ArticleFood science & nutrition2024
Utilization of beef lung powder in model chicken emulsion formulation.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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.
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.
Who cites it
2 citing papers in PubMed.
- Integrated transcriptomic and metabolomic profiling deciphers breed-, age-, and rearing system-dependent regulation of muscle development and meat quality in chickens.Food chemistry. Molecular sciences · 2026Article
- Utilization of beef lung powder in model chicken emulsion formulation.Food science & nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aimed to demonstrate the effect of beef lung powder addition to model chicken emulsion formulations on quality parameters and determine the optimum usage dose. A mixture design method was employed to determine the ideal proportions of chicken meat, animal fat, and water. The optimal formulation comprises 70.48% chicken meat, 12.42% animal fat, 9.30% water/ice, and 7.80% beef lung powder (w/w). The predicted outcomes for this optimized emulsion include a cooking loss of 3.05%, emulsion stability of 85.21%, an oxidation rate increase of 2.93%, a color difference of 13.24%, and firmness of 24.16 N. The use of lung powder resulted in a reduction in cooking loss and an increase in emulsion stability and hardness. Nevertheless, an increase in both color change and oxidation rate was found in emulsion models. The results of this study demonstrate that beef lung powder is a highly functional ingredient with the capacity to significantly enhance the stability and texture of chicken emulsions. Furthermore, it has the potential to considerably improve the nutritional and quality attributes of emulsified meat products, therefore suggesting its broader applicability in food production.
Indexed as
Identifiers
What OpenQuestion holds
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.