OOIR: Observatory of International Research

Papers

(The TQCC of Food Science of Animal Resources is 9. 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
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	141
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	68
Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder	67
Cutting-Edge Technologies of Meat Analogs: A Review	66
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	57
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	39
Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese	35
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	33
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	26
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	25
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	25
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	24
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	22
Biotechnology in Dairy Alternatives: Current Perspectives on Fermentation Technologies for Replacing Regular Milk with Artificial Milk	22
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	22
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	22
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	21
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	21
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	20
Umami Characteristics and Taste Improvement Mechanism of Meat	20
Bovine Colostrum-Derived Extracellular Vesicles May Accelerate the Growth of Akkermansia muciniphila by Regulating Energy Metabolism in Intestinal Anaerobic Coc	20
Antioxidant activity of papaya fruit peels in camel meat	19
Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in B	19
Identification and Characterization of Lacticaseibacillus paracasei Isolated from Prunus yedoensis	19
Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice	19

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	18
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	18
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder	18
Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades	17
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health	17
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides	17
Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass	17
Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae	17
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware	17
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis	17
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes	16
Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive	16
The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway	16
Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme	16
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures	16
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review	15
A Review on the Current Research and Industrialization Status of Edible Insect Protein	15
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review	15
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage	15
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	15
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle	14
Probiotics-Mediated Bioconversion and Periodontitis	14
Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade	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
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel	14
Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats	14
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat	14
Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical	13
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats	13
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality	13
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach	13
Exploring the Modulation of Extracellular Metabolites in Different Listeria monocytogenes Strains under Cold-Stress	13
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	13
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	13
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	13
Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout	13
Modern Concepts of Restructured Meat Production and Market Opportunities	12
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	12
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	12
Profiles of Non-aureus Staphylococci in Retail Pork and Slaughterhouse Carcasses: Prevalence, Antimicrobial Resistance, and Genetic Determinant of Fusidic Acid	12
The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics	12
Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production	12
The Quality Traits of Pork Belly and Impact Factors of Quality	12
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty	12
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	12
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model	12
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	12
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	11
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	11
Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk	11

The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking	11
Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer	11
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers	11
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	11
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	10
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics	10
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	10
Impact of Wet Brewer’s Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese	10
Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production	10
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	10
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	10
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	10
Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities	10
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	10
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	10
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	10
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham	9
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for	9
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	9
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency	9
Dietary supplement with milk that contains different β-caseins influences gut microbiota and serum metabolites in mice	9
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage	9
Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	9
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage	9
Preserving chicken meat quality and microbial safety by supplementing mugwort essential oil in chitosan/gelatin coatings	9
Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter	9
Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms	9