• 농촌지도와개발
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• 제30권3호
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• pp.143-155
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• 2023

Based on the theory of planned behavior, this study aims to examine the structural equation model among consumers' concerns and purchase intentions for alternative meats. Data were collected from 300 adults living in Kyeonggi Province. Results show that animal welfare, environmental concern, and health concern all have a direct and significant effect on purchase intention of alternative meat, and the mediation effect is also significant, indicating a partial mediation effect. The image of a company as caring about animal welfare and contributing to public causes can help sell alternative meats. Media publicity focusing on animal welfare for alternative meats can improve the attitudes of domestic consumers as well as their intention to purchase alternative meat products.

• 한국식품영양학회지
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• 제22권4호
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• pp.612-617
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• 2009

This study was conducted to assess the information of food safety by college students according to mass-media reports. To accomplish this, a survey was conducted to investigate the preference and reliability, of primary mass-media sources of BSE information, and BSE-related knowledge of college students. The most common sources of media by male and female students were terrestrial television(60%), the internet(21%) and newspapers(11%) and terrestrial television(60%), newspapers (18%) and the internet(17%), respectively. The reliability of media of male students were terrestrial television(53%) and the internet(40%), while for female students these values were terrestrial television(55%) and internet(37%), respectively. In the case of male students, the primary sources of information regarding BSE were terrestrial television(54%) and the internet(38%), but for female students the primary sources were terrestrial television(57%) and the internet(37%). Both male and female students were found to have less knowledge regarding prions, SRM, and MM type genes associated with BSE when compared to the other factors associated with this disease. In addition, the important determining factors for the food purchase of male and female students both were the orders of taste, hygiene, price. The preferences for meats and the beef-alternative meats of male and female students were the orders of pork, chicken. Based on these results, greater efforts should be made to provide meaningful information regarding the safe production and distribution of meats.

• 한국축산식품학회지
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• 제44권3호
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• pp.499-514
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• 2024

Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

• 대한지역사회영양학회지
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• 제25권2호
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• pp.150-158
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• 2020

Objectives: This study was conducted to estimate usual meat intake distribution, which may have been over/underestimated when estimations were made using only the third food codes of the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: For this purpose, 24-hour recall data from the 2009 Korea National Health and Nutrition Examination Survey, which conducted a partial 2-day survey of food intake, were used. The Multiple Source Method (MSM) was used to estimate the distribution of the usual intake of red and processed meats. Results: The results of this study show that the mean intake of red meat was 45.07 g while that of processed meat was 4.33 g. These results are slightly higher than the consumption calculated using only tertiary food code, and the difference was statistically significant. Furthermore, characteristics of the estimated usual intake distribution were a smaller standard deviation, increased lower percentiles, and decreased upper percentiles compared to the 2-day mean intake distribution for both red and processed meats. The proportion of individuals not consuming red meat decreased substantially from approximately 37% to 0.7%. The proportion of consumption that exceeded 90 g, which is the upper limit of red meat intake recommended by the National Health Service (NHS), was only approximately 10% in the distribution of usual intake. Conclusions: As the consumption of processed foods is expected to continuously increase, caution is needed regarding the processes used to calculate food (group) intake to avoid over/underestimation. Moreover, use of KNHANES data to calculate the proportion of the population at risk of insufficiency or excess intake of certain nutrients or food (group), based on one day intake that does not address within-individual variation, may lead to biased estimates.

• 한국축산식품학회지
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• 제25권1호
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• pp.103-120
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• 2005

During the 1970s, concern arose that cured meats contained high levels of residual nitrite and preformed nitrosamines. Therefore, the search for alternatives and alternative approaches to the use of nitrite have been still continued, however no complete alternative for nitrite has yet been identified. Recently, it was publicized in Korea that nitrite-containing meat products would be detrimental to health, about which consumers have been seriously concerned. Therefore, this study was carried out to inform the consumer of the safety status of nitrite and thereby to lead proper consumption of meat products. For assessing the safety of nitrite, data regarding the regulation for use, metabolism in human body, and dietary intake amounts of nitrite were collected and analyzed. The mean intake level of nitrite for Korean per capita was recently reported to be not more than 1% of ADI set by JECFA. On the contrary, a calculation indicated that the daily nitrite intake per capita from saliva by ingestion of vegetables in Korea would be about 300-fold higher than that from cured meats. In consideration of the low consumption amount of meat products per capita of Korean, that is, at least one fifth, compared to European and American, there is no particular reason to concern about the impairment of health by nitrite intake from meat products for Korean. However, any effort for the reduction of residual nitrite content in cured meats should be given with an idea to minimize the intake of nitrite even from the minor source.

• 한국식품위생안전성학회지
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• 제39권2호
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• pp.83-94
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• 2024

국내에서 제조되어 유통되는 식물성 대체육을 대상으로 일반성분(수분, 단백질, 지방), 지방의 산패도, 지방산의 조성, 아플라톡신, 중금속 함량을 분석하였다. 그 결과 한번 익힌 후 건조된 형태의 식물성 대체육보다 익히지 않고 수분이나 지방에 의해 성형과정을 거친 냉동제품에서 상대적으로 많은 양의 지방을 함유하고 있음을 확인할 수 있었다. 조지방 함량이 1 g을 넘는 시료를 대상으로 지방의 산패도(산가, 과산화물가)를 측정했다. 그 결과 일부 시료에서 높은 산가 및 과산화물가가 측정되었으나 식품공전상에 대체육에 대한 정확한 분류가 되어있지 않아 산패도에 대한 안전성을 판단하기 위한 규격이 필요해 보인다. 가스크로마토그래피를 사용하여 지방산 조성을 분석한 결과 대부분은 불포화지방산이 차지하고 있지만, 일부 포화지방산의 함량이 높은 시료가 있었다. 포화지방산 및 불포화지방산의 함량이 높은 식물성 대체육을 식물성 유지를 사용하여 가열조리를 거쳐 섭취하게 된다면, 많은 양의 지방을 섭취하게 될 수 있음을 예측할 수 있다. 또 가스크로마토그래피를 사용한 지방산 분석법을 통해 식물성대체육에 동물 유래 지질이 함유되어있지 않음을 확인할 수 있었다. 이는 이후에 식물성 대체육에 대한 영양표시성분 및 실제성분의 대조 시에 활용될 수 있음을 시사한다. 식물성 대체육에 대하여 아플라톡신을 분석한 결과 현재 식품공전에 제시된 농산물 중 아플라톡신 기준규격에 대하여 적합인 수준이나 미량 검출되는 것을 확인하였다. 중금속의 분석 결과 모두 불검출이었으나 환경요인 및 원재료에 따라 중금속의 오염이 의심될 시에 중금속 분석을 진행할 수 있을 것으로 판단된다. 이러한 실험결과를 통해 국내에 유통되고 있는 일부 식물성 대체육에 대한 안전성을 확인하였으나 산가, 과산화물가, 아플라톡신, 중금속은 대체육에 대하여 구체적인 분류 및 적합 규격이 마련되어 있지 않아 적합 판정시에 비슷한 성향을 가진 식품군에 대조하여 판단해야 하는 어려움이 있었다. 따라서 기존의 기준에 대하여 검토 또는 변경을 거쳐 식물성대체육에 대한 관리기준이 설정한다면 유사한 식품군의 건전성 및 적합성을 유지하는 것에 도움이 될 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권7호
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• pp.1007-1016
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• 2018

USA beef production is characterized by a diversity of climates, environmental conditions, animal phenotypes, management systems, and a multiplicity of nutritional inputs. The USA beef herd consists of more than 80 breeds of cattle and crosses thereof, and the industry is divided into distinct, but ofttimes overlapping sectors, including seedstock production, cow-calf production, stocker/backgrounding, and feedlot. Exception for male dairy calves, production is predominantly pastoral-based, with young stock spending relatively brief portions of their life in feedlots. The beef industry is very technology driven, utilizing reproductive management strategies, genetic improvement technologies, exogenous growth promoting compounds, vaccines, antibiotics, and feed processing strategies, focusing on improvements in efficiency and cost of production. Young steers and heifers are grain-based diets fed for an average of 5 months, mostly in feedlots of 1,000 head capacity or more, and typically are slaughtered at 15 to 28 months of age to produce tender, well-marbled beef. Per capita beef consumption is nearly 26 kg annually, over half of which is consumed in the form of ground products. Beef exports, which are increasingly important, consist primarily of high value cuts and variety meats, depending on destination. In recent years, adverse climatic conditions (i.e., draught), a shrinking agricultural workforce, emergence of food-borne pathogens, concerns over development of antimicrobial resistance, animal welfare/well-being, environmental impact, consumer perceptions of healthfulness of beef, consumer perceptions of food animal production practices, and alternative uses of traditional feed grains have become increasingly important with respect to their impact on both beef production and demand for beef products. Similarly, changing consumer demographics and globalization of beef markets have dictated changes in the types of products demanded by consumers of USA beef, both domestically and abroad. The industry is highly adaptive, however, and responds quickly to evolving economic signals.

• 한국축산식품학회지
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• 제28권1호
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• pp.1-8
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• 2008

최근까지 박테리오신 생산균주의 분리, 분자생물학적 메커니즘, 정제, 구조 및 작용기작, 산업적인 적용 등의 논문 등이 보고되고 있다. 또한 50개국 이상에서 치즈, 통조림식품 등에서 식품보존제로서 승인되어 있다. 박테리오신의 여러 장점으로 인해 현재 추진되고 있는 축산업 분야의 HACCP의 범위인, 사육장에서부터 식품제조에 이르기까지 항생물질, 인공적인 방부제나 식품첨가물이 적게 들어가거나 첨가되지 않은 자연식품을 선호하고 있는 실정에 적합하다. 향후 축산업에서 항생제 대체방안의 하나로서 박테리오신의 사용은 확대되리라 기대된다. 경제적인 가격 경쟁력을 갖기 위해, 대량생산에 대한 연구가 이루어져야 하며, 적절한 제형으로 보다 구체적인 적용실험이 수행되어 산업화를 앞당겨야 한다.

• 농업과학연구
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• 제49권2호
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• pp.249-257
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• 2022

The present study investigates the effects of different inclusion levels of a microwave-dried black soldier fly (Hermetia illucens) larvae meal (HILM) on the carcass characteristics, breast meat quality, and fatty acid profiles of leg meat in broiler chickens. A total of 150 male broilers were randomly assigned to three dietary treatment groups (10 replicates·treatment^-1 and 5 birds·replicate^-1). HILM was included at increasing levels (0, 2, and 4%; CON, 2HILM, and 4HILM, respectively) in diets formulated for three feeding phases: starter (1 - 7 d), grower (7 - 21 d), and finisher (21 - 35 d). One bird per replicate was slaughtered at d 35; the carcasses and organs were weighed, and breast and leg meats were excised for a meat analysis. A linear decrease (p < 0.01) was observed for live and carcass weights for the whole period of the experiment, with no difference between the CON and 2HILM groups. Broilers fed HILM showed no significant differences in meat quality parameters, except for an increase in yellowness (b^*) in the 2HILM and 4HILM groups compared to the CON group (p < 0.01). With an increase in the HILM inclusion level, the proportion of saturated fatty acids (SFAs) such as lauric, myristic, stearic, arachidic, and heneicosylic acids showed a linear increase (p < 0.01); however, total SFA, monounsaturated fatty acid, and polyunsaturated fatty acid did not differ among the dietary treatments. Thus, microwave-dried HILM can be considered as a possible alternative ingredient to soybean meal in broiler diets up to a 2% inclusion level.

• 한국축산식품학회지
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• 제44권2호
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• pp.356-371
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• 2024

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.