ArticleFood science of animal resources2024
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef
Article in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed.
- Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.Molecules (Basel, Switzerland) · 2026Article
- In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage.Food science of animal resources · 2026Article
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef.Foods (Basel, Switzerland) · 2025Article
- Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicity.Food chemistry: X · 2025Article
- Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality.Food science of animal resources · 2025Review
- Impact of dietaryFrontiers in veterinary science · 2025Article
- Relationship between the pH ofFood chemistry: X · 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
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The differences in the proteolytic patterns and shear force of pork and beef during aging were evaluated. Pork and beef
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.