ReviewFoods (Basel, Switzerland)2020
Strategies to Improve Meat Products' Quality.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 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
39 citing papers in PubMed.
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.Journal of food science · 2026Review
- High-pressure processing mitigates flavor loss in sauced duck legs during storage: Evidence from volatile profiling and myofibrillar protein-flavor compound interactions.Food chemistry: X · 2026Article
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Encapsulation ofMolecules (Basel, Switzerland) · 2026Article
- Dietary Guinea hen weed (Petiveria alliacea) leaf meal improves growth performance, redox balance and inflammatory indices in rabbits raised under hot-humid tropical conditions.Scientific reports · 2026Article
- Nutritional Regulation of Poultry Meat Quality: Research Progress from Phenotypic Improvement to Mechanism Elucidation.Foods (Basel, Switzerland) · 2026Review
- Valorization of Date Palm (Molecules (Basel, Switzerland) · 2026Review
- Veterinary-sanitary evaluation and biochemical quality of beef from cattle with chronic infectious diseases: Impact of chronic brucellosis on nutritional composition.Veterinary world · 2026Article
- An Integrated Approach to Evaluate the Influence of DietaryAnimals : an open access journal from MDPI · 2026Article
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Quality Characteristics of Poultry Products Containing Plant Components with Enhanced Health Benefits.Foods (Basel, Switzerland) · 2025Article
- Comprehensive assessment of fatty acid profiles of meat products to develop action plan strategies for healthier products.Scientific reports · 2025Article
- Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil.Food science of animal resources · 2025Article
- Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives.Foods (Basel, Switzerland) · 2025Review
- A qualitative analysis of Iranian consumers' perspectives on improving sausage quality.Scientific reports · 2025Article
- Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception.Foods (Basel, Switzerland) · 2025Review
- Boosting nutritional value: the role of iron fortification in meat and meat products.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2025Review
- Unraveling the genetic and epigenetic landscape governing intramuscular fat deposition in rabbits: Insights and implications.Food chemistry. Molecular sciences · 2024Review
- Strategies for Healthier Meat Foods: An Overview.Preventive nutrition and food science · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
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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.