The Animal Products Processing Division of the Livestock Research Institute was established in 1958, initially without formal staff. In 1966, Mr. Ho Ching-Min was appointed as the first leader of the division. Mr. Ho took on the responsibility of overseeing all research activities until the arrival of Mr. Chen Yi-Hsiung, an expert in carcass rating. With Mr. Chen's expertise, the division began to take shape and establish its framework.

    Since then, under the leadership of several excellent leaders, the Animal Products Processing Division has been actively conducting research in various areas. The projects aim to enhance the quality, diversity, and nutritional value of animal processing products while exploring applicable, sustainable, and innovative methods in the food industry.

The research fields can be mainly divided into meat processing, dairy processing, and egg processing. The research projects are as follows：

• Development of diversity domestic meat, cheese, and egg products, involving exploring processing techniques, flavor profiles, and packaging methods to meet consumer preferences and market demands.
• Investigation of the utilization of by-products from animal processing, reduce waste of resources and induce resource utilize efficiency within the processing.
• Involved in research related to elder people's food and the development of reducing artificial additive food products.

Current researches

• The effect of feeding black pigs with animal and vegetable oil on carcass meat quality
• Development of softened meat production technology
• Development of prepared meat product using aged poultry meat
• Development of ready-to-eat meat product of colored broiler
• Effects of processing conditions on lipase activity and flavor in goat milk
• Development of the domestic mozzarella cheese process
• Comparison of eggs quality produced by different feeding model systems
• Study on the processing technology of flavored shell egg