Evidence map›Paper›PMID 41830461›Full record

ArticleJournal of food science2026

Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry-Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance.

Immaculada Argemí-Armengol, Guillermo Ripoll, Daniel Villalba, Javier Álvarez-Rodriguez

Abstract read
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. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Review
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.

Immaculada Argemí-ArmengolDepartament of Animal Science, Universitat de Lleida, Lleida, Spain.ORCID https://orcid.org/0000-0002-2699-394X
Guillermo RipollAnimal Science Department, Centro de Investigación y Tecnología Agroalimentaria Aragón (CITA), Zaragoza, Spain.
Daniel VillalbaDepartament of Animal Science, Universitat de Lleida, Lleida, Spain.
Javier Álvarez-RodriguezInstituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, Spain.

Funding

BDNS 657748Goverment of Catalonia
6 · The paper itself

Abstract

This study examines hydroxytyrosol (HXT), a natural antioxidant, as a partial substitute for curing agents in fermented dry-cured organic sausages. Increasing health concerns regarding nitrates/nitrites, along with EU efforts to reduce their use, highlight the need for alternatives. The effects of partially replacing potassium nitrate or sodium nitrite with HXT were evaluated in terms of physicochemical, microbiological, and sensory properties. Five treatments were produced: C1 (80 mg/kg KNO

Indexed as

Consumer BehaviorFood AdditivesMeat ProductsNitratesNitritesAnimalsAntioxidantsConsumer Product SafetyFermentationFood MicrobiologyFood, ProcessedHumansPhenylethyl AlcoholPotassium CompoundsSodium NitriteSwine3,4-dihydroxyphenylethanolAntioxidantsFood AdditivesNitratesNitritesPhenylethyl AlcoholPotassium Compoundspotassium nitrateSodium Nitrite

Identifiers

PMID41830461
PMCPMC12988476

What OpenQuestion holds

Textmetadata
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.