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 2021-09-01 to 2025-09-01.)

Article	Citations
Editorial Board	164
Editorial 2022	142
Editorial Board	107
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	100
Editorial 2025	94
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	93
A South African beef quality survey	90
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	87
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter	85
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	78
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	74
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	72
Preliminary characterization of microplastics in beef hamburgers	70
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy	69
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)	69
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	67
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	66
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	64
Consumer flavour liking contributes the most to sensory overall liking of Australian lamb	64
Management of meat by- and co-products for an improved meat processing sustainability	62
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	62
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	62
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	62
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	62
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	61

The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	61
Effect of ageing time on the volatile compounds from cooked horse meat	59
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	59
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	59
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	58
Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy	57
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	55
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	54
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	54
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	54
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	54
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	52
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	52
Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage	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
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	50
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes	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	49
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	49
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy	48
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR	48
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	47
Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis	47