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 2022-08-01 to 2026-08-01.)

Article	Citations
A South African beef quality survey	161
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	130
Editorial 2025	126
Editorial Board	114
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	100
Editorial Board	96
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	93
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	85
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)	79
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	79
A study on the inhibitory effect of flaxseed oil emulsion coatings on Tyrophagus putrescentiae and quality of dry-cured ham	76
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	73
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	69
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	68
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	67
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	67
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	66
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	66
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	65
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	65
Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review	64
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	64
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	61
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	58
Preliminary characterization of microplastics in beef hamburgers	58

Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	54
Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety quality	54
Comparative effects of dietary resveratrol and pterostilbene on meat quality, muscle antioxidant capacity, and muscle fiber composition in finishing pigs	53
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	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
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	51
Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions	50
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	48
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	48
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	47
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	46
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages	46
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
Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere	45
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy	44
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	44
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	44
Carcass and meat quality and innovation in fresh meat industry	43
Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages	43
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	43
Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage	43