Global Research Trends on the Use of Nanotechnology to Boost Meat Production: A Scientometric Analysis.

Emrobowansan Monday Idamokoro,Yiseyon Sunday Hosu

doi:10.3389/frma.2021.793853

Emrobowansan Monday Idamokoro, Yiseyon Sunday Hosu

Open Access

https://doi.org/10.3389/frma.2021.793853

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Abstract

Meat production plays a vital socioeconomic role for sustainable development and for promoting food security in most countries. However, not much is known about research agendas done globally and the advancement of knowledge-generating networks in this area of study. The present study aims to reveal and analyze scientific research outputs on meat production linked with recent nanotechnology research work done till date. A compilation of research advancement and development within the sphere was realized through a scientometric study to comprehend the trend of research outputs, scientific impacts, authors' involvement, collaboration networks, and the advancement of knowledge gaps for future research endeavors on the current subject matter. Scholarly published articles were retrieved from the web of science (WOS) and Scopus databases from 1985 to 2020 and they were merged together using bibliometric package in R studio. All duplicated articles (438) from both data bases were excluded. A combination of terms (nano* AND (livestock* OR meat* OR beef* OR mutton* OR pork* OR chevon* OR chicken* OR turkey*)), and conversely analyzed for scientometric indices. A collection of 656 peer-reviewed, research articles were retrieved for the study period and authored by 2,133 researchers with a collaboration index of 3.31. The research outputs were highest in the year 2020 with total research outputs of 140 articles. The topmost three authors' keywords commonly used by authors were nanoparticles, meat, and chitosan with a respective frequency of 75, 62, and 57. China, Iran, and India ranked top in terms of meat production research outputs linked to nanotechnology and total citation with respective article productivity (total citations) of 160 (3,193), 111 (1,765), and 37 (552). Our findings revealed an increasing trend in research (with an annual growth rate of 25.18%) tending toward advancing meat production with the use of nanotechnology. Likewise, there is an increasing pointer to the fact that research work on nanotechnology and meat production has the prospect to influence positively, decision-making on research direction, and collaborations, hereby increasing the production of meat and its products in the future.

Highlights

Meat production and especially poultry meat play an essential part in the socioeconomic repositioning for sustainable advancement and in mitigating food insecurity
The result shows a trend in research outputs that tended toward improving meat production and nanotechnology with an annual growth rate of 25.18% (Figure 3)
The statistical analysis of the articles linked to the production of quality meat through the use of nanotechnology revealed that we can infer that meat produced from livestock farming involves a number of research directions, including Animal Husbandry, Food Processing, Food Packaging, Microbiology, Food Science and Technology, Chemistry, Botany, Food Engineering, etc

Summary

Introduction

Meat production and especially poultry meat play an essential part in the socioeconomic repositioning for sustainable advancement and in mitigating food insecurity. According to Young et al (2013), the increase in demand for viable production of meat and its products and the importance on human health and wellness have steered the advancement of innovation in the meat industry. Several of the widely utilized condiments for improving meat quality and production include, among others, curing agents (sodium erythorbate, sodium nitrite, and nitrate), thickeners (e.g., gelatin), antioxidants [e.g., butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tocopherols], flavor enhancers (e.g., monosodium glutamate), binders (e.g., carrageenan, sodium caseinate), sweeteners (e.g., corn syrup), tenderizing enzymes (bromelin, ficin, and papain), and humectants (e.g., sodium salt, glycerine) (USDA, 2008; Falowo et al, 2014)

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