Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork.

Marcelina Karbowiak, Anna Okoń, Beata Łaszkiewicz, Piotr Szymański, Dorota Zielińska

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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

5 authors.

Marcelina KarbowiakInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.ORCID 0000-0002-5643-3468

Anna OkońDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36, 02-532 Warsaw, Poland.ORCID 0000-0002-5157-5897

Beata ŁaszkiewiczDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36, 02-532 Warsaw, Poland.ORCID 0000-0003-0196-1703

Piotr SzymańskiDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36, 02-532 Warsaw, Poland.ORCID 0000-0001-5752-935X

Dorota ZielińskaInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.ORCID 0000-0001-7845-1352

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study explored a novel application of bacterial preparations, derived from lactic acid bacteria (LAB) and acetic acid (AAB), to preserve ready-to-cook minced pork. Two LAB and AAB cell-free supernatant mixtures were evaluated as raw meat additives during nine refrigerated storage days. Both treatments effectively stabilized the meat's pH (final values around 5.54) and oxidation reduction potential (final ORP values around 336-349 mV), while preserving color parameters (

Indexed as

acetic acid bacteria (AAB)biopreservationfood safetyground meatlactic acid bacteria (LAB)meat shelf lifenatural preservativesporkready to cook

Identifiers

PMID40509465

DOI10.3390/foods14111934

PMCPMC12154357

What OpenQuestion holds

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Registered trials

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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.