Evidence map›Paper›PMID 39275027›Full record

ArticleMolecules (Basel, Switzerland)2024

Enhancing the Shelf Life of Sous-Vide Red Deer Meat with

Miroslava Kačániová, Natália Čmiková, Zhaojun Ban, Stefania Garzoli, Joel Horacio Elizondo-Luevano, Anis Ben Hsouna, Rania Ben Saad, Alessandro Bianchi, Francesca Venturi, Maciej Ireneusz Kluz and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed, 1 pooled it
–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

6 citing papers in PubMed, 1 synthesis or guideline pooled it.

  1. Pooled it
  2. Evaluating the Potential ofFoods (Basel, Switzerland) · 2026
    Article
  3. Article
  4. Article
  5. Review
  6. 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

11 authors.

Miroslava KačániováInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia.ORCID 0000-0002-4460-0222
Natália ČmikováInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia.ORCID 0000-0003-4419-0590
Zhaojun BanZhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.ORCID 0000-0003-2087-7267
Stefania GarzoliDepartment of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy.ORCID 0000-0001-8535-0533
Joel Horacio Elizondo-LuevanoFaculty of Agronomy, Universidad Autónoma de Nuevo León (UANL), Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo, Nuevo León 66050, Mexico.ORCID 0000-0003-2954-5939
Anis Ben HsounaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P "1177", Sfax 3018, Tunisia.ORCID 0000-0002-3837-5532
Rania Ben SaadLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P "1177", Sfax 3018, Tunisia.ORCID 0000-0003-0559-0911
Alessandro BianchiDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0001-6482-527X
Francesca VenturiDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0002-7844-3253
Maciej Ireneusz KluzSchool of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland.
Peter HaščíkInstitute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia.

Funding

This research was funded by the grant APVV-23-0077 "Use of venison-local sustainable source of nutrients on the Slovak market" APVV-23-0077VEGA: Chemical properties and biological activity (in vitro, in vivo and in situ) of plant volatile mixtures, their main components and inclusion systems. VEGA 1/0059/24
6 · The paper itself

Abstract

Using sous-vide technology in combination with essential oils offers the potential to extend the preservation of food items while preserving their original quality. This method aligns with the growing consumer demand for safer and healthier food production practices. This study aimed to assess the suitability of minimal processing of game meat and the effectiveness of vacuum packaging in combination with

Indexed as

Listeria monocytogenesOils, VolatilePiper nigrumAnimalsAnti-Bacterial AgentsCookingDeerFood MicrobiologyFood PackagingFood PreservationFood StorageRed MeatAnti-Bacterial AgentsOils, Volatileblack pepper essential oilListeria monocytogenesmusculus biceps femorisshelf lifesous-vide techniquestoragevacuum packaging

Identifiers

PMID39275027
PMCPMC11396834

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

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.