• 한국조리학회지
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• 제21권4호
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• pp.271-283
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• 2015

본 연구는 포천 이동갈비바비큐축제에 방문한 방문객을 대상으로 식생활 라이프스타일 유형에 따라서 포천 이동갈비바비큐축제를 선택할 때 집단별 추구하는 선택속성의 차이점과 고객반응에 미치는 영향을 알아보고자 라이프스타일에 따라 분류된 군집들의 인구통계학적 특성에 따라 교차분석을 실시하였고, 군집별로 포천 이동갈비바비큐축제 차이분석과 고객반응에 미치는 영향관계를 파악하였다. 연구결과, 축제를 주최자들은 향후 축제를 기획할 때는 가족이 함께 다양한 지역적인 전통문화체험과 함께 휴식을 취할 수 있는 프로그램이 필요하며, 현재 영업하고 있는 축제장의 음식점은 가격이 비싼 바비큐 음식보다는 가족이 쉽게 이용할 수 있는 적당한 가격의 바비큐메뉴를 개발해야 할 것이다. 축제 선택속성에 따른 고객반응에서는 청결은 기각되었다. 자연경간이 뛰어난 포천 이동갈비바베큐축제의 특성을 고려해볼 때 청결은 의미가 없는 것으로 판단된다. 따라서 타 지역의 축제와는 성격을 달리하는 자연과 함께 하는 체험프로그램을 개발해야할 것이다.

• 한국축산식품학회지
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• 제32권4호
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• pp.414-427
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• 2012

Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short term-fed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

• 한국식품영양과학회지
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• 제30권5호
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• pp.765-769
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• 2001

향미찰벼 전분의 이화학적 특성을 알기 위하여 scanning electron microscope(SEM), 요드정색반응, differential scanning calorimetry(DSC), 그리고 산가수분해도, glucoamylase와 $\alpha$-amylase 가수분해도를 측정하였다. 향미찰벼의 전분입자는 다각형구조이며 직경 4~6$\mu\textrm{m}$였다. 호화특성으로서 호화개시온도는 59.8~62.5$^{\circ}C$였으며 향미찰벼 중 KR92021-B-B-42-3-B와 KR92021-B-B-165-1-B의 호화엔탈피값은 대체로 높았다. 향미찰벼 전분의 아밀로펙틴의 무정형 분획을 품종간 비교하기 위하여 15% H$_2$SO$_4$에 의한 산가수분해도를 측정한 결과 KR92021-B-B-5-2-B와 KR92021-B-B-42-3-B는 산가수분해도가 낮아 아밀로펙틴의 cluster 구조가 다른 품종에 비해 질서있게 나열되어 있음을 알 수 있었다. 향미찰벼 중 KR92021-B-B-5-2-B는 glucoamylase와 $\alpha$-amylase에 의한 전분가수분해도가 높은 특성을 보였다.

• 한국콘텐츠학회논문지
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• 제22권2호
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• pp.770-781
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• 2022

우리나라의 고령인구는 빠른 속도로 증가하고 있으나, 고령친화식품에 관한 연구는 부족한 실정이다. 따라서 본 연구는 현 고령자와 향후 고령친화식품 구매 가능성이 큰 중장년층을 대상으로 설문을 진행 및 분석하여 고령 친화 Home Meal Replacement(HMR) 식품개발의 기초자료를 제시하고자 하였다. 연구 결과 HMR 구매 경험은 중장년층이 높았으며, 간단 조리 후 먹는 음식을 선호하는 응답자가 많았고, 오프라인을 통한 구매 비율이 더 높게 나타났다. HMR 선택속성 요인은 5개로, 식생활 라이프스타일은 4개로 나뉘었으며, 군집분석 결과 고관여, 중관여, 저관여 집단으로 분류되었다. Napping^® 분석 결과, 제품을 HMR과 밀키트, 국물이 맑은 제품과 진한 제품으로 구분하고 있음을 확인하였다. 본 연구결과는 고령친화 HMR 식품개발 시 차별적인 방안을 제시하는 데 도움이 될 것이라 기대한다.

• 한국축산식품학회지
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• 제42권5호
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• pp.874-888
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• 2022

This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by muscle architecture into two main groups, namely parallel and pennate. The muscles were further differentiated into three subtypes per group. These included fan-shaped, fusiform, and strap for the parallel group, and unipennate, bipennate, and multipennate for the pennate group. Parallel-fibered muscles, which were composed of larger I, IIA, IIX, and IIXB fibers and a lower density of IIA fibers, showed higher redness and yellowness values than pennate-fibered muscles (p<0.05). However, the relative fiber area was not significantly different between the parallel and pennate groups (p>0.05). In the subtypes of parallel architecture, the strap group showed lower moisture content and higher redness values than the other subtypes and had considerably higher amounts of oxidative fibers (I and IIA; 72.3%) than the fan-shaped and fusiform groups (p<0.05). In the pennate group, unipennate showed comparatively lower moisture content and higher lightness than other pennate subtypes and was composed of smaller I, IIA, and IIX fibers than the bipennate and multipennate groups (p<0.05). Finally, a different trend of muscle clustering by hierarchical cluster analysis was found between physicochemical properties and muscle fiber characteristics. These results suggest that the physicochemical properties and muscle fiber characteristics of porcine skeletal muscles are not significantly dependent on morphological properties but are rather related to the intrinsic properties of the individual muscles.

• 한국축산식품학회지
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• 제42권2호
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• pp.240-251
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• 2022

Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore, this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used, and discrimination was performed using multivariate analysis, including principal component analysis and hierarchical clustering. The M. longissimus lumborum (striploin) of QG 1++, 1+, 1, and 2 of Hanwoo steers (n=6), finished under identical feeding systems on similar farms, were used. In contrast to the proportion of monounsaturated fatty acids (MUFAs), the abundance of volatile compounds and the proportion of polyunsaturated fatty acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from carcasses of different QGs was well-discriminated. QG1++ was close to QG1+, while QG1 and QG2 were within a cluster. In conclusion, aroma development in beef is strongly influenced by fat deposition, particularly the fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows down the oxidation and release of volatile compounds, leaner beef containing a higher proportion of PUFA produces more volatile compounds than beef with a higher amount of intramuscular fat.

• Genomics & Informatics
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• 제21권3호
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• pp.35.1-35.12
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• 2023

The Bacillus cereus group, also known as B. cereus sensu lato (B. cereus s.l.), is composed of various Bacillus species, some of which can cause diarrheal or emetic food poisoning. Several emerging highly heat-resistant Bacillus species have been identified, these include B. thermoamylovorans, B. sporothermodurans, and B. cytotoxicus NVH 391-98. Herein, we performed whole genome analysis of two thermotolerant Bacillus sp. isolates, Bacillus sp. B48 and Bacillus sp. B140, from an omelet with acacia leaves and fried rice, respectively. Phylogenomic analysis suggested that Bacillus sp. B48 and Bacillus sp. B140 are closely related to B. cereus and B. thuringiensis, respectively. Whole genome alignment of Bacillus sp. B48, Bacillus sp. B140, mesophilic strain B. cereus ATCC14579, and thermophilic strain B. cytotoxicus NVH 391-98 using the Mauve program revealed the presence of numerous homologous regions including genes responsible for heat shock in the dnaK gene cluster. However, the presence of a DUF4253 domain-containing protein was observed only in the genome of B. cereus ATCC14579 while the intracellular protease PfpI family was present only in the chromosome of B. cytotoxicus NVH 391-98. In addition, prophage Clp protease-like proteins were found in the genomes of both Bacillus sp. B48 and Bacillus sp. B140 but not in the genome of B. cereus ATCC14579. The genomic profiles of Bacillus sp. isolates were identified by using whole genome analysis especially those relating to heat-responsive gene clusters. The findings presented in this study lay the foundations for subsequent studies to reveal further insights into the molecular mechanisms of Bacillus species in terms of heat resistance mechanisms.

• 한국농촌건축학회논문집
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• 제26권2호
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• pp.37-46
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• 2024

The city is developing into a smart city. Smart villages and smart farms are developing in rural areas. Architectural technology needs synergy with smart cities, smart villages, and smart factories (intelligent factories) to help architectural experts understand smart farms and build facilities and equipment. Smart farms require design and construction technology with architectural structure and function. The purpose of this study was to investigate the current status and cases of smart farms in Korea and to investigate cases abroad. The conclusion is as follows. ① Smart farms are developing rapidly. The Korean government is expanding smart farms by utilizing ICT technology and infrastructure. ② 'Smart Farm Innovation Valley', which has been promoted since 2018, is a cutting-edge convergence cluster industrial complex that integrates production, education, and research functions such as start-ups and technological innovation. ③ In domestic cases, smart farms are operated in subway stations, buildings, supermarkets, and restaurants. ④ In the Japanese case, a dome-type smart farm was being operated. It utilized factory wastewater, waste heat, renewable energy, and used new materials. Otemachi Ranch raised livestock and provided a lounge on the 13th floor of the building. ⑤ In the cases of Korea and Japan, the smart farm technology is very similar. As stated earlier, since the food culture and agricultural technology of both countries are similar, we hope to promote the development of smart farms that can reduce concerns about future food by communicating and sharing mutual technologies.

• 한국의상디자인학회지
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• 제12권2호
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• pp.91-105
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• 2010

The purposes of this study were to segment consumers by life style groups and to investigate the differences among the segmented groups in regard to Korean image preferences in casual wear. The subjects of the study were 653 women consumers who lived in Seoul. Data were collected from July to September, 2007. Statistical analyses used in the study were factor analysis, cluster analysis, ANOVA, and Scheffe test. The results showed that there were seven factors of life style: fashion and appearance interest, pride in Korea, sociability, interest in foreign culture, family centered, sports/culture, and interest in Korean food. Based on the seven factors, the consumers were segmented into three groups. They were fashion/diverse culture interest group, family/recreation oriented group, and sociability/family oriented group. The results showed that there were significant differences among the lifestyle segmented groups in regard to Korean image preferences for color, fabric, pattern, and categories of casual wear, and the intention to purchase the casual wear. For example, fashion/diverse culture interest group preferred diverse Korean prints, red, orange, blue and white colors, natural fabrics, and various types of casual wear. Also, the group has the highest interest and intention in wearing Korean image casual wear.

• 한국미생물·생명공학회지
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• 제46권2호
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• pp.114-119
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• 2018

Astaxanthin is one of the major carotenoids used in pigment has a great economical value in pharmaceutical markets, feeding, nutraceutical and food industries. This study was to increase the production of astaxanthin by co-expression with transformed Escherichia coli using six genes involved in the non-mevalonate pathway. Involved in the non-mevalonate biosynthetic pathway of the strain Kocuria gwangalliensis were cloned dxs, ispC, ispD, ispE, ispF, ispG, ispH and idi genes in order to increase astaxanthin production from the transformed E. coli. And co-expression with the genes to compared the amount of astaxanthin production. This engineered E. coli, containing both the non-mevalonate pathway gene and the astaxanthin biosynthesis gene cluster, produced astaxanthin at $1,100{\mu}g/g$ DCW (dry cell weight), resulting in approximately three times the production of astaxanthin.