ArticleFood chemistry: X2024
Enhancement of culled ewes' meat quality: Effects of aging method and time.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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
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Who cites it
3 citing papers in PubMed.
- Dietary Bile Acids Improve Serum Antioxidant Status and Modulate Fecal Microbiota in Culled Ewes.Animals : an open access journal from MDPI · 2026Article
- Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production.Animals : an open access journal from MDPI · 2026Article
- Thiamine Diphosphate Supplementation as a Heat-Stress Mitigation Strategy for Hair Male and Female Lambs in Feedlot: Physiological Responses, Growth Performance, and Carcass Traits.Animals : an open access journal from MDPI · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28 and was significantly higher than wet-aged (WA) meat. Cooking loss of DA meat decreased, and it was lower than that of WA meat. Warner Bratzler shear force increased in DA meat but decreased in WA meat during aging. Higher oxidation product concentration in DA meat likely results from oxygen exposure. Some aldehydes and ketones peaked at day 7 in DA meat, surpassing levels in WA meat. Overall liking scores favored DA meat at day 14 and 21 but declined from day 14 to 35, coinciding with increased pentanal content. Dry aging could improve the acceptability of culled ewes' meat more than wet aging, but in short aging time (14 days).
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Registered trials
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