Evidence map›Paper›PMID 35885292›Full record

ArticleFoods (Basel, Switzerland)2022

Effect of Muscle Fibre Type on the Fatty Acids Profile and Lipid Oxidation of Dry-Cured Venison SM (

Joanna Żochowska-Kujawska, Marek Kotowicz, Małgorzata Sobczak, Sławomir Lisiecki

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

4 authors.

Joanna Żochowska-KujawskaDepartment of Meat Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Str. 4, 71550 Szczecin, Poland.
Marek KotowiczDepartment of Meat Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Str. 4, 71550 Szczecin, Poland.ORCID 0000-0002-3296-8126
Małgorzata SobczakDepartment of Meat Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Str. 4, 71550 Szczecin, Poland.
Sławomir LisieckiDepartment of Meat Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Str. 4, 71550 Szczecin, Poland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of the study was to describe the effect of fibre type on the fatty acid profile and lipid oxidation observed in dry-cured ham produced from individual

Indexed as

dry-cured musclefatty acidshistochemistrylipids oxidationvenison

Identifiers

PMID35885292
PMCPMC9320747

What OpenQuestion holds

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Registered trials

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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.