• 농업과학연구
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• 제45권4호
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• pp.905-916
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• 2018

The purpose of this study was to analyze factors affecting US beef consumption intention in the future, to identify the causes of US beef import growth and to derive implications and strategies for domestic beef producers. Since the KORUS FTA was signed in 2012, US beef imports in 2017 totaled 379,064 tons, an annual increase of 3.5 percent. US beef imports have been steadily increasing due to cuts in FTA tariffs and changes in consumer preferences. The data used in this study utilized a sample of 3,290 grocery purchasers from the Korea Rural Economic Institute's 2016 Food Consumption Behavior Survey. The analytical method used the Ordered Logit Model to analyze what factors influence a consumer's subjective evaluation. As a result, the major factors affecting US beef consumption intention in the future are price, taste and safety. In particular, it has to do with the recent surge in U.S. imports of good-tasting chilled meat. Because chilled meat does not differentiate the market from Hanwoo beef produced in Korea, it is necessary to have differentiated taste and low price through cost reduction. By age and family group, people aged 30 - 40 years and single-person households are the main consumption group. As a result of this study, it is necessary to establish marketing strategies for producers such as rational pricing, safety, taste promotion, and small-scale sales to extend the demand for Hanwoo beef in the younger generation to enhance the competitiveness of the domestic beef market.

• 한국식생활문화학회지
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• 제30권5호
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• pp.682-694
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• 2015

The purpose of this research was to investigate the relationship between white rice consumption and dietary intake, the risk of metabolic syndrome in Korean based on $1^{st}$ (1998), $4^{th}$ (2007~2009), $6^{th}$ (2013) KNHANES. This study included 25,799 subjects who were age 10 or over. Three groups(low, medium, high) were divided according to white rice consumption (per day). In the low group, the meat and oil intake were significantly higher than the high group. In the $1^{st}$ survey year, the BMI, waist circumstances, hypertriglyceridemia and fasting blood glucose in the high group were higher than other groups, however the $4^{th}$ and $6^{th}$ survey year showed no significant results. In the $1^{st}$ survey year the risk of waist circumstances was higher in the high white rice consumption group and also had high risk with hypertriglyceridemia. Since the lower white rice consumption in $4^{th}$ than $1^{st}$ survey year we found no significant results. But in the 6th survey year with the lowest white rice consumption the risk of high diastolic pressure was reduced in high group. Because continuously reduced white rice consumption meantime showed more intake of meat and oil, it can be concluded that defensive effects with the Korean health.

• 한국가금학회지
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• 제31권1호
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.681-692
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• 2021

Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs, has been proven to cause emerging infectious diseases. Further, these demand changes in meat production and market systems. Meat is a reliable source of protein, with a majority of the world population consumes meat. To meet the increasing demands of meat production as well as address issues, such as current environmental pollution, animal welfare, and outbreaks, cellular agriculture has emerged as one of the next industrial revolutions. Lab grown meat or cell cultured meat is a promising way to pursue this; however, it still needs to resemble traditional meat and be assured safety for human consumption. Further, to mimic the palatability of traditional meat, the process of cultured meat production starts from skeletal muscle progenitor cells isolated from animals that proliferate and differentiate into skeletal muscle using cell culture techniques. Due to several lacunae in the current approaches, production of muscle replicas is not possible yet. Our review shows that constant research in this field will resolve the existing constraints and enable successful cultured meat production in the near future. Therefore, production of cultured meat is a better solution that looks after environmental issues, spread of outbreaks, antibiotic resistance through the zoonotic spread, food and economic crises.

• 한국축산식품학회지
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• 제41권1호
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• pp.16-33
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• 2021

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.

• 한국식품영양과학회지
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• 제42권10호
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• pp.1600-1607
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• 2013

부산에 거주하는 중학생 30명을 대상으로 영양교육이 가공식품 섭취빈도 및 인성특성에 미치는 영향을 조사하였다. 영양교육 후 육가공품류, 냉동식품류, 면류, 빵류 및 과자류와 음료류의 가공식품 섭취 빈도가 유의적으로 감소하였다. 또한 인성특성에서는 영양교육 전보다 영양교육 후 안정성, 지배성, 사회성과 책임성은 높아졌고 충동성은 낮아졌다. 특히 안정성이 높은 그룹에서 우유 및 유제품류의 섭취빈도가 높게 나타났으며, 안정성이 낮은 그룹에서는 육가공품류, 면류, 빵류 및 과자류, 음료류의 섭취빈도가 높게 나타났다. 충동성이 높은 그룹에서는 육가공품류, 냉동식품류, 면류, 빵류 및 과자류의 섭취빈도가 높은 것으로 나타났고, 충동성이 낮은 그룹에서는 통조림류의 섭취빈도가 높았다. 인성특성과 혈청 무기질의 상관관계에서는 Ca, Fe, Zn, Mg과 K의 경우 안정성, 지배성, 사회성, 책임성에서 양의 상관관계를 가졌으며, 충동성에서 음의 상관관계를 가지는 것으로 나타났다. 반면 Na은 안정성, 지배성, 사회성과 책임성에서 음의 상관관계를 가진 것으로 나타났고, 충동성에서 양의 상관관계를 가진 것으로 나타났다. 또한 혈청 무기질 농도와 인성특성 간의 관계를 살펴보기 위해 영양교육 전과 후 혈청 무기질 농도의 변화를 비교해 본 결과, Na의 농도는 감소하였고 Ca, Fe, Zn, Mg과 K의 농도는 증가하였다. Fe, Zn는 안정성, 지배성, 사회성, 책임성과 양의 상관관계를 가지며, 영양교육 후 농도는 증가하였다. 반면 Na은 충동성과 양의 상관관계를 가지며, 영양교육 후 농도는 감소하였다. 본 연구로 영양교육은 중학생들의 가공식품 섭취 빈도에 영향을 줄 뿐만 아니라 인성특성에도 긍정적인 변화를 줌을 확인할 수 있었다. 이로써 지속적인 영양교육을 실시하고 올바른 식습관이 유지될 수 있는 교육 프로그램을 개발한다면 청소년들의 건전한 식습관의 형성과 인성특성까지도 긍정적으로 변화시킬 수 있을 것으로 보인다.

• 헤리티지:역사와 과학
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• 제35권
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• pp.284-303
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• 2002

The purpose of this research paper is to examine, from an ethnological viewpoint, the traditional practice of using sacrificial game and domestic livestock as is often seen at communal rites in Korea. This paper also examine how the more convenient use of livestock sacrifice developed from that in which wild game were once offered, and how this change in the type of animals used affected the significance of the sacrifice. It also looks at how the use of animal sacrifice for ceremonies eventually influenced the practice of meat consumption on the part of the participants in their daily life, and how it contributed to the eventual establishment and development of livestock breeding for the purpose of meat consumption. The practice of catching wild game in the mountains for sacrificial purposes eventually gave way to the use of pasturage cattle, but it should be understood that these domesticated livestock were raised primarily for ceremonial rather than meat consumption purpose. When used for sacrifice, these cattle were not castrated, as is normally done when they are slaughtered for meat consumption, but it should not be assumed that this was done for purposes of simplification. In addition, not only rice farmers but also when enterpreneurs set up a new enterprise, animal sacrifice was viewed not only as a form of on-site purification of evil, but also served the dual purpose of enhancing their business through the traditional custom of serving meat to those invited guests in attendance. In the large-scale village communal rite of Hwaghae Province located in the northwestern part of Korea, animal sacrifice was carried out in the ritual for the Mountain God in a highly dramatic style, and suggests that it originated with the agrarian rites of the "fire-field" farmers of East Asia, which were utilized to foretell whether the coming year would be one of abundance or famine, and to the royal ceremony held on the 3rd day of the 3rd month of the lunar calendar, as well as that held for the God of the Mountains and Streams. The dramatic-style hunting rite, included in the large-scale communal ritual of Hwanghae Province mentioned previously, as well as in the Ritual of the Cow from Pyungsan, also located in Hwanghae Province, in which wild game were used as sacrifice, is significant in that it points up the changes that have occurred in ceremonial animal sacrifice. However, more research on ritualistic animal sacrifice is still called for in rites for good farming, fishing, and the variety of others that are held throughout Korea.

• 농업과학연구
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• 제49권3호
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• pp.407-420
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• 2022

Chicken dominates meat consumption because it is low in fat and high in protein and has less or no religious and cultural barriers. Recently, meat quality traits have become the focus of the poultry industry more than ever. Currently, poultry farming is focusing on meat quality to satisfy meat consumer preferences, which are mostly based on high-quality proteins and a low proportion of saturated fatty acids. Meat quality traits are polygenic traits controlled by many genes. Thus, it is difficult to improve these traits using the conventional selection method because of their low to moderate heritability. These traits include pH, colour, drop loss, tenderness, intramuscular fat (IMF), water-holding capacity, flavour, and many others. Genome-wide association studies (GWAS) are an efficient genomic tool that identifies the genomic regions and potential candidate genes related to meat quality traits. Due to their impact on the economy, meat quality traits are used as selection criteria in breeding programs. Various genes and markers related to meat quality traits in chickens have been identified. In chickens, GWAS have been successfully done for intramuscular fat (IMF) content, ultimate pH (pHu) and meat and skin colour. Moreover, GWAS have identified 7, 4, 4 and 6 potential candidate genes for IMF, pHu, meat colour and skin colour, respectively. Therefore, the current review summarizes the significant genes identified by genome-wide association studies for meat quality traits in chickens.

• 한국식생활문화학회지
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• 제25권5호
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• pp.568-577
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• 2010

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

• 한국가금학회지
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• 제15권2호
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• pp.81-91
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• 1988

닭고기 및 계란에 대한 소비자의 일반적인 행태조사 결과는 다음과 같다. 1. 닭고기(1) 조사자의 88%이상이 월 1회 이상 닭고기를 구입하고 있으며 과반수가 1∼2마리를 구입하고 있다. (2) 가정소비는 대닭, 중닭이 주를 이루고 있다. (3) 조사자 67.1%가 무게를 달아서 닭고기를 구매하고 있으며 점차 공정한 거래가 이루어지고 있다. (4) 주로 닭집에서 구입하고 있으며 유통의 냉장화 (cold chain)가 이루어지고 있다. 열 가까운 곳. 단골, 위생적인 곳에서 주로 구입하고 있다. (6) 포장, 냉장화, 부위별 판매 등의 요구가 높아지고 있다. (7) 값이 싸서 보다는 좋아하거나 식성이 맞아서 잘먹는 것으로 나타나고 있어 소비확대 가능성은 크다. (8) 닭고기를 안 먹는 이유로 냄새, 영리불편을 꼽을 수 있는데 간편한 새로운 요리법개발(fast food 등)이 요구된다. (9) 부위별 선호도는 다리살, 날개, 가슴살의 순서이며 월등하게 다리살을 좋아한다. (10) 여름철 편중된 닭고기 소비는 계절소비성향이 크므로 산업발전에 저해요인으로 나타났다. (11) 집에서, 튀김집, 야외소풍 등의 순서로 많이 소비되고 있으며 가정소비는 점차 줄고있는 추세이다. (12) 영리방법은 튀김, 삼계탕이 주이고 자라나는 세대에서 닭고기 튀김요리에 대한 기호도가 높다(여고생 61, 1%). 2 계란 (1) 1인당 월간소비는_대다수가 10∼20개이다. (2) 계란구입액은 판떼기 (30개) 66.2%로 현저히 높으며 20개 단위 14.6%. 10개 단위 9.8%로 나타났다. (3) 소비자들은 앞으로 포장난 유통을 희망하며 유통단위는 소포장의 10개 단위를 바라고 있다. (4) 계란크기의 선호도는 중란, 대란, 특란, 왕란의 순으로 소비자의 선호도가 바뀌고 있다. (5) 거래시 계란등급은 거래상점을 믿고 있다. (6) 계란은 주로 계란 도ㆍ소매상에서 구입하고 계란 값이 싼곳 보다는 가깝고 편리한 곳에서 구입한다. (7) 계란품질에 대하여 대체로 믿고 구입하고 있으나 일부(24.8%)는 불결하거나 신선치 못하다는 느낌을 갖고 있다. (8) 난각색에 따라 영양적 차이가 없는데도 불구하고 갈색난을 선호하고 있으며 영양적 가치에 차이가 없다는 인식률이 높다. (9) 계란은 어린이들이 가장 좋아하고 중ㆍ고생, 청년, 미부, 노인의 순으로 선호하고 있다. (10) 소비는 대체로 일정하며 계절에 관계없이 소비되고 있다. (11) 계란기피 이유 중 Cholesterol 때문에 22.0％, 요리방법을 몰라서 12.1%,특이체질 등 몸에 맞지 않아 8.6%, 맛이 없어서 7.5%의 순으로 나타났다. (12) 가정에서는 55.4%가 식사반찬으로 다음이 도시락반찬으로 38.3%를 소비한다. (13) 후라이, 카스테라빵, 오무라이스덮밥, 샌드위치, 토스트, 반숙의 순으로 요리해 먹고있다. (14) 현행 가격이 대체로 적당하다 54.1 %, 싸다 25.6%, 비싸다 9.3%의 순으로 영양에 비해 싼 식품으로 인식되고 있다. (15) 가계소득이 더 증가해도 현재대로 구입하겠다 61.6 %, 더 많이 구입하겠다 29.9%로 나타났다.