Evidence map›Paper›PMID 41011640›Full record

ArticleMolecules (Basel, Switzerland)2025

The Influence of Horse Age, High-Pressure Technique and Various Heat Treatment Methods on the Quality of Horse Meat.

Renata Stanisławczyk, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska, Dariusz Dziki

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2025. 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. Article
  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

6 authors.

Renata StanisławczykDepartment of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, Faculty of Technology and Life Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland.
Jagoda ŻurekDepartment of Finance and Accounting, Faculty of Economics and Finance, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszów, Poland.ORCID 0000-0002-2659-8026
Mariusz RudyDepartment of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, Faculty of Technology and Life Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland.ORCID 0000-0001-9018-4525
Marian GilDepartment of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, Faculty of Technology and Life Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland.ORCID 0000-0002-8159-8926
Anna KrajewskaDepartment of Thermal Technology, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.ORCID 0000-0002-6225-2970
Dariusz DzikiDepartment of Thermal Technology, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.ORCID 0000-0003-4879-4404

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to demonstrate the effect of horse age, high-pressure cooking, and various heat-treatment methods on the quality of horse meat. The research material consisted of samples of the longissimus thoracis muscle obtained from 14 horse carcasses from two age groups. Samples of the

Indexed as

CookingHot TemperatureMeatAnimalsColorFood QualityHorsesMuscle, SkeletalPressurechemicalcompositionHHPphysicochemical propertiessensory propertiessous-videtextural profile

Identifiers

PMID41011640
PMCPMC12472574

What OpenQuestion holds

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LicenceCC BY
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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.