| # | Title | Journal | Year | Citations |
|---|
| 1 | Fat deposition, fatty acid composition and meat quality: A review | Meat Science | 2008 | 1,909 |
| 2 | Reference methods for the assessment of physical characteristics of meat | Meat Science | 1998 | 1,825 |
| 3 | Effects of fatty acids on meat quality: a review | Meat Science | 2004 | 1,732 |
| 4 | Current research in meat color | Meat Science | 2005 | 1,472 |
| 5 | Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes | Meat Science | 2005 | 1,376 |
| 6 | Effects of heat on meat proteins – Implications on structure and quality of meat products | Meat Science | 2005 | 962 |
| 7 | Protein carbonyls in meat systems: A review | Meat Science | 2011 | 813 |
| 8 | Antimicrobial food packaging in meat industry | Meat Science | 2002 | 748 |
| 9 | Meat spoilage during distribution | Meat Science | 2008 | 731 |
| 10 | Myoglobin and lipid oxidation interactions: Mechanistic bases and control | Meat Science | 2010 | 730 |
| 11 | On the mechanism of water holding in meat: The swelling and shrinking of myofibrils | Meat Science | 1983 | 726 |
| 12 | Impact of freezing and thawing on the quality of meat: Review | Meat Science | 2012 | 720 |
| 13 | The use and control of nitrate and nitrite for the processing of meat products | Meat Science | 2008 | 697 |
| 14 | Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality | Meat Science | 2006 | 668 |
| 15 | Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review | Meat Science | 2006 | 648 |
| 16 | Reducing salt: A challenge for the meat industry | Meat Science | 2006 | 610 |
| 17 | Consumer perception of meat quality and implications for product development in the meat sector—a review | Meat Science | 2004 | 608 |
| 18 | Consumer preference, behavior and perception about meat and meat products: An overview | Meat Science | 2014 | 608 |
| 19 | Effects of high pressure on meat: A review | Meat Science | 1997 | 597 |
| 20 | Oxidative processes in meat and meat products: Quality implications | Meat Science | 1994 | 575 |
| 21 | Flavour perception of oxidation in beef | Meat Science | 2006 | 573 |
| 22 | Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization | Meat Science | 2010 | 570 |
| 23 | Red meat consumption: An overview of the risks and benefits | Meat Science | 2010 | 564 |
| 24 | Meat nutritional composition and nutritive role in the human diet | Meat Science | 2013 | 559 |
| 25 | Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review | Meat Science | 2011 | 556 |
| 26 | Lipid stability in meat and meat products | Meat Science | 1998 | 539 |
| 27 | Biochemical factors regulating the toughening and tenderization processes of meat | Meat Science | 1996 | 511 |
| 28 | Where is MAP Going? A review and future potential of modified atmosphere packaging for meat | Meat Science | 2008 | 488 |
| 29 | Oxidative quality and shelf life of meats | Meat Science | 1996 | 481 |
| 30 | Effect of organic production system on broiler carcass and meat quality | Meat Science | 2002 | 480 |
| 31 | Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system | Meat Science | 2006 | 474 |
| 32 | A fresh look at meat flavor | Meat Science | 2007 | 471 |
| 33 | Fatty acid content and composition of english beef, lamb and pork at retail | Meat Science | 1996 | 469 |
| 34 | Cultured meat from stem cells: Challenges and prospects | Meat Science | 2012 | 469 |
| 35 | Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed | Meat Science | 1985 | 466 |
| 36 | Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition | Meat Science | 1998 | 466 |
| 37 | Healthier meat and meat products: their role as functional foods | Meat Science | 2001 | 466 |
| 38 | A structural approach to understanding the interactions between colour, water-holding capacity and tenderness | Meat Science | 2014 | 452 |
| 39 | Preservation technologies for fresh meat – A review | Meat Science | 2010 | 450 |
| 40 | Reducing sodium intake from meat products | Meat Science | 2005 | 449 |
| 41 | Active and intelligent packaging systems for a modern society | Meat Science | 2014 | 435 |
| 42 | Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin | Meat Science | 1996 | 430 |
| 43 | Plant extracts as natural antioxidants in meat and meat products | Meat Science | 2014 | 429 |
| 44 | Bioactive packaging technologies for extended shelf life of meat-based products | Meat Science | 2008 | 426 |
| 45 | Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review | Meat Science | 2009 | 415 |
| 46 | Antioxidant and antibacterial activities of natural extracts: application in beef meatballs | Meat Science | 2005 | 408 |
| 47 | Control of fresh meat quality through manipulation of muscle fiber characteristics | Meat Science | 2013 | 408 |
| 48 | Muscle proteinases and meat aging | Meat Science | 1994 | 393 |
| 49 | Technical note: A simplified procedure for myofibril hydrophobicity determination | Meat Science | 2006 | 392 |
| 50 | The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle | Meat Science | 1999 | 390 |
