Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15728
Abstract: Herein, we report the effect of flavonoids from Lycium barbarum leaves (LBLF) on myofibrillar proteins (MP) in minced mutton during chilled storage (4 ± 1 ℃). High performance liquid chromatography (HPLC) analysis showed that the total… read more here.
Keywords: chilled storage; oxidation; barbarum leaves; minced mutton ... See more keywords
Research on the Authenticity of Mutton Based on Machine Vision Technology
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DOI: 10.3390/foods11223732
Abstract: To realize the real-time automatic identification of adulterated minced mutton, a convolutional neural network (CNN) image recognition model of adulterated minced mutton was constructed. Images of mutton, duck, pork and chicken meat pieces, as well… read more here.
Keywords: pork chicken; minced mutton; duck pork; adulterated minced ... See more keywords