OOIR: Observatory of International Research

Papers

(The H4-Index of Meat Science is 46. 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 2021-11-01 to 2025-11-01.)

Article	Citations
A South African beef quality survey	165
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	153
Editorial 2025	110
Editorial Board	108
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	100
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	99
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	99
Preliminary characterization of microplastics in beef hamburgers	90
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	85
Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review	81
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	74
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	74
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	73
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	72
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)	71
Editorial 2022	70
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	70
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	69
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	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
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	64
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	63
Editorial Board	63
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	63
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	62

Management of meat by- and co-products for an improved meat processing sustainability	62
Effect of ageing time on the volatile compounds from cooked horse meat	61
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	60
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	60
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	59
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	58
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	58
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	56
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	56
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	55
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes	54
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	51
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
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	51
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	50
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR	50
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
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	50
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	48
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages	47
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	46
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage	46
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy	46
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	46
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	46