Spice-induced quality enhancement in rabbit meat: A study based on data mining and analytical characterization.

Youhao Li, Haodong Han, Zhanjun Ren, Wei Cui, Xianggui Dong, Bing Song, Shuhui Wang

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.

Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (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

7 authors.

Youhao LiCollege of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100,China.

Haodong HanCollege of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100,China.

Zhanjun RenCollege of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100,China.

Wei CuiYangling TianDiDa Animal Nutrition Technology Co., Ltd., Yangling, Shaanxi 712100,China.

Xianggui DongCollege of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100,China.

Bing SongCollege of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100,China.

Shuhui WangCollege of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100,China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the impact of seven spices-ginger, garlic, Welsh onion, prickly ash, black pepper, star anise, and chili-on rabbit meat quality, focusing on sensory attributes, oxidative stability, and nutritional value. Using advanced techniques such as HS-SPME-GC-MS, E-tongue, E-nose, and GC-FID, we found that spices significantly enhanced flavor complexity, tenderness, juiciness, and oxidative stability compared to the control group (CG) (

Indexed as

Fatty acidsFlavorOxidative stabilityRabbit meatSensory evaluationSpices

Identifiers

PMID41458131

DOI10.1016/j.fochx.2025.103385

PMCPMC12743539

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.