Improving tenderness and quality of camel meat through ultrasound and papain treatment: Insights from structural and proteomics analysis.

Food Chem X · 2026 · PMC13276609 · PMID 42325382

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantP < 0.01actually significant

A cluster of proteins, including A0A9W3F5H8, A0A9W3HQQ5, A0A9W3G3C1, and A0A9W3H1Z9, exhibited highly significant correlations ( P < 0.01) with key textural properties such as hardness, chewiness, and shear force.

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