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 2021-05-01 to 2025-05-01.)

Article	Citations
Editorial Board	157
Editorial 2022	145
Evaluating the failure to bloom in dark-cutting and lactate-enhanced beef longissimus steaks	139
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)	122
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins	105
Editorial Board	97
Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs	86
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durations	85
Editorial 2025	83
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system	81
A South African beef quality survey	79
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis	76
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
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef	74
Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology	70
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discs	69
Anti-clostridial effects and technological properties of nisin against Clostridium sporogenes in nitrite-reduced heat-treated Turkish-type dry fermented sausage (sucuk)	65
Spatial metabolomics, LC-MS and RNA-Seq reveal the effect of red and white muscle on rabbit meat flavor	65
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy	65
Effect of ageing time on the volatile compounds from cooked horse meat	62
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams	61
Management of meat by- and co-products for an improved meat processing sustainability	59
Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis	59
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis	58
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	58

Preliminary characterization of microplastics in beef hamburgers	58
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations	57
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef	57
Inosine 5′- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography	57
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome	55
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon	55
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger	55
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing duration	54
Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy	53
Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs	52
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR	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
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products	51
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals	51
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging	51
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes	50
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork	50
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times	49
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions	49
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers	49
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes	48
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	47
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model	47
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle	47