Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle.

Xiao Yang, Changlei Liu, Qi Wang, Enying Cui, Hongjie Piao, Yuping Wen, Guanhao Li, Qing Jin

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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.

Alginate Biosynthesis ofFood science & nutrition · 2026
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

8 authors.

Xiao YangCollege of Agriculture, Yanbian University, Yanji 133002, China.

Changlei LiuCollege of Agriculture, Yanbian University, Yanji 133002, China.

Qi WangCollege of Agriculture, Yanbian University, Yanji 133002, China.

Enying CuiSchool of Public Health, Jilin University, Changchun 130012, China.

Hongjie PiaoCollege of Agriculture, Yanbian University, Yanji 133002, China.

Yuping WenCollege of Agriculture, Yanbian University, Yanji 133002, China.

Guanhao LiCollege of Agriculture, Yanbian University, Yanji 133002, China.

Qing JinCollege of Agriculture, Yanbian University, Yanji 133002, China.

Funding

Jilin Provincial Scientific and Technological Development Program 20220204048YYJilin Provincial Scientific and Technological Development Program 20220402053GHJilin Provincial Scientific and Technological Development Program 20240601062RC

6 · The paper itself

Abstract

Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefore, we investigated the effects of inoculation with

Indexed as

fermented beef jerkyflavor qualityphysicochemical propertiesYanbian yellow cattle

Identifiers

PMID39856966

DOI10.3390/foods14020300

PMCPMC11764471

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.