Evidence map›Paper›PMID 39328911›Full record

ArticleFrontiers in microbiology2024

Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain.

Wilson José Fernandes Lemos Junior, Lucas Marques Costa, Carlos Alberto Guerra, Vanessa Sales de Oliveira, Angela Gava Barreto, Fabiano Alves de Oliveira, Breno Pereira de Paula, Erick Almeida Esmerino, Viviana Corich, Alessio Giacomini and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Review
  2. 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.

Wilson José Fernandes Lemos JuniorDepartment of Biology, University of Padova, Padova, Italy.
Lucas Marques CostaBRC Ingredientes Ltda., Rio Claro, São Paulo, Brazil.
Carlos Alberto GuerraBRC Ingredientes Ltda., Rio Claro, São Paulo, Brazil.
Vanessa Sales de OliveiraUniversidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro, Brazil.
Angela Gava BarretoCentro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, Brazil.
Fabiano Alves de OliveiraCentro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, Brazil.
Breno Pereira de PaulaCentro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, Brazil.
Erick Almeida EsmerinoUniversidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro, Brazil.
Viviana CorichDepartment of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Padua, Italy.
Alessio GiacominiDepartment of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Padua, Italy.
André Fioravante GuerraCentro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Over the last few decades, advancements in process safety and quality methods have been significantly improved, yet new challenges continue to emerge in the sustainable food supply chain. This study aimed to investigate some physicochemical and microbiological parameters impacting meat products, particularly cooked sausages, within a sustainable supply chain, focusing on quality, spoilage populations, and syneresis formation under vacuum conditions. A comprehensive analysis was conducted on 355 samples collected over four seasons using high-throughput sequencing (16S/ITS) and microbiological and physicochemical [pH and water activity (a

Indexed as

cooked meatmeatquality methodssausage microbiomesustainable production

Identifiers

PMID39328911
PMCPMC11424441

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.