Evidence map›Paper›PMID 39594085›Full record

ArticleFoods (Basel, Switzerland)2024

The Effects of Fat Content on the Shelf-Life of Vacuum-Packed Red Meat.

Elerin Toomik, Laura Rood, Ian Hunt, David S Nichols, John P Bowman, Chawalit Kocharunchitt

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 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. 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

6 authors.

Elerin ToomikCentre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.ORCID 0000-0002-5119-8892
Laura RoodCentre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.
Ian HuntBiomathematics and Statistics Scotland, James Clerk Maxwell Building, The King's Buildings, University of Edinburgh, Edinburgh EH9 3FD, UK.
David S NicholsCentral Science Laboratory, University of Tasmania, Private Bag 74, Hobart, TAS 7001, Australia.ORCID 0000-0002-8066-3132
John P BowmanCentre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.ORCID 0000-0002-4528-9333
Chawalit KocharunchittCentre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 54, Hobart, TAS 7001, Australia.

Funding

College of Science and Engineering, University of TasmaniaMeat & Livestock Australia V.MFS.0452
6 · The paper itself

Abstract

When stored at chill temperatures, vacuum-packed (VP) lamb has a much shorter shelf-life than VP beef, primarily due to its higher pH, which could be linked to the higher fat content. The higher pH would create more favourable conditions for the growth of spoilage bacteria, resulting in a shorter shelf-life of meat. To determine the effects of fat on meat shelf-life as it relates to pH, a series of shelf-life trials at 2 °C were conducted using VP beef and lamb mince with varying fat contents (i.e., control with ~5%, 20%, and 50%) as a model system to red meat primal cuts. The results showed that higher fat content reduced the shelf-life of VP beef mince by 24% and lamb mince by 12.5%. This reduction was accompanied by significantly (

Indexed as

beeflambmicrobial growthpHsensory qualitiesspoilage

Identifiers

PMID39594085
PMCPMC11594075

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.