Evidence map›Paper›PMID 39397843›Full record

ArticleJournal of food science and technology2024

Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy.

Denis Fabrício Marchi, Bruna Caroline Geronimo, Daniele Cristina Savoldi, Fernanda Jéssica Mendonça, Margarida Masami Yamaguchi, Gleice Rocha Dos Santos Almeida, Adriana Lourenço Soares

Abstract read
In one paragraph

Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

7 authors.

Denis Fabrício MarchiFederal Institute of Paraná, Londrina Campus, Rua João XXIII, 600, Jd. Dom Bosco, Londrina, Paraná 86060-370 Brazil.ORCID 0000-0002-8234-4696
Bruna Caroline GeronimoDepartment of Food Science and Technology, State University of Londrina (UEL), Rodovia Celso Garcia Cid, PR-445, Km 380, Postal Box 10.011, Londrina, Paraná 86057-970 Brazil.
Daniele Cristina SavoldiDepartment of Food Science and Technology, State University of Londrina (UEL), Rodovia Celso Garcia Cid, PR-445, Km 380, Postal Box 10.011, Londrina, Paraná 86057-970 Brazil.
Fernanda Jéssica MendonçaDepartment of Food Science and Technology, State University of Londrina (UEL), Rodovia Celso Garcia Cid, PR-445, Km 380, Postal Box 10.011, Londrina, Paraná 86057-970 Brazil.
Margarida Masami YamaguchiFederal University of Technology - Paraná, Avenida Dos Pioneiros, 3131, Londrina, Paraná 86036-370 Brazil.
Gleice Rocha Dos Santos AlmeidaFederal Institute of Paraná, Londrina Campus, Rua João XXIII, 600, Jd. Dom Bosco, Londrina, Paraná 86060-370 Brazil.
Adriana Lourenço SoaresDepartment of Food Science and Technology, State University of Londrina (UEL), Rodovia Celso Garcia Cid, PR-445, Km 380, Postal Box 10.011, Londrina, Paraná 86057-970 Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to evaluate the quality and oxidative stability of chicken burger and mortadella prepared with fillets affected by white striping (WS) myopathy as compared with products prepared with normal fillets (control)

Indexed as

BurgerLipid oxidationMortadellaTexture profile

Identifiers

PMID39397843
PMCPMC11465092

What OpenQuestion holds

Textmetadata
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.