Evidence map›Paper›PMID 40520691›Full record

ArticleFood chemistry: X2025

The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing.

Huihui Fu, Jiaxin Jin, Sheng Xiao, Jingyun Wang, Yu Li, TongZhong Li, XiaoLi Li, Junhong Tu, Wei Fu, Hongmei Wen and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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

12 authors.

Huihui FuChina Merchants Xinjiang Quality and Standardization Research Institute Co., Ltd, China.
Jiaxin JinSchool of Food Science and Technology, Shihezi University, China.
Sheng XiaoChina Merchants Xinjiang Quality and Standardization Research Institute Co., Ltd, China.
Jingyun WangSchool of Food Science and Technology, Shihezi University, China.
Yu LiXinjiang Uyghur Autonomous Region Quality Infrastructure Development Research Institute, China.
TongZhong LiXinjiang Uyghur Autonomous Region Quality Infrastructure Development Research Institute, China.
XiaoLi LiChina Merchants Xinjiang Quality and Standardization Research Institute Co., Ltd, China.
Junhong TuChina Merchants Xinjiang Quality and Standardization Research Institute Co., Ltd, China.
Wei FuXinjiang Uyghur Autonomous Region Quality Infrastructure Development Research Institute, China.
Hongmei WenXinjiang Uyghur Autonomous Region Quality Infrastructure Development Research Institute, China.
Qingling WangSchool of Food Science and Technology, Shihezi University, China.
Meng WangXinjiang Uygur Autonomous Region Center for Disease Control and Prevention, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Dry-cured beef (DB), CG (control group), FG (fermented group), RG (ripened group) stages were selected to analyse the key lipid metabolites using the lipid metabolism approach based on UPLC-MS/MS. We identified 301 metabolites from 13 subclasses, with 80 markedly different lipids. Fatty acyls (FA) and glycerol phospholipids (GP) were the most abundant. Glycerophospholipid metabolism and biosynthesis of unsaturated fatty acids were key metabolic pathways affected during DB processing. The lipid oxidation indexes significantly rose in RG stage (

Indexed as

Correlation analysisDry-cured beefLipidomicsProcessingQuality

Identifiers

PMID40520691
PMCPMC12163168

What OpenQuestion holds

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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.