Evidence map›Paper›PMID 40361734›Full record

ArticleFoods (Basel, Switzerland)2025

The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C).

Longquan Xiao, Lin Cui, Molazi Lapu, Ting Bai, Juan Wang, Xiaoying Guo, Dayu Liu, Mingxue Liu, Xinhui Wang

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 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.

  1. Review
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

9 authors.

Longquan XiaoSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0003-2698-0636
Lin CuiSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Molazi LapuSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Ting BaiSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0009-0001-7603-451X
Juan WangChongqing Academy of Metrology and Quality Inspection, Chongqing 400020, China.
Xiaoying GuoSichuan Kelun Pharmaceutical Co., Ltd., Chengdu 610599, China.
Dayu LiuSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Mingxue LiuSchool of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
Xinhui WangSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Microbial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to investigate the mechanism of bacterial community assembly and the effect of microbial succession on quality changes during the preservation of goat meat. The results showed that the stochastic process was the primary driving mechanism during community construction. During the chilled storage, the predominant bacteria in the three groups at the genus level were

Indexed as

assembly processeschilled storagegoat meatmicrobial community

Identifiers

PMID40361734
PMCPMC12071899

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.