• Journal of Animal Science and Technology
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• v.65 no.6
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• pp.1124-1150
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• 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.

• Journal of Dairy Science and Biotechnology
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• v.39 no.4
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• pp.129-144
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• 2021

Following the COVID-19 pandemic, many people are increasingly becoming interested in health and environmental issues. Therefore, the sale of vegan or vegetarian products has been increasing over the last few years, as well as interest in non-dairy plant-based milk that can replace cow's milk. Furthermore, the global food industry has developed an interest in such products, considering the recent changes in consumer trends. In Korea, various products are being launched annually due to the increasing interest in non-dairy plant-based milk. However, research with regard to the quality and type of products produced in Korea is still at the preliminary stage when compared to those in the United States and Europe. Therefore, the present review has summarized non-dairy plant-based milk analogues based on the following key aspects. First, the types of non-dairy plant-based milk analogues and their production technologies (in the order of almond milk > cocoa milk > coconut milk > hemp milk > kidney bean milk > oat milk > peanut milk > rice milk, and soy milk). Second, the current status and future prospects for non-dairy plant-based milk analogues. Third, recent trends and future challenges associated with the production and quality improvement of non-dairy plant-based milk analogues. Fourth, the current status and outlook of the non-dairy plant-based milk analogue market in Korea. In conclusion, the present review could provide the food industry with valuable information regarding non-dairy plant-based milk analogues to facilitate the development of related products. Data were obtained from previously published studies.

• Journal of Dairy Science and Biotechnology
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• v.40 no.1
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• pp.1-14
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• 2022

The safety and storage periods of various foods, including dairy products, can be affected by a variety of internal and external factors. Therefore, all foods have a risk of deterioration after storage for a certain period of time for many different reasons. Among dairy products, cheese is enriched in necessary nutrients; however, it can also easily undergo physical, chemical, and biochemical changes under various conditions. Therefore, the storage period of cheese is an important issue. If various factors that can affect the safety and storage period of cheese can be controlled, the safety of cheese can be preserved and its storage period extended. This review of the literature published on the issue summarizes various state-of-the-art technologies currently used to extend the storage period of cheese without affecting its quality. This basic data will inform future research concerning the storage period of various cheeses.

• Journal of Food Hygiene and Safety
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• v.11 no.2
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• pp.107-114
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• 1996

The distribution of Listeria spp. in various foods and its fatty acid composition were examined. A total 60 samples of dairy products(15), seafoods(20), meat products(18), factory waster(2), and salades(5) were tested. Listeria spp. was found 10 samples, showing about 16.7% detection ratio; dairy products 0(0%),,seafoods 1(5%), meat product 7(38.9%), and factory wastes 2(100%). Whereas L. welshimeri was isolated from meat products 1(5.6%) and factory wastes 1(50%). The cellular fatty acid composition determined by gas chromatography was found not to differ among L. innocua isolated from food has similar fatty acid profiles when grown at 3$0^{\circ}C$,24 hrs on the tryptic soy plate with C15 and C17 anteiso branched acids accounting for about 80% of total.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.523-532
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• 2009

Changing health awareness has had an important effect on the functional food industry and is creating greater market opportunities. Unfortunately, there is no statement on functional dairy products in the Processing of Livestock Products Act. As a result, there is confusion in the market and legal difficulties with regard to the advertising of functional dairy products. This study was carried out to improve the current standardization of functional dairy products by comparing the domestic Health/Functional Food Act with the Japanese Health Promotion Law, and by investigating scientific data and articles from various literature and the Internet. In Japan, the Ministry of Health, Labor, and Welfare (MHLW) officially presented the Food with Health Claims (FHC) system that consists of Food with Nutrient Function Claims (FNFC), and innovated Food for Specified Health Uses (FOSHU). In 2005, the FOSHU system was changed to include several new subsystems: Current, Standardized, Reduction of disease risk, and Qualified FOSHU. Finally, to manufacture FOSHU, scientific evidence pertaining to such products must be examined by MHLW. Since FNFC was allowed, only 12 vitamins, ${\beta}-carotene$, and five minerals were approved, though without scientific evidence of efficacy. The Korean Health/Functional Food Act requires that health/functional foods (HFFs) be marketed in measured doses. There are two types of HFFs: generic and product-specific. There are 67 ingredients listed in the act for generic HFFs, and if an HFF has a new active ingredient, it is considered a product-specific HFF. Product-specific HFFs must be approved by the Korean Food and Drug Administration (KFDA). With the present standards, it is impossible to label and advertise functional dairy products with health/functional claims. Government agencies must cooperate to solve this problem, and standardization should be carried out by considering existing health/functional products and claims/indications from other countries.

• Journal of Dairy Science and Biotechnology
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• v.37 no.1
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• pp.1-14
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• 2019

In general, milk is a nutritious food and is very helpful in improving and maintaining a person's health. However, over the past 30 years, a number of studies have reported the presence of Aflatoxin M1 in milk and milk products worldwide. The contamination with Aflatoxin M1 in milk and dairy products has become an important issue all over the world. The presence of the mycotoxin in these products was a major concern particularly among children and infants, who are more sensitive than adults. This study reviewed recent data to summarize the current status of Aflatoxin M1 in milk and dairy products produced in various regions around the world, related regulations, reduction strategies, detection methods, and future research tasks. Strict regulation and superior milk-handling techniques are essential to minimize Aflatoxin M1 contamination in milk and dairy products using ever-evolving analytical techniques. Furthermore, education should be imparted to ensure that Aflatoxin M1 that may exist in milk and dairy products and its effects on human health are made aware of.

• Journal of Dairy Science and Biotechnology
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• v.38 no.3
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• pp.121-133
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• 2020

Campylobacter spp. are a type of microaerophilic bacteria that cause human foodborne illnesses worldwide. Among the various types of Campylobacter spp., Campylobacter jejuni and Campylobacter coli account for 90% of foodborne campylobacteriosis. Generally, poultry meats are known to be a primary cause of campylobacteriosis; however, several other types of foods have also been reported to cause campylobacteriosis. Particularly, raw milk has been directly linked to Campylobacter infections among many foodborne illnesses, and cases of campylobacteriosis caused because of the ingestion of unpasteurized raw milk have been recorded worldwide. This review reports (1) general information, history, and nomenclature of Campylobacter spp., (2) epidemiology of Campylobacter spp., (3) detection of Campylobacter spp. from foods including milk and dairy products, and (4) review of methods for controlling the growth Campylobacter spp.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.395-402
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• 2013

Sodium chloride is used to improve various properties of processed meat products, e.g., taste, preservation, water binding capacity, texture, meat batter viscosity, safety, and flavor; however, many studies have shown that sodium chloride increases the resistance of many foodborne pathogens to heat and acid. Listeria monocytogenes has been isolated from various readyto- eat (RTE) meat and dairy products formulated with sodium chloride; therefore, the objective of this paper was to review the effects of sodium chloride on the physiological characteristics of L. monocytogenes. The exposure of L. monocytogenes to sodium chloride may increase biofilm formation on foods or food contact surfaces, virulence gene transcription, invasion of Caco-2 cells, and bacteriocin production, depending on L. monocytogenes strain and serotype as well as sodium chloride concentration. When L. monocytogenes cells were exposed to sodium chloride, their resistance to UV-C irradiation and freezing temperatures increased, but sodium chloride had no effect on their resistance to gamma irradiation. The morphological properties of L. monocytogenes, especially cell elongation and filament formation, also change in response to sodium chloride. These findings indicate that sodium chloride affects various physiological responses of L. monocytogenes and thus, the effect of sodium chloride on L. monocytogenes in RTE meat and dairy products needs to be considered with respect to food safety. Moreover, further studies of microbial risk assessment should be conducted to suggest an appropriate sodium chloride concentration in animal origin foods.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.146-154
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• 2018

There are more than 25 species of Mentha plants, which are aromatic perennial herbs. Currently, these species are being widely used with great interest because of various clinical findings regarding their health benefits. This is due to the abundance of volatile compounds that could expedite environmental interactions such as protection against herbivores, parasites, pathogens, and so on. Therefore, in this study, the antimicrobial effect of Mentha piperita (peppermint) oil on Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis were investigated using the spot-on-lawn method. The results show that Mentha piperita (peppermint) oil exhibited antimicrobial activities against Bacillus cereus, Staphylococcus aureus, and Cronobacter sakazakii; however, it did not inhibit the growth of Salmonella Enteritidis. This shows that the antimicrobial effect of Mentha piperita (peppermint) oil is effective against both Gram-positive and Gram-negative bacteria. Hence, in the present study, Mentha piperita (peppermint) oil was shown to have strong antimicrobial activities; it could be used as a potential food additive for improving the quality of various milk-based products due to its various bioactive properties. Future studies should be conducted for manufacturing functional dairy products with the addition of peppermint oil to prevent and/or alleviate specific diseases.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.155-163
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• 2018

In this study, the antibacterial activity of Aronia melanocarpa (black chokeberry) ethanol extract against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis was investigated using the spot-on-lawn assay. The results showed that this extract exhibited antibacterial activities against Bacillus cereus (complete inhibition) and Staphylococcus aureus (partial inhibition), but did not inhibit the growth of Cronobacter sakazakii and Salmonella Enteritidis. This study shows that the Aronia melanocarpa (black chokeberry) ethanol extract was more effective against Gram-positive bacteria than Gram-negative bacteria. Hence, it is suggested that Aronia melanocarpa could be a useful food supplement, and could be utilized as a naturally derived additive for maintaining the safety of various dairy products. Furthermore, future research should be conducted to examine the possibility of using such products as functional ingredients for improving the anti-oxidative and anti-inflammatory activities of food products.