Evidence map›Paper›PMID 41431724›Full record

ArticleFood chemistry: X2025

Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits.

Shuyun Liu, Hongjun Li, Bin Wen, Wenzhen Zhang, Zhifei He

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. 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.

Shuyun LiuCollege of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Hongjun LiCollege of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Bin WenSichuan Academy of Grassland Science, Chengdu 611731, China.
Wenzhen ZhangCollege of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Zhifei HeCollege of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To evaluate the effects of sous vide cooking (SV) and breed differences on rabbit meat quality, this study employed gas chromatography-ion mobility spectrometry (GC-IMS) and widely targeted metabolomics to systematically compare the physicochemical properties, oxidative stability, volatile organic compounds (VOCs), and metabolites changes of Chuanbai Rex rabbit (CR) and Hyla rabbit (HR) after SV cooking. Following SV cooking, CR exhibited significantly lower cooking loss and higher springiness and chewiness compared to HR (

Indexed as

FlavorMetabolomicsOryctolagus cuniculusSous vide cookingTexture

Identifiers

PMID41431724
PMCPMC12718163

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.