Topics and Trends in Most Cited Meat and Animal Product Quality Papers

At a glance

Field

Meat and Animal Product Quality

Cohort label

Class of 2026 (2024 publications)

Papers analyzed

9,855

Papers ranked

20

Top topics in ranked papers

Flavor compounds, intelligent packaging, protein structure, freshness indicators

Publication window

Jan 1, 2024 – Dec 31, 2024

Eligibility

Research articles; reviews excluded

Citation window

18 months post-publication

18m citation range

38–65

Data source

OpenAlex · Retrieved Jul 2026

License

CC BY 4.0

Rankings

20 papers ranked by 18-month citation count

Topic trends

Dominant research themes and year-over-year shifts in Meat and Animal Product Quality

What Topics Define the Class of 2026?

In the Class of 2026 cohort for Meat and Animal Product Quality, high-impact research centers on molecular characterization, flavor chemistry, and smart preservation technologies. Volatile profile evaluation via flavor compounds leads mention frequency across ranked papers, reflecting heightened focus on consumer sensory perception and aroma profiling. A prominent technological cluster revolves around intelligent packaging and freshness indicators, where functional bio-based sensors and colorimetric materials monitor real-time muscle food spoilage. Simultaneously, structural investigations into myofibrillar protein integrity, protein oxidation, and gelation mechanisms remain essential, as researchers seek to optimize textural properties, water-holding capacity, and thermal stability during processing. Further diversification is evident in emerging sustainable protein platforms, including cultured meat, plant-derived meat analogues, and high-moisture extrusion cooking using pea protein isolates. Collectively, these thematic clusters illustrate a field shifting from traditional quality preservation toward precision quality monitoring, biopolymer-based protective films, and alternative protein functionality.

How Did Topics Shift from the Class of 2025 to the Class of 2026?

Comparing the Class of 2025 and Class of 2026 cohorts reveals a marked shift from static protein chemistry toward dynamic freshness sensing and alternative protein technologies. The sharpest growth occurred in freshness monitoring, which surged 6-fold from a single paper in the 2023 baseline to six papers in 2024, alongside intelligent packaging and freshness indicators, both expanding from four to nine papers (a 2.25-fold increase). Research into thermal treatment expanded 3-fold, complemented by the debut of high-moisture extrusion cooking, pea protein, and colorimetric detection. Cultured meat and plant-based meat analogues also grew 4-fold (from 1 to 4 papers each). Conversely, traditional topics experienced significant consolidation: fundamental myofibrillar protein studies fell from 13 papers (26% frequency) to 5 papers (10% frequency), representing a fold change of 0.38. Similarly, active packaging halved from eight to four papers as attention migrated toward interactive freshness-reporting systems. Surimi processing and general emulsion studies also registered downward trajectories, underscoring a broader discipline transition from passive preservation methods toward real-time quality monitoring and sustainable protein alternatives.

Cite this ranking

Pepkio Research Index (PRI). Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026. https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026. Accessed 2026-07-21.

Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459