Evidence map›Paper›PMID 42279739›Full record

ArticleFoods (Basel, Switzerland)2026

Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni Products.

Ciarán H Crowley, Joseph P Kerry, Geraldine Duffy

Abstract read
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. 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

3 authors.

Ciarán H CrowleySchool of Food and Nutritional Sciences, University College Cork, College Road, T12 T997 Cork, Ireland.ORCID 0009-0009-9771-9233
Joseph P KerrySchool of Food and Nutritional Sciences, University College Cork, College Road, T12 T997 Cork, Ireland.
Geraldine DuffyTeagasc Ashtown Research Centre, Ashtown, D15 DY05 Dublin, Ireland.

Funding

Department of Agriculture Food and the Marine R19244
6 · The paper itself

Abstract

This study investigated the stage-dependent effects of salt, nitrite, heat treatment, and water activity (aW) on physicochemical and microbiological parameters during fermented meat manufacture. Eight formulations representing a fractional subset of a 2 × 2 × 3 × 2 factorial design were evaluated across four processing stages (pre-fermentation, post-fermentation, post-heat treatment, and post-drying). A stage-resolved multivariate analysis of variance (MANOVA) framework was applied, followed by univariate testing with Benjamini-Hochberg false discovery rate (FDR) correction. Results demonstrated that hurdle effects were strongly stage dependent. Nitrite and its interaction with salt were associated with early stage microbial variation (η

Indexed as

dry-fermented meatsfermented foodshurdle technologynitrite reductionpepperonireformulationsalt reduction

Identifiers

PMID42279739
PMCPMC13257204

What OpenQuestion holds

Textmetadata
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.