PROSPECCIÓN TECNOLÓGICA DE TENDENCIAS EN PRODUCTOS CÁRNICOS REFORMULADOS CON ENFOQUE EN LA SALUD
DOI:
https://doi.org/10.56238/arev7n11-035Palabras clave:
Productos Cárnicos, Carne, Salud, Prospección, DatosResumen
El La carne y los productos cárnicos son alimentos muy populares y ampliamente aceptados por los consumidores. Esta investigación tiene como objetivo mapear las tendencias en la reformulación de productos cárnicos con enfoque en la salud, con el fin de verificar la evolución de las investigaciones científicas realizadas en Brasil y en el mundo. Así, el estudio prospectivo desarrollado analizó el avance de la investigación en la publicación de artículos científicos en el período de 2018 a 2022. La base de datos de la investigación fue Scopus, para artículos, y Vosviewer para el tratamiento de datos de palabras con co-ocurrencias. Se seleccionaron 1.444 publicaciones en el área de productos cárnicos con enfoque en salud. Hubo una fuerte tendencia de crecimiento en la cantidad de artículos publicados desde el año 2018 hasta el 2022. La tasa de crecimiento promedio fue de 6.45%. China es el país con mayor número de producciones científicas sobre el tema, con 243 de los 1.444 artículos. Las subáreas más representativas son “Ciencias Agrarias y Biológicas” con 886 publicaciones. Se concluye que la investigación sobre productos cárnicos más saludables se ha incrementado en los últimos años. Este aumento se ha producido a medida que los consumidores están cada vez más preocupados por los efectos nocivos del consumo de grasas, sal o aditivos sintéticos.
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