Evidence map›Paper›PMID 40276529›Full record

ArticleFrontiers in nutrition2025

Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat.

Kelang Kang, Fan Zhang, Fuhua Fu, Jie Ouyang, Yingjuan Wei, Shuhua Lin, Cheng Jiang, Meijuan Yu, Hui Yang

Abstract read
In one paragraph

Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

9 authors.

Kelang Kang *Agricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
Fan Zhang *Yuelushan Laboratory, Changsha, China.
Fuhua FuAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
Jie OuyangAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
Yingjuan WeiAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
Shuhua LinAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
Cheng JiangAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
Meijuan YuAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.
Hui YangAgricultural Products Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Stewing is a traditional processing method, commonly used for crayfish meat (

Indexed as

biogenic aminecrayfish meatflavor compoundsquantitative marinatingtexture

Identifiers

PMID40276529
PMCPMC12018247

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.