Ageing of Goat Meat: Physicochemical Aspects, Sensory Changes and Quality Improvement Strategies.

Menalda V André, Catarina Prista, Vítor D Alves, Teresa J S Matos

Abstract readReview

In one paragraph

Review in Foods (Basel, Switzerland), 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.

Menalda V AndréLEAF-Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.ORCID 0009-0005-1195-6555

Catarina PristaLEAF-Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.ORCID 0000-0001-9307-1905

Vítor D AlvesLEAF-Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.ORCID 0000-0002-4117-5582

Teresa J S MatosLEAF-Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.ORCID 0000-0001-6775-7970

Funding

FCT UID/04129/2025 https://doi.org/10.54499/UID/04129/2025

6 · The paper itself

Abstract

Goat meat ageing is a promising strategy for improving meat quality and adding value to meat from adult animals. This review aimed to provide an integrated overview of goat meat ageing, focusing on biochemical, technological, physicochemical, sensory and microbiological aspects. A literature search was conducted in Scopus, Web of Science and ScienceDirect using combinations of terms related to goat meat, ageing technologies, meat quality and microbial quality. Relevant studies were selected through title, abstract and full-text assessment. Evidence from goat meat was prioritized, while studies on sheep and beef were used as supplementary evidence when goat-specific information was limited. The reviewed evidence indicates that ageing can improve goat tenderness and flavor through

Indexed as

aged meatflavor characteristicsmeat qualitymicrobiological safetytenderness

Identifiers

PMID42794073

DOI10.3390/foods15183288

PMCPMC13606349

What OpenQuestion holds

Textmetadata

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.