Evidence map›Paper›PMID 37835317›Full record

ArticleFoods (Basel, Switzerland)2023

Influence of Sous Vide Cooking on Ground Beef Patties.

Savannah L Douglas, Gabriela M Bernardez-Morales, Brooks W Nichols, Aeriel D Belk, Tristan M Reyes, Jase J Ball, Jason T Sawyer

Abstract 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. 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. Review
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.

Savannah L DouglasDepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Gabriela M Bernardez-MoralesDepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Brooks W NicholsDepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Aeriel D BelkDepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USA.ORCID 0000-0001-9925-6986
Tristan M ReyesWinpak Ltd., 100 Saulteaux Crescent, Winnipeg, MB R3J 3T3, Canada.
Jase J BallAdjunct, Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.ORCID 0000-0003-2938-4952
Jason T SawyerDepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USA.

Funding

Agricultural Research Service 58-6010-1-005
6 · The paper itself

Abstract

With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the first cooking option for quick service applications. Therefore, ground beef patties were manufactured to measure the influence of sous vide cooking time on the patty characteristics of moisture, color, and objective tenderness. Patties were randomly assigned a sous vide cooking time of 30, 60, or 90 min and then grilled to an internal temperature of 71.1 °C. Patties sous vide cooked for 30 min exhibited the greatest (

Indexed as

Allo–Kramer shear forcecooked colorground beefsous vide cooking

Identifiers

PMID37835317
PMCPMC10572462

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.