OOIR: Observatory of International Research

Papers

(The H4-Index of Meat Science is 45. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review	127
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products	117
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review	113
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)	107
The Covid-19 pandemic and meat supply chains	94
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies	92
Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue	92
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies	92
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue	85
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life	82
Insights on meat quality from combining traditional studies and proteomics	81
Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat	71
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages	70
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection	68
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives	68
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose	67
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing	67
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions	64
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles	64
Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review	62
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion	61
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display	59
Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage	58
Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs	58
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods	58

Beetroot and radish powders as natural nitrite source for fermented dry sausages	58
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat	57
The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review	56
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages	55
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	54
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display	54
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat	53
Management of meat by- and co-products for an improved meat processing sustainability	52
Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs	51
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model	51
The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability	51
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon	51
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger	49
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland	47
Health and safety aspects of traditional European meat products. A review	47
Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways	47
Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel	47
Effects of nitrite incorporated active films on quality of pork	46
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	45
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process	45
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat	45