Evidence map›Paper›PMID 35601787›Full record

ArticleVeterinary research forum : an international quarterly journal2022

Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.

Ümit Gürbüz, Hatice Ahu Kahraman, Arife Ezgi Telli, Yusuf Biçer, Yusuf Doğruer

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

Article in Veterinary research forum : an international quarterly journal, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
1.1field-weighted citation impact, top 27% 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

3 citing papers in PubMed, 8 citations in OpenAlex.

  1. Article
  2. Effect of Wet Aging on the Meat Quality of Two Cuts (Animals : an open access journal from MDPI · 2025
    Article
  3. 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 at 2 institutions in 1 country.

Ümit GürbüzDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye.
Hatice Ahu KahramanDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Mehmet Akif Ersoy University, Burdur, Turkiye.
Arife Ezgi TelliDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye.
Yusuf BiçerDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye.
Yusuf DoğruerDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye.
Selçuk University · TRBurdur Mehmet Akif Ersoy Üniversitesi · TR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The

Indexed as

ColorDry agingLamb meatQualityTexture

Identifiers

PMID35601787
PMCPMC9094596
OpenAlexW4282927578

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.