Evidence map›Paper›PMID 39987751›Full record

ArticleUltrasonics sonochemistry2025

Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef.

Wenxuan Wang, Feiyan Jiang, Lujuan Xing, Yan Huang, Wangang 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
  2. Article
  3. 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

5 authors.

Wenxuan WangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Feiyan JiangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Lujuan XingState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Yan HuangThe 4th Division ChuangJin Agricultural Development Group Co., Ltd. of Xinjiang Production and Construction Corps, PR China.
Wangang ZhangState Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: wangang.zhang@njau.edu.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to investigate the effects of ultrasound-assisted tumbling (UT) with different ultrasound powers (frequency 20 kHz, powers of 0, 300 W, 450 W and 600 W) on the quality of spiced beef as explained from the perspective of the changes of muscle fibers and myofibrillar proteins (MPs). The results showed that pH value, tenderness and yield rate of UT groups were all apparently improved compared with the single tumbling group (P < 0.05). Ultrasound-assisted tumbling treatment could loosen muscle fiber structure supported by scanning electron microscopy (SEM) result, and the increased myofibrillar fragmentation index (MFI) value (P < 0.05). Additionally, an upward trend was observed in protein oxidation degree with the rise of ultrasound power level (P < 0.05), while the difference between groups in MPs solubility was not significant (P > 0.05). Above all, ultrasound-assisted tumbling treatment could effectively improve the quality of spiced beef by exacerbating the modifications in muscle fiber structure and MPs.

Indexed as

Food HandlingFood QualityMuscle ProteinsRed MeatUltrasonic WavesAnimalsCattleHydrogen-Ion ConcentrationOxidation-ReductionMuscle ProteinsProtein oxidationTendernessUltrasound-assisted tumblingYield rate

Identifiers

PMID39987751
PMCPMC11904564

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.