• Korean Journal of Organic Agriculture
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• v.30 no.3
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• pp.313-333
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• 2022

In Muju County, one of Korea's major apple producers, the regional agricultural cooperatives united together and invested to establish a cooperative joint business corporation in charge of the sales business. The corporation carried out the sales business transferred from the participating regional agricultural cooperatives. While the two participating cooperatives showed a marked difference in the degree of participation at the beginning of the business, the introduction of the agricultural product processing centers (APCs) and the participation of co-selection and shipment organizations and general farms helped settle this gap. In addition, commercialization through the APCs enhanced the market competitiveness of apples, which led to the stable securing of sales outlets. The corporation integrated the sales business in the county and this resulted in increased sales volume and sales revenue. Playing a leading role in introducing and cultivating new crops on a trial basis, the corporation demonstrated its potential as the main body of the joint sales business.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.855-864
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• 2016

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.170-177
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• 2000

Sorting cut roses according to quality is very essential to increase the value of the product. Many factors are involved in determining the grade of cut roses: length, thickness, and straightness of stem, color and maturity of bud, and extra. Among these factors, the stem straightness and bud maturity are considered to be difficult to set proper classification criteria. In this study, a prototype machine and an analysis procedure were developed to grade cut roses according to stem straightness and bud maturity by utilizing color image processing and neural network. The test results indicated 15.8% classification error for stem straightness and 10.0% for bud maturity.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.127-143
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• 2011

Assessment of APC has focused on large size, specialization, and structuralization based on business performance. In the future, first, it should be complemented to have correlation with management efficiency. Second, because of the rate of weight for each index, it is necessary to develop a specific index or adjust allotting of marks so that there can be correlation between indexes. Third, since APCs have high values in the composite assessment and low values in the sales amount, it is necessary to develop various kinds of indexes, including the index to evaluate processing value-added, that of customer satisfaction with assessment, and that of customer relationship maintenance performance through introduction of a customer relationship management system (CRM), in pursuit of balance. Lastly, the results of this study are expected to be able to help make APCs efficient in relation to integration of production organizations so that they will convert and develop into a basic product processing center in coping with changes in internal and external environment of agricultural marketing.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.10
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• pp.3740-3746
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• 2010

Jeju soybean industry is not competitive in areas of food-safety, quality, price, and bargaining power. Also, the processing products of soybean are simply-processed product. They are short of diversified product. The size of processing company is very small. The purpose of this study is to review and suggest programs for the construction and management of a network among farmhouseholds, agricultural cooperatives, manufacturing companies, related research institutes, and the local government, which are integrated vertically, horizontally and systematically. Jeju soybean cluster consists of production system, research & development system, industrial-support system, practical technology-support system, and center of operation. This system will help farmers get stable sales market & income. Also, It will help farmers produce the production of environment-friendly agricultural raw products.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.477-485
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• 2017

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.15-19
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• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1533-1543
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• 2020

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers' standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.794-805
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• 2018

To identify correlation between fresh meat and processed meat products, we performed canonical correlation analysis (CCA) to predict the relationship between pork supply and meat product production in Korea. Results of CCA showed a canonical correlation of 0.8576 in the first canonical pair (p<0.01). The production of meat products showed the highest correlation with pork import but the lowest correlation with the production of domestic pork. Although Korean consumer preferred meat products produced by fresh domestic pork, inexpensively imported pork with high share in meat products was supplied in the market. Therefore, securing domestically produced raw meat is important for expanding consumption of domestic meat products. Results of this study suggest that meat processor and pig producer can achieve the $6^{th}$ industrialization by combining the production of raw pork materials, meat processing, and sales service.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.975-988
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• 2023

The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.