Food Science of Animal Resources最新文献

{"title":"Impact of xylose-mediated Maillard reaction on antioxidant capacity and digestibility of alcalase-hydrolyzed porcine liver during simulated canine digestion.","authors":"Jun Hwang, Woo-Young Son, Ju-Hui Youn, Yu-Jeong Na, Eun Ju Jeong, Eui-Cheol Shin, Kyeong Soo Kim, Kwang Il Park, Ju Lan Chun, Korawan Sringarm, Chaiwat Arjin, Orranee Srinual, Hyun-Wook Kim","doi":"10.1007/s44463-026-00090-9","DOIUrl":"10.1007/s44463-026-00090-9","url":null,"abstract":"<p><strong>Purpose: </strong>The growing population of aging dogs has stimulated a demand for functional dietary ingredients that can support long-term health and metabolic stability. Antioxidant properties and digestive stability of porcine liver hydrolysates produced by enzymatic hydrolysis and subsequent Maillard reaction were investigated as a potential functional ingredient in pet food.</p><p><strong>Methods: </strong>Porcine liver was hydrolyzed using alcalase, followed by high-temperature treatment with or without xylose to induce Maillard reactions. Three treatment groups were prepared: porcine liver hydrolysate (PLH), heat-treated hydrolysate (PLH-H), and hydrolysate subjected to xylose-induced Maillard reaction (PLH-HX). Antioxidant activity was evaluated before and after simulated canine gastrointestinal digestion to assess functional stability relevant to pet food applications.</p><p><strong>Results: </strong>The Maillard reaction substantially enhanced antioxidant activity prior to digestion, particularly in radical-scavenging assays. However, following in vitro digestion, antioxidant activity decreased in the Maillard reaction-treated samples, and differences between the treatments were reduced. Digestibility was also lower in the Maillard reaction-treated samples than in the non-treat samples. Although Maillard reaction improved the initial antioxidant capacity, its stability under gastrointestinal conditions was limited and assay-dependent.</p><p><strong>Conclusion: </strong>The combined hydrolysis-Maillard reaction strategy modulated the structural and redox characteristics of porcine liver by-products without complex processing, demonstrating its potential for use as a natural antioxidant ingredient in companion animal feed. Further in vivo validation is required to confirm the physiological relevance of these findings.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13304043/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148316659","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}

{"title":"Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure.","authors":"Ui-Bin Baek, Hack-Youn Kim","doi":"10.1007/s44463-026-00081-w","DOIUrl":"10.1007/s44463-026-00081-w","url":null,"abstract":"<p><p>This study aimed to evaluate the effects of high-pressure processing (HPP) on microbial safety and physicochemical quality of raw beef intended for use in raw pet food, with particular emphasis on microbial inactivation and physicochemical characteristics changes during refrigerated storage. Beef samples were treated at pressures of 0.1, 100, 300, and 500 MPa for 5-15 min and stored at refrigerated conditions for up to 2 weeks. Microvial populations, including Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus, were enumerated during storage. Physicochemical properties, including proximate composition, pH, color, water-holding capacity, shear force, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN), were also analyzed. Microbial counts decreased with increasing pressure and holding time. The 500 MPa for 15 min treatment reduced S. Typhimurium to below the detection limit (< 1 log CFU/g) throughout storage, while other pathogens showed substantial reductions with limited regrowth. HPP did not affect proximate composition of pH; however, higher pressures increased lightness, yellowness, shear force, WHC, and TBARS, while redness decreased. VBN levels decreased with increasing pressure but increased during storage. HPP effectively enhanced microbial safety of raw beef while inducing pressure and time-dependent physicochemical changes associated with muscle protein denaturation, myoglobin oxidation, and enzyme inactivation. These results support HPP as a promising intervention for improving the safety of raw pet food, although quality changes should be considered in process optimization.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13305074/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148316630","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}

{"title":"Application of high hydrostatic pressure on the microbial and physicochemical characteristics of pork.","authors":"Ui-Bin Baek, Hack-Youn Kim","doi":"10.1007/s44463-026-00091-8","DOIUrl":"10.1007/s44463-026-00091-8","url":null,"abstract":"<p><p>This study investigated the effects of high hydrostatic processing on the microbial safety and physicochemical properties of raw pork. Raw pork samples were treated at pressures of 0.1, 100, 300, and 500 MPa for 5-15 min and stored under refrigerated conditions for up to 2 weeks. Microbial populations, including Bacillus cereus, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, were analyzed alongside physicochemical properties such as proximate composition, pH, water-holding capacity (WHC), shear force, thiobarbituric acid reactive substance, and volatile basic nitrogen. Microbial count decreased significantly with increasing pressure and holding time. The 500 MPa for 15 min treatment exhibited the strongest antimicrobial effect, reducing S. Typhimurium and L. monocytogenes to below detectable levels during storage. B. cereus, E. coli, and S. aureus showed substantial reductions, although partial survival was observed in pressure-tolerant microorganisms during storage. Increasing pressure and treatment time led to increases in water-holding capacity, shear force, and pH, while moisture and protein contents increased and fat and ash contents decreased. These physicochemical changes were attributed to pressure-induced denaturation and reorganization of myofibrillar proteins, resulting in a compact protein network. TBARS values increased due to high-pressure-induced membrane damage and the release of ions and free radicals, whereas VBN values were suppressed by microbial inactivation and pressure-induced enzyme modification. Increasing pressure intensity and holding time enhanced both microbial inactivation and physicochemical changes, indicating that high hydrostatic processing exerts combined physical and chemical effects on microorganisms, muscle fibers, myoglobin, and enzymes in raw pork.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13304017/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148316635","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}

{"title":"Development of food technology for the future prospect of the livestock food industry.","authors":"Yea-Ji Kim, Ji Yoon Cha, Jeong-Heon Kim, Dong Hyun Keum, Yun-Sang Choi","doi":"10.1007/s44463-026-00073-w","DOIUrl":"10.1007/s44463-026-00073-w","url":null,"abstract":"","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13305051/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148316617","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}

{"title":"Strategies to optimize the nutritional profile of mammalian meat for infants and geriatric population.","authors":"Michelle Ji Yeon Yoo","doi":"10.1007/s44463-026-00094-5","DOIUrl":"10.1007/s44463-026-00094-5","url":null,"abstract":"<p><p>Early-life growth and aging represent physiological stages with increased protein requirements due to rapid tissue development, anabolic resistance and reduced ability to digest and absorb nutrients. Red meat, which includes beef, pork, lamb and goat, provides complete proteins containing all essential amino acids, and micronutrients including iron, zinc, phosphorus, selenium, B vitamins and bioactive molecules such as creatine, taurine and carnitine. This review evaluates the nutritional composition and digestibility of different meat types and meat cuts, and how processing technology may improve protein intake in infants and geriatric population. The vulnerable population require softer texture of meat to ease mastication, swallowing and digestion. Meat cuts have different amino acid profile compared to one another. With the use of moderate temperature thermal processing, high pressure processing, dry ageing/in-bag dry ageing and/or fruit enzymes, protein unfolding, denaturation and proteolysis take place. Dependent on the processing conditions, proteins may become more digestible, liberating free amino acids and short peptides of less than 3 kDa that are easily absorbed by the small intestine for their functions. Conditions can be optimized to target for a release of key amino acids that are crucial for muscle protein synthesis (eg. Branched chain amino acids, including leucine, isoleucine and valine), immunity or cognitive function, which are of particular importance to the infants and geriatric population. By taking this approach, nutritional value of a given quantity of meat can be maximized, while supporting a more sustainable approach to feeding the population with limited resources.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13280314/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148270937","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}

{"title":"Effects of Magnolia denudata extract on quality and storage characteristics of emulsified chicken sausage.","authors":"Beobmo Ku, Minjun Kim, Jiwoo Kang, Hyodong Han, Gyutae Park, Sol-Hee Lee, Jungseok Choi","doi":"10.1007/s44463-025-00026-9","DOIUrl":"10.1007/s44463-025-00026-9","url":null,"abstract":"<p><p>This study aimed to evaluate the effects of Magnolia denudata extract (MDE) on the quality and storage stability of chicken breast sausages and to assess its potential as a natural alternative to synthetic antioxidants. MDE exhibited an antioxidant capacity of 44.48%, total polyphenol content of 132.91 mg GAE/g, and total flavonoid content of 42.44 mg NE/g. Chicken breast sausages were prepared with MDE at concentrations of 0.1% (T1), 0.15% (T2), and 0.2% (T3), and their quality characteristics were compared with a control group without any added extract. The analyzed parameters included proximate composition, color, cooking yield, water-holding capacity, sensory evaluation, and changes during storage, including pH, thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN). The results showed that increasing concentrations of MDE increased moisture content while reducing protein content in the sausages (p < 0.05). Cooking yield and water-holding capacity were significantly higher in the extract-treated groups compared to the control (p < 0.05). During storage, sausages with MDE exhibited less variation in pH compared to the control, with the 0.2% treatment group showing the most stable pH values. TBARS was significantly inhibited at all extract concentrations, with the 0.2% group showing the slowest increase (p < 0.05). Furthermore, the 0.2% extract group significantly reduced VBN content (p < 0.05), indicating better protein preservation and spoilage prevention. These findings suggest that the addition of 0.2% Magnolia denudata extract effectively enhances cooking properties and storage stability in chicken breast sausages, highlighting its potential as a safe and natural antioxidant alternative for improving processed meat quality.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13253912/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148216980","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}

{"title":"Camel milk in the horn of Africa: production systems, physicochemical, and nutritional quality, traditional utilization, safety, and market value chain dynamics.","authors":"Shamsedin Mahdi Hassan, Yetenayet Bekele Tola, Sirawdink Fikreyesus Forsido, Joshua Arimi, Tilahun Abera Teka, Markos Makiso Urugo","doi":"10.1007/s44463-026-00077-6","DOIUrl":"10.1007/s44463-026-00077-6","url":null,"abstract":"<p><p>Camel production plays a crucial role in supporting the livelihoods and food security of pastoral and agro-pastoral communities across Ethiopia, Kenya, Somalia, and Djibouti in the Horn of Africa. This review systematically synthesizes peer-reviewed studies and regional reports published between 2000 and 2026, identified through structured database searches and screened using defined inclusion criteria, to evaluate camel milk production systems, traditional utilization, physicochemical and nutritional quality, safety, and value chain dynamics across the region. Camel milk is widely consumed raw or fermented and serves as a key dietary resource. Traditional practices across the region involve spontaneous fermentation for product formation, the production of sour milk products and camel milk tea, and the incorporation of camel milk into various local dishes; however, systematic documentation of these practices remains limited. Compared with bovine and caprine milk, camel milk generally contains lower fat and lactose levels, higher vitamin C and mineral concentrations, and distinct protein characteristics, including lower κ-casein content and the absence of β-lactoglobulin, which influence digestibility and processing properties. Reported fat content ranges from approximately 2.5 to 4.5% and protein from 2.5 to 3.9%, while vitamin C levels substantially exceed those of bovine milk. These features confer nutritional advantages but also create technological challenges, such as weak coagulation and extended fermentation time. Despite increasing urban and cross-border demand, the sector remains constrained by feed shortages, limited veterinary services, inadequate processing facilities, informal marketing systems, and hygiene limitations that contribute to microbial contamination. Key gaps include a lack of harmonized quality standards, limited comparative data on milk composition and microbiological safety, weak cold-chain infrastructure, and poor value-chain coordination. Strengthened hygiene, standardized quality protocols, improved processing and cold-chain systems, and coordinated institutional support are essential to enhance commercialization, safety, and regional integration.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13172142/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147928081","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}

{"title":"Carbon tunnel vision and sustainable meat production in the West: A disproportionate focus on dietary greenhouse gas emissions?","authors":"Frédéric Leroy, Ty Beal, Frank R Dunshea, Peer Ederer, Michael R F Lee, Manzano Pablo, Frank M Mitloehner, Sara E Place, Agustin Del Prado, Giuseppe Pulina, Brad Ridoutt, Jason E Rowntree","doi":"10.1007/s44463-026-00072-x","DOIUrl":"10.1007/s44463-026-00072-x","url":null,"abstract":"<p><p>Livestock systems represent a considerable environmental challenge. In response, various scientists, non-governmental organisations, and policy makers claim that Western populations in particular need to sharply reduce meat consumption. Given people's attachment to meat, many of these actors favour hard policy interventions based on a range of systemic financial and legal reforms that would go beyond mere nudging and the formulation of recommendations, including the top-down imposition of meat taxes and bans, as well as herd size reductions, which would lead to sharply higher prices. However, arguments in support of such policies tend to oversimplify the issue, ignoring regional variations, mitigation potential, and broader ecological and nutritional contexts. The focus of this article is on dietary greenhouse gas (GHG) emissions as a main target for environmental policymaking, with all livestock production in the West contributing 2.6% of total anthropogenic GHG emissions globally. From a consumption perspective, reductions in meat eating represent a saving of 1-6% on the total individual carbon (C) footprint of an average Westerner, depending on dietary restrictiveness. However, such estimates need to account for differences in nutritional value when comparing animal and plant-based foods, as well as to factor in co-product benefits, C sequestration in grazing systems, natural baselines in rewilding scenarios, constraints on afforestation, the potential risk of \"carbon leakage\", and distinct evaluation metrics for biogenic (enteric) methane versus fossil-fuel derived carbon dioxide. Carbon tunnel vision, hyperbolic narratives, and misguided policies risk compromising pathways to reasonable reform of existing meat industries, which are desirable and urgent.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13172147/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147928140","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}

{"title":"Dietary β-mannanase supplementation and its effect on nutrient utilization and performance in broilers fed energy-reduced diets.","authors":"So Dam Choi, Habeeb Tajudeen, Jun Young Mun, Seon Ah Park, Abdolreza Hosseindoust, Priscilla Neves Silvestre, Sang Sik Lee, Jin Soo Kim","doi":"10.1007/s44463-026-00068-7","DOIUrl":"10.1007/s44463-026-00068-7","url":null,"abstract":"<p><p>This study evaluated whether β-mannanase systems incorporating additional glycoside hydrolase domains and accessory peptides provide functional advantages over conventional β-mannanase in broilers fed energy-reduced NSP-rich diets. This study evaluated the effects of positive control as basal diet (PC), negative control reduced metabolizable energy 120 kcal/kg in PC (NC), NC + 0.05% β-mannanase (M1), NC + 0.05% β-mannanase with upgraded glycoside hydrolase (M2), NC + 0.05% β-mannanase with upgraded glycoside hydrolase and accessory peptides (M3) on growth performance, nutrient digestibility, blood metabolites, carcass traits, and meat quality of broilers fed diets rich in non-starch polysaccharide (NSP). Results showed that β-mannanase supplementation (M2 and M3), but not conventional β-mannanase alone, synergistically increased (p < 0.05) digestive enzyme activity, and overall nutrient utilization. This increment translated into higher (p < 0.05) growth performance and feed conversion ratio. β-Mannanase supplementation also reduced (p < 0.05) intestinal viscosity, promoted endogenous protease activity, and increased (p < 0.05) the digestibility of key amino acids (AA) such as lysine, methionine, threonine, and valine. The M2 and M3 treatment lowered (p < 0.05) blood urea nitrogen levels, indicating more efficient protein utilization for growth. Furthermore, M2 and M3 supplementation increased (p < 0.05) thigh muscle proportions while reducing abdominal fat deposition, although no significant differences were observed in meat quality parameters (pH, water-holding capacity, shear force). Plasma AA levels remained unchanged, reflecting rapid utilization in protein synthesis and metabolism. Overall, these findings demonstrate that structural upgrading of β-mannanase rather than enzyme inclusion alone represents a distinct nutritional strategy to improve energy and protein utilization in broilers without negatively affecting meat physicochemical properties.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13172181/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147928144","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}

{"title":"Physicochemical properties of 3D bio-ink prepared with beef, pork, and fish gelatin.","authors":"Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim","doi":"10.1007/s44463-026-00071-y","DOIUrl":"10.1007/s44463-026-00071-y","url":null,"abstract":"<p><p>In this study, we analyzed the physical and chemical properties of bio-ink prepared using various types and ratios of animal-based gelatin. The pH analysis revealed that as the gelatin ratio increased, the pH decreased, with fish gelatin samples showing the highest pH values (p < 0.05). The color measurements indicated that the lightness (CIE L*) of the 4% gelatin sample was higher than that of the other ratios (p < 0.05), while redness (CIE a*) increased with higher gelatin ratios, and yellowness (CIE b*) was significantly higher in beef gelatin samples (p < 0.05). Viscosity measurements showed that initial viscosity increased with higher gelatin ratios, with pork gelatin exhibiting the highest viscosity. Printability results demonstrated that 4%, 12%, and 20% gelatin samples could not form structures; however, only pork gelatin formed scaffolds up to 0.5 cm in height. Structural property analysis revealed that pork gelatin samples had rough surfaces, and the 20% pork gelatin sample showed significantly higher grid size and gel strength (p < 0.05). Pearson correlation analysis indicated a strong positive correlation between gel strength and viscosity (correlation coefficient 0.88) as well as between grid size and gel strength (correlation coefficient 0.89). In conclusion, the type and ratio of gelatin significantly influence the pH, color, viscosity, printability, and structural properties of bio-ink, suggesting that using pork gelatin powder is suitable for 3D bio-ink production considering stable structure formation.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13149736/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147835964","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}