Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Study on the current research trends and future agenda in animal products: an Asian perspective

  • Seung Yun Lee (Division of Animal Science, Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Da Young Lee (Department of Animal Science and Technology, Chung-Ang University) ;
  • Ermie Jr Mariano (Department of Animal Science and Technology, Chung-Ang University) ;
  • Seung Hyeon Yun (Department of Animal Science and Technology, Chung-Ang University) ;
  • Juhyun Lee (Department of Animal Science and Technology, Chung-Ang University) ;
  • Jinmo Park (Department of Animal Science and Technology, Chung-Ang University) ;
  • Yeongwoo Choi (Department of Animal Science and Technology, Chung-Ang University) ;
  • Dahee Han (Department of Animal Science and Technology, Chung-Ang University) ;
  • Jin Soo Kim (Department of Animal Science and Technology, Chung-Ang University) ;
  • Seon-Tea Joo (Division of Animal Science, Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Sun Jin Hur (Department of Animal Science and Technology, Chung-Ang University)
  • Received : 2023.09.13
  • Accepted : 2023.10.31
  • Published : 2023.11.30
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Abstract

This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, "meat quality" and "probiotics" were the most common, followed by "antioxidants", which have been extensively studied in the past, and "cultured meat", which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles' findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.

Keywords

INTRODUCTION

The livestock industry is the most prominent agricultural sector in most countries, and it has a strong bearing on food supply issues, environmental issues, and human health owing to population growth [1]. In particular, livestock products account for more than 40% of the total agricultural output in Korea. Moreover, while the livestock industry is considerably important, its negative perception is also quite significant. As the livestock industry involves the large-scale breeding and utilization of animals, it potentially infringes on animal welfare. In particular, Asia possesses the largest population among the world’s continents, and its livestock market is expanding rapidly owing to the growth of emerging economies [2]. Unlike North America and Europe, where the livestock market has already reached its peak, the rapid growth of the Asian livestock market is considerably likely to have a significant impact on changes in the international livestock market by increasing the demand for livestock products and feed crops worldwide. In recent years, the growing interest in cultured meat and plant-based alternatives to traditional livestock products has led to the expected growth and development of novel food groups as well as increased conflict with the traditional livestock industry [3]. Therefore, analyzing key research topics related to livestock food production not only charts the direction for academic advancement in this area and the development of related industries but also enables the prediction of complementary points in the real-world livestock industry and the need for improvement at an institutional level.Therefore, this study aimed to analyze research topics and materials related to livestock food production published by authors from major Asian economies, including Korea, China, and Japan, to assess the current status of Asian livestock food-related technology and predict the future research agenda for the livestock food industry.

CURRENT RESEARCH TRENDS IN ANIMAL PRODUCTS

Research trends according to livestock breed and material

As shown in Fig. 1 and Table 1, the most dominant livestock species in the Asian livestock sector are pigs, cattle, chickens, and sheep, and the most studied animal products are pork, beef, chicken, milk, and eggs. In fact, our study demonstrates that out of more than 200 livestock food-related research topics, pork is the most frequently studied livestock product, with over 30 studies, followed by beef and chicken, with more than 20 studies. In addition, milk and dairy products have been studied 20 times, blood 12 times, and eggs 9 times. Noteworthily, blood, which does not actually account for a portion of the livestock market, occupies a significant proportion of livestock product research, suggesting that efficient blood utilization is necessary. Research on cultured meat has been on the rise in recent years, with eight and three studies related to muscle satellite cell materials and cultured meat production, respectively. In fact, studies on specific technologies that produce cultured meat are lacking; considering the vast proportion of review articles related to cultured meat, specific technologies, and industrialization-related studies are predictably essential for the industrialization of cultured meat. Furthermore, several studies have examined lamb, duck, goat, and goose meats, while one study investigated rabbit and turkey meats. In addition, insect materials have increasingly been studied in recent years. On summarizing research trends according to livestock species, most studies were found to be on pork, which holds the most extensive livestock product market, followed by those for beef and chicken. Therefore, the scale or trend of research is almost consistent with the market size of livestock products. In other words, the number of studies and researchers involved is proportional to market size.

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Fig. 1. Bigdata analysis for research materials in animal products.

Table 1. Research article and keyword categories

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Nevertheless, the patent and supermarket criteria results (data not shown) reveal that the products studied have rarely been commercialized. In fact, although the authors of many studies have claimed that their studies may be of industrial importance, verifying whether their findings have been applied to animal products is challenging.

Research trends by keywords

Keyword analysis of more than 200 recently published animal food-related papers revealed the following results. The total number of keywords mentioned in the paper was approximately 900, which is considered to indicate considerable diversity. As shown in Fig. 2, “meat quality” was the most frequently mentioned (15 studies), followed by “probiotics” (nine studies) and “beef ”, “Hanwoo”, and “pig” (five studies each), while “antioxidant activity”, “growth performance”, “heat stress”, “lactic acid bacteria”, “lipid oxidation”, “pork loin”, “quality properties”, “satellite cell”, and “tenderness” were each mentioned four times. In the field of livestock food, research on meat quality has remained predominant, while probiotics have recently drawn interest and become a frequent study topic; moreover, research on antioxidants has also persisted. In addition, keywords related to cultured meat development, such as “cultured meat” and “myogenesis”, as well as those related to animal food processing, such as “sous vide”, “starter culture”, and “hot-air drying”, were also found to be substantially recurrent.

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Fig. 2. Bigdata analysis for research keywords in animal products.

A more detailed breakdown of recent research trends indicated that a wide variety of topics have been pursued in pork research, including “aging methods”, “antimicrobial activity”, “antioxidants”, “vitamin C”, “biogenic amines”, “heat reduction”, “muscle fiber properties”, “natural preservatives”, “carcass weight”, “breeding methods”, “packaging methods”, “meat production characteristics”, and “source fiber proteins.” In contrast, beef-related research topics, such as “adipogenesis”, “glycolysis”, “back-fat thickness”, “beef quality”, “tenderness”, “calpain system”, “collagen solubility”, “dry aging”, “fat replacement”, “feed energy level”, “lipid oxidation”, “myoglobin”, “myogenesis”, “quality grade”, and “short-term fattening”, among others, have been studied more than those related to pork, such as “tenderness”, “aging”, “marbling”, “meat color”, and “fat oxidation.” In particular, fat content and marbling are significant beef quality factors in the Korean and Japanese beef markets; therefore, numerous available studies are considered to have the potential to improve beef quality factors, such as fat, marbling, and aging. Chicken-related research topics, including “microbial quality and safety”, such as that related to Campylobacter, “antimicrobial agents”, “antioxidants”, “chicken related processed meat products”, “chicken storage”, “heat stress”, “packaging methods”, “consumer behavior”, “non-heating technologies”, and “protein digestibility”, exhibit greater diversity than those of beef.

Among milk-related research topics, several are related to digestive health and milk quality, including “antidiabetic properties”, “antihypertensive peptides”, “antioxidants”, “aromatic compounds”, “metabolites”, “cheese fat”, “cheese lipolysis”, “climate change”, “enzymatic hydrolysis”, “fatty acid profile”, “gut health”, “health benefits”, “heat stress”, “natural emulsifiers”, “nutritional components”, “whey protein”, and “probiotics.” In particular, among dairy product research topics, those related to probiotics have been dominated by various studies on human health, focusing on anti-inflammatory properties, antioxidant activity, bacteriocin-like inhibitors, cognitive deficits, caries, cognitive impairment, immunostimulation, immune enhancement, the microbiome, neurodegenerative diseases, and osteoporosis.

Egg-related research topics have included “antioxidant activity”, “egg quality”, “immunomodulatory activity”, “inflammatory cytokines”, “lipid peroxidation”, “carotenoids”, “saponins”, and “tumor necrosis factor.” However, despite being one of the major animal food products, the quantity and diversity of egg-related research has remained lower than that of other animal food products. A significant amount of research has also focused on blood, which is a relatively underutilized byproduct of livestock food production possibly because it is more commonly used as a food product in Asia than in Europe or North America. In addition to research on blood function and components, such as aflatoxins, angiotensin-I-converting enzyme inhibitory activity, antioxidants, blood metabolites, cytokines, enzymatic hydrolysis, power drying, heat stress, immunity, laying hens, leukocytes, stress indices, and animal welfare, blood has often been studied in relation to animal stress.

Among the studies related to alternative livestock foods that have received significant attention in recent years, those focusing on cell culture have investigated blood (serum), satellite cells, fetal bovine serum, scaffolds, taste characteristics, adipogenesis, amino acids, hyperthermia, milk protein synthesis, antimicrobial peptides, myoblast cells, C2C12 cells, culture temperature, cell differentiation, growth factors, myosatellite cells, myofibers, cell proliferation, skeletal muscles, and myofiber types. However, despite the increasing number of studies on cultured meat, many of them have not provided specific techniques for manufacturing cultured meat. This suggests that, in addition to satisfying the increasing demand for further research into the industrialization of cultured meat, time is also required for this industrialization. Research related to edible insects included the following topics: “mealworm”, “black soldier fly larva”, “insect protein”, “protein properties”, “soluble protein”, “toxicity”, “food safety”, and functionality”, and it was mainly inclined to safety and protein properties.

To further investigate global research trends with respect to the growing interest in cultured meat, we used Google Scholar to search for 100 research and review articles on cultured meat published in 2023 (Fig. 3). Over 200 keywords were identified in these articles, with the most common being “cultured meat”, “cultivated meat”, “cellular agriculture”, “consumer acceptance”, “sustainability”, “alternative protein”, and “in vitro meat.” However, owing to the wide variety of research topics, identifying specific areas that have undergone comprehensive research is extremely challenging. As mentioned earlier, several detailed studies have focused on a single method of producing cultured meat rather than direct research methods related to cultured meat production; hence, further studies on technologies that develop direct cultured meat are required for the industrialization of cultured meat.

FUTURE RESEARCH AGENDA FOR ANIMAL FOOD PRODUCTION

After analyzing the latest research topics, we hereby propose the following agenda for future animal food research and industrialization. The main areas of focus will be as follows: alternative proteins, nutrition, reducing environmental impact, animal welfare, food safety, and quality, smart packaging and distribution, consumer preferences and behavior, value addition to livestock products (including by-products), the social impact of livestock and livestock products, multidisciplinary collaboration to promote synergies in related industries, regulatory and policy-related research, global food security, and sustainable livestock production.

Research on alternative protein sources

The advancement of alternative protein sources will involve research on:

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Fig. 3. Bigdata analysis for research keywords in cultured meat related studies in the world.

• the development of novel protein sources, such as plant-derived, insect-derived, and single-cell proteins as well as cultured meats;

• the quality, flavor, nutritional value, and safety of these alternative proteins; and

• the reduction of production costs and increase in production efficiency.

Research into promoting nutritional value

The enhancement of nutritional value will entail research on strategies for reducing the production of potentially harmful substances in livestock foods and improving the healthfulness of livestock foods through fortification with beneficial nutrients.

Research into reducing the environmental impact of animal agriculture

Mitigating the environmental impact of livestock production requires research on technologies that (1) reduce the use of land, water, or pasture for livestock production; (2) minimize waste generation; and (3) decrease greenhouse gas emissions. The impact of these technologies on the quality of livestock food also warrants exploration.

Research on animal welfare and ethical livestock production techniques

Ensuring animal welfare and ethical livestock production calls for research into improving the welfare of livestock while minimizing the stress and disease associated with raising animals, enhancing consumer preference for ethically produced animal products, and labeling strategies.

Research into improving the safety and quality of animal food

Developing technologies for the rapid detection of microbiological contamination and pathogenic bacteria in food to reduce consumer anxiety and distrust of livestock foods as well as improving the quality and safety of livestock foods requires relevant research.

Research on smart packaging and storage technologies

Research on packaging materials, packaging technologies, and storage technologies that potentially improve livestock food economics and reduce food wastage via methods that extend the shelf life of livestock food while minimizing changes in quality is warranted.

Research on consumer preferences and consumption behavior

Satisfying consumer needs and optimizing livestock food production will involve research into the production of high-quality livestock products by analyzing consumer preferences, perceptions, and purchasing-behavior patterns.

Development of processed and value-added products

Improving the stability, flavor, and health benefits of livestock food products will entail research into the development of new food products that minimize waste generation and add value to animal products, including the exploration of novel processing and manufacturing methods.

Research on the social and economic impact of livestock

Research on general consumer perceptions regarding traditional livestock farming and means of improving the competitiveness of smart farms and livestock farming is warranted.

Collaborative, multidisciplinary, and synergistic research

Addressing challenges bedeviling the livestock industry will entail research involving the sharing of knowledge and collaboration across multidisciplinary fields, such as food, environment, and health.

Assessment of regulatory and policy frameworks

Research on effective regulatory and related legal policies is required to improve consumer confidence in sustainable and ethical livestock production.

Global food security studies

The achievement of global food security demands research on food scarcity and wealth distribution according to population growth as well as that on the role of animal agriculture in global food security.

Sustainable livestock research

Research into minimizing the impact of livestock production on the global environment and developing ethical livestock production technologies that are economically and socially responsible is warranted.

Research on Internet of Things (IoT), blockchain, and artificial intelligence (AI) technologies

Research into enhancing transparency in food production, distribution, and supply by integrating IoT, blockchain, and AI technologies as well as upgrading production efficiency by predicting food consumption trends, ensuring effective inventory management, and preventing product loss is required.

Research into the development of feed resources to improve animal welfare and produce high-quality livestock products

The development of animal feed that improves animal welfare while ensuring high-quality food products merits research into formulating feed resources that optimize the nutritional status of livestock, diversifying feed resources, minimizing competition with human foods, and identifying new feed ingredients and formulations.

FUTURE RESEARCH AGENDA FOR MEAT ANALOGS

Meat analogs (meat substitutes) or alternative protein foods tend to constitute the most actively researched topic in animal agriculture. As the taste and quality of meat analogs have not yet reached the level of traditional livestock products, research into these aspects by various research institutions and food companies is expected to continue. The research agenda can be summarized as follows: improving the ingredient content of alternative animal products, improving texture and flavor, alleviating environmental impact, raw material composition, processing and manufacturing methods, health and safety, consumer purchasing patterns, reducing the cost of cultured meat production, economic and market analysis, social and ethical considerations regarding alternative foods, and laws and regulations related to novel foods.

Research into improving the ingredient content of alternative livestock products

Improving the ingredient content of alternative livestock products will entail a comparative analysis of nutrient and ingredient contents between meat analogs and traditional meat products as well as research into developing products with the same, or higher, nutrient and ingredient contents as traditional meat products using various raw materials.

Research into enhancing the texture and flavor of meat analogs

Research into the formulation or molding of new materials (e.g., extrusion, support, 3D printing, high-pressure processing, etc.) is required to ensure that the physical properties and flavor of meat analogs, such as texture, age, and chewability, are similar to those of traditional meat products.

Flavor improvement research

Research into developing preservatives, spices, seasonings, and flavor enhancers as well as that on fermenting, curing, and cooking techniques is requisite to achieving the same taste and flavor as that in traditional meats.

Research on sustainable livestock production and its environmental impact

Protecting the global environment calls for research on the environmental impact of the production methods of various meat analogs and on alternative methods of producing animal products.

Exploring new ingredients for the development of meat analogs

The production of novel meat analogs will be underpinned by research aimed at discovering or acquiring new raw materials (e.g., algae, fungal proteins, legumes, edible insects, animal-derived cells, synthetic materials, etc.) from which they can be manufactured.

Research on the safety of meat analogs

To ensure meat analog safety, exploring methods that effectively investigate and evaluate the potential risks (allergenicity, reproductive toxicity, genotoxicity, etc.) associated with long-term meat analog consumption is imperative.

Consumer behavior research

Examining consumer attitudes toward, preferences for, and acceptability of various meat analog types as well as means of increasing meat analog diversity and consumption is warranted.

Analysis of the economics and market of meat analogs

Research on the demand, pricing, market potential, and consumer needs for the industrialization and growth of meat analogs as well as comparative economic and competitive analyses between traditional meat and meat analogs are necessary.

Research on the social and ethical impacts of meat analog industrialization

Research on meat analog industrialization’s social and cultural impacts, including those on animal welfare, land use, and the environment, among others, is imperative.

Research on the regulations and standards for novel food development

Research on the formulation of standards for the authorization of novel food production and distribution as well as that on the legal system related to novel food regulations is required.

Research into developing personalized nutrition and functional foods

The effects of food on individual health and disease as well as strategies for improving health through personalized food intake are also key future research topics.

FUTURE RESEARCH AGENDA FOR DAIRY PRODUCTS

The future research agenda for the dairy sector will need to be aligned with the increasing demand for sustainable, nutritious, and innovative dairy products driven by longer, healthier lifespans and a growing population. This agenda can be summarized as follows: sustainable dairy production, high-quality and functional dairy products, alternative dairy products, lactose-free products, dairy processing, and packaging, quality and flavor enhancement, use of information and communication technologies, animal welfare in dairy production, personalized dairy product development, consumer preferences, and the authorization and reference standards for novel foods.

Sustainable dairy production

Improving the sustainability of the dairy industry will entail research into reducing the environmental impact of dairy farming, including methane emissions from fermentation in the gut of cows, water use, and waste management.

Nutritional quality and functional dairy products

Future research will include assessing the nutritional content of dairy products; identifying new ingredients, such as probiotics, prebiotics, bioactive compounds, and omega-3 fatty acids, that enhance the added value and functionality of dairy products; and developing functional dairy products that target specific health needs, including immune enhancement, digestive health, and cognitive function.

Alternative dairy sources

Satisfying the varying demands of the diverse consumer base calls for research into alternative dairy products, such as plant-based (e.g., almond, oat, rice, soy, and pea milk) and microbially cultured milk.

Lactose- and pesticide-free products

Research on dairy products with reduced or eliminated lactose for consumers with lactose intolerance will be paramount.

High-quality dairy processing and packaging

Upgrading the quality, safety, and shelf-life of dairy products while minimizing nutrient loss will entail exploring novel processing, packaging, and storage technologies.

Quality and sensory evaluation

Enhancing the value of dairy products will involve examining the sensory attributes, flavor profiles, and consumer acceptance of various dairy products.

Research into increasing trust through the integration of information technology (IT)

Research on how IT, such as AI, blockchain, and IoT, can enhance traceability and transparency across the dairy supply chain is warranted.

Animal welfare in dairy production

The production of dairy products that upholds animal welfare requires research on animal welfare standards and ethics and on the relevant management strategies.

Personalized nutrition and dairy consumption

Research into developing personalized dairy products based on individual nutritional requirements and health goals, among others, in an aging society is imperative.

Research on consumer needs and consumption patterns

Research into identifying the changing needs of consumers and their consumption patterns is necessary for developing new products and advancing the dairy industry.

Novel-food licensing and laws related to dairy products

Research on the formulation of standards and regulations governing the consumption of novel dairy food products is warranted.

Animal agriculture has been suggested to be a potentially predominant and increasing contributor to climate change, land system change, biodiversity loss, water consumption and pollution, and environmental degradation [4]. These effects contribute to a decreased reliance on animal-derived products and an increased use of alternative plant-derived products [4]. Therefore, McDermid et al. argued that food system transformation is required through collecting and analyzing data on the impacts of animal production and consumption on human and natural systems as well as determining whether they interact [4]. In addition, because livestock farming used to be a source of income for a wide range of people in rural areas but now benefits only a few, such as large farms and corporations [5], we believe that multidisciplinary research is warranted to ensure that livestock farming becomes a sustainable industry that benefits the general populace and reduces environmental impacts. However, based on our research, we believe that studies published in Asia on animal agriculture and food that focus on reducing the negative impacts of livestock farming or alternatives for sustainable livestock development are currently limited. We believe that such research can be maximized via collaborative efforts; however, the present study suggests that gaps remain in multidisciplinary research. Although data were not presented in this study, we believe that the main researchers were limited to livestock- or food-related majors, and relatively minimal interaction existed among researchers in animal welfare, global environment, and consumer research. As detailed in the present study, research on the utilization of animal products is dominant, whereas that related to sustainable future livestock production is considerably scarce.

CONCLUSION

This study aimed to investigate current research trends related to animal food products in Asia and predict the research agenda for the future development of the industry. The results demonstrate that the topics of the studies published in major Asian countries, such as Korea, China, and Japan, were significantly diverse, rendering it difficult to systematically identify and categorize them; nonetheless, they included both the latest research trends, such as alternative livestock products, and traditionally researched topics, such as meat quality measurement and antioxidant research. Nevertheless, numerous research topics that have not been included in the future research agenda proposed by our research team remain; therefore, we believe that further research topics can be identified. Although research on sustainable livestock farming, alternative livestock ingredients, cultured meat, plant-based alternatives, and insect- and microbial-derived protein foods, which have recently received substantial attention, has increased, we believe that it is still insufficient. In addition, determining the extent to which previous studies’ findings have been applied to industrialization was challenging. Moreover, almost no research on laws and policies related to animal food has been conducted. Therefore, identifying research topics on the latest research trends, industrialization, and related policies and laws is imperative. However, as this study was a review of previous research within a relatively limited field, concluding that its results represent global research trends in the field of animal agriculture and food may be difficult; hence, continuous monitoring through additional follow-up studies is warranted.

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  117. Aprilia GHS, Kim HS. Development of strategies to manufacture low-salt meat products-a review. J Anim Sci Technol. 2022;64:218-34. https://doi.org/10.5187/jast.2022.e16
  118. Harlina PW, Maritha V, Musfiroh I, Huda S, Sukri N, Muchtaridi M. Possibilities of liquid chromatography mass spectrometry (LC-MS)-based metabolomics and lipidomics in the authentication of meat products: a mini review. Food Sci Anim Resour. 2022;42:744-61. https://doi.org/10.5851/kosfa.2022.e37
  119. Ujilestari T, Febrisiantosa A, Sholikin MM, Wahyuningsih R, Wahyono T. Nanoemulsion application in meat product and its functionality: review. J Anim Sci Technol. 2023;65:275-92. https://doi.org/10.5187/jast.2022.e120
  120. Whitehead D, Kim YHB. The impact of COVID 19 on the meat supply chain in the USA: a review. Food Sci Anim Resour. 2022;42:762-74. https://doi.org/10.5851/kosfa.2022.e39
  121. Arain MA, Rasheed S, Jaweria A, Khaskheli GB, Barham GS, Ahmed S. A review on processing opportunities for the development of camel dairy products. Food Sci Anim Resour. 2023;43:383-401. https://doi.org/10.5851/kosfa.2023.e13
  122. Bennato F, Ianni A, Grotta L, Martino G. Evaluation of chemical-nutritional characteristics of whey and ricotta obtained by ewes fed red grape pomace dietary supplementation. Food Sci Anim Resour. 2022;42:504-16. https://doi.org/10.5851/kosfa.2022.e20
  123. Chai C, Oh S, Imm JY. Roles of milk fat globule membrane on fat digestion and infant nutrition. Food Sci Anim Resour. 2022;42:351-71. https://doi.org/10.5851/kosfa.2022.e11
  124. Costa MP, Rosario AIL, Silva VL, Vieira CP, Conte-Junior CA. Rheological, physical and sensory evaluation of low-fat cupuassu goat milk yogurts supplemented with fat replacer. Food Sci Anim Resour. 2022;42:210-24. https://doi.org/10.5851/kosfa.2021.e64
  125. Franceschi P, Formaggioni P, Brasca M, Natrella G, Faccia M, Malacarne M, et al. Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm. Anim Biosci. 2023;36:132-43. https://doi.org/10.5713/ab.22.0080
  126. Kahraman M, Yurtseven S, Sakar E, Das A, Yalcin H, Gungoren G, et al. Pistachio, pomegranate and olive byproducts added to sheep rations change the biofunctional properties of milk through the milk amino acid profile. Food Sci Anim Resour. 2023;43:124-38. https://doi.org/10.5851/kosfa.2022.e65
  127. Lee D, Yoo D, Kim H, Seo J. Negative association between high temperature-humidity index and milk performance and quality in Korean dairy system: big data analysis. J Anim Sci Technol. 2023;65:588-95. https://doi.org/10.5187/jast.2022.e119
  128. Lim DH, Jung DJS, Ki KS, Kim DH, Han M, Kim Y. Effects of dry period length on milk production and physiological responses of heat-stressed dairy cows during the transition period. J Anim Sci Technol. 2023;65:197-208. https://doi.org/10.5187/jast.2022.e104
  129. Miao J, Xiao S, Wang J. Comparative study of camel milk from different areas of Xinjiang province in China. Food Sci Anim Resour. 2023;43:674-84. https://doi.org/10.5851/kosfa.2023.e27
  130. Mun D, Oh S, Kim Y. Perspectives on bovine milk-derived extracellular vesicles for therapeutic applications in gut health. Food Sci Anim Resour. 2022;42:197-209. https://doi.org/10.5851/kosfa.2022.e8
  131. Park GW, Ataallahi M, Ham SY, Oh SJ, Kim KY, Park KH. Estimating milk production losses by heat stress and its impacts on greenhouse gas emissions in Korean dairy farms. J Anim Sci Technol. 2022;64:770-81. https://doi.org/10.5187/jast.2022.e134
  132. Qin Y, Cheng M, Fan X, Shao X, Wang C, Jiang H, et al. Preparation and antioxidant activities of high Fischer's ratio oligopeptides from goat whey. Food Sci Anim Resour. 2022;42:800-15. https://doi.org/10.5851/kosfa.2022.e32
  133. Rubak YT, Nuraida L, Iswantini D, Prangdimurti E. Angiotensin-I-converting enzyme inhibitory peptides in goat milk fermented by lactic acid bacteria isolated from fermented food and breast milk. Food Sci Anim Resour. 2022;42:46-60. https://doi.org/10.5851/kosfa.2021.e55
  134. Seo CW, Oh NS. Rheological, physicochemical, microbiological, and aroma characteristics of sour creams supplemented with milk protein concentrate. Food Sci Anim Resour. 2023;43:540-51. https://doi.org/10.5851/kosfa.2023.e16
  135. Seo CW, Yoo B. Effect of milk protein isolate/κ-carrageenan conjugates on rheological and physical properties of whipping cream: a comparative study of Maillard conjugates and electrostatic complexes. Food Sci Anim Resour. 2022;42:889-902. https://doi.org/10.5851/kosfa.2022.e42
  136. Seo CW. Improved flowability and wettability of whey protein-fortified skim milk powder via fluidized bed agglomeration. Food Sci Anim Resour. 2022;42:915-27. https://doi.org/10.5851/kosfa.2022.e47
  137. Spina AA, Ceniti C, Piras C, Tilocca B, Britti D, Morittu VM. Mid-infrared (MIR) spectroscopy for the detection of cow's milk in buffalo milk. J Anim Sci Technol. 2022;64:531-8. https://doi.org/10.5187/jast.2022.e22
  138. Taufik E, Arief II, Budiman C, Wibisono Y, Noviyanto A. Characterization of bioactive sialyl oligosaccharides separated from colostrum of Indonesia dairy goat. Food Sci Anim Resour. 2022;42:426-40. https://doi.org/10.5851/kosfa.2022.e13
  139. Widodo W, Kusumaningrum HRP, Wihadmadyatami H, Wicaksana AL. Milk fermented with Pediococcus acidilactici strain BE improves high blood glucose levels and pancreatic beta-cell function in diabetic rats. Food Sci Anim Resour. 2023;43:170-83. https://doi.org/10.5851/kosfa.2022.e69
  140. Yang J, Lee SK, Kim YS, Suh HJ, Ahn Y. Preparation of hypoallergenic whey protein hydrolysate by a mixture of alcalase and prozyme and evaluation of its digestibility and immunoregulatory properties. Food Sci Anim Resour. 2023;43:594-611. https://doi.org/10.5851/kosfa.2023.e21
  141. Go HY, Lee SH, Kim HY. The effect of hot-air dried Lentinula edodes on the quality and oranoleptic properties of rolled-dumplings. Food Sci Anim Resour. 2022;42:593-608. https://doi.org/10.5851/kosfa.2022.e24
  142. Ameer A, Seleshe S, Kang SN. Effect of modified atmosphere packaging varying in CO2 and N2 composition on quality characteristics of dry fermented sausage during refrigeration storage. Food Sci Anim Resour. 2022;42:639-54. https://doi.org/10.5851/kosfa.2022.e27
  143. Bae SM, Jeong DH, Gwak SH, Kang S, Jeong JY. Effects of dongchimi powder as a natural nitrite source on quality properties of emulsion-type sausages. Food Sci Anim Resour. 2023;43:502-11. https://doi.org/10.5851/kosfa.2023.e12
  144. Cho J, Barido FH, Kim HJ, Kim HJ, Kim D, Shin DJ, et al. Effect of calamansi pulp ethanol extracts on the meat quality and biogenic amine formation of pork patty during refrigerated storage. Food Sci Anim Resour. 2023;43:25-45. https://doi.org/10.5851/kosfa.2022.e53
  145. Cho J, Barido FH, Kim HJ, Kwon JS, Kim HJ, Kim D, et al. Effect of extract of perilla leaves on the quality characteristics and polycyclic aromatic hydrocarbons of charcoal barbecued pork patty. Food Sci Anim Resour. 2023;43:139-56. https://doi.org/10.5851/kosfa.2022.e67
  146. Go HY, Park SY, Kim HY. Analysis of quality after sous vide of pork loin wet-aged using pulsed electric field system. Food Sci Anim Resour. 2023;43:412-27. https://doi.org/10.5851/kosfa.2023.e3
  147. Hoa VB, Song DH, Min YJ, Seol KH, Kang SM, Kim HW, et al. Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition. Anim Biosci. 2023;36:943-52. https://doi.org/10.5713/ab.22.0304
  148. Jeong CH, Lee SH, Kim HY. Microbiological composition and sensory characterization analysis of fermented sausage using strains isolated from Korean fermented foods. Food Sci Anim Resour. 2022;42:928-41. https://doi.org/10.5851/kosfa.2022.e56
  149. Jin SK, Yim DG. Influences of aging methods and temperature on meat quality of pork belly from purebred Berkshire and crossbred Landrace×Yorkshire×Duroc (LYD) pigs. Food Sci Anim Resour. 2022;42:398-410. https://doi.org/10.5851/kosfa.2022.e7
  150. Jo K, Lee S, Jeong HG, Lee DH, Yoon S, Chung Y, et al. Utilization of electrical conductivity to improve prediction accuracy of cooking loss of pork loin. Food Sci Anim Resour. 2023;43:113-23. https://doi.org/10.5851/kosfa.2022.e64
  151. Kang HJ, Lee SY, Lee DY, Kang JH, Kim JH, Kim HW, et al. Study on the reduction of heterocyclic amines by marinated natural materials in pork belly. J Anim Sci Technol. 2022;64:1245-58. https://doi.org/10.5187/jast.2022.e86
  152. Kang YJ, Han SH, Kim SG, Kim SY, Kim HA, Kim YK, et al. Association of functional sequence variants of the myosin heavy chain 3 gene with muscle collagen content in pigs. J Anim Sci Technol. 2023;65:511-8. https://doi.org/10.5187/jast.2023.e4
  153. Kim DH, Kim YJ, Shin DM, Lee JH, Han SG. Drying characteristics and physicochemical properties of semi-dried restructured sausage depend on initial moisture content. Food Sci Anim Resour. 2022;42:411-25. https://doi.org/10.5851/kosfa.2022.e12
  154. Kim SS, Lee YE, Kim CH, Min JS, Yim DG, Jo C. Determining the optimal cooking time for cooking loss, shear force, and off-odor reduction of pork large intestines. Food Sci Anim Resour. 2022;42:332-40. https://doi.org/10.5851/kosfa.2022.e6
  155. Kim SG, Kim HY. Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham. Food Sci Anim Resour. 2023;43:454-70. https://doi.org/10.5851/kosfa.2023.e9
  156. Kim TK, Yong HI, Cha JY, Kim YJ, Jung S, Choi YS. Effects of protein functionality on myofibril protein-saccharide graft reaction. Food Sci Anim Resour. 2022;42:849-60. https://doi.org/10.5851/kosfa.2022.e36
  157. Kim YJ, Jung TJ, Kim TK, Lee JH, Shin DM, Yu HH, et al. The effect of gelatin coating and sonication on the quality properties of wet-aging pork loins. Food Sci Anim Resour. 2023;43:269-81. https://doi.org/10.5851/kosfa.2022.e74
  158. Kim H, Chin KB. Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods. Anim Biosci. 2022;35:494-502. https://doi.org/10.5713/ab.21.0320
  159. Kim YJ, Cho SB, Song MH, Lee SI, Hong SM, Yun W, et al. Effects of different Bacillus licheniformis and Bacillus subtilis ratios on nutrient digestibility, fecal microflora, and gas emissions of growing pigs. J Anim Sci Technol. 2022;64:291-301. https://doi.org/10.5187/jast.2022.e12
  160. Ko E, Park Y, Park K, Woo C, Kim J, Kim K, et al. Comparison of pork belly characteristics and weights of primal cuts between gilt and barrow of Landrace × Yorkshire × Duroc pigs measured by AutoFomIII. J Anim Sci Technol. 2023;65:412-26. https://doi.org/10.5187/jast.2022.e115
  161. Lee S, Park DH, Kim EJ, Kim H, Lee Y, Choi MJ. Development of temperature control algorithm for supercooling storage of pork loin and its feasibility for improving freshness and extending shelf life. Food Sci Anim Resour. 2022;42:467-85. https://doi.org/10.5851/kosfa.2022.e16
  162. Lee SH, Kim HY. Analysis of quality and color properties according to the gas composition (modified atmosphere packaging) of pork sous-vide ham preserved in natural brine. Food Sci Anim Resour. 2023;43:580-93. https://doi.org/10.5851/kosfa.2023.e20
  163. Lee SH, Kim JM. Breeding potential for pork belly to the novel economic trait. J Anim Sci Technol. 2023;65:1-15. https://doi.org/10.5187/jast.2022.e118
  164. Oh SH, Lee CY, Song DH, Kim HW, Jin SK, Song YM. Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality. J Anim Sci Technol. 2022;64:353-64. https://doi.org/10.5187/jast.2022.e18
  165. Park J, Song S, Cheng H, Im C, Jung EY, Moon SS, et al. Comparison of meat quality and muscle fiber characteristics between porcine skeletal muscles with different architectures. Food Sci Anim Resour. 2022;42:874-88. https://doi.org/10.5851/kosfa.2022.e40
  166. Park Y, Kim K, Kim J, Seo J, Choi J. Verification of reproducibility of VCS2000 equipment for mechanical measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) pig carcasses. Food Sci Anim Resour. 2023;43:553-62. https://doi.org/10.5851/kosfa.2023.e17
  167. Woo SH, Sung JM, Park H, Kim J, Kim YJ, Kim TK, et al. Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage. J Anim Sci Technol. 2023;65:225-43. https://doi.org/10.5187/jast.2022.e92
  168. Yang YJ, Lee GY, Kim SD, Park JH, Lee SI, Kim GB, et al. Profiles of non-aureus staphylococci in retail pork and slaughterhouse carcasses: prevalence, antimicrobial resistance, and genetic determinant of fusidic acid resistance. Food Sci Anim Resour. 2022;42:225-39. https://doi.org/10.5851/kosfa.2021.e74
  169. Yoon J, Bae SM, Jeong JY. Effects of nitrite and phosphate replacements for clean-label ground pork products. Food Sci Anim Resour. 2023;43:232-44. https://doi.org/10.5851/kosfa.2022.e71
  170. Zeng X, Li X, Li C. Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality. Anim Biosci. 2022;35:96-104. https://doi.org/10.5713/ab.21.0185
  171. Khalid A, Khalid F, Mahreen N, Hussain SM, Shahzad MM, Khan S, et al. Effect of spore-forming probiotics on the poultry production: a review. Food Sci Anim Resour. 2022;42:968-80. https://doi.org/10.5851/kosfa.2022.e41
  172. Jeong YJ, Jung JI, Kim Y, Kang CH, Imm JY. Effects of Lactobacillus reuteri MG5346 on receptor activator of nuclear factor-Kappa B ligand (RANKL)-induced osteoclastogenesis and ligature-induced experimental periodontitis rats. Food Sci Anim Resour. 2023;43:157-69. https://doi.org/10.5851/kosfa.2022.e68
  173. Jin ES, Kim JY, Min J, Jeon SR, Choi KH, Khan SA, et al. Preliminary study on effect of Lactiplantibacillus plantarum on osteoporosis in the ovariectomized rat. Food Sci Anim Resour. 2023;43:712-20. https://doi.org/10.5851/kosfa.2023.e29
  174. Kim NN, Kim BS, Lee HB, An S, Kim D, Kang SS. Effect of bacteriocin-like inhibitory substance (BLIS) from Enterococcus faecium DB1 on cariogenic Streptococcus mutans biofilm formation. Food Sci Anim Resour. 2022;42:1020-30. https://doi.org/10.5851/kosfa.2022.e49
  175. Kim JY, Kim JY, Kim H, Moon EC, Heo K, Shim JJ, et al. Immunostimulatory effects of dairy probiotic strains Bifidobacterium animalis ssp. lactis HY8002 and Lactobacillus plantarum HY7717. J Anim Sci Technol. 2022;64:1117-31. https://doi.org/10.5187/jast.2022.e84
  176. Kwon OY, Lee SH. Animal models of cognitive deficits for probiotic treatment. Food Sci Anim Resour. 2022;42:981-95. https://doi.org/10.5851/kosfa.2022.e45
  177. Lee S, Eom S, Lee J, Pyeon M, Kim K, Choi KY, et al. Probiotics that ameliorate cognitive impairment through anti-inflammation and anti-oxidation in mice. Food Sci Anim Resour. 2023;43:612-24. https://doi.org/10.5851/kosfa.2023.e22
  178. Xuan B, Park J, Lee GS, Kim EB. Oral administration of mice with cell extracts of recombinant Lactococcus lactis IL1403 expressing mouse receptor activator of NF-kB ligand (RANKL). Food Sci Anim Resour. 2022;42:1061-73. https://doi.org/10.5851/kosfa.2022.e54
  179. Yoo J, Lee J, Zhang M, Mun D, Kang M, Yun B, et al. Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler velvet and immune promoting effects. J Anim Sci Technol. 2022;64:166-82. https://doi.org/10.5187/jast.2021.e132
  180. Kumar SA, Kim HJ, Jayasena DD, Jo C. On-farm and processing factors affecting rabbit carcass and meat quality attributes. Food Sci Anim Resour. 2023;43:197-219. https://doi.org/10.5851/kosfa.2023.e5
  181. Ahmad SS, Chun HJ, Ahmad K, Shaikh S, Lim JH, Ali S, et al. The roles of growth factors and hormones in the regulation of muscle satellite cells for cultured meat production. J Anim Sci Technol. 2023;65:16-31. https://doi.org/10.5187/jast.2022.e114
  182. Han Y, Guo W, Su R, Zhang Y, Yang L, Borjigin G, et al. Effects of sheep slaughter age on myogenic characteristics in skeletal muscle satellite cells. Anim Biosci. 2022;35:614-23. https://doi.org/10.5713/ab.21.0193
  183. Kim B, Min Y, Jeong Y, Ramani S, Lim H, Jo Y, et al. Comparison of growth performance and related gene expression of muscle and fat from Landrace, Yorkshire, and Duroc and Woori black pigs. J Anim Sci Technol. 2023;65:160-74. https://doi.org/10.5187/jast.2022.e93
  184. Lee J, Park J, Choe H, Shim K. Insect peptide CopA3 promotes proliferation and PAX7 and MYOD expression in porcine muscle satellite cells. J Anim Sci Technol. 2022;64:1132-43. https://doi.org/10.5187/jast.2022.e81
  185. Oh S, Park S, Park Y, Kim Y, Park G, Cui X, et al. Culturing characteristics of Hanwoo myosatellite cells and C2C12 cells incubated at 37℃ and 39℃ for cultured meat. J Anim Sci Technol. 2023;65:664-78. https://doi.org/10.5187/jast.2023.e10
  186. Pan Z, Du G, Li G, Wu D, Chen X, Geng Z. Apolipoprotein H: a novel regulator of fat accumulation in duck myoblasts. J Anim Sci Technol. 2022;64:1199-214. https://doi.org/10.5187/jast.2022.e60
  187. Ryu M, Kim M, Jung HY, Kim CH, Jo C. Effect of p38 inhibitor on the proliferation of chicken muscle stem cells and differentiation into muscle and fat. Anim Biosci. 2023;36:295-306. https://doi.org/10.5713/ab.22.0171
  188. Kang KM, Lee SH, Kim HY. Effects of using soybean protein emulsion as a meat substitute for chicken breast on physicochemical properties of Vienna sausage. Food Sci Anim Resour. 2022;42:73-83. https://doi.org/10.5851/kosfa.2021.e63
  189. Choi CY, Lee CH, Yang J, Kang SJ, Park IB, Park SW, et al. Efficacies of potential probiotic candidates isolated from traditional fermented Korean foods in stimulating immunoglobulin A secretion. Food Sci Anim Resour. 2023;43:346-58. https://doi.org/10.5851/kosfa.2023.e2
  190. Claus JR, Jeong JY. Limiting pink discoloration in cooked ground turkey in the absence or presence of sodium tripolyphosphate produced from presalted and stored raw ground breasts. Food Sci Anim Resour. 2023;43:331-45. https://doi.org/10.5851/kosfa.2023.e1
  191. Im ST, Lee SH. Structure characterization and antihypertensive effect of an antioxidant peptide purified from alcalase hydrolysate of velvet antler. Food Sci Anim Resour. 2023;43:184-94. https://doi.org/10.5851/kosfa.2022.e70
  192. Andre, Arief II, Apriantini A, Jayanegara A, Budiman C. Antimicrobial activity of propolis extract and their application as a natural preservative in livestock products: a meta-analysis. Food Sci Anim Resour. 2022;42:280-94. https://doi.org/10.5851/kosfa.2022.e4
  193. Guo H, Fan L, Ding L, Yang W, Zang C, Guan H. Separation and purification of antioxidant peptide from fermented whey protein by Lactobacillus rhamnosus B2-1. Food Sci Anim Resour. 2023;43:10-24. https://doi.org/10.5851/kosfa.2022.e52