Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef.

Liqin You, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang, Zhaojun Wei

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.

Formation of different flavor characteristics of raw- and boiled-dried oysters.Food chemistry: X · 2025
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.

Liqin YouCollege of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.

Yanfeng ZhangSchool of Animal Science and Technology, Ningxia University, Yinchuan 750021, China.

Yingjuan MaCollege of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.

Yongrui WangSchool of Animal Science and Technology, Ningxia University, Yinchuan 750021, China.

Zhaojun WeiCollege of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.ORCID 0000-0003-1729-209X

Funding

The Fundamental Research Funds for Central Universities of North Minzu University 2021KYQD40The Key Research and Development Plan of Ningxia 2021BEB04008The Natural Science Foundation of China 32360551

6 · The paper itself

Abstract

The influence of boiling time on the persistent changes in the surface color, water content and distribution, protein secondary structure, and the concentration of volatile compounds in beef were studied, in order to obtain quality short-term boiled beef slices. The results show that the water content of beef samples significantly decreased and migration occurred between the high-freedom water and the low-freedom water. On average, boiling for 1 min was a key point in the changes of color parameters (

Indexed as

beefboiling processGC–MSproteinwater distribution

Identifiers

PMID40282774

DOI10.3390/foods14081372

PMCPMC12027407

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.