• 농촌계획
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• 제26권1호
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• pp.13-22
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• 2020

This study analyzed the relationship between the sense of community, organizational commitment, and business performance among farmers participating in the agricultural products processing center. As a result, the farmer's sense of community at the agricultural products processing center had a positive effect on organizational commitment, and the farmer's sense of community had a positive effect on business performance. In this regard, efforts should be made to systematically manage and sustain the future of formal, formal and informal activities of the agricultural products processing center. In addition, in order for the community formed at the agricultural products processing center to continue to grow, it is necessary to take the approach of improving the competence of personnel, organizing work, developing professional programs, and forming related networks. In addition, the organization formed through the agricultural products processing center should be grown as a farmer's organization of processing base so that it can be linked with the activation policy such as food plan and local food.

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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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.

• 정보과학회 컴퓨팅의 실제 논문지
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• 제21권11호
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• pp.689-698
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• 2015

현재 농산물 물류를 담당하는 거점산지유통센터에서의 박스구분적재 작업은 대부분 수작업으로 이루어지고 있다. 농산물의 적재과정은 많은 노동력을 필요로 하며 이러한 작업은 농촌에 거주하고 있는 사람들을 시간제 고용으로 해결하였으나, 최근 농촌 고령화가 심각하게 진행되면서 노동력 확보에 어려움이 따르며 시설 자동화나 로봇이용 등 대책이 강구되고 있는 실정이다. 본 논문에서는 사과박스 구분적재 자동화를 위한 로봇 시스템을 제안한다. 제안방법은 거점산지유통센터에 컨베이어, 로봇, 바코드리더기 등의 장비와 소팅플랜, 작업통제, 제어정보생성, 모니터링의 소프트웨어 모듈을 설계하고 구현한다. 구현된 시스템을 운영 시험 및 평가를 통하여 자동화된 로봇 시스템이 기존의 수작업을 대체하여 작업효율성 향상과 안전성 문제 해결을 확인한다.

• Mycobiology
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• 제37권2호
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• pp.89-93
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• 2009

The effect of fermentation parameters and medium composition on the simultaneous mycelial growth and exo-polymer production from submerged cultures of Ganoderma applanatum was investigated in shake-flask cultures. The optimum initial pH for mycelial growth and exo-polymer production was 5.0 and 6.0, respectively. The optimum temperature was $25^{\circ}C$ and the optimum inoculum content was 3.0% (v/v). The optimal carbon and nitrogen sources were glucose and corn steep powder, respectively. After 12 days fermentation under these conditions, the highest mycelial growth was 18.0 g/l and the highest exo-polymer production was 3.9 g/l.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2001년도 동계 학술대회 논문집
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• pp.264-272
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• 2001

• 농업과학연구
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• 제15권2호
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• pp.164-173
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• 1988

This study is to analyse marketing and industrial structure of meat processing industry and to examine it's current situation related to agriculture. For this purpose 1. This paper surveys the history of meat processing industry, and analyses current situation of meat processing industry, based upon economic statistic data. 2. For the research of marketing structure of meat processing products, this paper not only ciassifies into three catagories; the supply of raw meat, main marketing organization, and path, but measures magnitude of Marketing Bill and Farmer's Share practically through statistic data and an on-the-spot survey. 3. This study also attempt to explain the relation of meat processing industry and the other industry and role of meat processing industry is Korean economy by the use of input-output table. The results of the study are as follows; 1. The meat processing industry in Korea produces low quality, and expensive raw meat with limited quality, inefficiency of marketing structure, and unrelated livestock and meat processing industry. 2. Korea market structure of meat processing products has been changed into oligopoly from monopoly by a new corporation entered into monopoly and the size of meat processing market firms has been normalized. 3. Meat processing industry is very important considering with its high back-linkage-effect. In order to develop meat processing industry and marketing, it is essential that operation of intergrated meat market center, meat market center should be efficiently operated. The efficient utilization of domestic resource for raw meat and development of processing technique have to be required, by means of the governmental support.

• 한국축산식품학회지
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• 제37권4호
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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.

• 농촌지도와개발
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• 제7권1호
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• pp.65-74
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• 2000

Agricultural extension services in YoungDong county, ChungBuk province have tried and changed many things to overcome difficult situations since localization of extension services in 1997. The county Rural Guidance Office changed the name of the office as county Agricultural Technology & Extension Center (ATEC), and has been operated as a service center for all people who need help in agriculture. The recent efforts of the ATEC have been placed on eco-friendly agriculture and sustainable agriculture for protecting the natural environment of the county as well as production of safe agricultural products. In order to overcame difficult situations under the IMF, the ATEC has tried to find new ways for the extension services because of reduced extension educators under the IMF restructuring. The followings were a few examples of many efforts in various fields to overcome difficult situations in the rural county; 1) The ATEC has supported services to produce safe and high quality agricultural products and to increase their high value through extension services for food processing. 2) The ATEC has opened experimental fields for farmers who want to learn new technologies to cultivate grapes, persimmons, apples and pests etc., specialty fruit trees in the county. 3) The ATEC has implemented many kinds of programs to improve the quality of the extension educators to serve better.

• Mycobiology
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• 제35권3호
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• pp.145-149
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• 2007

The Elfvingia applanata (EA), Hericium erinaceum (HE), Grifola frondosa (GF), Pholiota nameko (PN), Pleurotus eryngii (PE), Trametes suaveolens (TS), Fomes fomentarius (FF), and Inonotus obliquus (IO) could produce the endo- (EN) and exo-biopolymer (EX) in submerged culture. The highest anti-complementary activity of the EN was exhibited by PN (49.1%), followed by HE (38.6%), TS (37.0%), and FF (33.0%), whereas the high activity of the EX was found with GF (59.8%), followed by HE (36.3%), TS (30.8%), and IO (28.8%). The EN of P. nameko (EN-PN) and EX of G. frondosa (EX-GF) were found to contain 78.6% and 41.2% carbohydrates, while 21.4% and 58.8% protein, respectively. The sugar and amino acid compositions of EN-PN and EX-GF were also analyzed in detail.

• 한국축산식품학회지
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• 제38권4호
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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.