Evidence map›Paper›PMID 39456326›Full record

ArticleFoods (Basel, Switzerland)2024

Changes in Texture and Collagen Properties of Pork Skin during Salt-Enzyme-Alkali Tenderization Treatment.

Qiang Zou, Yuyou Chen, Yudie Liu, Linghui Luo, Yuhan Zheng, Guilian Ran, Dayu Liu

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

7 authors.

Qiang ZouSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yuyou ChenSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yudie LiuSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Linghui LuoSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yuhan ZhengSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Guilian RanSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Dayu LiuSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Funding

Sichuan Provincial Key Research and Development Project 2022YFN0050the Sichuan Provincial Science and Technology Achieve ment Transfer 2022ZHCG0072
6 · The paper itself

Abstract

The effects of salt-enzyme-alkali progressive tenderization treatments on porcine cortical conformation and collagen properties were investigated, and their effectiveness and mechanisms were analyzed. The tenderization treatment comprised three treatment stages: CaCl

Indexed as

collagenpork skinsalt–enzyme–alkali staged tenderizationsecondary structuretextural characteristics

Identifiers

PMID39456326
PMCPMC11507400

What Socratic 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 Socratic graph.