Evidence map›Paper›PMID 41465013›Full record

ArticleFoods (Basel, Switzerland)2025

Quality Characteristics of Poultry Products Containing Plant Components with Enhanced Health Benefits.

Anna Augustyńska-Prejsnar, Małgorzata Ormian, Jadwiga Topczewska, Zofia Sokołowicz, Renata Tobiasz-Salach

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.

Anna Augustyńska-PrejsnarDepartment of Animal Production and Poultry Products Evaluation, Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition, University of Rzeszów, 35-959 Rzeszów, Poland.
Małgorzata OrmianDepartment of Animal Production and Poultry Products Evaluation, Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition, University of Rzeszów, 35-959 Rzeszów, Poland.
Jadwiga TopczewskaDepartment of Animal Production and Poultry Products Evaluation, Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition, University of Rzeszów, 35-959 Rzeszów, Poland.ORCID 0000-0003-3921-5116
Zofia SokołowiczDepartment of Animal Production and Poultry Products Evaluation, Faculty of Technology and Life Sciences, Institute of Food Technology and Nutrition, University of Rzeszów, 35-959 Rzeszów, Poland.
Renata Tobiasz-SalachDepartment of Crop Production, Faculty of Technology and Life Sciences, University of Rzeszów, Zelwerowicza 4 St., 35-601 Rzeszów, Poland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

An innovative approach to improving the quality of meat products is to change their recipe composition. The aim of the study was to improve the quality of poultry products with different proportions of plant components. The test groups consisted of paste products: P

Indexed as

nutritional valueplant componentspoultry productqualitysensory characteristics

Identifiers

PMID41465013
PMCPMC12733189

What OpenQuestion holds

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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.