Evidence map›Paper›PMID 39952163›Full record

ArticleUltrasonics sonochemistry2025

Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.

Junmei Liu, Yingmei Wu, Fang Geng, Xin Li, Qun Huang, Xiefei Li, Bei Xue, Erhao Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2025. 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. Review
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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

8 authors.

Junmei LiuSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yingmei WuSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China.
Fang GengInstitute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xin LiSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China.
Qun HuangSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xiefei LiSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China. Electronic address: xiefeili.edu@gmail.com.
Bei XueKey Laboratory for Molecular Genetic Mechanisms and Intervention Research on High Altitude Disease of Tibet Autonomous Region, School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China. Electronic address: bxue@xzmu.edu.cn.
Erhao ZhangCollege of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China. Electronic address: zhangerhao@xza.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Meat quality degradation induced by highland transport emphasises the importance of efficient thawing for Tibetan pork quality. The objective of this study was to examine the impact of various thawing methods on the quality characteristics, protein oxidation, and nutrient composition of Tibetan pork. Ultrasound synergized saline thawing (UST) significantly enhanced tenderness and reduced the oxidation degree of myofibrillar protein, improving the Tibetan pork quality. Compared to ultrasound thawing (UT) and saline thawing (ST), UST not only minimized cooking loss (18.44 %) but also restrained the conversion of bound water and fixed water into free water. Furthermore, the unfolding and depolymerization of MP increased surface hydrophobicity (47.96 a.u) and active sulfhydryl content, which stabilized the secondary and tertiary structure of MP. UST also effectively inhibited the decomposition of amino acid metabolites, lipid oxidation, the synthesis of unsaturated fatty acids, and the degradation of free amino acids during thawing. In conclusion, UST accelerated the thawing process while delaying the oxidation of fats and proteins, thus better maintaining the overall quality of Tibetan pork.

Indexed as

Food QualityFreezingPork MeatUltrasonic WavesAmino AcidsAnimalsHydrophobic and Hydrophilic InteractionsOxidation-ReductionSwineTibetAmino AcidsMetabolomicsMyofibrillar proteinProtein oxidationThawing methodsTibetan pork

Identifiers

PMID39952163
PMCPMC11874715

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Registered trials

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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.