Evidence map›Paper›PMID 36505261›Full record

ArticleFrontiers in nutrition2022

A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken.

Qingfeng Ge, Shuyang Guo, Sheng Chen, Yuehao Wu, Zhaoyang Jia, Zhuangli Kang, Guoyuan Xiong, Hai Yu, Mangang Wu, Rui Liu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Strategies for replacing phosphates in meat processing.Food science of animal resources · 2026
    Review
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Qingfeng GeSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Shuyang GuoSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Sheng ChenSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Yuehao WuSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Zhaoyang JiaSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Zhuangli KangIndustrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, School of Tourism and Cuisine, Yangzhou University, Yangzhou, Jiangsu, China.
Guoyuan XiongEngineering Laboratory for Agro-Products Processing, Anhui Agricultural University, Hefei, China.
Hai YuSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Mangang WuSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Rui LiuSchool of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality, microstructure, water mobility, protein changes, and denaturation of Xueshan chicken. Results showed that vacuum tumbling significantly increased the marinating rate of chicken, tenderness, meat texture, and water retention. Meanwhile, vacuum tumbling decreased total sulfhydryl content alongside an increased protein surface hydrophobicity and free sulfhydryl content, indicating that vacuum tumbling elevated the degree of protein denaturation. Further, the peak area corresponding to the relaxation time T

Indexed as

immersionmeat textureprotein denaturationvacuum tumblingwater retention

Identifiers

PMID36505261
PMCPMC9727197

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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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.