ArticleMolecules (Basel, Switzerland)2018
Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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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.
The trial behind it
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Who cites it
14 citing papers in PubMed, 29 citations in OpenAlex.
- Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics.Foods (Basel, Switzerland) · 2025Article
- Ostrich Meat: A Review on Nutritional Properties and Health Benefits.Food science of animal resources · 2025Review
- Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product.Foods (Basel, Switzerland) · 2025Article
- The Effect of Chitosan Edible Coating Containing Nanoemulsion ofFood science & nutrition · 2025Article
- Antioxidant and Antimicrobial Activity of Ferulic Acid Added to Dried Meat: Shelf-Life Evaluation.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Foods (Basel, Switzerland) · 2024Article
- Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps.Foods (Basel, Switzerland) · 2022Article
- The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken.Foods (Basel, Switzerland) · 2022Article
- A comprehensive review of drying meat products and the associated effects and changes.Frontiers in nutrition · 2022Review
- The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration.Biomolecules · 2021Article
- Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time.Molecules (Basel, Switzerland) · 2021Article
- Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat.Journal of food science and technology · 2020Article
- The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage.Molecules (Basel, Switzerland) · 2019Article
- Review
Corrections and comments
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Authors and funding
15 authors at 7 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (
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What OpenQuestion holds
Registered trials
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 OpenQuestion graph.