Evidence map›Paper›PMID 37444213›Full record

ArticleFoods (Basel, Switzerland)2023

Characterization of

Azra Mustedanagic, Anna Schrattenecker, Monika Dzieciol, Alexander Tichy, Sarah Thalguter, Martin Wagner, Beatrix Stessl

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

Article in Foods (Basel, Switzerland), 2023. 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
0.8field-weighted citation impact, top 26% 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

0 citing papers in PubMed, 4 citations in OpenAlex.

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

7 authors at 1 institution in 1 country.

Azra MustedanagicFFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria.
Anna SchratteneckerUnit of Food Microbiology, Department for Farm Animals and Veterinary Public Health, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.
Monika DzieciolUnit of Food Microbiology, Department for Farm Animals and Veterinary Public Health, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.ORCID 0000-0002-0972-6241
Alexander TichyPlatform for Bioinformatics and Biostatistics, Department of Biomedical Sciences, University of Veterinary Medicine, 1210 Vienna, Austria.
Sarah ThalguterFFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria.
Martin WagnerFFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria.
Beatrix StesslUnit of Food Microbiology, Department for Farm Animals and Veterinary Public Health, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.ORCID 0000-0001-6172-0587
University of Veterinary Medicine Vienna · AT

Funding

Austrian Research Promotion Agency COMET
6 · The paper itself

Abstract

Cooked ham is a popular, ready-to-eat product made of pork meat that is susceptible to microbial growth throughout its shelf life. In this study, we aimed to monitor the microbial growth and composition of nine vacuum-packed cooked ham lots using plate counting until the microbial limit of 7.4 log

Indexed as

brine culturescarbohydrate utilizationfood spoilagefood wastegenotypic diversitylactic acid bacteria (LAB)microbial limit

Identifiers

PMID37444213
PMCPMC10340462
OpenAlexW4382135987

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.