Food Science of Animal Resources最新文献

Uses of Chemical Technologies for Meat Decontamination. 化学技术在肉类净化中的应用。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e102

Donggyun Yim

引用次数: 0

Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review. 基于细胞的肉类安全和监管方法：全面回顾。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e122

Allah Bakhsh, Bosung Kim, Ismail Ishamri, Seongho Choi, Xiangzi Li, Qiang Li, Sun Jin Hur, Sungkwon Park

{"title":"Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review.","authors":"Allah Bakhsh, Bosung Kim, Ismail Ishamri, Seongho Choi, Xiangzi Li, Qiang Li, Sun Jin Hur, Sungkwon Park","doi":"10.5851/kosfa.2024.e122","DOIUrl":"10.5851/kosfa.2024.e122","url":null,"abstract":"Cell-based meat (CBM) technology is a highly promising alternative to traditional animal agriculture, with considerable advantages in terms of sustainability, animal welfare, and food security. Nonetheless, CBM's successful commercialization is dependent on efficiently dealing with several critical concerns, including ensuring biological, chemical, and nutritional safety as well as navigating the global regulatory framework. To ensure CBM's biological safety, detecting and mitigating any potential hazards introduced during the manufacturing process is crucial. Concerns include microbial contamination, the utilization of animal-derived growth media, and the risk of viral or prion infection. Similarly, chemical hazards include residues from growth media, scaffolding materials, and other bioprocessing agents. For consumer acceptance, CBM's nutritional qualities should be comparable to those of conventional meat, indicating adequate protein content, essential amino acids, vitamins, and minerals. Additionally, CBM's safety in terms of allergenicity and the presence of anti-nutritional factors must be rigorously assessed. Advances in cell culture techniques and biomanufacturing methods are requisite to achieving high-quality CBM with desirable nutritional attributes. The regulatory framework for CBM is actively expanding, with significant regional variations. Singapore is currently the only country that has received approval for the market placement of CBM, although the United States has developed a regulatory structure involving the United States Department of Agriculture and Food and Drug Administration. As CBM holds great potential as a sustainable and ethical alternative to conventional meat, addressing challenges related to biological and chemical safety, nutritional quality, and regulatory approval is essential for its successful market integration.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"145-164"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743846/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor. 动物资源在美拉德反应模型体系中的应用改善肉类风味。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e133

Dongheon Lee, Seokjun Lee, Cheorun Jo

引用次数: 0

A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies. 动物基材料在三维打印和蛋白质重组技术中的应用综述

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e132

Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim

{"title":"A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.","authors":"Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e132","DOIUrl":"10.5851/kosfa.2024.e132","url":null,"abstract":"Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable proteins at high temperatures and pressures to replicate meat-like textures, and high-moisture extrusion successfully mimics the fiber structure of conventional meat. However, many meat analogs products still differ from conventional meat in terms of sensory properties such as texture, juiciness, and flavor, indicating the need for quality improvement. Researchers have leveraged 3D printing technology to incorporate fat analogs and enhance the appearance and texture through muscle fiber simulation. This technology allows for precise arrangement of muscle fibers, formation of adipose tissue, and marbling, thereby improving the overall sensory experience. By combining extrusion and 3D printing, we can enhance the nutritional and organoleptic qualities of meat analogs, ultimately meeting consumer expectations and achieving a balance between plant- and animal-based materials.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"282-302"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743844/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Techniques and Emerging Trends in Flavor and Taste Development in Meat. 肉类风味和味觉发展的技术和新趋势。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e131

Md Jakir Hossain, Amm Nurul Alam, So-Hee Kim, Chan-Jin Kim, Seon-Tea Joo, Young-Hwa Hwang

引用次数: 0

Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine. 中国大鲵皮肤及其分泌物作为食品和药物生物活性肽来源的研究。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e114

Jinghua Wang, Yuchen Liu, Hongfei Guo, Dejing Chen, Hassan Idris Abdu, Meng Yang, Jinjin Pei, A M Abd El-Aty

{"title":"Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine.","authors":"Jinghua Wang, Yuchen Liu, Hongfei Guo, Dejing Chen, Hassan Idris Abdu, Meng Yang, Jinjin Pei, A M Abd El-Aty","doi":"10.5851/kosfa.2024.e114","DOIUrl":"10.5851/kosfa.2024.e114","url":null,"abstract":"Amphibians are enjoyable globally for their culinary value and are increasingly considered alternative protein sources. However, the skin of edible amphibians, especially giant salamanders, is often discarded without much thought. However, this underutilized resource holds significant potential for yielding valuable proteins and bioactive peptides (BPs). These peptides, such as brevinins, bombesins, dermaseptins, esculentins, magainins, temporins, tigerinins, and salamandrins, possess a wide range of biological activities, including antioxidant, antimicrobial, anticancer, and antidiabetic properties. This review provides a comprehensive analysis of the various BPs derived from giant salamander skin or secretions and their associated biological functions. Furthermore, it examines the nutritional composition of giant salamanders, their production status, and the challenges surrounding the use of their skin and secretions. This review also explores the potential applications of these BPs in the food and biomedical industries, particularly as multifunctional food additives, dietary supplements, and drug delivery agents.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"109-125"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743832/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring Sustainable Future Protein Sources. 探索可持续的未来蛋白质来源。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e111

Yu-Na Oh, Hack-Youn Kim

{"title":"Exploring Sustainable Future Protein Sources.","authors":"Yu-Na Oh, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e111","DOIUrl":"10.5851/kosfa.2024.e111","url":null,"abstract":"With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the future. The global meat consumption, which reached 328 million tons in 2021, is expected to increase by about 70% by 2050, and the existing livestock industry, which utilizes limited resources, is having difficulty meeting the demand. Accordingly, cultured meat produced by culturing cells in the laboratory, edible insects consumed after cooking or processing, and plant-based meat processed by extracting proteins from plants have been proposed as sustainable food alternatives. These future protein sources are gaining popularity among consumers who prefer a healthy diet due to their nutritional benefits, and they are receiving attention for their potential to reduce environmental impact. This review describes the types and characteristics of protein sources such as cultured meat, antiserum media, edible insects, soy protein, wheat protein, and other mushroom mycelia, processing processes and technologies, market status, institutional challenges and prospects, and mushroom cultured meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"81-108"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743843/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea. 商品肉类类似物及其成分的现状调查：世界和韩国。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e106

Da Young Lee, Jin Soo Kim, Jinmo Park, Dahee Han, Yeongwoo Choi, Ji Won Park, Juhyun Lee, Ermie Mariano, Seok Namkung, Sun Jin Hur

{"title":"An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.","authors":"Da Young Lee, Jin Soo Kim, Jinmo Park, Dahee Han, Yeongwoo Choi, Ji Won Park, Juhyun Lee, Ermie Mariano, Seok Namkung, Sun Jin Hur","doi":"10.5851/kosfa.2024.e106","DOIUrl":"10.5851/kosfa.2024.e106","url":null,"abstract":"Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs. However, despite the industry's growth potential, market expansion faces hurdles due to taste and quality disparities compared to traditional meats. The composition and characteristics of meat analogs currently available in the market are analyzed in this study to inform the development of future products in this sector. The results show that plant-based meat analogs are mainly based on soy protein together with wheat gluten and methylcellulose or spices. Insect-based meat analogs tend to contain processed larvae as the protein source. Seaweed or spirulina is often the main ingredient in algae-based meat analogs. Mycoprotein-based meat analogs all use mycoproteins. Cell-based beef, pork, chicken, and seafood products are already under various stages of development around the world, although many are still at the prototype level.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"31-61"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743835/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency. 超声波在动物性食品中的应用提高微生物安全性和加工效率。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e128

Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo, Hae In Yong

{"title":"Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency.","authors":"Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo, Hae In Yong","doi":"10.5851/kosfa.2024.e128","DOIUrl":"10.5851/kosfa.2024.e128","url":null,"abstract":"Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods. Although thermal food preservation methods ensure microbial inactivation, they may degrade the nutritional value, physicochemical properties, and sensory qualities of food. Consequently, non-thermal, ultrasound food preservation methods are used in the food industry to evaluate food products and ensure their safety. Ultrasound is the sound waves beyond the human audible range, with frequencies greater than 20 kHz. Two types of ultrasounds can be used for food processing: low-frequency, high-intensity (20-100 kHz, 10-1,000 W/cm2) and high-frequency, low-intensity (>1 MHz, <1 W/cm2). This review emphasizes the application of ultrasound to improve the microbial safety of animal-based foods. It further discusses the ultrasound generation mechanism, ultrasound technique for microbial inactivation, and application of ultrasound in various processing operations, namely thawing, extraction, and emulsification.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"199-222"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743837/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

From Farms to Labs: The New Trend of Sustainable Meat Alternatives. 从农场到实验室：可持续肉类替代品的新趋势。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e105

Abdul Samad, So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, Amm Nurul Alam, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo

{"title":"From Farms to Labs: The New Trend of Sustainable Meat Alternatives.","authors":"Abdul Samad, So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, Amm Nurul Alam, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo","doi":"10.5851/kosfa.2024.e105","DOIUrl":"10.5851/kosfa.2024.e105","url":null,"abstract":"Meat analogs or meat alternatives mimic conventional meat by using non-meat ingredients. There are several reasons for the rising interest in meat alternatives, e.g., health-consciousness, environmental concerns, and the growing demand for sustainable diets. Factors like low-calorie foods, low-fat, efforts to reduce greenhouse gas emissions, and flexitarian lifestyles are also contributing to this change (conventional to meat analogs). Numerous meat substitutes are presently being launched in alternative meat markets. Plant-based meat, restructured meat, cultured meat, hybrid cultured meat, and insect protein-based meat are prevalent among meat alternatives. The scope of meat alternatives, including plant-based meat, cultured meat, restructured meat, and insect-based protein products, is expanding due to advances in food technology. Innovation in food technology plays a crucial role in sustainable food production. Still, there are some challenges to the market of meat alternatives, including consumer acceptance, the appearance of meat alternatives, and the cost of production. Innovative approaches, such as advanced technologies and awareness of meat alternatives to the meat consumer, are required to deal with these challenges. This review briefly examines the technological advances, regulatory requirements, pros and cons, and market trends of meat alternatives. The finding of this review highlights the importance of meat alternatives as a sustainable resource of food. Moreover, meat alternatives can fulfill the increasing demand for meat and also decrease the environmental impact. Additionally, this review also explores ways to improve the overall market scenario of meat alternatives.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"13-30"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743840/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0