OOIR: Observatory of International Research

Papers

(The H4-Index of Meat Science is 43. 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 2022-06-01 to 2026-06-01.)

Article	Citations
A South African beef quality survey	150
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	123
Editorial 2025	121
Editorial Board	109
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	96
Editorial Board	91
Preliminary characterization of microplastics in beef hamburgers	84
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	83
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	79
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	76
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	75
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	73
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)	73
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	70
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	65
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	65
Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review	63
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	63
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	62
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	62
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	61
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	61
Effect of a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite	60
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	60
Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage	59

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	58
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	57
Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis	55
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	55
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	50
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	50
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages	50
Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters	49
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	49
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	49
Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages	49
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	48
Carcass and meat quality and innovation in fresh meat industry	48
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy	47
Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere	46
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	46
Assessment of dietary cereal resistant starch on growth performance and slaughter traits of finishing lamb: Insight into plasma diurnal metabolic profile and fatty acid metabolism-related gene express	45
Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigs	43
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	43
Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions	43
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	43