Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks.

Mingcheng Zhang, Mingyang Li, Fangfang Bai, Wensheng Yao, Litang You, Dengyong Liu

Open access · goldAbstract 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 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

2.1field-weighted citation impact, top 15% of its field

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

2 citing papers in PubMed, 11 citations in OpenAlex.

Coated Betaine Improves Lamb Meat Quality and Flavor by Modulating Rumen Microbial Flora.Animals : an open access journal from MDPI · 2026
Article
Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025
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

6 authors at 2 institutions in 1 country.

Mingcheng ZhangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Mingyang LiCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Fangfang BaiCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Wensheng YaoCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Litang YouAnshan Jiuguhe Food Co., Ltd., Anshan 114100, China.

Dengyong LiuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Bohai University · CNAnsteel (China) · CN

Funding

Doctoral Research Start-up Foundation Program of Bohai University 0520-bs005Doctoral Research Start-up Foundation Program of Liao Ning Province 2021-BS-254Young Science and Technology Talents Program of Education Department of Liaoning Province LQ2020006

6 · The paper itself

Abstract

This study aimed to investigate the release of volatile compounds in mutton shashliks (named as F

Indexed as

electronic noseexhaled breathmeat bolusoral processing

Identifiers

PMID37238747

DOI10.3390/foods12101929

PMCPMC10216914

OpenAlexW4376115167

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.