protein. The overall assessment supports the use of natural additives for meat product preservation.
Figure 11
ChartSource Paper
Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.Cite This Figure
![Figure 11: Summary data or supplementary analyses for the pork patty antioxidant study consolidate findings on the combined effects of L-cysteine, Boswellia serrata, and whey protein. The overall assessment supports the use of natural additives for meat product preservation.]() > Source: Fengqi Yang et al. "Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and." *Foods (Basel, Switzerland)*, 2020. PMID: [32722299](https://pubmed.ncbi.nlm.nih.gov/32722299/)
<figure> <img src="" alt="Summary data or supplementary analyses for the pork patty antioxidant study consolidate findings on the combined effects of L-cysteine, Boswellia serrata, and whey protein. The overall assessment supports the use of natural additives for meat product preservation." /> <figcaption>Figure 11. Summary data or supplementary analyses for the pork patty antioxidant study consolidate findings on the combined effects of L-cysteine, Boswellia serrata, and whey protein. The overall assessment supports the use of natural additives for meat product preservation.<br> Source: Fengqi Yang et al. "Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and." <em>Foods (Basel, Switzerland)</em>, 2020. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/32722299/">32722299</a></figcaption> </figure>