Evidence map›Paper›PMID 39220416›Full record

ArticleFood chemistry: X2024

Relationship between the pH of

Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, Hayeon Jeon, Soeun Kim, Seokhee Han, Minkyung Woo, Hyeun Bum Kim, Pil Nam Seong, Samooel Jung

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Review
  3. 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

10 authors.

Seul-Ki-Chan JeongDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Kyung JoDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Seonmin LeeDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Hayeon JeonDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Soeun KimDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Seokhee HanDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Minkyung WooDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Hyeun Bum KimDepartment of Animal Resources Science, Dankook University, Cheonan 16890, Republic of Korea.
Pil Nam SeongNational Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea.
Samooel JungDepartment of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of s

Indexed as

Back fat thicknessCooking lossPork bellyPork shoulder buttQuality informationSemispinalis capitis muscle

Identifiers

PMID39220416
PMCPMC11363561

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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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.