• Korean Journal of Agricultural Science
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• v.18 no.2
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• pp.127-139
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• 1991

1. The purpose of this study was to recommend ways of more efficient pheasant farm business management and promoting the demand of pheasant foods by reviewing the current pheasant farm business management and the general pattern of consumption of pheasant foods. The study was conducted on the basis of the field survey covering 83 pheasant feeders and 283 consumers. 2. Majority of pheasant feeders, 86.8%(n=72), utilized broiler feed for pheasant rearing because of high price of exclusive pheasant feed. 3. In case of producing 1,000 heads of 5 month-old pheasant, the primary production cost per head was roughly calculated at about 5,530 Won. And 40.3% of primary production cost was consisted of feed cost and 12.9% was depreciation cost for facillities including artificial incubator equipments. 4. 81.1%(n=51) of whole surveyed feeders disposed of 1-4 week-old birds directly to the new feeders and 6%(n=6) sold them to the middlemen who were almost pioneering pheasant feeders. 5. 48.9%(n=138) of the surveyed consumer respondents have taken the pheasant foods once and several times, and the others never once. And 50.6%(n=69) of the respondents who had taken the pheasant foods were satisfied with the tastes. 6. The surveyed consumers were asked whether they knew the nutritional value of pheasant foods and 47.3(n=136) recognized it positively and 37.5%(n=106) negatively. 7. To increase the pheasant farm income and promote the demand of pheasant foods. followings are recommended. - Production cost should be reduced by cooperative utilization of facilities and equipments at farm level, and exclusive pheasant feed of good quility should be developed and supplied to the feeders at a low price. - Pheasant marketing and pricing system should be improved to prevent consumers from price disorder of retail shop including pheasant food reataurants and to popularize the pheasant foods. - Various type of menu of pheasant foods should be developed not only to satisfy consumers in tastes but also to solve the seasonality of pheasant supply. But it is preferable that this action is led by pheasant feeders and their cooperative organization, espectially through vertical intergration system owned by pheasant feeders. - Generic, pioneering advertisement and promotion should be carried out to promote primary demend of pheasant foods. It would be preferable that these primary demend advertising and promoting activities shuld be sponsored by pheasant feeders and government together. And their activities should be supported by institutional regulation.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• Korean Journal of Poultry Science
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• v.23 no.3
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• pp.153-160
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• 1996

Though pheasants (Korean ring-necked pheasant) have been raised for several decades, their behavior and wild nature are far from domestication. The pheasant is a seasonal breeding species and lays a limited number of eggs in a breeding season. The growth rate and feed efficiency of pheasants are very low as compaired with those of chicken for meat purpose. In addition, the breeder's access to one's herd for care is not easy. From these reasons, pheasants seem to be unsuitable for meat production in a large flock at present. However, pheasant raising is expected to increase slowly in accordance with rising demand for special poultry meat. Therefore, it is necessary to improve techniques about raising, feeding and rnanagement, so that the consumer price of pheasant meat can be lowered down reasonably.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.83-96
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• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.587-597
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• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.455-467
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• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

• Korean Journal of Poultry Science
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• v.27 no.1
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• pp.63-71
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• 2000

The testis is an extremely heterogeneous organ, containing numerous compartments types. Morphometric studies were performed of 3 avian species (pigeon, pheasant and chicken) to determine volume density absolute volume, numerical density, total number of serminiferous tubule components, and sperm production, especially those related to the Sertoli cell, and to make comparisons among the species. Volume density of seminiferous tubule components per testis was determined by point counting method. Testis volume and sperm production were measured by routine techniques. Numerical density (the number of cells per unit volume of testis) of seminiferous tubule components per testis was determined by morphometry (Floderus method). The volume density of seminiferous tubules per testis was 91.58, 92.18 and 94.21% in pigeon, pheasant, and chicken, respectively. The volume density of spermatogonium, spermatocyte, spermatid, spermatozoon, and Sertoli cell did not produce significant changes in the three species. The absolute volume of spermatogonium, spermatocyte, spermatid, and Sertoli cell showed significant changes in the three species (p<0.05). The average volume of Sertoli cell ranged from 758.34(pheasant) to 1,212.9 ㎛$^3$(chicken) and was not significantoy different in the three species(p>0.05). The number of Sertoli cells per testis showed significant differences in the three species : 34.52 $\times$10(sup)6, 186.82$\times$10(sup)6, 810.62$\times$10(sup)6 in pigeon, pheasant, and chicken, respectively(p<0.05). The sperm production was significantly different in the three species : 3,018$\times$10(sup)6, 993.9$\times$10(sup)6, and 8.9$\times$10(sup)6 in chicken, pheasant, and pigeon, respectively(p<0.05). These results suggest that number of Sertoli cells may be more important than Sertoli cell size in explaining the difference in sperm production among the three species.

• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.255-258
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• 2000

This study was carried out to investigate the distribution and morphological properties of mast cells in the ileum of Korean pheasant. In the ileum mast cells were located in the lamina propria of mucoase. The cells were mainly oval with irregular cell surface occasionally spindle-like or triangular in shape. Some mast cells had one or more tail-like long cytoplasmic processes. All mast cells had many blue granules stained by toluidine blue in the cytoplasm.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.97-100
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• 2005

Mast cells have been studied extensively in various animals including rats and mice, whereas little is known the morphological data about pheasant mast cells. Here, morphological features of Korean pheasant mast cells are described in this study using light and electron microscopes. For light microscopy, mast cells had many metachromatic granules stained with toluidine blue in the cytoplasm. The fixation with $10\%$ neutral buffered formalin blocked staining of most mast cells but a modified Karnovsky solution proved to be a good fixative. In Korean pheasants, toluidine blue stained more mast cells than did alcian blue. For electron microscopy, the mast cells of the Korean pheasant were round, oval, spindle-like and irregular form and occasionally had a few short cytoplasmic processes. These cells had membrane-bounded granules and poorly developed organells. Some granules in the cytoplasm of the mast cells had bilayer membrane. Most granules were round shape and the membrane of several granules was concave or convex. The granules were composed of three parts, homogenous, particulate and reticular pattern.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.73-79
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• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.