Evidence map›Paper›PMID 36148278›Full record

ArticleHeliyon2022

Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of

Lungu N S, Afolayan A J, Idamokoro E M

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

Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
2.9field-weighted citation impact, top 9% 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

1 citing paper in PubMed, 14 citations in OpenAlex.

  1. 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

3 authors at 3 institutions in 1 country.

Lungu N SCentre for the Advancement of Scholarship, University of Pretoria, Pretoria 0002, South Africa.
Afolayan A JUniversity of Fort Hare, Faculty of Science and Agriculture P. Bag X 1314, Alice Campus, 5700, South Africa.
Idamokoro E MWalter Sisulu University, Faculty of Commerce and Administration Department of Economics and Business Sciences, P. Bag X1 Mthatha 5117, South Africa.
University of Fort Hare · ZAUniversity of Pretoria · ZAWalter Sisulu University · ZA

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated warmed-over flavour profiles, microbial changes, shelf-life and sensory characteristics of minced cooked pork treated with

Indexed as

Consumer acceptanceMeat processingNatural additivesOdourShelf-life

Identifiers

PMID36148278
PMCPMC9485040
OpenAlexW4296794036

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.