Evidence map›Paper›PMID 41821705›Full record

ArticleFood science of animal resources2025

Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging.

Hye-Jin Kim, Dongheon Lee, Seungcheol Lee, Minwoo Choi, Soyoon Yun, Young Seung Lee, Dong Kyun Kim, Soo-Hyun Cho, Cheorun Jo

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science of animal resources, 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. Review
  2. Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat.Comprehensive reviews in food science and food safety · 2026
    Review
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.

Hye-Jin KimDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0000-0002-9384-6720
Dongheon LeeDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0000-0002-6214-9295
Seungcheol LeeDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0000-0003-4156-2483
Minwoo ChoiDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0000-0002-5459-3724
Soyoon YunDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0009-0008-2477-9756
Young Seung LeeDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0009-0000-4318-5058
Dong Kyun KimDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0000-0002-8416-0436
Soo-Hyun ChoDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0000-0002-8073-8771
Cheorun JoDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.ORCID https://orcid.org/0000-0003-2109-3798

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to profile the physicochemical and flavor characteristics of beef loins from Jeju crossbred cattle (JCC) during wet aging. Beef loins obtained from three individual JCC were vacuum-sealed and stored at 4°C for 28 days. The pH, drip loss, cooking loss, CIE L*-value, and water content of the JCC loin showed no significant changes during aging. However, CIE a*-, CIE b*-values, and shear force of the aged JCC loins began to decrease on day 7. The water holding capacity showed a tendency to increase on day 7 and exhibited significant differences on days 21 and 28. A total of 33 volatile organic compounds (VOCs) were identified in the aged JCC loin, and intensity of 8 VOCs increased and that of 11 VOCs decreased during the aging period (p<0.05). After 14 days of aging, off-odor-related VOCs started to emerge in aged JCC loins. Additionally, 26 metabolites were identified in the JCC loin during aging, with most metabolites belonging to the group of amino acids and peptides showing increased content over the aging time (p<0.05). Electronic tongue analysis indicated that JCC loins aged for 7 days exhibited the strongest taste profile, with higher scores for sourness, bitterness, and umami than other aged JCC loins. When JCC loin was aged for 7 days, its physicochemical and sensory qualities improved, a trend that could continue for up to 14 days, after which further aging may lead to negative flavor effects.

Indexed as

beefflavorJeju crossbred cattletastewet aging

Identifiers

PMID41821705
PMCPMC12965271

What Socratic holds

Textmetadata
LicenceCC BY-NC
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.