RETRACTED ARTICLE: Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle

Statement of Retraction

We, the Editors and Publisher of the journal International Journal of Food Properties, have retracted the following articles:

Waseem Khalid, Muhammad Sajid Arshad, Noman Aslam, Muhammad Majid Noor, Azhari Siddeeg, Muhammad Abdul Rahim, Muhammad Zubair Khalid, Anwar Ali & Zahra Maqbool (2022) Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle, International Journal of Food Properties, 25:1, 375-390, DOI: 10.1080/10942912.2022.2044847

Since publication, the Editor-in-Chief of the journal was contacted by a representative of Central South University who requested the retraction of this article on behalf of one of the co-authors due to flaws and errors in the manuscript.

Further investigation conducted by the Publisher in collaboration with the Editor-in-Chief identified concerns with regards to the authorship and article content. The corresponding author listed in this publication has been informed about this decision. The authors do not agree with the retraction.

We have been informed in our decision-making by our editorial policies and the COPE guidelines.

The retracted article will remain online to maintain the scholarly record, but it will be digitally watermarked on each page as ‘Retracted’.

View retraction statement:

Statement of Retraction: Meat Myofibril: Chemical Composition, Sources and its Potential for Cardiac Layers and Strong Skeleton Muscle