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 2021-03-01 to 2025-03-01.)

Article	Citations
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies	139
Editorial 2025	129
Editorial Board	124
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky	94
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	92
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage	88
Structural changes in collagen and aggrecan during extended aging may improve beef tenderness	82
Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing	78
Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: A first exploratory study	76
Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork	73
Use of wildlife as an alternative protein source: Collared peccary meat	73
Challenges and processing strategies to produce high quality frozen meat	72
Effects of low-energy electron beam irradiation on the shelf-life and quality of vacuum-packaged beef steaks during chilled storage	70
Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat	68
S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality	64
Whole transcriptome analyses and comparison reveal the metabolic differences between oxidative and glycolytic skeletal muscles of yak	62
Editorial Board	61
Editorial Board	60
Editorial Board	60
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)	58
Comparative analysis of buffalo, local and continental cattle carcasses with the European Union classification system in Greece	58
The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products	55
Outgoing associate editor comments	54
Editorial 2022	53
Editorial Board	52

A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actors	52
Editorial 2023	50
Editorial Board	50
Editorial Board	49
Effects of substituting hatchery wastes for cotton seed meal in fattening male lamb diets on feed intake, live animal performance, carcass composition and physicochemical characteristics of Longissimu	48
Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle	47
Editorial Board	47
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	47
Editorial Board	46
Editorial Board	46
Estimation of genetic parameters for primal tissue component traits in commercial crossbred beef cattle	46
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs	45
Editorial Board	45
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution	44
Effects of relative humidity on dry-aged beef quality	44
Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid	44
Editorial Board	44
Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere	43
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance	43
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder	43