ArticleFood science of animal resources2023
Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin.
Article in Food science of animal resources, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
13 citing papers in PubMed.
- Prediction of pork belly cooking loss by hyperspectral imaging analysis of semispinalis capitis muscle.Food science of animal resources · 2026Article
- Impact of livestock production system on carcass and meat quality of Bouhachem Park goat kids.Journal of advanced veterinary and animal research · 2025Article
- Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry.Foods (Basel, Switzerland) · 2025Article
- Evaluation of dietary selenium sources and levels on growth performance, carcass characteristics, selenium concentrations, and blood biochemistry of growing-finishing pigs.Journal of animal science and technology · 2025Article
- Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality.Food science of animal resources · 2025Review
- Exploring theJournal of animal science and technology · 2025Article
- Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices.Food science of animal resources · 2024Article
- Relationship between the pH ofFood chemistry: X · 2024Article
- Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and BeefFood science of animal resources · 2024Article
- Effects of Low Temperature-Ultrasound-Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value.Foods (Basel, Switzerland) · 2024Article
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Aging mechanism for improving the tenderness and taste characteristics of meat.Journal of animal science and technology · 2023Review
- Recent strategies for improving the quality of meat products.Journal of animal science and technology · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r
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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.