• Asian-Australasian Journal of Animal Sciences
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• 제13권10호
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• pp.1467-1481
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• 2000

The Korean cattle industry is important to farming households, the national economy, and the security of foodstuffs in Korea. Since Korean cattle have had inferior ability to produce meat, the Korean cattle industry aimed to improve the meat production ability and to increase numbers to meet the demand from the growing beef cattle market in Korea. This paper reviews the history of the Korean cattle industry and surveys the efforts devoted to improve genetic abilities of the Korean cattle. Discussed are current situations of the Korean cattle industry, projects related to improvement of Korean cattle, Korean cattle's genetic characteristics of economic traits, and some issues to deal with.

• 헤리티지:역사와 과학
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• 제33권
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• pp.274-289
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• 2000

Koryo Dynasty has greatly effected the meat eating practice in Korea. And by focusing on this period, this paper has in vestigated how this practice influenced and effected our meat eating culture. The 'Orders to Prohibit Butchery' written on Koryo's history books were to encourage stockbreeding rather than to follow the Buddhist policy they followed. By encouraging stockbreeding, they wanted to promote the usage of cattle in farming and thus increasing agriculture industry as a whole. Nonetheless, records show that hunting was permitted to a certain degree. And this allowed the civilians to depend their meat supply from hunting and for the fire field farmers to capture wild animals that harmed their crops. Moreover, through 'Kiwujae' (Kiwujae - a shamans service to pray for rain / ritual (praying) for rain.), we could see that earlier part of Karyo's rituals and ceremonies followed the Buddhist tradition while the latter followed the Shamanism tradition. Perhaps this was the result of allowing 'meat' for the service offerings. As Shamanism could be considered as a religion that allowed 'meat', prevalence of Shamanism was promoting meat-eating at mess(after these rituals and ceremonies that offered food (meat inclusive) to their guardian or god, the civilians would dine together.). In relation, this public eating practice slowed down the progress for storage technique. Therefore, meat-eating was developed through public and mass dining rather than through the form of family or private. On this account, we can safely regard meat-eating practice as a 'public event'. On the other hand, the history of castration is not so long in Korea. And the purpose of such practice was to use the stock for farming rather than to yield high quality meat. It is known that Mongol in Koryo period has greatly influenced meat cooking in Korea. And the exemplary dish is the 'tang' (tang - kind of soup. However less creamy, clearer broth and with more ingredients than soup.). However, the tang we ate in everyday life had the same cooking method as the tang we offered for services. Moreover, since we did not use castrated animals for our offering as the Mongolians, we must not have been greatly influenced by them. But if so, perhaps the influences would have been limited to the nobility.

• 한국축산식품학회지
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• 제44권2호
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• pp.284-298
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• 2024

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

• 한국환경과학회지
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• 제21권2호
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• pp.233-240
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• 2012

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

• 동아시아식생활학회지
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• 제15권6호
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• pp.738-745
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• 2005

This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

• 한국염색가공학회지
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• 제34권4호
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• pp.302-311
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• 2022

Increase of population, lack of land, and decrease in fertility of soil have caused the limitation of food production across the globe. This leads to developing alternative foods, at the same time, vegan society have been got bigger. They argue for animal's right to life and happiness, dissent from breeding and improving livestock, and proscribe eating meat. Emerging problem concerns their health as many turn to vegan society. Only intaking vegetable protein can cause health problems, leading to the development of novel food replacing meat. The most promising candidate is non-slaughtered cultured meat which can be produced in a laboratory. The cultured meat enables it to keep its texture, nutrient, and taste while also addressing the problems of breeding stock and slaughter. We have discussed the cultured meat industry from the perspective of a vegan society, and the prospects were considered from various aspects of awareness and preference.

• 한국수산과학회지
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• 제49권1호
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• pp.1-6
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• 2016

This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.290-302
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• 2015

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

• 한국축산식품학회지
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• 제42권5호
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• pp.762-774
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• 2022

The COVID 19 pandemic resulted in a considerable influence on the world economy. Being a big sector of the economy, the food supply chain struggled. The meat supply chain was most notably affected as every part of the supply chain from farm to shelf was closely inter-related. With the closure of businesses and restaurants the demand for at home food from grocery stores increased. Meat production facilities were impacted when the virus spread to the workers causing facilities to close or line speeds to slow. The combination of these two issues, in turn, led to there being less meat on the shelves. With less meat animals being harvested, there was less demand for livestock leading to farmers having an excess in slaughter ready animals. The decreased demand for livestock led to economic issues as money was lost in multiple sections of the supply chain. Aside from the economy and supply chain issues, other issues include concerns over the safety of meat products due to decreased safety protocols to increase line speed. Additionally, concerns of animal welfare with the excess of animals being culled were raised due to decreased capacity in processing facilities. While this review paper mainly focuses on characterizing the impact of COVID 19 on the meat supply chain in the USA, the compiled information should be able to provide practical insights to the meat/food industry across the globe to develop potential mitigating strategies against the COVID 19 and/or any similar pandemic incidences in the future.

• 현장농수산연구지
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• 제25권2호
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• pp.30-35
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• 2023

본 연구에서는 E-nose 장비를 이용한 말고기와 소고기의 부위별 향기 특성을 확인하고, GC 분석을 통한 각 시료의 올레산 함량을 비교하여, 영양학적으로 높은 가치가 있으나 소비가 저조한 말고기 소비 시장에 대한 마육 가공식품의 대중화 가능성을 연구하였다. E-nose 분석 결과 말고기와 소고기의 향기의 종류에는 크게 차이가 없었다. 하지만, 부위별로 향기의 피크 최대치의 차이가 있어 향의 진하기에는 차이가 있는 것으로 나타났다. GC 분석 결과, 올레산 함량은 소고기가 높은 경향이었고, 말고기에서도 부위별로 유의한 차이가 있었다(p<0.05). 말의 부위별 차이에 대하여 향후 소와 말의 동일 부위별 지방산 비교 및 각 개체의 부위 간의 지방산 비교 연구가 필요하다. 본 연구 결과에서 소고기와 말고기의 육향은 차이가 없는 것으로 나타나, 비육마 가공식품은 소비자의 인식 변화 및 공급 유통망이 확보되면 제품 대중화가 가능할 것으로 판단된다.