Evidence map›Paper›PMID 42883549›Full record

ArticleFoods (Basel, Switzerland)2026

Putting Pork on the Menu: Consumers' Acceptability of Pork Meals with and Without Naturally Wood-Smoked Bacon.

Annchen Mielmann

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. 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

1 author.

Annchen MielmannThe Africa Unit for Transdisciplinary Health Research (AUTHeR), Faculty of Health Sciences, North-West University, Potchefstroom 2531, South Africa.ORCID 0000-0003-4276-4239

Funding

South African Pork Producers' Organisation
6 · The paper itself

Abstract

This study aimed to determine consumers' sensory acceptability of pork meals with and without added, naturally wood-smoked bacon to understand its value in driving local pork choices. Data for the study was collected in two phases. For phase I, respondents (

Indexed as

emotionsflavourmeatsensory acceptabilitytaste

Identifiers

PMID42883549
PMCPMC13664226

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.