ReviewFoods (Basel, Switzerland)2023
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.
Review 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 15 papers.
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.
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
15 citing papers in PubMed.
- Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.Food science & nutrition · 2026Article
- Quality-driven design of rice wine lees fermentedFood chemistry: X · 2026Article
- Impact of Fruit-Based Sugar Substitutes on Meat Tenderization and Quality Characteristics of Pork Bulgogi.Foods (Basel, Switzerland) · 2026Article
- Citrus Juice Marination Improves the Flavor of Fish: A Case Study of Sea Bass (Foods (Basel, Switzerland) · 2026Article
- Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Foods (Basel, Switzerland) · 2025Review
- Impact of Ultrasonic Time and Marinating Temperature on the Physicochemical Properties of Guinea Pig Meat (Foods (Basel, Switzerland) · 2025Article
- Impact of Pickling Pretreatment on the Meat Quality of Frozen-Thawed Freshwater Drum (Foods (Basel, Switzerland) · 2025Article
- Antioxidant Activity of Papaya Fruit Peels in Camel Meat.Food science of animal resources · 2025Article
- Polycyclic aromatic hydrocarbon mitigation in beef and camel steaks using plant juice and waste marinades.NPJ science of food · 2025Article
- Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method.Foods (Basel, Switzerland) · 2025Article
- Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat.Journal of food science · 2025Article
- Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices.Food science & nutrition · 2025Article
- Techniques and Emerging Trends in Flavor and Taste Development in Meat.Food science of animal resources · 2025Review
- Hepatorenal protective effects of essential oils against chemical overexposure induced oxidative damage.Frontiers in pharmacology · 2025Review
- Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement.Foods (Basel, Switzerland) · 2024Article
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.
Indexed as
Identifiers
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.