Evidence map›Paper›PMID 40238283›Full record

ArticleFoods (Basel, Switzerland)2025

Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage.

Liusha Kuang, Enqi He, Lei Zhou, Aihua Lou, Yan Liu, Wei Quan, Qingwu Shen

Abstract read
PubMed Full text at PMC Publisher
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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Review
  2. 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

7 authors.

Liusha KuangCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Enqi HeCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Lei ZhouCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.ORCID 0000-0002-6387-611X
Aihua LouCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Yan LiuCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Wei QuanCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.ORCID 0000-0001-8305-2778
Qingwu ShenCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Funding

the National Key Research and Development Program of China 2022YFD2100500
6 · The paper itself

Abstract

Xiangxi Yellow Cattle, an indigenous Chinese livestock breed recognized for its exceptional nutrient composition and superior meat characteristics, has gained significant market preference among consumers. This investigation focused on evaluating physicochemical attributes, flavor development patterns, and bacterial population dynamics in chilled beef samples stored at 4 °C over an 8-day period. The research further examined interrelationships between meat parameters, predominant microbial species, and crucial aroma-active substances. Findings revealed a progressive elevation in lipid/protein oxidation levels, biogenic amine accumulation, and TVB-N values as microbial proliferation intensified toward the late storage phase. Microbial analysis demonstrated a final total viable count of 7.17 log10 (CFU/g), with bacterial community dominance distributed among

Indexed as

beefbiogenic aminesmicrobial communitiesvolatile flavor compounds

Identifiers

PMID40238283
PMCPMC11988651

What OpenQuestion holds

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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.