ArticleJournal of advanced veterinary and animal research2021
The shelf life of buffalo meat marinated with pomegranate (
Article in Journal of advanced veterinary and animal research, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed, 8 citations in OpenAlex.
- Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis.Food science of animal resources · 2026Article
- Identification of Punicalagin as a Key Bioactive Compound Responsible for the Antimicrobial Properties ofJournal of agricultural and food chemistry · 2025Article
- Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life.Microorganisms · 2024Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat. MATERIALS AND
methodsPPE and buffalo meat were employed in this investigation. The buffalo meat marinated with PPE was evaluated by refrigerating it at a temperature of 5°C ± 1°C on days 0, 4, 8, 12, and 16. PPE was added to buffalo meat at a rate of 0% as a control (K0), 0.50% (K1), 1.00% (K2), 1.50% (K3), and 2.00% (K4).
resultsThe addition of PPE lowered the total plate count, peroxide value, lipid, and pH between treatments and storage period (
conclusionsMarinating buffalo meat in PPE may help maintain the meat's freshness while being stored at a refrigerator temperature (5°C ± 1°C).
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Registered trials
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