Evidence map›Paper›PMID 40521078›Full record

ArticleFood science & nutrition2025

Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment.

Gulen Yildiz Turp, Ilkin Yucel Sengun, Gulden Kilic, Şeyma Nur Şeker, Berna Ozturk, Aysegul Kirmizigul Peker

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In one paragraph

Article in Food science & nutrition, 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

6 authors.

Gulen Yildiz TurpEge University, Engineering Faculty Food Engineering Department Izmir Turkiye.ORCID https://orcid.org/0000-0002-9318-3349
Ilkin Yucel SengunEge University, Engineering Faculty Food Engineering Department Izmir Turkiye.ORCID https://orcid.org/0000-0001-6940-2129
Gulden KilicEge University, Engineering Faculty Food Engineering Department Izmir Turkiye.ORCID https://orcid.org/0000-0001-6125-6219
Şeyma Nur ŞekerEge University, Engineering Faculty Food Engineering Department Izmir Turkiye.ORCID https://orcid.org/0000-0003-0196-5384
Berna OzturkEge University, Engineering Faculty Food Engineering Department Izmir Turkiye.ORCID https://orcid.org/0000-0003-1104-1863
Aysegul Kirmizigul PekerEge University, Engineering Faculty Food Engineering Department Izmir Turkiye.ORCID https://orcid.org/0000-0003-4723-7374

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this study was to examine the effects of utilizing unripe grape (koruk) juice (UGJ) and dried unripe grape pomace (DUGP) with thyme as marinade components and applying distinct marination holding times (2, 24, 48 h) on the physical, chemical, microbiological, and sensory properties of beef. pH, total acidity, salt content, water activity, and marinade absorption values of samples were affected by the usage unripe grape products (UGP) in marinade formulations and different marination holding times. UGP demonstrated efficacy in impeding oxidation at 48 h of marinating. The most efficacious treatment in reducing the counts of total mesophilic aerobic bacteria (TMAB) and total psychrotrophic aerobic bacteria (TPAB) in samples was achieved by marination with 50% UGJ for 48 h. The counts of

Indexed as

grapelipid oxidationmarinatingmarination timemeatmicrobial spoilage

Identifiers

PMID40521078
PMCPMC12163750

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.