Evidence map›Paper›PMID 38201040›Full record

ArticleFoods (Basel, Switzerland)2023

Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages.

Shiro Takeda, Teppei Kanda, Abdulatef M Ahhmed, Kazuki Sogawa, Keitarou Umezu, Masaya Ogata, Wataru Mizunoya, Ryoichi Sakata

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. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
1.1field-weighted citation impact, top 25% 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

1 citing paper in PubMed, 6 citations in OpenAlex.

  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

8 authors at 2 institutions in 2 countries.

Shiro TakedaSchool of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan.ORCID 0000-0002-6231-2638
Teppei KandaGraduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan.
Abdulatef M AhhmedDepartment of Nutritional Therapy, Graduate School of Medical Science, The Libyan Academy, Tripoli 79031, Libya.
Kazuki SogawaSchool of Life and Environmental Science, Azabu University, Sagamihara 252-5201, Japan.
Keitarou UmezuGraduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan.
Masaya OgataGraduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan.
Wataru MizunoyaSchool of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan.ORCID 0000-0002-2258-1964
Ryoichi SakataSchool of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan.
Azabu University · JPLibyan Academy · LY

Funding

Japan Society for the Promotion of Science 21K02138the Japan Food Chemical Research Foundation 2017
6 · The paper itself

Abstract

Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is necessary to facilitate their chemical conversion to NO. This study aimed to investigate the effect of the reducing properties of whey protein hydrolysate (WPH) on the reddening of cured meat products. Cured and cooked sausage models were treated with WPH, which enhanced the reddening of the meat color and increased the

Indexed as

nitritenitrosyl myoglobinrednessreductionsausagewhey protein hydrolysate

Identifiers

PMID38201040
PMCPMC10778051
OpenAlexW4389946710

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.