Evidence map›Paper›PMID 41976502›Full record

ArticleFoods (Basel, Switzerland)2026

Regulation of Pickling Efficiency and Physicochemical Properties of Reduced-Sodium Chicken Breast Using Shiitake Mushroom Extract and Ultrasound-Assisted Marination.

Shuqiang Zhang, Yungang Cao, Min Li, Bin Yu, Haiteng Tao, Zhengzong Wu, Xuemin Kang, Guimei Liu, Lu Lu, Feixue Zou and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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

12 authors.

Shuqiang ZhangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Yungang CaoSchool of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.ORCID 0000-0002-9651-2339
Min LiShandong Delisi Food Co., Ltd., Weifang 262216, China.
Bin YuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Haiteng TaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Zhengzong WuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.ORCID 0000-0003-4345-1824
Xuemin KangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Guimei LiuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.ORCID 0000-0001-5110-6217
Lu LuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Feixue ZouShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Haibo ZhaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Bo CuiShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.

Funding

Bo Cui 2024cxjxtd03Bo Cui No. 2025ZDGZ02Haibo Zhao 2022TZXD0021Haibo Zhao 2023CXGC010708Jianpeng Li 2024CXGC010913Wei Gao 2024TZXD0029Yungang Cao 2024NC-ZDCYL-04-20Yungang Cao L2024-CXNL-KJRCTD-DWJS-0027Zhengzong Wu No. tscx202408111
6 · The paper itself

Abstract

Reducing sodium in poultry products often compromises texture and water-holding capacity. This study investigated the interactive effects of shiitake (

Indexed as

chicken breastreduced-sodium marinationshiitake mushroom extracttextureultrasoundwater retention

Identifiers

PMID41976502
PMCPMC13073797

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.