ArticleMolecules (Basel, Switzerland)2020
Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 1 of them a synthesis that pooled 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.
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, 1 synthesis or guideline pooled it.
- The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat-A Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Meat Analog Products: Current Worldwide Scenario and Future Perspectives in Consumption and Regulation.Foods (Basel, Switzerland) · 2026Review
- Improving the nutritional and sensory attributes of green faba bean seeds by whey-based fermentation.Scientific reports · 2025Article
- Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage.Foods (Basel, Switzerland) · 2025Article
- Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds-The Effect of Tomato Pomace Addition.Molecules (Basel, Switzerland) · 2024Article
- Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.Antioxidants (Basel, Switzerland) · 2024Article
- Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits.Foods (Basel, Switzerland) · 2024Review
- The functionalities and applications of whey/whey protein in fermented foods: a review.Food science and biotechnology · 2024Review
- The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review.Foods (Basel, Switzerland) · 2023Review
- The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.Antioxidants (Basel, Switzerland) · 2021Article
- Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk.Antioxidants (Basel, Switzerland) · 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
2 authors.
Funding
Abstract
The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91-25.28 mg 100 g
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.