ArticleFoods (Basel, Switzerland)2023
Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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.
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.
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Who cites it
5 citing papers in PubMed.
- Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions.Molecules (Basel, Switzerland) · 2026Article
- Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives.Food chemistry: X · 2025Article
- Dynamics Evolution of Flavor and Quality Attributes in Three-Cup Chicken: Insights from Multi-Technical Analysis During Stewing.Foods (Basel, Switzerland) · 2025Article
- Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC-ToF-MS of the Longissimus Dorsi Muscle.Food science & nutrition · 2025Article
- Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat.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
7 authors.
Funding
Abstract
This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (
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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.