The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma.
Paweł Pniewski, Krzysztof Anusz, Ireneusz Białobrzewski, Martyna Puchalska, Michał Tracz, Radosław Kożuszek, Jan Wiśniewski, Joanna Zarzyńska, Agnieszka Jackowska-Tracz
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.
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
9 authors.
Paweł PniewskiDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland.ORCID 0000-0002-9032-5735
Krzysztof AnuszDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland.
Ireneusz BiałobrzewskiDepartment of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-724 Olsztyn, Poland.
Martyna PuchalskaDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland.
Michał TraczDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland.ORCID 0000-0001-8561-6223
Radosław KożuszekFacility of Audiovisual Arts, Institute of Journalism and Social Communication, University of Wrocław, Joliot-Curie 15, 50-383 Wrocław, Poland.
Jan WiśniewskiDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland.
Joanna ZarzyńskaDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland.ORCID 0000-0003-3783-6592
Agnieszka Jackowska-TraczDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland.
Funding
Warsaw University of Life Sciences RPMA.01.02.00-14-B496/18
6 · The paper itself
Abstract
Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80% N
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.
The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma. · full record | OpenQuestion