ReviewFoods (Basel, Switzerland)2024
Micro- and Macroalgae in Meat Products.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed, 16 citations in OpenAlex.
- Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage.Food science of animal resources · 2026Article
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Improving Meat Quality, Safety and Sustainability in Monogastric Livestock with Algae Feed Additives.Foods (Basel, Switzerland) · 2025Review
- Improved Functionality, Quality, and Shelf Life ofFoods (Basel, Switzerland) · 2024Article
- Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC).Foods (Basel, Switzerland) · 2024Article
- Strategies to Improve the Functional Value of Meat and Meat Products.Foods (Basel, Switzerland) · 2024Article
- Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream.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
7 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life. Adding algae to meat products generally increased pH values, with variations influenced by concentration, type, initial pH, and storage time. The protein content was mainly unaffected, except for Nori and
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.