Evidence map›Paper›PMID 41725307›Full record

ArticleJournal of food science2026

Sous-Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale.

Karem Muraro, Rogério Luis Cansian, Geciane Toniazzo Backes, Eunice Valduga

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2026. 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

4 authors.

Karem MuraroDepartment of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil.
Rogério Luis CansianDepartment of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil.
Geciane Toniazzo BackesDepartment of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil.ORCID https://orcid.org/0000-0001-8652-8399
Eunice ValdugaDepartment of Food Engineering, URI Erechim, Erechim, Rio Grande do Sul, Brazil.

Funding

Coordination for the Improvement of Higher Education PersonnelNational Council for Scientific and Technological DevelopmentResearch Support Foundation of the State of Rio Grande do Sul
6 · The paper itself

Abstract

This study evaluated the effects of the water immersion sous-vide technique, applied at industrial scale, on the technological and microbiological quality of marinated chicken breast fillets. Two vacuum-packaged thermal treatments were applied: T1 (65°C for 150 min) and T2 (65°C/75°C for 200 min), along with respective non-vacuum controls (C1 and C2). Initially, the thermal process was validated through the determination of the coldest point and the calculation of accumulated lethality (F

Indexed as

ChickensCookingMeatAnimalsFood HandlingFood MicrobiologyFood Storage

Identifiers

PMID41725307
PMCPMC12926726

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

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.