Evidence map›Paper›PMID 37048270›Full record

ArticleFoods (Basel, Switzerland)2023

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin.

Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou and 1 more

Abstract read
In one paragraph

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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

11 authors.

Dan ChenSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Qiujin ZhuSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.ORCID 0000-0002-0392-4992
Ying ZhouSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Jing WanSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.ORCID 0000-0002-7775-6362
Li DengSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Lei WangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Linggao LiuSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Sha GuSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Yanpei HuangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Yeling ZhouSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Shenghui BiSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Funding

Guizhou High-level Innovative Talent Training Project Qianke Cooperation Platform Talent number [2016] 5662Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products QKHPTRC [2020] 5004National Natural Science Foundation of China No. 32060554
6 · The paper itself

Abstract

Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick's second law determined the NaCl diffusion coefficient (De) of xylitol-mediated cured pork tenderloin. The results demonstrated that adding xylitol could reduce the De of NaCl. The De of NaCl, calculated using the one-way model, was 1.29 × 10

Indexed as

COMSOL multiphysiccured meatdiffusion coefficientsimulationxylitol

Identifiers

PMID37048270
PMCPMC10094276

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.