ArticleJournal of animal science and technology2020
Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan.
Article in Journal of animal science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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
9 citing papers in PubMed, 16 citations in OpenAlex.
- Optimization of Juice- and Poultry-Industry By-Product Incorporation in Cooked Sausage Formulations Using Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications.Food science of animal resources · 2026Article
- Recent insights into bonding technologies in restructured meat production: A review.Food chemistry: X · 2024Review
- Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins.Gels (Basel, Switzerland) · 2024Article
- Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis.Food science of animal resources · 2024Article
- Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel.Food science of animal resources · 2022Article
- Effects of Loquat (Food science of animal resources · 2022Article
- Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.Foods (Basel, Switzerland) · 2021Article
- Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.Food science of animal resources · 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
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (
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.