Evidence map›Paper›PMID 41300095›Full record

ArticleFoods (Basel, Switzerland)2025

Research on the Process and Quality of Prepacked Braised Meat Products.

Mingxia Zhao, Lili Zhang, Li Liang, Shihao Sun, Shuxing Chen, Lishui Chen, Yuyu Zhang

Abstract read
PubMed Full text at PMC Publisher
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

7 authors.

Mingxia ZhaoFood Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Lili ZhangFood Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Li LiangFood Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Shihao SunBeijing Life Science Academy, Beijing 102209, China.
Shuxing ChenFood Laboratory of Zhongyuan, Luohe 462300, China.
Lishui ChenFood Laboratory of Zhongyuan, Luohe 462300, China.
Yuyu ZhangFood Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0003-3095-3083

Funding

Beijing Life Science Academy (BLSA) 2023600CA0080Beijing Outstanding Young Scientist Program BJJWZYJH01201910011025National Natural Science Foundation of China 32122069National Natural Science Foundation of China 32372463
6 · The paper itself

Abstract

The processing technique critically determines the quality of prepackaged braised meat products. This study aimed to evaluate the effects of an innovative processing method against traditional methods on the product's shelf-life and quality attributes. Results: no significant difference in shelf-life was observed between the experimental and control groups. However, the innovative method significantly improved product quality. The experimental group exhibited a redder and bluer color, significantly higher hardness (2-4 times,

Indexed as

analysis of volatile flavor substancesphysical and chemical analysisprocessing methodshelf-life

Identifiers

PMID41300095
PMCPMC12652107

What OpenQuestion holds

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LicenceCC BY
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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.