Spoilage Indicators, Bacterial Dynamics, and Metabolomic Profiles of Chilled Yak Meat Under Tray, Vacuum, and Modified-Atmosphere Packaging: A Comparative Study with Integrated Multi-Omics Focused on Tray Versus MAP Conditions.

Zhoulin Wu, Sha Zhu, Shuo Wen, Jiamin Zhang, Xinhui Wang, Yongjie Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

6 authors.

Zhoulin WuMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Sha ZhuMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Shuo WenMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Jiamin ZhangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Xinhui WangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Yongjie WangDepartment of Animal Science, College of Agriculture and Environmental Science, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.ORCID 0000-0001-6479-8902

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Yak meat faces limitations in the packaging methods available to extend its shelf life and maintain quality. This study compared the effects of tray packaging (YM), vacuum packaging (YZ) and 70% O

Indexed as

metabolome profilemicrobial communitymodified-atmosphere packagingspoilageyak meat

Identifiers

PMID42650596

DOI10.3390/foods15162903

PMCPMC13511978

What Socratic holds

Textmetadata

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.