• 주택과사람들
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• s.193
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• pp.34-35
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• 2006

와인에 대한 관심이 높아지면서 일부 와인 애호가들은 와인의 '맛'에 대한 관심뿐 아니라 와인의 '가치'에도 관심을 갖게 되었다. 지난 5월, 서울옥션에서 최초로 전문적인 와인 경매가 열린 것은 그 관심을 증명하는 단적인 예. 그렇다면 어떤 와인들이 투자 등급으로서 가치가 있는 것일까?

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.427-436
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• 2004

The current study was conducted to determine the effect of suspension method on satisfaction level of Korean consumers and objective meat quality traits in Hanwoo longissimus dorsi(LD), triceps brachii(TB) and semimembranosus(SM) muscles. Eighteen Hanwoo steers were slaughtered and alternative sides were hung either by pelvic bone(TS) or Achilles tendon(Al). Sensory characteristics, WB-shear force, sarcomere length, water-holding capacity, saroomere length and cooking loss were determined after a 7-d chiller ageing. Higher carcass quality grade received significantly(p < 0.05) greater eating quality for LD, but the grade did not affect eating quality for both TB and SM. TS did not influence objective and subjective meat quality for TB, but that significantly(P < 0.05) improved eating quality for LD and SM. The most noticeable result was that when SM was tenderstretehed, eating quality was equivalent to that of nonna1ly hung LD. In relationship between objective and subjective meat quality assessments, eating qualty for LD had a significant(P < 0.05) relationship with intramuscular fat content, while that for SM was greatly(P < 0.05) related to saroomere length. The current study indicated that pelvic hanging was an effective way to improve eating quality both LD and SM, and carcass quality grades did not greatly reflect eating quality of SM and TB. The data also implied that instnunental measurements poorly estimated the satisfaction level of Korean conswners.

• Food Science and Preservation
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• v.7 no.4
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• pp.349-356
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• 2000

This study is to investigate and to suggest the most efficient roach standardization that is performed and is preferred by consumers to provide benefits for all of them. The data was collected to obtain information about peach standardization consumption and consumer preference, and marketing situation by using interviews from peach producers, wholesaler and retailer, and consumers for three years (1997-1999). The most important standardization criterion at present was found to be a weight among peach producers, a color among wholesaler and retailer and consumers. In addition, sweetness was ranked first among the producers, wholesalers and retailers, and consumer if sweetness were detected without running peaches. Especially, consumers preferred to purchase small amount with small package and presented sweetness as the most preferred criterion. Thus, it is necessary for peach producers, wholesaler and retailers, and consumers to establish the small package standard and to subdivide the present system into several grades for performing the two-way system which labels grade with sweetness and weight.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• Journal of the Korean Data and Information Science Society
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• v.20 no.5
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• pp.819-827
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• 2009

This study was conducted to investigate the relationship between the sociodemographic factors and the Korean consumers palatability evaluation grades with Hanwoo sensory evaluation data. The dichotomy logistic regression model and the multinomial logistic regression model are fitted with the independent variables such as the consumer living location, age, gender, occupation, monthly income, and beef cut and the the palatability grade as the dependent variable. Stepwise variable selection procedure is incorporated to find the final model and odds ratios are calculated to find the associations between categories.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.97-102
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• 2003

This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.

• KAPE Magazine
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• s.160
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• pp.8-9
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• 2009

경남 김해시 생림면은 김해시의 명산인 무척산 아래 산수가 좋고 넓은 평야지대와 낙동강을 끼고 있는 전통적으로 한우 사육을 많이 하는 곳으로 유명하다. 부산경남은 한우 암소 거래가 많은 지역으로 현재도 도매시장 2곳에서 전국의 한우암소 시장을 주도하고 있는 곳으로 '생림 맛보우' 브랜드는 암소 브랜드로서 한우의 상징성을 가지고 있기도 하다. 이런 환경 속에서 조차환 대표는 1980년도에 현 부지인 경남 김해시 생림면 생철리에서 한우에 대한 애착과 사랑으로 한우사육을 시작하게 되었다.

• KAPE Magazine
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• s.144
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• pp.9-9
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• 2008

최정예 전투부사관을 육성 배출하는 육군부사관학교인 충용대가 있는 전북 익산시 여산면 여산리에는 410두(암소 250두, 거세우 160두) 규모의 '이반농장'이 있다. 1993년 익산만의 쇠고기의 육질과 맛을 내는 고기 생산을 위해 연구모임이 조성되었다. 이근수 대표는 초대 익산황토우의 회장을 역임하면서 소 브랜드화를 위한 노력의 일환으로 소도시에서는 실험적이라고 할 수 있는 황토우 전문판매장의 운영이나 고기를 숙성하여 진공포장 판대 등 그 시대에는 획기적인 판매방법을 시도하였다. 그러나 소비자의 무관심과 너무 앞서가는 판매방법으로 결국 전문판매장은 접고 생산에만 주력하게 되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.20-25
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• 2000

This study was conducted to evaluate the quality of the plain dried anchovies on the market by determining chemical components, and compared with those of boiled-dried anchovy. The nutritional(total amino acid contents, mineral contents and fatty acid compositions) and favorite properteis (extratives nitrogen content, color and appearance) of plain dried anchovies were superior to those of boiled-dried anchovy. On the other hand, the lipid properties (peroxide value and acid value), food sanitary properteis (volatile basic nitrogen content) and sensory properties (odor) of plain dried anchovies were inferior to boiled-dried anchovy. These results indicated that the plain dried anchovy was classified into lower grade goods by food quality standards.

• Journal of Life Science
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• v.14 no.2
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• pp.239-244
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• 2004

This study was carried out to clarify the effect of addition of mugwort and carcass grade on the quality and sensory properties of loin hams. The volatile basic nitrogen, 2-thiobarbituric acid reactive substances, total bacterial count, water holding capacity and calorie of loin hams were not significantly different among hams, but the pH and residual nitrite of loin hams with mugwort were significantly lower than that of loin hams without mugwort. The fat content of grade B loin hams were higher than that of grade E loin hams, and the protein and total amino acid content of grade E loin hams were higher than that of grade B loin hams. The free amino acid, saturated fatty acid and unsaturated fatty acid were not significantly different among loin hams. The $L^{＊}$ value of grade B loin hams were higher than that of grade E loin hams, the a value of grade E loin hams were higher than that of grade B loin hams, and the $b^{＊}$ value was not significantly different among loin hams. The hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among loin hams. The aroma of loin hams without mugwort were superior than that of loin hams with mugwort, and the juiciness of grade B loin hams were superior than that of grade E loin hams. But the color, taste, texture and palatability were not significantly different among loin hams.