Evidence map›Paper›PMID 41551815›Full record

ArticleFood chemistry: X2026

Effect of sous vide cooking combined with bromelain on beef tenderness and eating quality.

Wei Huang, Lijing Geng, Hang Fu, Dan Wang, Dongsheng Jia, Ao Wang, Rong Qi, Mbinga Isequias Elamba Tertulliano, Muhammad Zain Ul Aabideen, Wei Zhou and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. 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

13 authors.

Wei HuangCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Lijing GengCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Hang FuCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Dan WangCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Dongsheng JiaCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Ao WangCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Rong QiCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Mbinga Isequias Elamba TertullianoCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Muhammad Zain Ul AabideenCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Wei ZhouKey Laboratory of Molecular Cell Biology and New Drug, Jinzhou Medical University, Jinzhou 121001, China.
Quimbamba Silvia Jacinta CalombeCollege of Clinical Medicine, Jinzhou Medical University, Jinzhou 121001, China.
Aqsa ShafiqueCollege of Food and health, Jinzhou Medical University, Jinzhou 121001, China.
Chang LiuCollege of Pharmacy, Jinzhou Medical University, Jinzhou 121001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To enhance beef tenderness and eating quality, this study optimized the sous vide (SV) cooking process combined with bromelain treatment using response surface methodology. Conventional cooking served as the control, while SV cooking and SV cooking combined with bromelain treatment (SV + Bro) comprised the experimental groups. Beef quality was evaluated by measuring shear force, cooking loss, texture profile, color difference. Results showed optimal conditions included 250 U/mL bromelain, an SV cooking temperature of 65 °C, and an SV cooking time of 120 min. Compared to the control, SV + Bro reduced shear force by 37.710 %, cooking loss by 12.342 %, and increased immobilized water and the myofibril fragmentation index. Principal component analysis further revealed the SV + Bro group had the highest comprehensive score. This study validated the synergistic effect of SV and bromelain in improving beef eating quality, providing theoretical support for its application in meat processing.

Indexed as

BeefBromelainEating qualityPrincipal component analysisSous vide cooking

Identifiers

PMID41551815
PMCPMC12807838

What OpenQuestion holds

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Registered trials

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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.