Evidence map›Paper›PMID 41126864›Full record

ArticleFood chemistry: X2025

Underlying mechanism of superchilling on improving goose meat quality.

Qin Hou, Jiaxin Wu, Xiaoming Cai, Tianyi Gao, Rui Liu, Xiangren Meng, Zhuangli Kang

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. 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

7 authors.

Qin HouKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Jiaxin WuKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Xiaoming CaiCollege of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Tianyi GaoKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Rui LiuCollege of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Xiangren MengKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Zhuangli KangKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects and mechanisms of superchilling on the quality of freshly stored goose meat. Vacuum-packaged goose meat was stored under three conditions: cold storage (CS, 4 °C), superchilling (SS, -4 °C), and frozen storage (FS, -20 °C) for 0, 5, 10, 20, and 30 d. Compared to the CS group, SS treatment notably extended the shelf life of goose meat. Additionally, the SS group exhibited lower purge loss, cooking loss, and shear force at 10 d and 20 d in comparison to the FS group (

Indexed as

Goose meatMuscle cell integrityMyofibrillar protein changesQuality changesSuperchilled storageWater distribution

Identifiers

PMID41126864
PMCPMC12538492

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.