ReviewFood science of animal resources2026
Meat spoilage by bacteria: Influencing factors, volatile compounds, and organoleptic alterations.
Review in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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.
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.
Who cites it
4 citing papers in PubMed.
- Meat Freshness Monitoring in the Modern Supply Chain: Analytical Advances, Smart Packaging, and Digital Integration.Food science & nutrition · 2026Review
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Green valorization of melon and prickly pear byproducts for functional use in minced beef.NPJ science of food · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review provides an understanding of spoilage factors of meat, the spoilage bacteria, the spoilage mode of major spoilage bacteria, and alterations due to spoilage. pH and water activity of meat, packaging atmosphere, and storage temperature affect the growth and activity of spoilage bacteria. The spoilage bacteria cause the production of various compounds. Volatile compounds such as volatile basic nitrogen [ammonia (NH
Indexed as
Identifiers
What OpenQuestion holds
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.