# Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026

*Canonical URL: https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026*

## What topics and trends defined most-cited Meat and Animal Product Quality research in the Class of 2026?

Meat quality research in the Class of 2026 highlights a strong pivot toward intelligent packaging and real-time freshness monitoring. While flavor compounds and protein gelation maintain core representation, traditional myofibrillar protein studies declined significantly as attention shifted to alternative proteins and smart colorimetric sensors.

## At a glance

| Fact | Value |
| --- | --- |
| 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

| Rank | Title | Authors | Corresponding authors | Affiliation | Journal | 18m citations | DOI |
| ---: | --- | --- | --- | --- | --- | ---: | --- |
| 1 | Gel strength prediction in ultrasonicated chicken mince: Fusing near-infrared and Raman spectroscopy coupled with deep learning LSTM algorithm | Xorlali Nunekpeku, Wei Zhang, Jiayu Gao, Selorm Yao‐Say Solomon Adade, Huanhuan Li, Quansheng Chen | Huanhuan Li | Jiangsu University, China | Food Control | 65 | 10.1016/j.foodcont.2024.110916 |
| 2 | Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety | Mahdis Gorzin, Mahboubeh Saeidi, Sahar Javidi, Eng-Keng Seow, Ahmadreza Abedinia | Ahmadreza Abedinia | Islamic Azad University, Iran | International Journal of Biological Macromolecules | 59 | 10.1016/j.ijbiomac.2024.132288 |
| 3 | Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef | Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang | Junmin Zhang, Chaohua Tang | Chinese Academy of Agricultural Sciences, China | Food Chemistry | 56 | 10.1016/j.foodchem.2024.140954 |
| 4 | Cultured meat with enriched organoleptic properties by regulating cell differentiation | Milae Lee, Sohyeon Park, Bumgyu Choi, Woojin Choi, Hyun Lee, Jeong Min Lee, Seung Tae Lee, Ki Hyun Yoo, Dongoh Han, Geul Bang, Heeyoun Hwang, Won-Gun Koh, Sangmin Lee, Jinkee Hong | Ki Hyun Yoo, Sangmin Lee, Jinkee Hong | Yonsei University, South Korea | Nature Communications | 49 | 10.1038/s41467-023-44359-9 |
| 5 | Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS | Xuebo Yang, Qiuhan Chen, Shouchun Liu, Pengzhi Hong, Chunxia Zhou, Saiyi Zhong | Shouchun Liu, Pengzhi Hong | Guangdong Ocean University, China | Food Chemistry X | 48 | 10.1016/j.fochx.2024.101291 |
| 6 | Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment | Fuge Niu, Chenyang Lin, Huabin Liao, Bin Zhang, Jian Zhang, Weichun Pan | Fuge Niu, Weichun Pan | Zhejiang Gongshang University, China | Food Hydrocolloids | 47 | 10.1016/j.foodhyd.2024.110573 |
| 7 | Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms | Huanhuan Li, Wei Sheng, Selorm Yao-Say Solomon Adade, Xorlali Nunekpeku, Quansheng Chen | Quansheng Chen | Jiangsu University, China | Food Chemistry | 46 | 10.1016/j.foodchem.2024.140798 |
| 8 | pH-responsive color indicator film based on gelatin/chitosan cross-linking with anthocyanin-Fe2+ chelate for pork freshness monitoring | Haolan Zhao, Wei Liu, Chengjun Min, Yuxia Qi, Xiangning Chen, Hongru Zhang | Xiangning Chen, Hongru Zhang | Beijing University of Agriculture, China | Food Hydrocolloids | 45 | 10.1016/j.foodhyd.2024.110895 |
| 9 | Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance | Yadong Zhao, Kun Wei, Junliang Chen, Ganping Wei, Jiajia Li, Bin Zheng, Yan Song, Pingping Gao, Rusen Zhou | Yadong Zhao, Junliang Chen, Yan Song | KTH Royal Institute of Technology, Sweden | LWT | 44 | 10.1016/j.lwt.2024.116045 |
| 10 | Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA | Peizi Sun, Songyi Lin, Xinran Li, Dongmei Li | Dongmei Li | Dalian Polytechnic University, China | Food Chemistry | 44 | 10.1016/j.foodchem.2024.140465 |
| 11 | Bioinspired hydrophobic chitosan-based films for monitoring the visual freshness of pork | Tiantian Liu, Jiayi Xue, Ruoran Qin, Longwei Jiang | Longwei Jiang | Anhui Agricultural University, China | Food Hydrocolloids | 44 | 10.1016/j.foodhyd.2024.110932 |
| 12 | Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep | Wensheng Yao, Shuangyu Ma, Huiying Wu, Dengyong Liu, Jun Liu, Mingcheng Zhang | Dengyong Liu | Bohai University, China | Food Chemistry | 43 | 10.1016/j.foodchem.2024.139514 |
| 13 | Development of innovative active packaging films using gelatin/pullulan-based composites incorporated with cinnamon essential oil-loaded metal-organic frameworks for meat preservation | Su Jung Hong, Zohreh Riahi, Gye Hwa Shin, Jun Tae Kim | Gye Hwa Shin, Jun Tae Kim | Kyung Hee University, South Korea | International Journal of Biological Macromolecules | 43 | 10.1016/j.ijbiomac.2024.131606 |
| 14 | Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying | Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi | Md. Hafizur Rahman Bhuiyan | McGill University, Canada | Food Hydrocolloids | 42 | 10.1016/j.foodhyd.2024.110716 |
| 15 | <i>Clostridium butyricum</i> and carbohydrate active enzymes contribute to the reduced fat deposition in pigs | Lingyan Ma, Shiyu Tao, Tongxing Song, Wentao Lyu, Ying Li, Wen Wang, Qicheng Shen, Yan Ni, Jiang Zhu, Jiangchao Zhao, Hua Yang, Yingping Xiao | Jiangchao Zhao, Hua Yang, Yingping Xiao | Zhejiang Academy of Agricultural Sciences, China | iMeta | 41 | 10.1002/imt2.160 |
| 16 | A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking | Muhammad Shahar Yar, Isaiah Henry Ibeogu, Hadiza Kabir Bako, Fawze Alnadari, Muhammad Bilal, Faiza Rehman, Jiaying Zhu, Tianming Zhou, Zerun Zhao, Chunbao Li | Chunbao Li | Nanjing Agricultural University, China | Food Chemistry | 40 | 10.1016/j.foodchem.2024.140905 |
| 17 | Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS | Xiangxiang Sun, Yumei Yu, Zhenyu Wang, Kumayl Hassan Akhtar, Ahmed S M Saleh, Wenhao Li, Dequan Zhang | Dequan Zhang | Chinese Academy of Agricultural Sciences, China | Food Chemistry | 39 | 10.1016/j.foodchem.2024.138972 |
| 18 | Enhanced antioxidant and antibacterial activities of chitosan/zein nanoparticle Pickering emulsion-incorporated chitosan coatings in the presence of cinnamaldehyde and tea polyphenol | Zinan Wang, Min Zhang, Shan Liang, Yan Li | Min Zhang, Yan Li | Beijing Technology and Business University, China | International Journal of Biological Macromolecules | 39 | 10.1016/j.ijbiomac.2024.131181 |
| 19 | Development of multi-cross-linking, rapid curing, and easy cleaning, edible hydrogels for meat preservation | Yuxin Cheng, Jiaxin Xu, Rongfan Zhang, Jian-Guo Lin, Meiling Zhou, Xianmin Qin, Keshan Wang, Ying Zhou, Qiujin Zhu, Yongguo Jin, Yuanyuan Liu | Yuanyuan Liu | Guizhou University, China | Food Hydrocolloids | 39 | 10.1016/j.foodhyd.2024.110186 |
| 20 | Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp | Dan Wu, Jian Xiong, Pei Li, Yan Zhang, Fan Li, Tao Yin, Qilin Huang | Qilin Huang | Huazhong Agricultural University, China | Food Hydrocolloids | 38 | 10.1016/j.foodhyd.2024.109925 |

## Topic trends

### 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.

*Leading research themes*

### 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.

*How topics shifted year over year*

## 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
```