Evidence map›Paper›PMID 33967340›Full record

ArticleJournal of food science and technology2021

Testing different devices to assess the meat tenderness: preliminary results.

Welder Angelo Baldassini, Otávio Rodrigues Machado Neto, Talita Tanaka Fernandes, Hyezza de Paula Ament, Matheus Geraldine Luz, Bismarck Moreira Santiago, Rogério Abdallah Curi, Luis Artur Loyola Chardulo

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

Article in Journal of food science and technology, 2021. 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
0.6field-weighted citation impact, top 38% 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, 4 citations in OpenAlex.

  1. Article
  2. 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

8 authors at 1 institution in 1 country.

Welder Angelo BaldassiniUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia, Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences, São Paulo State University (UNESP), Walter Maurício Correa, s/nº, Botucatu, São Paulo 18.618-681 Brazil.ORCID 0000-0003-0840-2082
Otávio Rodrigues Machado NetoUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia, Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences, São Paulo State University (UNESP), Walter Maurício Correa, s/nº, Botucatu, São Paulo 18.618-681 Brazil.
Talita Tanaka FernandesUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia, Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences, São Paulo State University (UNESP), Walter Maurício Correa, s/nº, Botucatu, São Paulo 18.618-681 Brazil.
Hyezza de Paula AmentUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia, Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences, São Paulo State University (UNESP), Walter Maurício Correa, s/nº, Botucatu, São Paulo 18.618-681 Brazil.
Matheus Geraldine LuzUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia, Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences, São Paulo State University (UNESP), Walter Maurício Correa, s/nº, Botucatu, São Paulo 18.618-681 Brazil.
Bismarck Moreira SantiagoUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia, Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences, São Paulo State University (UNESP), Walter Maurício Correa, s/nº, Botucatu, São Paulo 18.618-681 Brazil.
Rogério Abdallah CuriUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia, Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences, São Paulo State University (UNESP), Walter Maurício Correa, s/nº, Botucatu, São Paulo 18.618-681 Brazil.
Luis Artur Loyola CharduloUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia, Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences, São Paulo State University (UNESP), Walter Maurício Correa, s/nº, Botucatu, São Paulo 18.618-681 Brazil.
Universidade Estadual Paulista (Unesp) · BR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner-Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (

Indexed as

BeefInstrumental methodsLongissimus muscleMeat qualityRegression

Identifiers

PMID33967340
PMCPMC8076400
OpenAlexW3120478495

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.