Comparative Analysis of Meat Quality and Flavor Among Four Categories of Mongolian Horses.

Yu Liu, Xuejiao Wang, Shuqi Gong, Manglai Dugarjaviina, Xinzhuang Zhang

Abstract read

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

5 authors.

Yu LiuEquus Research Center of Inner Mongolia Agricultural University, College of Animal Science, Inner Mongolia Agricultural University, Nei Mongol Autonomous Region, Hohhot 010018, China.

Xuejiao WangRural Revitalization Research Institute, Inner Mongolia Agricultural University, Nei Mongol Autonomous Region, Hohhot 010018, China.

Shuqi GongEquus Research Center of Inner Mongolia Agricultural University, College of Animal Science, Inner Mongolia Agricultural University, Nei Mongol Autonomous Region, Hohhot 010018, China.

Manglai DugarjaviinaEquus Research Center of Inner Mongolia Agricultural University, College of Animal Science, Inner Mongolia Agricultural University, Nei Mongol Autonomous Region, Hohhot 010018, China.

Xinzhuang ZhangEquus Research Center of Inner Mongolia Agricultural University, College of Animal Science, Inner Mongolia Agricultural University, Nei Mongol Autonomous Region, Hohhot 010018, China.

Funding

Inner Mongolia Education Department Special Research Project For First Class Disciplines YLXKZX-NND-007Key R&D project of Inner Mongolia 2023YFDZ0002National Natural Science Foundation of China 32560818Natural Science Foundation of Inner Mongolia Autonomous Region 2025MS03075Outstanding Youth Science Fund Training Project of Inner Mongolia Agricultural University BR230405

6 · The paper itself

Abstract

This study aims to conduct a comparative analysis of the quality and flavor of meat from four categories of Mongolian horses (Wushen, Baicha, Barhu, and Ujimqin). Physicochemical indicators, electronic nose, electronic tongue, and lipidomics were used to characterize meat quality and flavor and to screen for differential markers. Results showed that Wushen Horses had the highest pH

Indexed as

Baicha HorsesBarhu Horseselectronic noseelectronic tonguelipidomicsmeat qualityUjimqin HorsesWushen Horses

Identifiers

PMID42279830

DOI10.3390/foods15112044

PMCPMC13256809

What OpenQuestion holds

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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.