• 한국벤처창업학회:학술대회논문집
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• 2021.11a
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• pp.145-154
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• 2021

현재 우리나라 한우고기 가격은 코로나 19상황, 아프리카 돼지열병 발생, 쇠고기 수급부족 등 내외부적인 환경적인 문제로 인하여 급상승하고 있다. 한우고기 수출은 2015년 홍콩을 시작으로 마카오, 캄보디아 등으로 수출 영토가 넓어졌지만 수출량은 2018년을 정점으로 감소하고 있는 추세이다. 이런 상황에서 우리나라 한우고기의 활성화를 위해 수출전략을 재검토해야할 시점이 온 것으로 판단된다. 따라서 본 연구에서는 2015년 우리나라 한우고기의 첫 수출 이후 7년이 흐르고 한우산업의 불확실성이 증가하고 있는 현 시점에서 북경, 상해, 홍콩 3개 도시를 대상으로 쇠고기 시장조사 실시를 통해 우리나라 한우고기의 가격경쟁력을 비교·분석 하였다. 그 결과, 한우고기 가격 급상승에도 불구하고 북경, 상해, 홍콩 3개 도시에서 가격경쟁력이 확보된 것으로 나타났다.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.319-323
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• 2008

Analytical method for determination of florfenicol was developed for estimate veterinary drug residue of unestablished MRLs in meat. The method was validated in correspondence with the CODEX guideline for florfenicol residue in meat. The samples mixed with sodium sulfate were extracted with ethyl acetate. After clean-up, the residue was dissolved in mobile phase and analyzed using high-performance liquid chromatography with fluorescence detector. The calibration curve showed good linearity($r^2=0.9997$) within the concentration range of $0.05{\sim}1.0\;mg/kg$. The limit of detection(LOD) and limit of quantification(LOQ) were validated at 0.012 and 0.039 mg/kg, respectively. The recoveries in fortified meat ranged from 85.6 to 95.6%($1.1{\sim}5.3%$ RSD) at the 0.05 to 0.4 spiking levels. We monitored 150 samples of meats that were purchased in Korea(Seoul, Busan, Daegu, Daejeon and Gwangju). Among tested samples, florfenicol was detected in 1 of pig at the level of 0.040 mg/kg, and below LOQ in 1 of cattle, 2 of pig and 2 of chicken. The residues of florfenicol in the tested samples were within the MRLs.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.341-348
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• 2000

Effects of different types of sub-freezing methods on quality of raw pork loin, beef loin and tuna were studied. Storage tests were undertaken as follows; the three different types of sub-freezing methods, such as regular cold chamber at $-1^{\circ}C$, air-blast sub-freezing at $-5^{\circ}C$ and sharp-plate sub-freezing at $-5^{\circ}C$, were evaluated for extending freshness of samples. Pork loin packed with polyethylene-film showed no significant differences (P<0.05) in physico-chemical properties among the above sub-freezing methods. Air-blast sub-freezing methods revealed faster evaporation of moisture from samples. The same sub-freezing method also showed increased VBN values of pork loin and tuna samples. Regular cold chamber resulted in increased TBA values and K values of beef loin and tuna, respectively. It appeared that sharp-plate freezing system kept the food samples with the least loss of freshness among the above three sub-freezing methods. These results indicated that freshness of raw pork, beef and tuna could be significantly extended by the sharp-plate sub-freezing method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.300-306
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• 1993

Speries-related meat flavors were investigated for red meats (bovine, porcine, caprine, and ovine). Volatile branched-chain fatty acids (VBCFAs) including 2-methylbutanoic, 3-methylbutanoic, 4-methylpentanoic, 2-ethylhexanoic, 4-methylhexanoic, 4-methyloctanoic, 6-methyloctanoic, 4-ethyloctanoic, 4-methylnonanoic, and 2-ethyldecanoic acids were identified in the meats from cow (bovine), pig (porcine), goats (caprine ; American white goat and Korean black goat), and lamb (ovine). Beef flavor of bovine meat was characterized by the basic meaty flavor, lacking in goaty and muttony flavor impacts due to low or absent in 4-methyl.octanoic and 4-ethyloctanoic acids. Porcine meat contained the least number of VBCFAs among sample species tested, and 3-methylbutanoic acid contributed to the unclean sweaty odor of pork. Caprine meat from Korean black and American white goats lacked in short VBCFAs (C5, C6, and C7) and contained 4-methyloctanoic and 4-ethyloctanoic acids contributing to the characteristic goaty flavor of caprine meat. Caprine meat flavor was distinctively characterized by 4-ethyloctanoic acid, while 4-methyloctanoic acid provides sweaty-muttony flavor to ovine meat. Although kinds of VBCFAs are same in two different varieties of caprine meats, meat sample from Korean black goat had stronger goaty odor and contained higher concentration of 4-ethyloctanoic acid than the meat sample from American white goat did.

• Korean Journal of Human Ecology
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• v.13 no.6
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• pp.1031-1036
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• 2004

Effects of irradiation on physico-chemical properties of beef and pork loins were examined. Beef and pork were irradiated at dose levels of 0, 0.5, 1, 2, 3, and 5 kGy with a use of Co-60 source. The drip loss of beef increased from 0 kGy to 5 kGy, whereas that of pork remained unchanged. TBA values of beef and pork increased due to irradiation. Irradiation caused a decrease in the lightness, redness, and yellowness of beef, whereas it did an increase in the same properties of pork. Irradiation also contributed to an increase in the solubility of salt soluble protein.

• The Korea Swine Journal
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• v.13 no.4 s.140
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• pp.40-41
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• 1991

낙타는 처음 천막에 들어갈때 코만 넣게 해달라고 사정한 후 앞다리, 몸통, 뒷다리를 들여 놓은 후 주인을 내쫓는다. 목화 농사,밀농사가 그렇게 되었고 콩농사와 쇠고기는 거의 몸통이 천막안에 들어왔다. 돼지고기 수입도 낙타의 코가 천막안에 들어온 신호로 보아야 한다

• Life and Agrochemicals
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• s.276
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• pp.28-29
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• 2012

쌀, 쇠고기, 돼지고기, 낙농품, 양념채소류, 과실류 등 우리나라 주요 품목에 대해 시장을 개방하지 않은 반면, 대터키 주요 수출품목인 인스턴트 커피, 담배 등에 대해서는 관세를 즉시철폐토록 했다.

• Feed Journal
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• v.2 no.7
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• pp.66-72
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• 2004

미국 농업부는 2004년도 세계 식육 수출량이 저년도에 비해 4% 감소한 1,670만톤으로 줄어들 것으로 전망하고 있다. 품목별 수출량은 쇠고기가 전년에 비해 9%감소하고 돼지고기와 가금육은 각각 1%, 2% 감소할 것으로 예상하고 있다. <중략>

• Proceedings of the Safety Management and Science Conference
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• 2007.04a
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• pp.259-271
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• 2007

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.301-307
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• 1999

When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. A method to detect radiation-induced hydrocarbons consists of the extraction of fat from beef, pork and chicken, separation of hydrocarbons with a florisil column and identification of GC/MS methods. When beef, pork and chicken were irradiated, pentadecane, 1-tetradecene, heptadecane, 1-hexadecene, 8-heptadecene, 1,7-hexadecadiene, 6,9-heptadecadiene and 1,7,10-hexadecatriene were formed from palmitic, stearic, oleic and linoleic acids. Concentrations of the produced hydrocarbons tended to increase linearly with the dose levels of irradiation. Concentrations of hydrocarbons produced by ${\gamma}-irradiation$ depended upon the composition of fatty acids in beef, pork and chicken. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from oleic acid. 1,7-Hexadecadiene was the highest amount in irradiated beef, pork and chicken.