OOIR: Observatory of International Research

Papers

(The TQCC of Food Science of Animal Resources is 10. 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 2021-11-01 to 2025-11-01.)

Article	Citations
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	162
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	75
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	72
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	69
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	60
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	40
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	35
Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder	34
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	30
Cutting-Edge Technologies of Meat Analogs: A Review	29
Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese	27
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	26
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	24
Bovine Colostrum-Derived Extracellular Vesicles May Accelerate the Growth of Akkermansia muciniphila by Regulating Energy Metabolism in Intestinal Anaerobic Coc	23
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	23
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	22
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	22
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	22
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	22
Umami Characteristics and Taste Improvement Mechanism of Meat	22
Biotechnology in Dairy Alternatives: Current Perspectives on Fermentation Technologies for Replacing Regular Milk with Artificial Milk	22
Antioxidant activity of papaya fruit peels in camel meat	21
Identification and Characterization of Lacticaseibacillus paracasei Isolated from Prunus yedoensis	21
Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice	21
Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in B	20

Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	20
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	20
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder	20
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health	19
Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae	19
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware	18
Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass	18
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis	18
A Review on the Current Research and Industrialization Status of Edible Insect Protein	17
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage	17
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures	17
The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway	17
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes	17
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides	17
Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive	17
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review	17
Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme	16
Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade	16
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review	16
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel	16
The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Derm	16
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality	15
Probiotics-Mediated Bioconversion and Periodontitis	15
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle	15
Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout	15
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	14
Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats	14
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	14
Exploring the Modulation of Extracellular Metabolites in Different Listeria monocytogenes Strains under Cold-Stress	14
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat	14
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty	14
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	14
Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kina	14
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats	13
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	13
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	13
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	13
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	13
Modern Concepts of Restructured Meat Production and Market Opportunities	13
The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics	13
The Quality Traits of Pork Belly and Impact Factors of Quality	13
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking	13
Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production	13
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	13
Profiles of Non-aureus Staphylococci in Retail Pork and Slaughterhouse Carcasses: Prevalence, Antimicrobial Resistance, and Genetic Determinant of Fusidic Acid	13
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model	13
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	13
Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer	12
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	12
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers	12

Impact of Wet Brewer’s Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese	12
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	12
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	12
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	12
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	12
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	12
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	12
Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk	12
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage	11
Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter	11
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	11
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for	11
Dietary supplement with milk that contains different β-caseins influences gut microbiota and serum metabolites in mice	11
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham	11
Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production	11
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	11
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality	10
Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat	10
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	10
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency	10
Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines	10
An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea	10
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics	10
Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities	10
Preserving chicken meat quality and microbial safety by supplementing mugwort essential oil in chitosan/gelatin coatings	10
Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	10