AIMC Journal:
Food science of animal resources

Cultured meat is being investigated as a potential alternative to conventional livestock production by cultivating animal cells under controlled conditions to reproduce key components and structural characteristics of meat. Muscle stem cells (MuSCs),...

The quality of meat and meat products critically affects consumer acceptance, market value, and food safety. Traditional quality evaluation methods rely on labor-intensive, destructive, and time-consuming analytical techniques, limiting their applica...

The global livestock food industry faces increasing challenges to reconcile the increasing demand for animal-derived foods owing to environmental sustainability, animal welfare, and public health concerns. Although conventional livestock production p...