ArticleFood chemistry: X2022
Effects of low-dose sodium nitrite on the structure of yak meat myoglobin during wet curing.
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 3 papers.
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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.
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Who cites it
3 citing papers in PubMed, 18 citations in OpenAlex.
- Evaluation of NO Synthase Activity in Meat-Brining Solutions: Implications for Meat Curing and Color Stability.Molecules (Basel, Switzerland) · 2025Article
- The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing.Food chemistry: X · 2025Article
- Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of low doses of sodium nitrite on yak meat colouring, myoglobin oxygenation status, myoglobin aggregation and myoglobin structure were evaluated using Fourier transform infrared spectroscopy, laser micro-Raman spectroscopy and liquid chromatography-electrospray ionization tandem mass spectrometry. The results showed that the yak meat redness value increased steadily relative to that of the control after the addition of low dose sodium nitrite. The nitrosomyoglobin level gradually increased and was significantly higher in the sodium nitrite-treated group than in the control group. The secondary structures were also transformed. The C
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