Study on the current research trends and future agenda in animal products: an Asian perspective

Seung Yun Lee1,#, Da Young Lee2,#, Ermie Jr Mariano2, Seung Hyeon Yun2, Juhyun Lee2, Jinmo Park2, Yeongwoo Choi2, Dahee Han2, Jin Soo Kim2, Seon-Tea Joo1, Sun Jin Hur2,*
Author Information & Copyright
1Division of Animal Science, Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
2Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
*Corresponding author: Sun Jin Hur, Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea. Tel: +82-31-670-4673, E-mail:

# These authors contributed equally to this work.

© Copyright 2023 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 13, 2023; Revised: Oct 31, 2023; Accepted: Oct 31, 2023

Published Online: Nov 30, 2023


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: Future agenda; Animal products; Meat analog; Dairy products; Cultured meat


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.


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.

Fig. 1. Bigdata analysis for research materials in animal products.
Download Original Figure
Table 1. Research article and keyword categories
Animals, animal products or by-products, or raw materials Research keywords References
Animal products Animal products; detection; invA gene; lateral flow dipstick; loop-mediated isothermal amplification; minimum inhibitory concentration; natural production preservatives [6], [7], [8]
Beef Adipogenesis; adulteration; anaerobic glycolysis; atmospheric pressure plasma; back-fat thickness; bactericidal effect; beef; beef discoloration; beef jerky; beef quality; beef tenderness; bovine; brine injection; calpain system; calpastatin; capillary electrophoresis time-of-flight mass spectrometry; carcass chilling; chemometric analysis; Chikso; collagen; collagen solubility; cull cow beef; degree of doneness; dry aging; dry aging methods; drying characteristics; duck fat; empal gentong; ethylene vinyl alcohol; fat; fatty acids; fat replacement; feed energy level; feeding regime; rheological property; freezing/thawing; fresh beef tumbling; front-face fluorescence spectroscopy; genetic merit for marbling; grain; gram-negative bacteria; grass; Hanwoo; health; hemi-castration; hierarchical clustering; high-intensity ultrasound; hot-air drying; instrumental color; Japanese Brown; lipid oxidation; long-term aging; marbling; meat; meat products; meat quality; metabolites; metabolomics; metagenome; metmyoglobin reducing activity; microbial safety; microstructure; multivariate analysis; myogenesis; net income; nisin; oxidative stability; packaged dry-aged beef; pasture; phosphate; physicochemical analysis; physicochemical properties; polyvinylidene chloride; postmortem aging; pre-cooking; principal component analysis (PCA); protein solubility; purchasing preference; quality characteristic; quality grade; quality properties; quality traits; ready-to-eat; satellite cell; semitendinosus; sensory attributes; short-term fattening; single nucleotide polymorphisms; sous-vide; supplementation; temperature abuse; tenderness; testosterone; texture; κ-carrageenan [9], [10], [11], [12], [13], [14], [15], [16], [17], [18], [19], [20], [21], [22], [23], [24], [25], [26], [27], [28], [30], [31], [32]
Blood Aflatoxin; angiotensin-I-converting enzyme (ACE) inhibitory activity; antioxidant; antioxidant activity; biochemistry; blood by-product; blood metabolites; blood parameter; broiler; carcass characteristics; chicken; conventional; cytokines; duck blood; enzyme hydrolysis; fibrosis; flutriafol; freeze drying; Hanwoo; heat stress; hemi-castration; hot-air drying; illite; immunity; laying hens; leukocyte; light intensity; meat quality; metal chelating activity; mycotoxin; net income; octacosanol; organic chromium; performance; pig; piglet performance; reproductive performance of sows; residue levels; salicylic acids; short-term fattening; spray drying; stress; stress index; survival rate; tebuconazole; testosterone; thermal discomfort; toll-like receptor; triticale sprout; vacuum drying; villus height; welfare; zeolite [9], [33], [34], [35], [36], [37], [38], [39], [40], [41], [42], [43]
Carcass AutoFom III™; backfat thickness; bedding; blood removal; carcass; carcass chilling method; carcass traits; carcass weight; coco peat; correlation; food safety; growth performance; Hanwoo; heteroscedasticity; market weight; meat color; meat grading; non-destructive inspection method; pig carcass grade; porcine carcass; primal cuts; regression; slaughter age; yield grade [44], [45], [46], [47], [48]
Casein Acid-induced gelation; casein derivative; delivery system; docosahexaenoic acid; sodium caseinate [49]
Cell Adipogenesis; amino acid transport; apoptosis; cell viability; chicken; dairy cow; DF-1; Hanwoo beef cattle; heat stress; hyperthermia; inflammation; innate immunity; intramuscular fat; lysine; mammary alveolar cell-T; milk-protein synthesis; pancreatic pro-genitor cell differentiation and proliferation factor; prolactin; stromal vascular cells; toll-like receptor 3; 5-hydroxytryptamine [50], [51], [52], [53]
Cell-cultivated meat Blood; chicken satellite cell; cultured meat; cultured meat taste; cultured muscle tissue; fetal bovine serum; muscle cells; pre-plating; pre-plating time; purification; satellite cell; scaffolds; taste characteristics; temperature; umami intensity [54], [55], [56]
Cheese Antimicrobial resistance; biofilm; cheese brine; cheese starter culture; foodborne pathogen; growth curve; Kocuria salsicia; Lactococcus lactis; bacteriocin; Listeria monocytogenes [57], [58]
Chicken carcass Campylobacter spp.; carcass condemnation; chicken; dermatitis; gold nanoparticle; hock burn; inspection line; polymerase chain reaction; slaughterhouse [59], [60]
Chicken meat Adulteration; antimicrobial; antioxidant; Bacillus subtilis; black garlic; broiler; Campylobacter spp.; carcass characteristics; carcass condemnation; chemometric analysis; chicken; chicken breast; chicken breast sausages; chicken meat quality; chicken thigh; chicken wings; coccidiosis; cold storage; consumer behavior; conventional; dermatitis; detoxification; dietary protein source; dipeptides; elderly digestion; enzymatic hydrolysis; fat substitute; Flavourzyme®; free amino acids; front-face fluorescence spectroscopy; fruit juices; garlic; genome-wide association study; glutamate-ammonia ligase; gold nanoparticle; growth performance; heat stress; heat-equivalent non-thermal technology; high hydrostatic pressure; hock burn; illite; information effect; inosine monophosphate; inosine-5’-monophosphate; inspection line; Jingyuan chicken; Korean native chicken; leukocyte; light intensity; lipid oxidation; marinade; marination; meat quality; meat science; microbial quality; modified atmosphere packaging (MAP); native chicken; natural phosphate alternatives; nucleotides; occurrence; organic chromium; oxidative stability; packaging methods; performance; phosphate; phosphodiesterase 10A; physiochemical and rheological properties; polymerase chain reaction; poultry breast fillets; prebiotic; PCA; protein digestibility; quality; red ginseng marc; Rhus verniciflua; riboflavin; RNA-seq; ross 308; Samgyetang; sensory evaluation; slaughterhouse; slaughtering age; stress; survival rate; sustainable consumption; taste properties; thermal discomfort; thiobarbituric acid reactive substance; total volatile basic nitrogen; ultraviolet light-emitting diode; vacuum packaging; welfare; white striping; wooden; zeolite [1], [24], [34], [35], [38], [40], [61], [62], [63], [64], [65], [66], [67], [68], [69], [70], [71], [72], [73], [74], [75]
Doenjang Animal model; immune response; probiotics [76]
Duck Digestibility; enzyme; hardness; liver sausage; pressure [77]
Duck meat Abdominal fat; carcass traits; duck; duck meat; energy level; growth performance; inulin; meat quality; muscle fiber type; proteolysis; sausage; soy protein isolate [25], [78], [79], [80]
Edible insect Edible insects; entomophagy; expanded polystyrene; food resources; food safety; functional; functional properties; Hermetia illucens; insect protein; optimal pre-treatment method; protein characteristics; protein cross-linking; sausages; sensory; soluble protein; subacute toxicity; Tenebrio molitor [81], [82], [83], [84]
Egg Antioxidant activity; blood parameter; chukar partridge; egg; egg position; egg production; egg quality; egg yolk protein; electronic nose; fatty acid; flavor analysis; gas chromatography–mass spectrometry; ginsenoside; hen-day egg production; HepG2; immunity; immunomodulatory activity; inflammatory cytokine; laying hens; lipid oxidation; liquid smoke; natural carotenoids; non-fasting molting; octacosanol; performance; productivity; rosemary extract; salted duck egg; salted egg; saponin; splenocyte; storage period; triticale sprout; tumor necrosis factor alpha; turning frequency; zinc oxide [41], [85], [86], [87], [88], [89], [90], [91], [92]
Feces Anti-listerial; bacteriocin; canine; lactic acid bacteria; Ligilactobacillus agilis; Limosilactobacillus fermentum; Pediococcus pentosaceus; probiotics [93], [94]
Fermented sausages Fermented sausages; lactic acid bacteria; quality control; starter culture [95]
Goat Emulsifier; gelatin extraction; goat skin; Korean native black goat; response surface methodology [96]
Goat meat Alfalfa; anti-muscular atrophy; antioxidant activity; apoptosis; black goat meat; carnosine; concentrate; extract; goat meat; goaty flavor; indole; Korean native black goat; sexes; water-soluble metabolites; α-glucosidase inhibitory activity [97], [98], [99]
Goose meat Acremonium terricola culture; conventional characteristics; flavor substances; hortobágy geese; meat quality [100]
Honey Biofilm; Enterococcus faecalis; Hovenia monofloral honey; inflammation; mitogen-activated protein kinases; toll-like receptor-2 [101]
Human breast milk Gut health; infant formula; microbiota; probiotics; short-chain fatty acids [102]
Kimchi Animal model; anti-obesity; aryl hydrocarbon receptor; Caco-2 cells; differentially expressed gene; genomic DNA; immune response; immunostimulatory effect; inflammation; lactic acid bacteria; Lactiplantibacillus plantarum; Latilactobacillus curvatus BYB3; Lipopolysaccharide; macrophage; nuclear factor kappa B; Pediococcus acidilactici; Periodontitis; Porphyromonas gingivalis; postbiotics; probiotic property; probiotics; tight junctions [76], [103], [104], [105], [106], [107], [108]
Lamb Branched-chain fatty acids; carcass evaluation; carcass traits; cold shortening; different types of meat cut; fattening system; fatty acid profile; feedlot lambs; feedlot performance; ferulic acid; flavor; hot-boned; Hulunbuir sheep; Jamuna basis lambs; lamb quality; lipid oxidation; Lycium barbarum polysaccharide; meat quality; multiple quality parameters; muscle morphometry; optical system; packaging time; phytochemicals; PCA; production traits; protein degradation; rapid detection; real-time polymerase chain reaction; sheep; slaughter traits; supplementary feeding; Tan sheep meatballs; vacuum packaging; visible and near-infrared; zeolite [109], [110], [111], [112], [113], [114], [115]
Malt Genomic DNA; inflammation; Pediococcus acidilactici; periodontitis; Porphyromonas gingivalis [105]
Meat Gut microbiota; meat; protein digestion; proteolytic enzyme; sous-vide [116]
Meat products Authentication; essential oils; lipidomics; liquid chromatography–mass spectrometry; low-salt meat products; low-sodium meat products; meat product; metabolomics; nanoemulsion; natural preservative; natural salt replacers; salt alternatives; salt-modifying; salt reduction [117], [118], [119]
Meat supply chain COVID 19; agriculture; consumer concern; economy; meat supply chain [120]
Milk Adulteration; agglomeration; ACE; inhibitory activity; antidiabetic; antihypertensive peptides; antioxidant; aroma compounds; big data; blood; metabolites; bovine milk; buffalo milk; camel milk; carrier; cheese; cheese fat composition; cheese lipolysis; climate change; colostrum; comprehensive quality; dairy cows; dairy goat; dairy products; digestion; dry-period length; economic assessment; environmental assessment; enzymatic hydrolysis; Etawah grade; extracellular vesicles; fatty acid profile; fatty acids; fermented milk; fluidized bed; food byproduct; Fourier-transform infrared spectroscopy; free radical; goat milk fermented; goat whey; gut health; health benefit; heat stress; high Fischer’s ratio oligopeptides; human milk; hydrolysate; hypoallergenic; infant formula; infant nutrition; inulin; Jeminay; Lactis BD17; Lc. lactis ssp; lysozyme; Maillard conjugate; maltodextrin; milk; milk amino acid; milk cooling; milk fat globule membrane; milk fatty acid; milk performance; milk powder; milk production; milk protein concentrate; natural emulsifier; nutritional components; oligosaccharides; Parmigiano Reggiano; Pediococcus acidilactici BE; Pediococcus pentosaceus M103; probiotics; processing opportunities; proteolytic specificity; red grape pomace; response surface methodology; rheological analysis; rheological behavior; Ricotta; sarcopenia; sensory acceptance; sheep; sour cream; temperature–humidity index; therapeutics; volatile compounds; water-holding capacity; whey; whey protein; whipping cream; whipping property; yogurt [121], [122], [123], [124], [125], [126], [127], [128], [129], [130], [131], [132], [133], [134], [135], [136], [137], [138], [139], [140]
Mushroom Hot-air drying; Letinula edodes; organoleptic properties; quality properties; rolled-dumplings [141]
Pig tissues Biochemistry; fibrosis; flutriafol; pig; residue levels; tebuconazole [36], [37]
Pork Aging methods; antibacterial activity; antimicrobial resistance; antioxidant; activities; antioxidants; ascorbic acid; Bacillus licheniformis; Bacillus subtilis; barrow; belly; Berkshire; biogenic amine; blackcurrant; breeding potential; calamansi pulp; charcoal; clean-label; collagen content; cooking loss; cooking time; correlation coefficient; cured pork loin; Debaryomyces hansenii; determination coefficient; digestibility; dissected value; dongchimi powder; dry-cured ham; drying characteristic; duck fat; economic trait; edible insect; electrical conductivity; electronic nose and tongue; emulsion-type sausages; enzyme; ethanol extracts; fat replacement; fermented dongchimi; fermented sausage; finishing pig; freshness; functional properties; gelatin; genotype; gilt; grade; graft reaction; ham; hardness; heterocyclic amines; initial moisture content; Korean fermented food; Landrace × Yorkshire × Duroc; liver sausage; loin; loquat leaf; meat quality; meat yield; microbiological; microorganisms; MAP; muscle; muscle architecture; muscle fiber characteristics; myofibril protein; myosin heavy chain 3; natural curing agent; natural materials; natural preservative; nitrite replacement; non-aureus staphylococci; nutrient digestibility; odor gas emission; off-odor; oxidation; parallel; Penicillium nalgiovense; pennate; perilla leaves; phosphate replacement; physicochemical; physicochemical characteristics; physicochemical property; pig; pig breeding; polycyclic aromatic hydrocarbons; pork; pork belly; pork large intestine; pork loin; pork patty; pork products; pork quality; pork sous-vide ham; post-rigor; pre-rigor; pressure; primal cut; probiotic; protein; phosphorylation; pulsed electric field; quality; quality and color properties; quality properties; radish powder; reduced-salt; reducing sugar; restructured jerky; retail pork; rheological property; saccharide; sarcoplasmic proteins; sausages; season; semi-dried; semi-dried restructured sausage; sensory; sensory attribute; sensory characterization; sensory properties; shear force; slaughter weight; slaughterhouse carcass; soluble protein; sonication; sous-vide; starter culture; stepwise algorithm; structure; sulfhydryl concentration; supercooling storage; temperature; vacuum-packed VCS2000; wet-aging; Woori-Heukdon; κ-carrageenan [19], [25], [77], [84], [142], [143], [144], [145], [146], [147], [148], [149], [150], [151], [152], [153], [154], [155], [156], [157], [158], [159], [160], [161], [162], [163], [164], [165], [166], [167], [168], [169], [170]
Poultry Antibiotics; growth performance; health; poultry feed; spore-forming probiotics [171]
Probiotics Animal model; anti-inflammation; anti-oxidation; bacteriocin-like inhibitory substance; biofilm; cell extracts; cognitive deficits; Caenorhabditis elegans; cognitive impairment; culture supernatant; cyclophosphamide; cytokines; dental caries; Enterococcus faecium; gamma-aminobutyric acid; gut-brain axis; immune; immunostimulation; immune promotion; Lactiplantibacillus plantarum; Lactobacillus reuteri MG5346; Lactococcus lactis; ligature-induced experimental periodontitis; microbiome; neurodegenerative disease; osteoclast specific gene expression; osteoclastogenesis; osteoporosis; ovariectomy; probiotics; receptor activator of NF-kB ligand; sialic acid; Streptococcus mutans; toll-like receptor; transcriptome; velvet antler [172], [173], [174], [175], [176], [177], [178], [179]
Rabbit meat Biological activity; factors affecting quality; meat quality; quality determinants; rabbit breeds [180]
Satellite cell Adipogenesis; AKT/AMPK signaling pathway; antimicrobial peptide; apolipoprotein H; blood removal; C2C12 myoblast cell; carcass chilling method; cell growth; chicken; CopA3; culture temperature; cultured meat; differentiation; fat; food safety; genetic analysis; growth factors; Hanwoo; myosatellite cell; hormone–lipid metabolism; meat color; meat quality; muscle satellite cells; myoblast; myofiber type; myogenesis; myogenic regulatory factors; myosin heavy chains; pig; proliferation; satellite cell; skeletal muscle; Wurank sheep [30], [181], [182], [183], [184], [185], [186], [187]
Soybean protein Chicken; partial meat replacement; quality properties; sausage; soybean [188]
Traditional fermented Korean foods Immunoglobulin A; interleukin-6; lactic acid bacteria; Peyer’s patch; toll-like receptor [189]
Turkey meat Ground turkey breast; pink color defect; pink inhibiting ingredients; sodium tripolyphosphate [190]
Velvet antler ACE; animal-based functional food ingredients; antihypertensive effect; Caenorhabditis elegans; gamma-aminobutyric acid; immune promotion; probiotics; purified peptide; sialic acid; velvet antler [179], [191]
Wax propolis Antimicrobial; livestock products; natural preservative; propolis [192]
Whey Antioxidant; antitumor; dynamic balance; fermented whey protein;
Lactobacillus casei; muscle strength; peptide; purification; separation
[106], [193]
Download Excel Table

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.

Fig. 2. Bigdata analysis for research keywords in animal products.
Download Original Figure

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.

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


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:

  • 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.


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.


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.


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.

Competing interests

No potential conflict of interest relevant to this article was reported.

Funding sources

This work was conducted with the support of Chung-Ang University. This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321028-5, 322008-5).


Not applicable.

Availability of data and material

Upon reasonable request, the datasets of this study can be available from the corresponding author.

Authors’ contributions

Conceptualization: Hur SJ.

Investigation: Lee SY, Lee DY, Mariano EJ, Yun SH, Lee J, Park J, Choi Y, Han D, Kim JS, Hur SJ.

Writing - original draft: Lee SY, Lee DY, Mariano EJ, Joo ST, Hur SJ.

Writing - review & editing: Lee SY, Lee DY, Mariano EJ, Yun SH, Lee J, Park J, Choi Y, Han D, Kim JS, Joo ST, Hur SJ.

Ethics approval and consent to participate

This article does not require IRB/IACUC approval because there are no human and animal participants.



Park S, Kim N, Kim W, Moon J. The effect of Korean native chicken breed information on consumer sensory evaluation and purchase behavior. Food Sci Anim Resour. 2022; 42:111-27


Mahanty S, Doron A, Hamilton R. A policy and research agenda for Asia’s poultry industry. Asia Pac Policy Stud. 2023; 10:63-72


Liu J, Chriki S, Kombolo M, Santinello M, Pflanzer SB, Hocquette É, et al. Consumer perception of the challenges facing livestock production and meat consumption. Meat Sci. 2023; 200:109144


McDermid SS, Hayek M, Jamieson DW, Hale G, Kanter D. Research needs for a food system transition. Clim Change. 2023; 176:41


Farkas JZ, Kőszegi IR, Hoyk E, Szalai Á. Challenges and future visions of the Hungarian livestock sector from a rural development viewpoint. Agriculture. 2023; 13:1206


Nuchchanart W, Pikoolkhao P, Saengthongpinit C. Development of a lateral flow dipstick test for the detection of 4 strains of Salmonella spp. in animal products and animal production environmental samples based on loop-mediated isothermal amplification. Anim Biosci. 2023; 36:654-70


Seo Y, Sung M, Hwang J, Yoon Y. Minimum Inhibitory Concentration (MIC) of propionic acid, sorbic acid, and benzoic acid against food spoilage microorganisms in animal products to use MIC as threshold for natural preservative production. Food Sci Anim Resour. 2023; 43:319-30


Song Y, Cai C, Song Y, Sun X, Liu B, Xue P, et al. A comprehensive review of lipidomics and its application to assess food obtained from farm animals. Food Sci Anim Resour. 2022; 42:1-17


Ahn JS, Kwon EG, Lee HJ, Kim UH, Won JI, Jang SS, et al. Effect of short-term fattening period and castration method on productivity, serum testosterone, and economic efficacy in Hanwoo cattle. J Anim Sci Technol. 2023; 65:149-59


Benli H, Yildiz DG. Consumer perception of marbling and beef quality during purchase and consumer preferences for degree of doneness. Anim Biosci. 2023; 36:1274-84


Coria MS, Pighin D, Grigioni G, Palma GA. Feeding strategies and ageing time alter calpain system proteins activities and meat quality of Braford steers. Anim Biosci. 2022; 35:272-80


de Alcântara Salim APA, da Silva Ferreira M, Monteiro MLG, de Lima LC, Magalhães ITM, Conte-Júnior CA, et al. Production system influences color stability and lipid oxidation in gluteus medius muscle. Anim Biosci. 2023; 36:785-96


Gajaweera C, Kang DH, Lee DH, Kim YK, Park BH, Chang SS, et al. Development of nutrigenomic based precision management model for Hanwoo steers. J Anim Sci Technol. 2023; 65:596-610


Hwang K, Claus JR, Jeong JY, Hwang YH, Joo ST. Physical and biochemical mechanisms associated with beef carcass vascular rinsing effects on meat quality: a review. Food Sci Anim Resour. 2022; 42:389-97


Kim DH, Shin DM, Lee JH, Kim YJ, Han SG. Effect of different brine injection levels on the drying characteristics and physicochemical properties of beef jerky. Food Sci Anim Resour. 2022; 42:98-110


Kim S, Kim G, Moon C, Ko K, Choi Y, Choe J, et al. Effects of aging methods and periods on quality characteristics of beef. Food Sci Anim Resour. 2022; 42:953-67


Kwon JA, Yim DG, Kim HJ, Ismail A, Kim SS, Lee HJ, et al. Effect of temperature abuse on quality and metabolites of frozen/thawed beef loins. Food Sci Anim Resour. 2022; 42:341-9


Lee EY, Rathnayake D, Son YM, Bakhsh A, Hwang YH, Seo JK, et al. Effect of novel high-intensity ultrasound technique on physio-chemical, sensory attributes, and microstructure of bovine semitendinosus muscle. Food Sci Anim Resour. 2023; 43:85-100


Lee HJ, Heo Y, Kim HJ, Baek KH, Yim DG, Sethukali AK, et al. Bactericidal effect of combination of atmospheric pressure plasma and nisin on meat products inoculated with Escherichia coli O157:H7. Food Sci Anim Resour. 2023; 43:402-11


Lee D, Kim HJ, Ismail A, Kim SS, Yim DG, Jo C. Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging. Anim Biosci. 2023; 36:1101-19


Muroya S, Nomura R, Nagai H, Ojima K, Matsukawa K. Metabolomic profiling of postmortem aged muscle in Japanese Brown beef cattle revealed an interbreed difference from Japanese Black beef. Anim Biosci. 2023; 36:506-20


Nogoy KM, Sun B, Shin S, Lee Y, Li XZ, Choi SH, et al. Fatty acid composition of grain- and grass-fed beef and their nutritional value and health implication. Food Sci Anim Resour. 2022; 42:18-33


Ruslan NN, Tang JYH, Huda N, Ismail-Fitry MR, Ishamri I. Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef Semitendinosus. Food Sci Anim Resour. 2023; 43:491-501


Saleem A, Sahar A, Pasha I, Shahid M. Determination of adulteration of chicken meat into minced beef mixtures using front face fluorescence spectroscopy coupled with chemometric. Food Sci Anim Resour. 2022; 42:672-88


Shin DM, Yune JH, Kim YJ, Keum SH, Jung HS, Kwon HC, et al. Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Anim Biosci. 2022; 35:927-37


Song Z, Hwang I. Objective meat quality from quality grade and backfat thickness of Hanwoo steers. Food Sci Anim Resour. 2023; 43:531-9


Triyannanto E, Febrisiantosa A, Kusumaningrum A, Amri AF, Fauziah S, Sulistyono EP, et al. The quality characteristics of ready-to-eat empal gentong affected by meat pre-cooking. Food Sci Anim Resour. 2022; 42:557-65


Tuell JR, Nondorf MJ, Kim YHB. Post-harvest strategies to improve tenderness of underutilized mature beef: a review. Food Sci Anim Resour. 2022; 42:723-43


Utama DT, Jang A, Kim GY, Kang SM, Lee SK. Distinguishing aroma profile of highly-marbled beef according to quality grade using electronic nose sensors data and chemometrics approach. Food Sci Anim Resour. 2022; 42:240-51


Uyen NT, Van Cuong D, Thuy PD, Son LH, Ngan NT, Quang NH, et al. A comparative study on the adipogenic and myogenic capacity of muscle satellite cells, and meat quality characteristics between Hanwoo and Vietnamese yellow steers. Food Sci Anim Resour. 2023; 43:563-79


Won K, Kim D, Hwang I, Lee HK, Oh JD. Genome-wide association studies on collagen contents trait for meat quality in Hanwoo. J Anim Sci Technol. 2023; 65:311-23


Yu HH, Yi SH, Lim SD, Hong SP. The effect of vacuum films on physicochemical and microbiological characteristics of Hanwoo (Korean native cattle). Food Sci Anim Resour. 2023; 43:441-53


Aung SH, Abeyrathne EDNS, Ali M, Ahn DU, Choi YS, Nam KC. Comparison of functional properties of blood plasma collected from black goat and Hanwoo cattle. Food Sci Anim Resour. 2023; 43:46-60


An J, Lee J, Song M, Oh H, Kim Y, Chang S, et al. Effects of supplemental different clay minerals in broiler chickens under cyclic heat stress. J Anim Sci Technol. 2023; 65:113-31


Jeon JJ, Kim HJ, Kim HJ, Kang HK, Kim CH, Kim HS, et al. Effects of animal welfare-certified rearing systems on the blood parameters and meat quality characteristics of broilers at the farm level in Korea. Food Sci Anim Resour. 2022; 42:128-41


Jeong JY, Kim B, Ji SY, Baek YC, Kim M, Park SH, et al. Effect of flutriafol exposure on residue characteristics in pig muscle and fat tissue. Food Sci Anim Resour. 2022; 42:186-96


Jeong JY, Kim M, Park SH, Kim B, Oh SI, Kim E, et al. Residual level, histology, and blood biochemistry of Tebuconazole: a repeated dose 28-day oral toxicity study in pigs. Food Sci Anim Resour. 2022; 42:712-22


Jimoh OA, Daramola OT, Okin-Aminu HO, Ojo OA. Performance, hemato-biochemical indices and oxidative stress markers of broiler chicken fed phytogenic during heat stress condition. J Anim Sci Technol. 2022; 64:970-84


Kim J, Kim TK, Cha JY, Ku SK, Jung S, Choi YS. Effect of drying methods on physicochemical characteristics and functional properties of duck blood gel. Food Sci Anim Resour. 2022; 42:861-73


Kim HJ, Son J, Kim HS, Hong EC, Kim JH. Effects of light intensity on growth performance, blood components, carcass characteristics, and welfare of broilers. J Anim Sci Technol. 2022; 64:985-96


Lim CI, Ryu KS. Effect of dietary octacosanol concentration extracted from triticale sprout on laying performance, egg quality, and blood parameters of laying hens. J Anim Sci Technol. 2022; 64:863-70


Moturi J, Yoon S, Hosseindoust A, Ha S, Tajudeen H, Mun J, et al. Effects of dietary arginine in ameliorating the deleterious effects induced by mycotoxins on growth, immune system, body organs in growing pigs. J Anim Sci Technol. 2022; 64:727-39


Muhizi S, Cho S, Palanisamy T, Kim IH. Effect of dietary salicylic acid supplementation on performance and blood metabolites of sows and their litters. J Anim Sci Technol. 2022; 64:707-16


Hwang K, Claus JR, Jeong JY, Hwang YH, Joo ST. Vascular rinsing and chilling carcasses improves meat quality and food safety: a review. J Anim Sci Technol. 2022; 64:397-408


Kwon KM, Nogoy KMC, Jeon HE, Han SJ, Woo HC, Heo SM, et al. Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef. J Anim Sci Technol. 2022; 64:143-54


Lim SW, Hwang D, Kim S, Kim JM. Relationship between porcine carcass grades and estimated traits based on conventional and non-destructive inspection methods. J Anim Sci Technol. 2022; 64:155-65


Oketch EO, Kim YB, Yu M, Hong JS, Nawarathne SR, Heo JM. Differences in bedding material could alter the growth performance of White Pekin ducks raised for 42 days. J Anim Sci Technol. 2023; 65:377-86


Park Y, Ko E, Park K, Woo C, Kim J, Lee S, et al. Correlation between the Korean pork grade system and the amount of pork primal cut estimated with AutoFom III. J Anim Sci Technol. 2022; 64:135-42


Ha HK, Woo DB, Lee MR, Lee WJ. Development of hydrophobically modified casein derivative-based delivery system for docosahexaenoic acids by an acid-induced gelation. Food Sci Anim Resour. 2023; 43:220-31


dela Cruz JF, Pacunla KWM, Hwang SG. Low lysine stimulates adipogenesis through ZFP423 upregulation in bovine stromal vascular cells. J Anim Sci Technol. 2022; 64:1173-83


Dong X, Liu C, Miao J, Lin X, Wang Y, Wang Z, et al. Effect of serotonin on the cell viability of the bovine mammary alveolar cell-T (MAC-T) cell line. J Anim Sci Technol. 2022; 64:922-36


Hwang E, Kim H, Truong AD, Kim SJ, Song KD. Suppression of the Toll-like receptors 3 mediated pro-inflammatory gene expressions by progenitor cell differentiation and proliferation factor in chicken DF-1 cells. J Anim Sci Technol. 2022; 64:123-34


Zhou J, Yue S, Xue B, Wang Z, Wang L, Peng Q, et al. Effect of hyperthermia on cell viability, amino acid transfer, and milk protein synthesis in bovine mammary epithelial cells. J Anim Sci Technol. 2022; 64:110-22


Joo ST, Choi JS, Hur SJ, Kim GD, Kim CJ, Lee EY, et al. A comparative study on the taste characteristics of satellite cell cultured meat derived from chicken and cattle muscles. Food Sci Anim Resour. 2022; 42:175-85


Kim SH, Kim CJ, Lee EY, Son YM, Hwang YH, Joo ST. Optimal pre-plating method of chicken satellite cells for cultured meat production. Food Sci Anim Resour. 2022; 42:942-52


Lee DY, Lee SY, Yun SH, Jeong JW, Kim JH, Kim HW, et al. Review of the current research on fetal bovine serum and the development of cultured meat. Food Sci Anim Resour. 2022; 42:775-99


Yoon SH, Kim GB. Inhibition of Listeria monocytogenes in fresh cheese using a bacteriocin-producing Lactococcus lactis CAU2013 strain. Food Sci Anim Resour. 2022; 42:1009-19


Youn HY, Seo KH. Isolation and characterization of halophilic Kocuria salsicia strains from cheese brine. Food Sci Anim Resour. 2022; 42:252-65


Cavani R, da Silva Rubio M, Alves KAP, Pizauro LJ, Cardozo MV, Silva PL, et al. Macroscopic, histological, and microbiological characterization of contact lesions at the tibiotarsal region of broilers. Food Sci Anim Resour. 2022; 42:313-20


Hong SH, Seo KH, Yoon SH, Kim SK, Chon J. Gold nanoparticle and polymerase chain reaction (PCR)-based colorimetric assay for the identification of Campylobacter spp. in chicken carcass. Food Sci Anim Resour. 2023; 43:73-84


Ali M, Aung SH, Abeyrathne EDNS, Park JY, Jung JH, Jang A, et al. Quality enhancement of frozen chicken meat marinated with phosphate alternatives. Food Sci Anim Resour. 2023; 43:245-68


Barido FH, Kim HJ, Kang SM, Jang A, Pak JI, Lee SK. The effect of hydrolysis pre-treatment by flavourzyme on meat quality, antioxidative profiles, and taste-related compounds in samgyetang breast supplemented with black garlic. Food Sci Anim Resour. 2022; 42:625-38


Barido FH, Lee SK. Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage. J Anim Sci Technol. 2022; 64:380-95


Jayarathna GN, Jayasena DD, Mudannayake DC. Garlic inulin as a fat replacer in vegetable fat incorporated low-fat chicken sausages. Food Sci Anim Resour. 2022; 42:295-312


Kim HJ, Shin DJ, Kim HJ, Cho J, Kwon JS, Kim D, et al. Assessment of chicken thigh meat quality of Ross 308 broiler of animal welfare certified farm. Anim Biosci. 2022; 35:1957-66


Kim M, Cho E, Munyaneza JP, Ediriweera TK, Cha J, Jin D, et al. Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F2 crossbred chicken population. J Anim Sci Technol. 2023; 65:57-68


Lee S, Jo K, Jeong HG, Jeong SKC, Park JI, Yong HI, et al. Higher protein digestibility of chicken thigh than breast muscle in an in vitro elderly digestion model. Food Sci Anim Resour. 2023; 43:305-18


Mudalal S, Zaazaa A. Influence of slaughter age on the occurrence and quality characteristics of white striping and wooden muscle abnormalities. Food Sci Anim Resour. 2022; 42:455-66


Mussa NJ, Kibonde SF, Boonkum W, Chankitisakul V. The comparison between Tanzanian indigenous (Ufipa Breed) and commercial broiler (Ross chicken) meat on the physicochemical characteristics, collagen and nucleic acid contents. Food Sci Anim Resour. 2022; 42:833-48


Nauman K, Jaspal MH, Asghar B, Manzoor A, Akhtar KH, Ali U, et al. Effect of different packaging atmosphere on microbiological shelf life, physicochemical attributes, and sensory characteristics of chilled poultry fillets. Food Sci Anim Resour. 2022; 42:153-74


Park E, Park S, Hwang JH, Jung AH, Park SH, Yoon Y. Evaluation of non-thermal decontamination processes to have the equivalence of thermal process in raw ground chicken. Food Sci Anim Resour. 2022; 42:142-52


Poudel S, Tabler GT, Lin J, Zhai W, Zhang L. Riboflavin and Bacillus subtilis effects on growth performance and woody-breast of Ross 708 broilers with or without Eimeria spp. challenge. J Anim Sci Technol. 2022; 64:443-61


Rupasinghe RA, Alahakoon AU, Alakolanga AW, Jayasena DD, Jo C. Oxidative stability of vacuum-packed chicken wings marinated with fruit juices during frozen storage. Food Sci Anim Resour. 2022; 42:61-72


Shin SH, Choi WS. Physiochemical properties of chicken breast sausage with red ginseng marc powder. Food Sci Anim Resour. 2022; 42:486-503


Wang W, Zhang J, Hu H, Yu B, He J, Yao T, et al. Underlying mechanisms of phosphodiesterase 10A and glutamate-ammonia ligase genes that regulate inosine monophosphate deposition and thereby affect muscle tenderness in Jingyuan chickens. Anim Biosci. 2022; 35:1771-86


Kang SJ, Yang J, Lee NY, Lee CH, Park IB, Park SW, et al. Monitoring cellular immune responses after consumption of selected probiotics in immunocompromised mice. Food Sci Anim Resour. 2022; 42:903-14


Ku SK, Kim J, Kim SM, Yong HI, Kim BK, Choi YS. Combined effects of pressure cooking and enzyme treatment to enhance the digestibility and physicochemical properties of spreadable liver sausage. Food Sci Anim Resour. 2022; 42:441-54


Cheng H, Song S, Park TS, Kim GD. Comparison of meat quality characteristics and proteolysis trends associated with muscle fiber type distribution between duck pectoralis major and iliotibialis muscles. Food Sci Anim Resour. 2022; 42:266-79


Hong JS, Yoo J, Cho HM, Wickramasuriya SS, Macelline SP, Heo JM. Dietary effect of energy levels on growth performance and carcass characteristics of White Pekin duck over 21 days. J Anim Sci Technol. 2022; 64:471-80


Moirangthem S, Laskar SK, Das A, Upadhyay S, Hazarika RA, Mahanta JD, et al. Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages. Anim Biosci. 2022; 35:1250-7


Choi EY, Lee JH, Han SH, Jung GH, Han EJ, Jeon SJ, et al. Subacute oral toxicity evaluation of expanded-polystyrene-fed Tenebrio molitor larvae (Yellow mealworm) powder in Sprague-Dawley rats. Food Sci Anim Resour. 2022; 42:609-24


Kim TK, Cha JY, Yong HI, Jang HW, Jung S, Choi YS. Application of edible insects as novel protein sources and strategies for improving their processing. Food Sci Anim Resour. 2022; 42:372-88


Lee JH, Kim TK, Park SY, Kang MC, Cha JY, Lim MC, et al. Effects of blanching methods on nutritional properties and physicochemical characteristics of hot-air dried edible insect larvae. Food Sci Anim Resour. 2023; 43:428-40


Cruz-López SO, Escalona-Buendía HB, Román-Guerrero A, Domínguez-Soberanes J, Alvarez-Cisneros YM. Characterization of cooked meat models using grasshopper (Sphenarium purpurascens) soluble protein extracted by alkalisation and ultrasound as meat-extender. Food Sci Anim Resour. 2022; 42:536-55


Çam M, Kaya ZK, Güler S, Harman H, Kırıkçı K. Quality assessment of chukar partridge (A. chukar) eggs during different conditions (time, turning and position) of storage. J Anim Sci Technol. 2022; 64:365-79


Ga GW, Kim SK, Kim YG, Kim JI, Kim KI, Kim KE, et al. Evaluation of different non-fasting molting methods on laying performance and egg quality during molting and post molting periods. J Anim Sci Technol. 2022; 64:717-26


Harlina PW, Ma M, Shahzad R, Khalifa I. Effect of rosemary extract on lipid oxidation, fatty acid composition, antioxidant capacity, and volatile compounds of salted duck eggs. Food Sci Anim Resour. 2022; 42:689-711


Harlina PW, Yuliana T, Fetriyuna , Shahzad R, Ma M. Study on the development and functional characteristics of salted egg with liquid smoke. Food Sci Anim Resour. 2023; 43:471-90


Lee JH, Lee Y, Paik HD, Park E. Antioxidant and immune-modulating activities of egg yolk protein extracts. Food Sci Anim Resour. 2022; 42:321-31


Tajudeen H, Mun J, Ha S, Hosseindoust A, Lee S, Kim J. Effect of wild ginseng on the laying performance, egg quality, cytokine expression, ginsenoside concentration, and microflora quantity of laying hens. J Anim Sci Technol. 2023; 65:351-64


Vejdani nia M, Emtyazjoo M, Chamani M. Functional quails eggs using enriched Spirulina during the biosorption process. Food Sci Anim Resour. 2022; 42:34-45


Yunitasari F, Jayanegara A, Ulupi N. Performance, egg quality, and immunity of laying hens due to natural carotenoid supplementation: a meta-analysis. Food Sci Anim Resour. 2023; 43:282-304


Foongsawat N, Sunthornthummas S, Nantavisai K, Surachat K, Rangsiruji A, Sarawaneeyaruk S, et al. Isolation, characterization, and comparative genomics of the novel potential probiotics from canine feces. Food Sci Anim Resour. 2023; 43:685-702


Yoo JM, Song JH, Vasquez R, Hwang IC, Lee JS, Kang DK. Characterization of novel amylase-sensitive, anti-listerial class IId bacteriocin, agilicin C7 produced by Ligilactobacillus agilis C7. Food Sci Anim Resour. 2023; 43:625-38


Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y. Effect of starter cultures on quality of fermented sausages. Food Sci Anim Resour. 2023; 43:1-9


Ham YK, Noh SW, Lee JH, Yang NE, Choi YS, Kim HW. Optimization of gelatin extracting condition from Korean native black goat skin and quality comparison with commercial gelatin. Food Sci Anim Resour. 2023; 43:61-72


Aung SH, Abeyrathne EDNS, Hossain MA, Jung DY, Kim HC, Jo C, et al. Comparative quality traits, flavor compounds, and metabolite profile of Korean native black goat meat. Food Sci Anim Resour. 2023; 43:639-58


Kang J, Kim S, Lee Y, Oh J, Yoon Y. Effects on goat meat extracts on α-glucosidase inhibitory activity, expression of Bcl-2-associated X (BAX), p53, and p21 in cell line and expression of atrogin-1, muscle atrophy F-box (MAFbx), Muscle RING-finger protein-1 (MuRF-1), and myosin heavy chain-7 (MYH-7) in C2C12 myoblsts. Food Sci Anim Resour. 2023; 43:359-73


Kim HJ, Kim HJ, Kim KW, Lee J, Lee SH, Lee SS, et al. Effect of feeding alfalfa and concentrate on meat quality and bioactive compounds in Korean native black goat loin during storage at 4°C. Food Sci Anim Resour. 2022; 42:517-35


Guo Y, Chen J, Liu S, Zhu Y, Gao P, Xie K. Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat. J Anim Sci Technol. 2022; 64:950-69


You R, Kwon OY, Woo HJ, Lee SH. Hovenia monofloral honey can attenuate Enterococcus faecalis mediated biofilm formation and inflammation. Food Sci Anim Resour. 2022; 42:84-97


Eor JY, Lee CS, Moon SH, Cheon JY, Pathiraja D, Park B, et al. Effect of probiotic-fortified infant formula on infant gut health and microbiota modulation. Food Sci Anim Resour. 2023; 43:659-73


Bae WY, Jung WH, Shin SL, Kwon S, Sohn M, Kim TR. Investigation of immunostimulatory effects of heat-treated Lactiplantibacillus plantarum LM1004 and its underlying molecular mechanism. Food Sci Anim Resour. 2022; 42:1031-45


Choi SP, Park SW, Kang SJ, Lim SK, Kwon MS, Choi HJ, et al. Monitoring mRNA expression patterns in macrophages in response to two different strains of probiotics. Food Sci Anim Resour. 2023; 43:703-11


Choi YH, Kim BS, Kang SS. Inhibitory effect of genomic DNA extracted from Pediococcus acidilactici on Porphyromonas gingivalis lipopolysaccharide-induced inflammatory responses. Food Sci Anim Resour. 2023; 43:101-12


Kim CH, Jeon YB, Yoo DG, Kim KH, Jeong HJ, Kim BK, et al. Fermented whey protein supplementation improves muscular strength, muscle parameters, and physical performance in middle-aged Korean adults: an 8-week double blind randomized controlled trial. Food Sci Anim Resour. 2023; 43:512-30


Kim S, Huang E, Ji Y, Holzapfel WH, Lim SD. Probiotic property and anti-obesity effect of Lactiplantibacillus plantarum KC3. Food Sci Anim Resour. 2022; 42:996-1008


Wang X, Yong CC, Oh S. Metabolites of Latilactobacillus curvatus BYB3 and indole activate aryl hydrocarbon receptor to attenuate lipopolysaccharide-induced intestinal barrier dysfunction. Food Sci Anim Resour. 2022; 42:1046-60


An J, Li Y, Zhang C, Zhang D. Rapid nondestructive prediction of multiple quality attributes for different commercial meat cut types using optical system. Food Sci Anim Resour. 2022; 42:655-71


Hossain MA, Rahman MM, Rahman MW, Hossain MM, Hashem MA. Effect of supplementary feeding on the production traits, carcass and meat quality of Jamuna basin lambs. J Anim Sci Technol. 2023; 65:209-24


Peña-Torres EF, Castillo-Salas C, Jiménez-Estrada I, Muhlia-Almazán A, Peña-Ramos EA, Pinelli-Saavedra A, et al. Growth performance, carcass traits, muscle fiber characteristics and skeletal muscle mRNA abundance in hair lambs supplemented with ferulic acid. J Anim Sci Technol. 2022; 64:52-69


Tánori-Lozano A, Quintana-Romandía AI, Montalvo-Corral M, Pinelli-Saavedra A, Valenzuela-Melendres M, Dávila-Ramírez JL, et al. Influence of ferulic acid and clinoptilolite supplementation on growth performance, carcass, meat quality, and fatty acid profile of finished lambs. J Anim Sci Technol. 2022; 64:274-90


Yu J, Guo M, Liu G, Zhang J, Fan N, Li X, et al. Lycium barbarum polysaccharide inhibits lipid oxidation and protein degradation in tan sheep meatballs during frozen storage. Food Sci Anim Resour. 2022; 42:580-92


Zhang Z, Wang X, Jin Y, Zhao K, Duan Z. Comparison and analysis on sheep meat quality and flavor under pasture-based fattening contrast to intensive pasture-based feeding system. Anim Biosci. 2022; 35:1069-79


Zhao Y, Chen L, Bruce HL, Wang Z, Roy BC, Li X, et al. The influence of vacuum packaging of hot-boned lamb at early postmortem time on meat quality during postmortem chilled storage. Food Sci Anim Resour. 2022; 42:816-32


Lee SY, Kang JH, Lee DY, Jeong JW, Kim JH, Moon SS, et al. Methods for improving meat protein digestibility in older adults. J Anim Sci Technol. 2023; 65:32-56


Aprilia GHS, Kim HS. Development of strategies to manufacture low-salt meat products–a review. J Anim Sci Technol. 2022; 64:218-34


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


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


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


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


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


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


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


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


Kahraman M, Yurtseven S, Sakar E, Daş A, Yalçın H, Güngören 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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Lee SH, Kim JM. Breeding potential for pork belly to the novel economic trait. J Anim Sci Technol. 2023; 65:1-15


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


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


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


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


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


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


Zeng X, Li X, Li C. Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality. Anim Biosci. 2022; 35:96-104


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


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


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


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


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


Kwon OY, Lee SH. Animal models of cognitive deficits for probiotic treatment. Food Sci Anim Resour. 2022; 42:981-95


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


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


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


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


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


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


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


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


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°C and 39°C for cultured meat. J Anim Sci Technol. 2023; 65:664-78


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


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


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


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


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


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


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


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