Evidence map›Paper›PMID 37630502›Full record

ArticleMicroorganisms2023

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.

Michela Pellegrini, Federica Barbieri, Chiara Montanari, Lucilla Iacumin, Cristian Bernardi, Fausto Gardini, Giuseppe Comi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Microorganisms, 2023. 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
–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

1 citing paper in PubMed.

  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

7 authors.

Michela PellegriniDepartment of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy.
Federica BarbieriDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
Chiara MontanariDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.ORCID 0000-0002-2273-2371
Lucilla IacuminDepartment of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy.ORCID 0000-0003-2967-8109
Cristian BernardiDepartment of Veterinary Medicine and Animal Sciences, University of Milan, 20122 Lodi, Italy.ORCID 0000-0003-4946-2233
Fausto GardiniDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
Giuseppe ComiDepartment of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefore, this study aimed to identify the potential responsible agents for the spoilage of this lot of goose sausages. Spoilage was first detected by sensory analysis using the "needle probing" technique; however, the spoiled sausages were not marketable due to the high ammonia and vinegar smell. The added starter culture did not limit or inhibit the spoilage microorganisms, which were represented by

Indexed as

enterococcigoose sausageLevilactobacillus brevismouldspoilage

Identifiers

PMID37630502
PMCPMC10459116

What OpenQuestion holds

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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.