ArticleFoods (Basel, Switzerland)2023
Fungal Biostarter Effect on the Quality of Dry-Aged Beef.
Article in Foods (Basel, Switzerland), 2023. 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.
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.
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Who cites it
8 citing papers in PubMed.
- The future of meat: innovations in production within an expanding and sustainable food system.Food science of animal resources · 2026Review
- Quality Assessment of Commercial Dry-Aged Beef Produced in Poland.Foods (Basel, Switzerland) · 2026Article
- Comparative Effects of Dry and Wet Aging on Quality, Flavor Development, and Metabolomic Profiles in Grouper Fillets.Aquaculture nutrition · 2026Article
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged Beef.Foods (Basel, Switzerland) · 2025Article
- Strategies to Improve the Functional Value of Meat and Meat Products.Foods (Basel, Switzerland) · 2024Article
- Genetic Markers Related to Meat Quality Properties in Fattened HF and HF x Charolaise Steers.Genes · 2024Article
- Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat at a low temperature for an extended time. However, this process is characterized by low repeatability of the results. Therefore, different approaches to stabilize the process are tested. The aim of this study was to analyze the influence of the
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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.