Evidence map›Paper›PMID 38998621›Full record

ArticleFoods (Basel, Switzerland)2024

Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.

Meltem Boylu, Géza Hitka, György Kenesei

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Bioactive Coatings with Antimicrobial Activity fromMolecules (Basel, Switzerland) · 2026
    Review
  2. Green Valorization Strategies ofMolecules (Basel, Switzerland) · 2025
    Review
  3. Structure-Forming Properties ofMolecules (Basel, Switzerland) · 2025
    Review
  4. Article
  5. Article
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.

Meltem BoyluDepartment of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary.ORCID 0000-0002-3995-0447
Géza HitkaDepartment of Postharvest, Commerce, Supply Chain and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary.ORCID 0000-0003-0942-8102
György KeneseiDepartment of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary.ORCID 0009-0001-5779-939X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (

Indexed as

fermentationmeat replacementmeat substitutionoyster mushroompretreatmentsausage

Identifiers

PMID38998621
PMCPMC11241733

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.