The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production.

Animals (Basel) · 2021 · PMC7997255 · PMID 33673665

Europe PMC DOI

hedged sentences

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

Conclusions The results showed an increasing trend in the initial values (7 days of ageing) of WBSF, the residue after chewing, the total amount of PUFA n-3 and the total amount of SFA, as the percentage of forage increased.

also in 63,971 other papers

a decreasing trendno p-value reported

Conversely, as the forage content decreased, a decreasing trend was observed in the values of TBARs, the initial odour intensity, and the initial flavour quality.

also in 47,180 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.