ArticleAntioxidants (Basel, Switzerland)2019
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products.
Article in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 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.
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Who cites it
18 citing papers in PubMed, 81 citations in OpenAlex.
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- Impact of ice pack quantity and external temperature on chicken meat freshness during distribution in insulated boxes.Food science of animal resources · 2026Article
- Xanthan Gum-Stabilized Sunflower Oil Body Emulsions for β-Carotene Delivery: Preparation, Stability, and Digestion Behavior.Foods (Basel, Switzerland) · 2026Article
- Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky.Foods (Basel, Switzerland) · 2025Article
- Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review.Foods (Basel, Switzerland) · 2025Review
- Chemical Exploration of Polysaccharides, Fatty Acids, and Antioxidants as Functional Ingredients from Colombian MacroalgaeMolecules (Basel, Switzerland) · 2025Article
- Experimental evidence demonstrating how freeze-thaw patterns affect spoilage of perishable cached food.PloS one · 2025Article
- Tracing the Impact of Domestic Storage Conditions on Antioxidant Activity and Lipid Profiles in the Edible MicroalgaeMarine drugs · 2024Article
- Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid.Foods (Basel, Switzerland) · 2023Article
- Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches.Comprehensive reviews in food science and food safety · 2023Review
- Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry.Foods (Basel, Switzerland) · 2023Article
- The Effects of Malonaldehyde on Quality Characteristics and Protein Oxidation ofFoods (Basel, Switzerland) · 2023Article
- Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage.RSC advances · 2021Article
- Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems.Antioxidants (Basel, Switzerland) · 2021Review
- Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties.RSC advances · 2021Article
- Heat Stress in Broiler Chickens and the Effect of Dietary Polyphenols, with Special Reference to Willow (Antioxidants (Basel, Switzerland) · 2021Review
- The impact of prolonged frozen storage on the preparation quality of bird skins and skeletons in zoological collections.Die Naturwissenschaften · 2021Article
- A novel experimental workflow to determine the impact of storage parameters on the mass spectrometric profiling and assessment of representative phosphatidylethanolamine lipids in mouse tissues.Analytical and bioanalytical chemistry · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally known as
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.