Evidence map›Paper›PMID 37893771›Full record

ArticleFoods (Basel, Switzerland)2023

Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak.

Yufeng Duan, Ziqi Liu, Dan Deng, Li Zhang, Qunli Yu, Guoyuan Ma, Xiaotong Ma, Zhaobin Guo, Cheng Chen, Long He

Open access · goldAbstract read
PubMed Full text at PMC Publisher
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
1.3field-weighted citation impact, top 23% 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, 7 citations in OpenAlex.

  1. Article
  2. Review
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 at 1 institution in 1 country.

Yufeng DuanCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Ziqi LiuCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Dan DengCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Li ZhangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Qunli YuCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Guoyuan MaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Xiaotong MaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Zhaobin GuoCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Cheng ChenCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Long HeCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Gansu Agricultural University · CN

Funding

National Key Research and Development 2021YFD1600204-02Science and Technology Innovation Funds of Gansu Agricultural University-Scientific Research Start-up Funds for Open Recruited Doctors GAU-KYQD-2018-10The program for China modern Agricultural industry Research System (cattle and yak) No. CARS-37
6 · The paper itself

Abstract

In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (

Indexed as

GC–IMSmeat by–productssalting–out effectvolatile flavor compounds

Identifiers

PMID37893771
PMCPMC10606074
OpenAlexW4387873811

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.