Salgado Pardo José Ignacio, Navas González Francisco Javier, González Ariza Antonio, León Jurado José Manuel, Carolino Nuno, Carolino Inês, Delgado Bermejo Juan Vicente, Camacho Vallejo María Esperanza
Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain.
Agropecuary Provincial Centre, Diputación de Córdoba, 14071 Córdoba, Spain.
Animals (Basel). 2024 Jul 19;14(14):2107. doi: 10.3390/ani14142107.
The present research aims to describe how turkey meat and carcass quality traits define the interest of the scientific community through the quality standards of journals in which studies are published. To this end, an analysis of 92 research documents addressing the study of turkey carcass and meat quality over the last 57 years was performed. Meat and carcass quality attributes were dependent variables and included traits related to carcass dressing, muscle fiber, pH, colorimetry, water-holding capacity, texture, and chemical composition. The independent variables comprised publication quality traits, including journal indexation, database, journal impact factor (JIF), quartile, publication area, and JIF percentage. For each dependent variable, a data-mining chi-squared automatic interaction detection (CHAID) decision tree was developed. Carcass or piece yield was the only variable that did not show an impact on the publication quality. Moreover, color and pH measurements taken at 72 h postmortem showed a negative impact on publication interest. On the other hand, variables including water-retaining attributes, colorimetry, pH, chemical composition, and shear force traits stood out among the quality-enhancing variables due to their low inclusion in papers, while high standards improved power.
本研究旨在通过发表研究的期刊质量标准，描述火鸡肉和胴体品质性状如何界定科学界的关注重点。为此，对过去57年中涉及火鸡胴体和肉质研究的92篇研究文献进行了分析。肉和胴体品质属性为因变量，包括与胴体屠宰率、肌纤维、pH值、比色法、持水能力、质地和化学成分相关的性状。自变量包括出版质量性状，如期刊索引、数据库、期刊影响因子（JIF）、四分位数、出版领域和JIF百分比。针对每个因变量，构建了一个数据挖掘卡方自动交互检测（CHAID）决策树。胴体或切块产量是唯一对出版质量没有影响的变量。此外，宰后72小时的颜色和pH值测量结果对出版关注度有负面影响。另一方面，包括保水属性、比色法、pH值、化学成分和剪切力性状在内的变量，因其在论文中的低纳入率而在品质提升变量中脱颖而出，而高标准则提高了影响力。
