Evidence map›Paper›PMID 41282406›Full record

ArticleInternational journal of food science2025

Biopreservation of Ground Beef Patties Using Lactic Acid: A Sustainable Alternative to Synthetic Additives.

Michel M Beya, Michael E Netzel, Yasmina Sultanbawa, Heather E Smyth, Louwrens C Hoffman

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

5 authors.

Michel M BeyaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia, uq.edu.au.ORCID https://orcid.org/0000-0001-9777-9783
Michael E NetzelCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia, uq.edu.au.
Yasmina SultanbawaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia, uq.edu.au.
Heather E SmythCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia, uq.edu.au.
Louwrens C HoffmanCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia, uq.edu.au.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The use of synthetic chemicals in meat products has raised consumer health concerns, driving increased interest in natural preservatives. This study evaluated the effectiveness of lactic acid (LA) as a natural preservative in raw beef patties, comparing it to sodium metabisulphite (SMB; 450 ppm) and a negative control (NC). Ground beef was treated with varying concentrations of LA (0.125%, 0.25%, 0.375% and 0.5%) and stored at 4

Indexed as

antimicrobialantioxidantbiopreservativeburger pattieslactic acid

Identifiers

PMID41282406
PMCPMC12635491

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.