Evidence map›Paper›PMID 32612298›Full record

ArticleJournal of food science and technology2020

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from

Mohammad Norazmi Ahmad, Nik Husna Nik Hilmi, Erna Normaya, Mohd Ambar Yarmo, Ku Halim Ku Bulat

Open access · greenAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.6field-weighted citation impact, top 20% of its field
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

2 citing papers in PubMed, 12 citations in OpenAlex.

  1. Review
  2. Review
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

5 authors at 3 institutions in 1 country.

Mohammad Norazmi AhmadExperimental and Theoretical Research Lab, Department of Chemistry, Kulliyah of Science, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Malaysia.ORCID 0000-0001-5742-0346
Nik Husna Nik HilmiExperimental and Theoretical Research Lab, Department of Chemistry, Kulliyah of Science, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Malaysia.
Erna NormayaExperimental and Theoretical Research Lab, Department of Chemistry, Kulliyah of Science, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Malaysia.
Mohd Ambar YarmoSchool of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor Malaysia.
Ku Halim Ku BulatDepartment of Chemistry, Faculty of Science, University Malaysia Terengganu, Mengabang Telipot, 21030 Kuala Terengganu, Terengganu Darul Iman Malaysia.
International Islamic University Malaysia · MYNational University of Malaysia · MYUniversiti Malaysia Terengganu · MY

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

abstractMeat tenderness is the most important criterion in food quality because it strongly influences the consumer's satisfaction. Tenderness generally depends on connective tissue and sarcomere length of muscle. One of the effective methods for meat tenderizing is protease treatment. In this study, GRAPHIC ABSTRACT:

Indexed as

Manihot esculentaMeat tenderizationResponse surface methodology (RSM)Scanning electron microscopy (SEM)SDS-PAGETexture analyzer

Identifiers

PMID32612298
PMCPMC7316877
OpenAlexW3009102336

What OpenQuestion holds

Textmetadata
Read underepoch 390

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.