Evidence map›Paper›PMID 41097487›Full record

ArticleFoods (Basel, Switzerland)2025

Chinese Cabbage Powder and Clove Extract as Natural Alternatives to Synthetic Nitrite and Ascorbate in Clean-Label Pork Sausages.

Jibin Park, Su Min Bae, Yeongmi Yoo, Minhyeong Kim, Jong Youn Jeong

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. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Jibin ParkDepartment of Food Science & Biotechnology, Kyungsung University, Busan 48434, Republic of Korea.ORCID 0009-0004-8663-2363
Su Min BaeDepartment of Food Science & Biotechnology, Kyungsung University, Busan 48434, Republic of Korea.ORCID 0000-0002-9367-4594
Yeongmi YooDepartment of Food Science & Biotechnology, Kyungsung University, Busan 48434, Republic of Korea.ORCID 0009-0005-4583-9218
Minhyeong KimDepartment of Food Science & Biotechnology, Kyungsung University, Busan 48434, Republic of Korea.ORCID 0009-0009-2940-9217
Jong Youn JeongDepartment of Food Science & Biotechnology, Kyungsung University, Busan 48434, Republic of Korea.ORCID 0000-0001-5284-4510

Funding

Busan Metropolitan City and Busan Techno Park Non numberNational Research Foundation of Korea (NRF) RS-2022-NR069618
6 · The paper itself

Abstract

The objective of this study was to evaluate the potential of clove extract powder (CEP) as a natural curing accelerator in pork sausages produced with pre-converted Chinese cabbage powder (PCCP) as a nitrite source. Sausages were prepared using a 3 × 2 × 2 factorial design with three levels of CEP (0, 500, and 1000 ppm), two sodium ascorbate levels (0 and 500 ppm), and two nitrite sources (synthetic sodium nitrite and PCCP). Increasing the level of CEP decreased pH, CIE L*, CIE a*, and residual nitrite, whereas CIE b*, cured meat pigment, total pigment, and curing efficiency were increased (

Indexed as

clove extract powdercured meat colornatural curing acceleratornitrite alternativepork sausagepre-converted Chinese cabbage powder

Identifiers

PMID41097487
PMCPMC12523696

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.