Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine.

Xiuyun Guo, Chao Fu, Shuangyi Xu, Jiangpeng Yao, Kaixian Zhu, Xiangren Meng

Abstract read

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 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.

Improving the Quality of Low-Salt Beef Myofibrillar Protein Gels with L-Lysine and Konjac Glucomannan: Water Retention, Texture, and Protein Structural Changes.Gels (Basel, Switzerland) · 2026
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

6 authors.

Xiuyun GuoSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.

Chao FuSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.

Shuangyi XuSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.

Jiangpeng YaoSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.

Kaixian ZhuCuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China.

Xiangren MengSchool of Tourism and Cuisine, Yangzhou University, Yangzhou, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to investigate the effect of L-histidine (His) and L-arginine (Arg) on the color of pork and reveal the possible mechanism. The

Indexed as

L-histidinel-lysineMeat colorMolecular dockingMyoglobin

Identifiers

PMID41049101

DOI10.1016/j.fochx.2025.103035

PMCPMC12492021

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC-ND

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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.