ArticleFood science of animal resources2019
Quality Characteristics of
Article in Food science of animal resources, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed, 13 citations in OpenAlex.
- Reformulation of Emulsion-Type Pork Sausage Using Collagen and Plasma Proteins as Soy Protein Substitutes for Soy-Free Product Development.Gels (Basel, Switzerland) · 2026Article
- Strategies for replacing phosphates in meat processing.Food science of animal resources · 2026Review
- Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality.Heliyon · 2024Article
- The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins.Food science of animal resources · 2023Article
- The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.Food science of animal resources · 2022Article
- Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage.Food science of animal resources · 2021Article
- Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review.Journal of animal science and technology · 2021Review
- Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review.Foods (Basel, Switzerland) · 2021Review
- Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly.Journal of animal science and technology · 2020Article
- Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham.Asian-Australasian journal of animal sciences · 2020Article
- Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef.Asian-Australasian journal of animal sciences · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of
Indexed as
Identifiers
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.