ArticleMetabolites2022
Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage.
Article in Metabolites, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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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.
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Who cites it
6 citing papers in PubMed, 29 citations in OpenAlex.
- A Polyelectrolyte Complexation Strategy Enabling Tough and Absorbent Chitosan-Based Xerogels via Simple Atmospheric Drying.Foods (Basel, Switzerland) · 2026Article
- Structural, functional and proteomic changes of proteins during rice yellowing.Food chemistry: X · 2025Article
- Combination model for freshness prediction of pork using VIS/NIR hyperspectral imaging with chemometrics.Animal bioscience · 2025Article
- Comparative Physiological, Proteomic, and Metabolomic Insights into a Promising Low-Pruning Mulberry Cultivar for Silkworm Rearing.International journal of molecular sciences · 2024Article
- Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Food chemistry: X · 2024Article
- Marker Peptides for Indicating the Spoilage of Milk-Sample Preparation and Chemometric Approaches for Yielding Potential Peptides in a Raw Milk Model.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
Abstract
Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and -2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at -2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.
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Registered trials
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 Socratic graph.