Evidence map›Paper›PMID 40077535›Full record

ArticleFoods (Basel, Switzerland)2025

Analysis of Potential Markers of Pork Freshness Based on Volatile Organic Compounds.

Wu Wang, Yujing Wang, Peilin Weng, Yixin Zhang, Jiali Peng, Fei Ma, Hui Zhou

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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.

Wu WangSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Yujing WangSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Peilin WengSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Yixin ZhangSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Jiali PengSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Fei MaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.ORCID 0000-0002-7313-1787
Hui ZhouSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.ORCID 0000-0003-1503-6295

Funding

National Key Research and Development Program (NKRDP) No. 2022YFD2100602
6 · The paper itself

Abstract

Bacteria and endogenous enzymes generate volatile organic compounds (VOCs), which are posited to be the primary source of undesirable flavors in spoilt pork. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to assess the fluctuations in VOC concentrations in pork stored under tray packaging at 6-8 °C for 10 days, while total volatile basic nitrogen (TVB-N) and total viable counts (TVCs) were used to determine the quality of the pork. During storage, TVCs steadily increased, reflecting the growth of spoilage-related microorganisms, while TVB-N levels surpassed the spoilage threshold early, indicating an acceleration of the degradation process. Nine VOCs associated with pork spoilage were found by partial least squares discriminant analysis (PLS-DA), fold change (FC), and

Indexed as

air-stored porkfreshnessHP-SPME-GC-MSPLS-DAVOCs

Identifiers

PMID40077535
PMCPMC11898832

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.