Effects of drying time on physicochemical properties and volatile organic compounds of pork jerky revealed by GC-IMS and interpretable machine learning.

Xinyu Chen, Haoran Huang, Huangyu Chen, Siying Wang, Zeyuan Zang, Yujia Huo, Zhixin Xiong, DaoLi Lu, Yan Li

Abstract read

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

9 authors.

Xinyu ChenSchool of Photoelectric Engineering of Changzhou Institute of Technology, Changzhou, Jiangsu 213002, China.

Haoran HuangCollege of Chemical Engineering, Xiangtan University, Xiangtan 411105, China.

Huangyu ChenSchool of Photoelectric Engineering of Changzhou Institute of Technology, Changzhou, Jiangsu 213002, China.

Siying WangSchool of Photoelectric Engineering of Changzhou Institute of Technology, Changzhou, Jiangsu 213002, China.

Zeyuan ZangSchool of Photoelectric Engineering of Changzhou Institute of Technology, Changzhou, Jiangsu 213002, China.

Yujia HuoShandong Hanon Science Instrument Co., Ltd, Dezhou, Shandong 253000, China.

Zhixin XiongCollege of Light Industry and Food Engineering, Nanjing Forestry University. Nanjing, Jiangsu 210037, China.

DaoLi LuSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

Yan LiSchool of Photoelectric Engineering of Changzhou Institute of Technology, Changzhou, Jiangsu 213002, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Drying time affects dehydration, color development, Maillard reactions, and volatile organic compounds (VOCs) in pork jerky. Pork jerky was dried at 80 °C for 4-6 h, with marinated undried samples as the RAW control. Physicochemical properties, free amino acids, and volatile fingerprints were evaluated. Gas chromatography-ion mobility spectrometry (GC-IMS) detected 53 volatile signals, whose profiles changed markedly during drying. Support vector regression (SVR) and extra trees regression (ETR) were developed to predict moisture content, absorbance at 420 nm, fluorescence intensity, and

Indexed as

Extra trees regression (ETR)GC-IMSPork jerkySHapley Additive exPlanations (SHAP)Support vector regression (SVR)Volatile organic compounds (VOCs)

Identifiers

PMID42908884

DOI10.1016/j.fochx.2026.104562

PMCPMC13683453

What OpenQuestion holds

Textmetadata

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.