Abstract：Ultrasound, as a green processing technology, is garnering more and more attention. In order to further understand the application of ultrasound in the meat field, bibliometric analysis using CiteSpace and HistCite was performed on 3 624 pieces of literature pertaining to “Ultrasound” or “Ultrasonic” and “Meat” retrieved from the Web of Science (WOS) Core Collection database from 2009 to 2023. Text mining was performed for the number of articles, authors, countries, institutions and journals, and data visualization and analysis through keyword clustering and burst term maps were conducted in order to summarize the evolution and trend of meat research. The results showed that ultrasonic has attracted growing interest among meat researchers, and the total number of published articles is on the rise, and the journals with large publication volume are mostly the top ones in the meat field, and the number of articles published by China is 1 650, which ranks first in the world, accounting for 45.53% of the total number of articles. Additionally, the US, Spain, Iran and other countries have published a large number of research articles in this field. There has been close between authors and research institutions in different regions and between countries, and academic teams with China as the core have been formed. The research mainly focuses on the application of ultrasonic in research on the functional properties of food, the extraction of bioactive substances from food and the inactivation of microorganisms in food, and future trends include ultrasound-assisted extraction, myofibrillar proteins and bacteriostatic activity. The results of the study show that ultrasonic in meat research is still in its active development stage and has good research prospects.
刘佳利，和郁春，余秋雨，岳子燕，朱迎春，王腾飞. 基于文献计量学分析超声波技术在肉品领域中的应用研究进展[J]. 肉类研究, 2024, 38(4): 62-69.
LIU Jiali, HE Yuchun, YU Qiuyu, YUE Ziyan, ZHU Yingchun, WANG Tengfei. Research Progress on the Application of Ultrasonic in the Meat Field Based on Bibliometric Analysis. Meat Research, 2024, 38(4): 62-69.
2024, Vol. 38 
