Evidence map›Paper›PMID 32408592›Full record

ArticleFoods (Basel, Switzerland)2020

Sensory Changes and

Rita Silva, Jorge Pereira, Margarida Rouxinol, Luis Patarata

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

4 authors.

Rita SilvaEscola de Ciências Agrárias e Veterinárias (ECAV), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal.
Jorge PereiraCampus da Penha, Estrada da Penha, Universidade do Algarve, Instituto Superior de Engenharia, 8005-139 Faro, Portugal.
Margarida RouxinolIrmãos Monteiro S.A., 3830-527 Aveiro, Portugal.
Luis PatarataEscola de Ciências Agrárias e Veterinárias (ECAV), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal.ORCID 0000-0002-4662-9408

Funding

European Commission GO77 PDR2020-1.0.1-FEADER-0313Fundação para a Ciência e a Tecnologia Project UIDB/CVT/00772/2020
6 · The paper itself

Abstract

Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of

Indexed as

CATAchallenge testconsumer testcured pork loinsListeria monocytogenesmeat productssalpicãosensoryshelf lifespoilage

Identifiers

PMID32408592
PMCPMC7278872

What Socratic 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 Socratic graph.