| 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] |