OOIR: Observatory of International Research

Papers

(The H4-Index of Meat Science is 47. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat	149
Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines	141
Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs	137
Editorial 2025	119
Editorial Board	102
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky	96
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	89
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage	83
Structural changes in collagen and aggrecan during extended aging may improve beef tenderness	82
Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing	78
Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: A first exploratory study	77
Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage	73
Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork	73
Use of wildlife as an alternative protein source: Collared peccary meat	73
Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat	71
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review	70
Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model	69
The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China	64
Effects of maternal contact and positive human contact during lactation on pork quality: Positive human contact to piglets during lactation improves pork loin muscle pH	64
Nondestructive detection of nutritional parameters of pork based on NIR hyperspectral imaging technique	63
Corrigendum to “High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle” [Meat Science volume 220 (2025) 109693]	62
S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality	62
Whole transcriptome analyses and comparison reveal the metabolic differences between oxidative and glycolytic skeletal muscles of yak	59
Editorial Board	59
Editorial Board	58

Editorial Board	57
Comparative analysis of buffalo, local and continental cattle carcasses with the European Union classification system in Greece	57
Outgoing associate editor comments	56
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)	56
Editorial 2022	55
A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actors	54
Editorial Board	53
Editorial 2023	52
Editorial Board	51
Editorial Board	51
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	51
Effects of substituting hatchery wastes for cotton seed meal in fattening male lamb diets on feed intake, live animal performance, carcass composition and physicochemical characteristics of Longissimu	51
Estimation of genetic parameters for primal tissue component traits in commercial crossbred beef cattle	50
Editorial Board	50
Editorial Board	50
Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle	50
Editorial Board	49
Editorial Board	49
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs	49
Effects of relative humidity on dry-aged beef quality	48
Editorial Board	48
A horse on your plate? A cluster analysis of French consumers hippophagy acceptance	47
Association of adipocytokine IL-1A and IL-6 genes with intramuscular fat content and fatty acid composition in pigs	47