Evidence map›Paper›PMID 40559828›Full record

ArticleVeterinary sciences2025

Investigation of Meat Quality, Volatilome, and Fatty Acid Composition of Meat Parts from Liangshan Semi-Fine Wool Sheep.

Rui Zhang, Yongxia Xu, Hanyu Wang, Ting Bai, Xinhui Wang, Dayu Liu, Yin Zhang, Lin Zhang, Jiamin Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Veterinary sciences, 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. Article
  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

9 authors.

Rui ZhangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yongxia XuMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Hanyu WangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Ting BaiMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0009-0001-7603-451X
Xinhui WangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Dayu LiuMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yin ZhangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-5823-4358
Lin ZhangSichuan Animal Science Academy, Chengdu 610066, China.
Jiamin ZhangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Funding

High Talent Program of Sichuan Province 1679Joint Fund for Science and Technology Education Project of Sichuan Province 2024NSFSC2067National Modern Agricultural Industrial Technology System, Sichuan Innovation Team scsztd-2023-08-07Open Funding from the Meat Processing Key Laboratory of Sichuan Province 22-R-16Startup Research Fund of Chengdu University 2081923058
6 · The paper itself

Abstract

Liangshan Semi-fine Wool Sheep (LSWS,

Indexed as

fatty acidLiangshan Semi-fine Wool Sheepmeat qualitymuscle fibertexturevolatilome

Identifiers

PMID40559828
PMCPMC12197632

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.