ArticleFoods (Basel, Switzerland)2020
Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut.
Article 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 8 papers.
What it found
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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.
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Who cites it
8 citing papers in PubMed, 8 citations in OpenAlex.
- Comparative analysis of fatty acids, amino acids, and flavor compounds in different skeletal muscles of the Tianzhu white yak.Animal bioscience · 2026Article
- Article
- DietaryAnimal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- Growth performance and muscle histological characteristics of IPB-D3 chickens reared under intensive and free-range systems.Veterinary world · 2026Article
- Evaluation of the Effects of Acorns on the Meat Quality and Transcriptome Profile of Finishing Yuxi Pigs.Animals : an open access journal from MDPI · 2025Article
- Effects of resveratrol on growth performance, meat quality, and intramuscular fat deposition in finishing steers.Journal of animal science · 2025Article
- Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork.Foods (Basel, Switzerland) · 2023Article
- Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry.Frontiers in veterinary science · 2023Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Vertical or F-Parallel) was evaluated under different storage conditions (fresh, cold storage/aged, and freeze-thawed). Among the three groups, F-parallel displayed considerably larger size of muscle fibers, regardless of their type. This group also displayed an increase in discoloration in aged chops and a decrease in purge loss and tenderness than in other cut groups (
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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.