Shanghai Ruiqi Intelligent Technology Co., Ltd. shares with you the application of Smartongue electronic tongue in livestock and poultry products. For more information, please pay attention to the WeChat public account: isenso17.
1.
Fig.1 Principal component analysis of different parts of Jinhua pig
Through the detection of the Smartongue electronic tongue of different parts of Jinhua pig, the longest and semi-membrane muscles of Jinhua pigs were distributed in different areas, and there were significant differences. Description Smartongue electronic tongue can be used for testing.
2.
Figure 2a Principal component analysis of chest muscles of different chicken breeds
Figure 2b Principal component analysis of leg muscles of different chicken breeds
Through the Smartongue electronic tongue test of the chest muscles and leg muscles of different breeds of chickens, it is concluded that the main component scores of the chest muscles or leg muscles of different breeds of chickens fall in the areas that do not interfere with each other, and the difference between the muscles of different breeds of chicken legs The difference between the pectoral muscles is large. It shows that the identification of chicken meat quality of different varieties can be realized by Smartongue electronic tongue measurement.
3.
Figure 3 Principal component analysis of Du Dachang pork samples at different storage times
Through the Smartongue electronic tongue test of Du Dachang pork samples with different storage time, the main component scores of Du Dachang pork samples with different storage time were distributed in different regions, and the regions did not interfere with each other. The distribution of principal component scores measured on the first and second days was relatively scattered, and the distribution of principal component scores on Days 3 and 4 was dense. In general, as the storage time is extended, the trend of the principal component scores along the time is clearly and regularly distributed.
4.
Figure 4 Principal component analysis of cooked chicken drumsticks and chicken soup
Through the identification of different varieties of chicken legs and chicken soup after cooking by Smartongue electronic tongue, it is concluded that the main component scores of different varieties of cooked chicken drumsticks and chicken soup fall within the area that does not interfere with each other, and the interval between them is effectively It can be seen that the difference between the three varieties of raw chickens after processing, the quality of the processed Xueshan grass chicken and Feixi old hens are similar, and there is a certain difference between the white chicken and the white feather broiler.
Carnitine, or trans. carnitine, is an amino acid, a quaternary ammonium cationic complex, which can be biosynthesized from both lysine and methionine and is involved in the metabolism of fat into energy in the body. Carnitine has two stereoisomerism: L-Carnitine, which is biologically active, and D-carnitine, which is non-biologically active. L-carnitine (L-carnitine) is an amino acid widely distributed in the liver, especially in myocardium and skeletal muscle. Most of the carnitine required by the body comes from meat and dairy products in the diet. [1]
Carnitine is an amino acid widely distributed in the liver, especially in cardiac muscle and skeletal muscle. Most of the carnitine components required by the body come from meat and dairy products in the diet. In addition, the body itself can synthesize part of methionine as raw material, and the body needs Vitamin C, iron, B6 and niacin as auxiliary factors of various enzymes in the reaction when biosynthesizing carnitine. L-carnitine is widely present in the body, especially in mitochondria. The concentration of L-carnitine was highest in the adrenal gland, followed by the heart, bone, muscle, adipose tissue and liver. Free L-carnitine is excreted in the urine. Plant-based foods contain less l-carnitine (in some cases none), as well as less lysine and methionine, the two essential amino acids that make carnitine. The l-carnitine content in animal food is high, especially in liver. Foods rich in L-carnitine include yeast, milk, liver, meat and other animal foods. Humans and most animals can also meet their physiological needs through synthesis within their bodies. L-carnitine is not deficient under normal conditions.
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