The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

• Published in: Foods Vol. 12; no. 23; p. 4239
• Main Authors: Zhang, Jingjing, Wei, Zixiang, Lu, Ting, Qi, Xingzhen, Xie, Lan, Vincenzetti, Silvia, Polidori, Paolo, Li, Lanjie, Liu, Guiqin
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 24.11.2023
• Subjects: Analysis; Antimicrobial agents; Bibliometrics; CiteSpace; Cocitation; Consumers; Environmental impact; Essences and essential oils industry; Essential oils; Food preservation; International economic relations; knowledge structure; Meat; Meat industry; meat preservation; Meat products; Meat quality; Microorganisms; Oxidation; Preservation; Protein sources; Proteins; Researchers; Scientometrics; Software; Technology; Trends; Visualization; VOSviewer; Web of Science; China; meat preservation; Web of Science; CiteSpace; knowledge structure; bibliometrics; VOSviewer
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12234239

Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of "basic research-technological application-integration of technology with fundamental research," aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline's development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.