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 2020-03-01 to 2024-03-01.)

Article	Citations
Effects of heat stress on animal physiology, metabolism, and meat quality: A review	206
Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices	122
Consumer acceptance of cultured meat in Germany	117
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review	108
Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation	100
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)	99
Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages	99
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products	89
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review	89
Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef	88
The Covid-19 pandemic and meat supply chains	85
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)	85
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies	82
The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef	81
Bioactivity and health effects of ruminant meat lipids. Invited Review	79
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects	78
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue	76
Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue	72
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life	71
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies	70
Insights on meat quality from combining traditional studies and proteomics	69
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection	60
A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds	60
Association between meat color of DFD beef and other quality attributes	59
Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat	58

Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages	57
Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity	57
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles	56
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives	55
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions	54
Beetroot and radish powders as natural nitrite source for fermented dry sausages	52
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat	51
Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs	51
Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus	50
Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy	50
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion	50
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing	50
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters	50
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages	49
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose	49
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics	49
Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review	49
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage	49
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display	48
The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage	48
Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions	46