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Proximate composition or baseline characterization data for pork patties treated with L-cysteine, Boswellia serrata, and whey protein. The study investigates how these additives influence antioxidant and physicochemical properties of the meat product.

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Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.

Foods (Basel, Switzerland) (2020)

PMID: 32722299

DOI: 10.3390/foods9080993

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![Figure 1: Proximate composition or baseline characterization data for pork patties treated with L-cysteine, Boswellia serrata, and whey protein. The study investigates how these additives influence antioxidant and physicochemical properties of the meat product.]()

> 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/)

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  <img src="" alt="Proximate composition or baseline characterization data for pork patties treated with L-cysteine, Boswellia serrata, and whey protein. The study investigates how these additives influence antioxidant and physicochemical properties of the meat product." />
  <figcaption>Figure 1. Proximate composition or baseline characterization data for pork patties treated with L-cysteine, Boswellia serrata, and whey protein. The study investigates how these additives influence antioxidant and physicochemical properties of the meat product.<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>
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