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

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.

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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.

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.

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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.

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The advancement of alternative protein sources will involve research on:

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.

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.

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.

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 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.

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.

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 general consumer perceptions regarding traditional livestock farming and means of improving the competitiveness of smart farms and livestock farming is warranted.

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.

Research on effective regulatory and related legal policies is required to improve consumer confidence in sustainable and ethical livestock production.

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.

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 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.

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.

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 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.

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.

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.

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.

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.

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.

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 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 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.

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.

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.

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.

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.

Research on dairy products with reduced or eliminated lactose for consumers with lactose intolerance will be paramount.

Upgrading the quality, safety, and shelf-life of dairy products while minimizing nutrient loss will entail exploring novel processing, packaging, and storage technologies.

Enhancing the value of dairy products will involve examining the sensory attributes, flavor profiles, and consumer acceptance of various dairy products.

Research on how IT, such as AI, blockchain, and IoT, can enhance traceability and transparency across the dairy supply chain is warranted.

The production of dairy products that upholds animal welfare requires research on animal welfare standards and ethics and on the relevant management strategies.

Research into developing personalized dairy products based on individual nutritional requirements and health goals, among others, in an aging society is imperative.

Research into identifying the changing needs of consumers and their consumption patterns is necessary for developing new products and advancing the dairy industry.

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.