ArticleFoods (Basel, Switzerland)2022
Impact of Kosher Slaughter Methods of Heifers and Young Bulls on Physical and Chemical Properties of Their Meat.
Article in Foods (Basel, Switzerland), 2022. 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.
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Who cites it
8 citing papers in PubMed, 11 citations in OpenAlex.
- Exploring Aubrac Cattle as a Benchmark for Sustainable and Nutritious Beef Production.Animals : an open access journal from MDPI · 2025Article
- Article
- Quality Dynamics of Beef Bottom Round During 2-Month Frozen Storage (-18 °C) and Week-Long Refrigeration (4 °C).Metabolites · 2025Article
- Preliminary studies on the molecular mechanism of intramuscular fat deposition in the longest dorsal muscle of sheep.BMC genomics · 2024Article
- Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation.Animals : an open access journal from MDPI · 2023Review
- Stress at Slaughter: A Key Factor in the Determination of Meat Quality?Foods (Basel, Switzerland) · 2023Article
- Article
- The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation.International journal of environmental research and public health · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
This work aimed to comprehensively analyze the factors (slaughter method, gender, and muscle type) that determine the kosher status of beef and assess their influence on the selected quality characteristics of raw meat. The muscles were obtained from 40 carcasses of heifers and 40 carcasses of young bulls. In the first stage of the experiment, pH values were measured. The water, protein, fat, minerals, and collagen contents were determined. Then, the shear force, forced drip, and thermal drip were measured. The experimental results indicated that all the investigated parameters have an impact on the final quality of beef. Statistically significantly lower pH
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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.