Technical And Technological Strategies In The Development Of Healthy Meat Products: A Literature Review And Bibliometric Analysis
DOI:
https://doi.org/10.24054/limentech.v22i2.3657Keywords:
meat process, health, strategies, innovation, LatinoaméricaAbstract
Excessive consumption of meat and meat products has been linked to health risks due to their content of saturated fats, sodium, and additives. To promote healthy consumption, the development of functional meat products has been advanced, which may reduce disease risk. This article presents a bibliometric review of the main technical and technological strategies for developing healthy meat products. A comprehensive analysis of the scientific output in the Web of Science and Scopus databases was conducted, identifying 302 relevant documents: 179 from Web of Science and 79 from Scopus were selected for analysis. There has been notable growth in the production of these documents over the past five years, with Spain, Brazil, and Portugal leading, and the Meat Technology Center leading in productivity with over 50 documents. Predominant technical strategies include the substitution of saturated fats, sodium reduction, and the incorporation of bioactive compounds. In terms of technologies, ultrasound, high hydrostatic pressure, and electric pulses stand out for the development of these products.
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