ArticleNPJ science of food2025
Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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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.
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.
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Who cites it
1 citing paper in PubMed.
- Comparative evaluation of different chilling methods on carcass and meat quality traits of pigeons.Poultry science · 2026Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The perceived environmental sustainability of organic food products is often offset by consumer sensory preferences, yet a quantitative understanding of these preferences remains elusive. We evaluated how consumer sensory perception of processed meats is influenced by different curing ingredient types. We found from a three-year longitudinal sensory panel analysis of non-incentivized consumers' opinions on widely consumed processed meats that retronasal aroma, specifically non-meat aftertastes, critically determines consumer purchase intent between organic and conventional formulations.
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Registered trials
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.