Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage.

The aim of the present study was to evaluate the effectiveness of polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.

Predictability of carcass traits in live Tan sheep by real-time ultrasound technology with least-squares support vector machines.

This study aimed to investigate the performance of least-squares support vector machines to predict carcass characteristics in Tan sheep using noninvasive in vivo measurements. A total of 80 six-month-old Tan sheep (37 rams and 43 ewes) were examined. Back fat thickness and eye muscle area between the 12th and 13th ribs were measured using real-time ultrasound in live Tan sheep.

Determination of metmyoglobin in cooked tan mutton using Vis/NIR hyperspectral imaging system.

In this study, the ENVI 4.6 software was used to obtain the spectral reflection value of samples. The outlier samples were eliminated by the Monte Carlo method, and then SPXY (sample set partitioning based on be x-y distances) was used to divide the calibration set and prediction set.