Deskripsi
Metmyoglobin (MetMb) content in pork patties during storage reveals the impact of cysteine, B. serrata, and whey protein on pigment oxidation. Lower MetMb accumulation in treated samples indicates better color preservation and reduced myoglobin oxidation.
Figure 8
ChartSource Paper
Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.Cite This Figure
![Figure 8: Metmyoglobin (MetMb) content in pork patties during storage reveals the impact of cysteine, B. serrata, and whey protein on pigment oxidation. Lower MetMb accumulation in treated samples indicates better color preservation and reduced myoglobin oxidation.]() > 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="Metmyoglobin (MetMb) content in pork patties during storage reveals the impact of cysteine, B. serrata, and whey protein on pigment oxidation. Lower MetMb accumulation in treated samples indicates better color preservation and reduced myoglobin oxidation." /> <figcaption>Figure 8. Metmyoglobin (MetMb) content in pork patties during storage reveals the impact of cysteine, B. serrata, and whey protein on pigment oxidation. Lower MetMb accumulation in treated samples indicates better color preservation and reduced myoglobin oxidation.<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>