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

Article	Citations
A South African beef quality survey	168
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	164
Editorial 2025	125
Editorial Board	108
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	107
Editorial Board	92
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	90
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	83
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	74
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	72
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	71
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	69
Editorial 2022	67
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	66
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	66
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	66
Effect of ageing time on the volatile compounds from cooked horse meat	65
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	64
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	63
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	62
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	61
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	59
Preliminary characterization of microplastics in beef hamburgers	59
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	59
Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review	59

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)	57
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	54
Carcass and meat quality and innovation in fresh meat industry	53
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	52
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes	52
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	52
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	51
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	51
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	51
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	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	50
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
Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs	50
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	49
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy	49
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	49
Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis	49
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	46
Exploring the suitability of Tenebrio molitor powder (whole and defatted by supercritical CO2) as a partial fat replacement in bologna-type sausages	46
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	45
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	45
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	45