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 2021-06-01 to 2025-06-01.)

Article	Citations
Editorial Board	160
Editorial 2022	150
Editorial Board	127
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	106
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	97
Editorial 2025	90
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	89
A South African beef quality survey	84
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	84
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	78
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	76
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs	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	75
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	72
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	67
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	67
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy	66
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	63
Effect of ageing time on the volatile compounds from cooked horse meat	63
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)	63
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	63
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	62
Management of meat by- and co-products for an improved meat processing sustainability	59
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	58

Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	58
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	58
Preliminary characterization of microplastics in beef hamburgers	58
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	58
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	57
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	57
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	56
Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy	55
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
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	53
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes	53
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	53
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	53
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	53
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	52
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	52
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	51
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR	49
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	48
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	48
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	48
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage	48
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	47
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model	47