ArticleFoods (Basel, Switzerland)2023
Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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.
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.
Who cites it
12 citing papers in PubMed.
- Effects of two thawing methods on the shelf life of cephalopod mollusks.Italian journal of food safety · 2026Article
- Quality Assessment of Commercial Dry-Aged Beef Produced in Poland.Foods (Basel, Switzerland) · 2026Article
- Outside in: assessment of microbial composition of the crust of dry-aged beef and its relevance in relation to food business operator practices.Italian journal of food safety · 2026Article
- From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).Journal of food science · 2026Article
- Effect of Wet Aging on the Meat Quality of Two Cuts (Animals : an open access journal from MDPI · 2025Article
- Nutritional Traits and Physicochemical Parameters of Dry Aged-In-Bag and Cooked Serpentina Goat Meat.Food science & nutrition · 2025Article
- Effect of Type of Aging on Quality and Sensory Perception of Picanha (Foods (Basel, Switzerland) · 2025Article
- Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef.Journal of advanced veterinary and animal research · 2025Article
- Article
- Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria.Italian journal of food safety · 2024Review
- Influence of Ageing Time and Method on Beef Quality and Safety.Foods (Basel, Switzerland) · 2023Article
- Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers' tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (
Indexed as
Identifiers
What Socratic holds
Registered trials
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.