ArticleFoods (Basel, Switzerland)2025
Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water.
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 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- A study on γ-Aminobutyric acid (GABA) enrichment and its metabolic mechanism in germinating mung beans under the stress of ultrasound combined with slightly acidic electrolyzed water.Ultrasonics sonochemistry · 2026Article
- Effect of dihydroquercetin on the quality and microbial diversity of duck meat during storage.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
This study evaluated the effects of ultrasound-assisted slightly acidic electrolyzed water (SAEW) treatment on duck breast meat storage quality. The impact of different treatments-ultrasound combined with SAEW, SAEW alone, ultrasound combined with water, and water-alone treatment-on the freshness, texture, protein oxidation, and microbiological diversity of the meat was assessed under vacuum packaging at 4 °C. The results demonstrated that the ultrasound-SAEW combination significantly slowed pH decline, inhibited total volatile basic nitrogen (TVB-N) formation, and preserved the redness (
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Registered trials
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