• the MEAT Journal
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• s.11 spring
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• pp.85-86
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• 1995

• the MEAT Journal
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• s.16 fall
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• pp.29-29
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• 1997

• Korean Journal of Human Ecology
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• v.16 no.6
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• pp.1223-1230
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• 2007

The purpose of this study was to assess the effects of moral concerns for animals, meat texture, color in meat and satiety from meat on meat avoidance, and to assess the effect of meat avoidance on meat consumption. A total of 250 questionnaires were completed. Structural equation model was used to measure the causal effects of constructs. Results of the study demonstrated that fit of the restricted model is significantly worse than that of the unrestricted model, in which more parameters are estimated. The effects of moral concerns for animals, meat texture, and satiety from meat on meat avoidance were statistically significant. The effect of meat avoidance on meat consumption was statistically significant. Moreover, meat avoidance played a mediating role in the relationship between moral concerns for animals and meat consumption. Meat avoidance also played a mediating role in the relationship between satiety from meat and meat consumption. This study suggested that the consumer decision-making process for meat products is best modeled as a complex system that incorporates both direct and indirect effects on meat consumption. This study believed the evidence presented supports this position. Moreover, this study appeared to be a worthy area of pursuit.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.414-419
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• 2007

The purpose of this study was to measure the effect of disgust with meat mediating the factors influencing meat consumption. Structural equation model was used to measure the causal relationships among constructs. The structural analysis Result of the data indicated excellent model fit. The effects of moral concerns for animals, meat texture and satiety from meat on disgust with meat were statistically significant. The effects of color in meat and negative body esteem on disgust with meat were not statistically significant. As expected, disgust with meat had a significant effect on meat consumption. Moreover, disgust with meat played a mediating role in the relationship between moral concerns for animals and meat consumption. Disgust with meat played a mediating role in the relationship between satiety from meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between color in meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between body esteem and meat consumption. In conclusion, based on structural analysis, a model was proposed of interrelations among constructs. It should be noted that the original model was modified and should, preferably, be validated in future research.

• the MEAT Journal
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• s.23 spring
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• pp.74-83
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• 2001

이 글은 지난 4월 26일 미트저널사가 주최한「육류시장 대전망」세미나 중 정P&C 연구소의 정영철 소장이 발표한 내용을 발췌한 내용을 발췌 수록한 것입니다.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.109-113
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• 2022

Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K₁) and menaquinone (vitamin K₂). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K₁ was not detected in any of the meat samples. Vitamin K₂ contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K₂ contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K₂ content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.

• Journal of Life Science
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• v.31 no.6
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• pp.587-594
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• 2021

By 2050, 70% more food will be needed to fulfill the demands of a growing population. Among the solutions, cultured meat or clean meat is presented as a sustainable alternative for consumers. Scientists have begun to leverage knowledge and tools accumulated in the fields of stem cell and tissue engineering in efforts aimed at the development of cell-based meat. Cultured meat has to recreate the complex structure of livestock muscles with a few cells. Cells start to divide after they are cultured in a culture medium, which provides nutrients, hormones, and growth factors. An initial problem with this type of culture is the serum used, as in vitro meat aims to be slaughter free. Thus, it is contradictory to use a medium made from the blood of dead calves. The serum is expensive and affects to a large extent the production cost of the meat. A positive aspect related to the safety of cultured meat is that it is not produced from animals raised in confined spaces and slaughtered in inhumane conditions. Thus, the risk of an outbreak is eliminated, and there is no need for vaccinations and animal welfare issues. The production of cultured meat is presented as environmentally friendly, as it is supposed to produce less greenhouse gas, consume less water, and use less land in comparison to conventional meat production.

• Journal of Environmental Impact Assessment
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• v.25 no.4
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• pp.280-295
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• 2016

Influences on the environment from the consumption of livestock have increased drastically during the last 50 years in Korea. Reduction of bovine meat consumption is one of the alternatives as sustainable food supply. The consumption of bovine meat and the ecological footprint (the sum of the cropland, grazing land, and carbon footprint) from the consumption of bovine meat have increased over 13 and 12 times over the last 50 years. Especially, the consumption of imported bovine meat and the ecological footprint from the consumption of imported bovine meat have increased significantly about 346 and 369 times over the last 40 years. If the consumption of bovine meat decreased by half in Korea in 2023, the ecological footprint from the consumption of bovine meat would be reduced by 40~65% depending on the scenarios. The supportable population number for the consumptions of environmental resources (food (crops, livestock, and fish), energy, forest, and built-up land) and the crops were 0.57~1.56 million and 3.42~6.83 million, respectively, depending on the scenarios and the nationality of the supported people.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.644-651
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• 2012

We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.239-248
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• 2011

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.