Evidence map›Paper›PMID 42793998›Full record

ArticleFoods (Basel, Switzerland)2026

Optimization of Juice- and Poultry-Industry By-Product Incorporation in Cooked Sausage Formulations Using Response Surface Methodology.

Aigerim Koishybayeva, Yasin Uzakov, Shynar Kenenbay, Madina Kozhakhiyeva, Malgorzata Korzeniowska

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Aigerim KoishybayevaDepartment of Food Technology, Almaty Technological University, 050012 Almaty, Kazakhstan.ORCID 0000-0002-0389-7306
Yasin UzakovDepartment of Food Technology, Almaty Technological University, 050012 Almaty, Kazakhstan.
Shynar KenenbayDepartment of Food Technology, Almaty Technological University, 050012 Almaty, Kazakhstan.
Madina KozhakhiyevaDepartment of Food Technology, Almaty Technological University, 050012 Almaty, Kazakhstan.
Malgorzata KorzeniowskaDepartment of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland.ORCID 0000-0002-0300-0407

Funding

Science Committee of the Ministry of Science and Higher Education of the Republic of Kazakhstan AP22684574
6 · The paper itself

Abstract

Sustainability concerns are driving greater interest in valorizing agri-food by-products as ingredients in meat products. This study aimed to optimize a cooked turkey sausage formulation incorporating apple pomace powder (APP), turkey skin (TS), and iced water (IW) and to evaluate their effects on physicochemical, textural, and sensory properties. Response surface methodology (RSM) was applied with APP (1-5%), TS (20-30%), and IW (15-30%) as independent variables. The responses evaluated were pH, cooking yield, color parameters (

Indexed as

apple pomacecooked sausageoptimizationresponse surface methodologyturkey skin

Identifiers

PMID42793998
PMCPMC13605199

What Socratic holds

Textmetadata
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.