Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami.

Francis Muchaamba, Helena Stoffers, Ralf Blase, Ueli von Ah, Taurai Tasara

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it

0cells of the map it votes in

5citing papers in PubMed

–field-weighted citation impact

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

5 citing papers in PubMed.

Integrating Metagenomic and Culture-Based Techniques to Detect Foodborne Pathogens and Antimicrobial Resistance Genes in Malaysian Produce.Foods (Basel, Switzerland) · 2025
Article
Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.Foods (Basel, Switzerland) · 2022
Review
Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.Foods (Basel, Switzerland) · 2022
Review
Effect of Salt Content Reduction on Food Processing Technology.Foods (Basel, Switzerland) · 2021
Review
Different Shades ofFrontiers in microbiology · 2021
Article

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.

Francis MuchaambaInstitute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, 8057 Zürich, Switzerland.ORCID 0000-0003-2266-3318

Helena StoffersAgroscope, 3003 Bern, Switzerland.ORCID 0000-0002-4137-6181

Ralf BlaseAgroscope, 3003 Bern, Switzerland.

Ueli von AhAgroscope, 3003 Bern, Switzerland.ORCID 0000-0002-5475-1729

Taurai TasaraInstitute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, 8057 Zürich, Switzerland.ORCID 0000-0003-3377-8858

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived

Indexed as

antimicrobialListeria innocuaListeria monocytogenespotassium lactatesalamisausagesodium chloride

Identifiers

PMID33430446

DOI10.3390/foods10010114

PMCPMC7826916

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.