{
  "abstract": "This study investigated the effects of Syzygium cumini concentrate marination on the physicochemical, sensory, oxidative, and microbial stability of beef, comparing BMS 1 -BMS 3 (marination for 1–3 h) with the unmarinated control (B 0 ). Chromatic values slightly decreased with increase in marination time. Marination improved textural properties significantly ( p < 0.05 ) by reducing hardness (58.8–34.1), gumminess (21.6–17.1), chewiness (15.4–14) and cooking loss (31.4–21.4) of beef samples from B 0 -BMS 3 . By the end of storage period (day-9), pH values reduced 5.7–5.5 among the treated samples for BMS 1 -BMS 3 . Simultaneously, oxidative stability improved, with reduction in TBARS (1.9–1.4 mg MDA/kg) in BMS 1 -BMS 3 than control (2.6 mg MDA/kg). Marinated samples showed lower total plate counts, E. coli and S. aureus (4.4, 1.5 and 2.1) against control (5.4, 2.3 and 3.3) Log 10 CFU/g. SEM and FTIR reported that marination improved beef surface morphology and compositional characteristics. Additionally, BMS 2 showed highest sensory acceptance, whereas BMS 3 depicted strongest preservation effects. PCA and correlation analysis revealed associations among the physicochemical, sensory, oxidative, and microbiological parameters, consistent with improved quality preservation in marinated beef during refrigerated storage.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan",
    "Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; Corresponding author.",
    "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China",
    "National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan",
    "School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai, China",
    "Department of Sports Health, College of Sports Sciences and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia",
    "Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia"
  ],
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      "name": "Muhammad Asad Ali Khan"
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      "name": "Raheel Suleman"
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      "name": "Muhammad Muzamil"
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      "name": "Noor-Ul-Huda"
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      "name": "Tariq Ismail"
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      "name": "Muhammad Aftab Zahoor"
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      "name": "Huan Liu"
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    {
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      "name": "Moneera O. Aljobair"
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    {
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      "name": "Isam A. Mohamed Ahmed"
    }
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  "doi": "10.1016/j.fochx.2026.104673",
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  "pdf_url": "https://www.sciencedirect.com/science/article/pii/S2590157526011946/pdf",
  "pmcid": null,
  "pmid": "42965138",
  "published": "2026-10-23",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/cy0kwsy7ecgw7.ris",
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  "title": "Unlocking the outcomes of",
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  "updated_at": "2026-11-03T12:22:31Z",
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  "venue": "Food Chemistry: X",
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