Evidence map›Paper›PMID 38231689›Full record

ReviewFoods (Basel, Switzerland)2023

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

Jingjing Zhang, Zixiang Wei, Ting Lu, Xingzhen Qi, Lan Xie, Silvia Vincenzetti, Paolo Polidori, Lanjie Li, Guiqin Liu

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed.

  1. Review
  2. Review
  3. Review
  4. Review
  5. Based on CiteSpace Insights intoFoods (Basel, Switzerland) · 2024
    Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Jingjing ZhangShandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng 252000, China.ORCID 0000-0002-0175-2701
Zixiang WeiKey Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, China.ORCID 0000-0002-2354-6941
Ting LuShandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng 252000, China.
Xingzhen QiShandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng 252000, China.
Lan XieShandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng 252000, China.
Silvia VincenzettiSchool of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, MC, Italy.ORCID 0000-0002-6386-5437
Paolo PolidoriSchool of Pharmacy, University of Camerino, Via Gentile da Varano, 62032 Camerino, MC, Italy.ORCID 0000-0003-2201-6575
Lanjie LiShandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng 252000, China.
Guiqin LiuShandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng 252000, China.ORCID 0000-0002-6230-9885

Funding

KEY RESEARCH AND DEVELOPMENT PLAN OF SHANDONG PROVINCE 2021TZXD012SHANDONG DONKEY INDUSTRY INNOVATION TEAM PROJECT OF MODERN AGRICULTURAL TECNOLOGY SYSTEM SDAIT-27
6 · The paper itself

Abstract

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.

Indexed as

bibliometricsCiteSpaceknowledge structuremeat preservationVOSviewerWeb of Science

Identifiers

PMID38231689
PMCPMC10706163

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.