ArticleFood science & nutrition2023
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
10 citing papers in PubMed, 20 citations in OpenAlex.
- Antioxidant Activity of Papaya Fruit Peels in Camel Meat.Food science of animal resources · 2025Article
- Assessment of the Impact of Fruit Vinegars on the Tenderness and Quality Attributes of Spent Hen Meat.Food science & nutrition · 2025Article
- Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment.Food science & nutrition · 2025Article
- Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices.Food science & nutrition · 2025Article
- Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking process of marinade.Current research in food science · 2025Article
- Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil.Foods (Basel, Switzerland) · 2024Article
- The effects of additives as a marinade producer on nutritional quality parameters ofFood science & nutrition · 2024Article
- The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.Foods (Basel, Switzerland) · 2023Article
- Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
- Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination.Food science & nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was designed to investigate the effects of vinegar-based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9-year-old Holstein meat which had tough texture. To marinate the
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What OpenQuestion holds
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.