ArticleFoods (Basel, Switzerland)2024
Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality.
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 4 papers.
What it found
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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
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Who cites it
4 citing papers in PubMed.
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Revolutionizing Veterinary Medicine: The Role of Nanoparticles in Advancing Animal Health, Nutrition and Disease Management.Veterinary medicine and science · 2025Review
- Recycling Agricultural Waste: Sustainable Solutions for Enhancing Livestock Nutrition.Veterinary medicine and science · 2025Review
- Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and "cachaços" were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of a
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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.