ArticleFood chemistry: X2022
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 44 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
44 citing papers in PubMed, 104 citations in OpenAlex.
- Micro-nano bubble pretreatment differentially regulates gel properties and flavor of lamb meat via fermentation and lipolysis.Food chemistry: X · 2026Article
- Dietary supplementation of phytosterols improves meat quality by increasing intramuscular fat, improving fatty acid composition and enhancing antioxidant capacity in Hu lambs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
- Comparative Analysis of Volatile Compounds, Amino Acids, Fatty Acids, and Lipidomic Profiles in Thigh Muscles of Commercial Arbor Acres (AA) Broilers and Indigenous Chengkou and Langshan Chickens.Foods (Basel, Switzerland) · 2026Article
- Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality.Food chemistry: X · 2026Article
- Leucine and Valine Improve Pork Tenderness by Driving Myofiber Transition, Optimizing Lipid Profiles and Enhancing Antioxidant Defense.Animals : an open access journal from MDPI · 2026Article
- Carbon Dots from Seaweed Biomass: Characteristics, Bioactivities and Retardation of Lipid Oxidation in Pacific White Shrimp During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights.Food chemistry: X · 2026Review
- Research Progress in the Antibacterial and Antioxidant Effects of Chitosan-Based Hydrogels on Chilled Meat Preservation and Their Mechanisms.Comprehensive reviews in food science and food safety · 2026Review
- A postbiotic-aerated water strategy for controlling Salmonella Enteritidis on chicken skin during chilling and refrigerated storage.Poultry science · 2026Article
- From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).Journal of food science · 2026Article
- Lipid-, Protein-, and Environmental Contamination Derived Off-Odor Volatile Compound Formation in Refrigerated Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
- Effect of garlic oil and chitosan coating on preservation of Labeo rohita meat fillets in refrigerated conditions.Scientific reports · 2026Article
- Integrated Quality Assessment and Metabolomic Analysis of Dezhou Donkey Meat During Extended Chilled Storage.Biology · 2026Article
- Metabolomics analysis revealing dynamic changes in the quality of goose meat during frozen preservation.Food chemistry: X · 2026Article
- Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025Article
- Investigating the mechanism behind warmed-over flavor in prepared pork products during their shelf life using GC-IMS.Food chemistry: X · 2025Article
- Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky.Foods (Basel, Switzerland) · 2025Article
- Metabolome analysis of frozen chicken breast during thawing at room temperature.Food chemistry: X · 2025Article
- Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.