OOIR: Observatory of International Research

Papers

(The H4-Index of Meat Science is 46. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-08-01 to 2025-08-01.)

Article	Citations
Editorial Board	156
Editorial 2022	136
Editorial Board	106
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	98
Editorial 2025	89
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	88
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-sal	86
A South African beef quality survey	85
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	81
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	74
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs	71
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	70
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	70
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	67
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	66
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	65
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	65
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	63
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	63
Preliminary characterization of microplastics in beef hamburgers	62
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	61
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy	61
Effects of different levels of inosine-5′-monophosphate (5′-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg)	61
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	60
Management of meat by- and co-products for an improved meat processing sustainability	59

Effect of ageing time on the volatile compounds from cooked horse meat	57
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	57
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	56
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	56
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	56
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	56
Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy	56
Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs	54
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	54
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	53
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	52
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	52
Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach	51
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	50
Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham	49
Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing	49
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	49
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage	48
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes	47
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	47
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR	47
Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness	46