Meat Science

Top Research Topics at Meat Science?

The foci of Meat Science are Food science, Animal science, Biochemistry, Tenderness and Lipid oxidation. In the journal, TBARS and Polyunsaturated fatty acid, Fatty acid are investigated in conjunction with one another to address concerns in Food science research. Topics in Animal science were tackled in line with various other fields like Veterinary medicine, Surgery and Anatomy.

More specifically, the research on Biochemistry in Meat Science is related to Myofibril. The Tenderness study tackled is a key component of adjacent topics in the area of Ageing. The study of Antioxidant serves as the foundation of the Lipid oxidation research discussed in the journal.

• Food science (46.64%)
• Animal science (22.10%)
• Biochemistry (12.13%)

What are the most cited papers published in the journal?

• Effects of fatty acids on meat quality: a review (1693 citations)
• Reference methods for the assessment of physical characteristics of meat. (1641 citations)
• Fat deposition, fatty acid composition and meat quality: A review (1590 citations)

Research areas of the most cited articles at Meat Science:

The journal articles are organized to reinforce research efforts on Food science, Animal science, Biochemistry, Tenderness and Lipid oxidation. The published articles explore research in Food science alongside concepts in Polyunsaturated fatty acid and other areas of study in Linoleic acid. The journal publications focus on Animal science but the discussions also offer insight into other areas such as Veterinary medicine, Surgery and Anatomy.

What topics the last edition of the journal is best known for?

• Internal medicine
• Enzyme
• Food science

The previous edition focused in particular on these issues:

The journal mostly deals with topics like Food science, Animal science, Tenderness, Lipid oxidation and Composition (visual arts). The concepts on Food science presented in Meat Science can also apply to other research fields, including Sarcoplasm and Roasting. Feed conversion ratio, Residual feed intake and Ageing are some topics wherein Animal science research discussed in Meat Science have an impact.

While the journal focused on Tenderness, it was also able to explore topics like Staining, Perimysium and Crossbreed. The journal explores research in Polyphenol and overlapping concepts in Sodium erythorbate, Proximate composition, Hand sanitizer and Bacterial growth to expand the discourse in Lipid oxidation. Meat Science explores issues in Composition (visual arts) which can be linked to other research areas like Thermal denaturation, Negative correlation, Fatty acid, Semimembranosus muscle and Large white.

The most cited articles from the last journal are:

• Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat. (3 citations)
• Application of lactic acid bacteria for the biopreservation of meat products: A systematic review. (2 citations)
• The formation of key aroma compounds in roasted mutton during the traditional charcoal process. (0 citations)

Papers citation over time

A key indicator for each journal is its effectiveness in reaching other researchers with the papers published at that venue.

The chart below presents the interquartile range (first quartile 25%, median 50% and third quartile 75%) of the number of citations of articles over time.

Top authors and change over time

The top authors publishing in Meat Science (based on the number of publications) are:

• David L. Hopkins (154 papers) absent at the last edition,
• Joseph P. Kerry (97 papers) absent at the last edition,
• Jeffrey W. Savell (87 papers) absent at the last edition,
• Louwrens C. Hoffman (78 papers) absent at the last edition,
• Carlos Sañudo (68 papers) absent at the last edition.

The overall trend for top authors publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top authors.

Top affiliations and change over time

Only papers with recognized affiliations are considered

The top affiliations publishing in Meat Science (based on the number of publications) are:

• Institut national de la recherche agronomique (329 papers) absent at the last edition,
• Teagasc (207 papers) absent at the last edition,
• Spanish National Research Council (199 papers) published 1 paper at the last edition, 2 less than at the previous edition,
• Texas A&M University (188 papers) absent at the last edition,
• Agriculture and Agri-Food Canada (152 papers) absent at the last edition.

The overall trend for top affiliations publishing in this journal is outlined below. The chart shows the number of publications at each edition of the journal for top affiliations.

Publication chance based on affiliation

The publication chance index shows the ratio of articles published by the best research institutions in the journal edition to all articles published within that journal. The best research institutions were selected based on the largest number of articles published during all editions of the journal.

The chart below presents the percentage ratio of articles from top institutions (based on their ranking of total papers).Top affiliations were grouped by their rank into the following tiers: top 1-10, top 11-20, top 21-50, and top 51+. Only articles with a recognized affiliation are considered.

During the most recent 2022 edition, 8.82% of publications had an unrecognized affiliation. Out of the publications with recognized affiliations, 6.45% were posted by at least one author from the top 10 institutions publishing in the journal. Another 9.68% included authors affiliated with research institutions from the top 11-20 affiliations. Institutions from the 21-50 range included 32.26% of all publications and 51.61% were from other institutions.

Returning Authors Index

A very common phenomenon observed among researchers publishing scientific articles is the intentional selection of journals they have already attended in the past. In particular, it is worth analyzing the case when the authors participate in the same journal from year to year.

The Returning Authors Index presented below illustrates the ratio of authors who participated in both a given as well as the previous edition of the journal in relation to all participants in a given year.

Returning Institution Index

The graph below shows the Returning Institution Index, illustrating the ratio of institutions that participated in both a given and the previous edition of the conference in relation to all affiliations present in a given year.

The experience to innovation index

Our experience to innovation index was created to show a cross-section of the experience level of authors publishing in a journal. The index includes the authors publishing at the last edition of a journal, grouped by total number of publications throughout their academic career (P) and the total number of citations of these publications ever received (C).

The group intervals were selected empirically to best show the diversity of the authors' experiences, their labels were selected as a convenience, not as judgment. The authors were divided into the following groups:

• Novice - P < 5 or C < 25 (the number of publications less than 5 or the number of citations less than 25),
• Competent - P < 10 or C < 100 (the number of publications less than 10 or the number of citations less than 100),
• Experienced - P < 25 or C < 625 (the number of publications less than 25 or the number of citations less than 625),
• Master - P < 50 or C < 2500 (the number of publications less than 50 or the number of citations less than 2500),
• Star - P ≥ 50 and C ≥ 2500 (both the number of publications greater than 50 and the number of citations greater than 2500).

The chart below illustrates experience levels of first authors in cases of publications with multiple authors.