Evidence map›Paper›PMID 38756469›Full record

ArticleFood chemistry: X2024

Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds.

Jing Wang, Yu Song, Laiyu Zhao, Ping Yang, Feng Huang, Yun Wu, Chunhui Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. 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. Article
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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

7 authors.

Jing WangCollege of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, China.
Yu SongKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Laiyu ZhaoKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Ping YangKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Feng HuangKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Yun WuCollege of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, China.
Chunhui ZhangKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compounds and aroma precursors (protein, fat, free amino acids and fatty acids) in lamb from different breeds and muscle types.

Indexed as

Aroma precursorsLamb breedMuscle typeVolatile compounds

Identifiers

PMID38756469
PMCPMC11096867

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.