Evidence map›Paper›PMID 42195890›Full record

ArticleFoods (Basel, Switzerland)2026

The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs.

Daniela Ianiţchi, Liliana Aurelia Bădulescu, Paula Poşan, Elena Narcisa Pogurschi, Monica Paula Marin, Violeta Alexandra Ion, Carmen Gabriela Constantin, Aurora Dobrin, Livia Patraşcu, Camelia Hodoşan and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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. 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

11 authors.

Daniela IaniţchiFaculty of Animal Production Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.ORCID 0009-0002-9398-3108
Liliana Aurelia BădulescuResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.ORCID 0000-0003-1819-5128
Paula PoşanFaculty of Animal Production Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.
Elena Narcisa PogurschiFaculty of Animal Production Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.
Monica Paula MarinFaculty of Animal Production Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.ORCID 0000-0002-3812-3810
Violeta Alexandra IonResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.ORCID 0000-0002-5158-5454
Carmen Gabriela ConstantinResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.
Aurora DobrinResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.ORCID 0000-0002-2051-5023
Livia PatraşcuCross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str, 800201 Galati, Romania.
Camelia HodoşanFaculty of Animal Production Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.
Marius Laurian MafteiFaculty of Animal Production Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The use of wheat bran (WB) to obtain functional meat products is a concept to be studied, due to sustainability issues and the nutritional advantages related to the decrease in caloric value, and the intake of phytonutrients, which can limit the incidence of diseases such as obesity, diabetes, or colon cancer. Beef meatballs with added wheat bran (5, 10, and 15%) were analyzed in terms of their physico-chemical parameters: pH, proximal composition, fiber content, caloric value and texture, antioxidant activity, fatty acids, amino acids, mineral content, and peroxide value. The fiber concentration in the meatballs increased proportionally with the WB addition. Although the antioxidant activity of the meatballs with WB was higher at the time of sample production, their stability proved to be weaker over time. The addition of wheat bran resulted in an overall decrease in amino acid concentrations and an increase in polyunsaturated fatty acid concentrations from 9.32 g/100 g to 14.36 g/100 g. For Mg, Ca, Mn, Cu, and Cr, there were significant increases between groups (

Indexed as

amino acidsantioxidant activitybeeffatty acidsmineralswheat bran

Identifiers

PMID42195890
PMCPMC13205801

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.