Evidence map›Paper›PMID 32036963›Full record

ArticlePoultry science2020

Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions.

M Chmiel, M Roszko, E Hać-Szymańczuk, L Adamczak, T Florowski, D Pietrzak, A Cegiełka, M Bryła

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Review
  4. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

M ChmielDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland. Electronic address: marta_chmiel@sggw.pl.
M RoszkoDepartment of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland.
E Hać-SzymańczukDepartment of Food Biotechnology and Food Microbiology, Warsaw University of Life Sciences - SGGW, Poland.
L AdamczakDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.
T FlorowskiDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.
D PietrzakDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.
A CegiełkaDivision of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.
M BryłaDepartment of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to evaluate dependence of microbiological quality of chicken fillets and profile of volatile compounds in their packages on the applied packaging technique and storage conditions. Samples packaged in either normal atmosphere (AP, air packaging, PVC overwrap), in modified atmosphere with high oxygen content (Hi-O

Indexed as

Food MicrobiologyFood PackagingAnimalsBacteriaBacterial LoadChickensFood StorageMeatVolatile Organic CompoundsVolatile Organic Compoundschicken breast filletsmicrobiological qualitypackaging techniquesvolatile compounds

Identifiers

PMID32036963
PMCPMC7587862

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

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.