Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage.

Food Chem X · 2025 · PMC11754164 · PMID 39850055

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

The shear force of dry sausage, which reflects the tenderness of the meat product, exhibited an increasing trend across all groups during fermentation ( Fig. 3 D).

also in 63,971 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.