• 한국축산식품학회지
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• 제18권2호
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• pp.142-148
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• 1998

This study was conducted to investigate the quality change of beef muscle, which was thawed by different thawing rate in order to utilize it as fundamental data for establishing optimal and thawing condition. Chilled beef round which was purchased at a commercial market was used. The samples were frozen for 30min(time required to pas through the maximal ice forming zone, -1$^{\circ}C$∼-7$^{\circ}C$) and the thawing conditions were 3.9cm/hr, 0.21cm/hr, 0.13cm/hr. Thawing losses of rapidly thawed meat(3.9cm/hr) were significantly(p＜0.05) lower(6.10%), but cooking and total losses were the highest as 48.17% and 56.44%, respectively(p＜0.05). Characteristics such as color, flavor, texture and overall quality at different the thawing rates showed similar scores, but slightly increased after storage for 24hr. Juiciness of rapidly thawed meat was significantly(p＜0.05) higher than that compared to the other thawing rates.

• 한국가금학회지
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• 제41권1호
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• pp.53-59
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• 2014

본 실험에서는 시중에서 주로 유통되고 있는 2종의 토종닭인 HH종과 WD종 닭고기를 비교하기 위해 일반 육계(BR)와 더불어 육질 및 관능 특성을 분석하였다. 토종닭 내에서 HH종의 가슴육만 일반 육계보다 다소 낮은 지방함량을 보였다. 육색에서는 가슴육과 다리육 두 부위 모두에서 HH종의 명도($L^*$)와 적색도($a^*$)가 WD종보다 유의적으로 높게 나타났다(p<0.05). 항산화력 측정을 위한 DPPH 라디칼 소거능과 pH가 WD종이 HH종보다 유의적으로 높았다(p< 0.05). 가슴육에서 C18:1은 일반 육계가 다른 두 품종의 토종닭보다 유의적으로 높았다(p<0.05). 대표적인 n-3 지방산인 C18:3의 경우, WD종이 HH종보다 유의적으로 높았으며(p<0.05), C20:4와 C22:6의 경우, 토종닭이 일반 육계에 비해 약 2.5배이상 높은 조성을 보였다(p<0.05). 관능평가 맛 부분에서는 가슴육에서 WD종이 일반 육계나 다른 HH 토종닭보다 유의적으로 우수한 수치를 보였다(p<0.05). 특히 WD종의 연도가 다른 품종에 비해 매우 우수한 것으로 나타났으며(p<0.05), 전체적인 기호도에서도 WD종이 유의적으로 높은 점수를 보였다(p<0.05). 국내에서 대표적으로 시판되는 토종닭 2품종의 품질 및 관능 특성은 요인별로 유의적 차이를 보이기도 했으며(p<0.05), 이를 바탕으로 소비자 기호에 적합한 새로운 품종의 토종닭 개발을 위한 기초 자료 활용이 가능할 것이다. 그러나 육질 특성은 품종 이외에도 급여한 사료 및 사양 방식에 따라 다른 것이므로, 보다 많은 시료 수를 바탕으로 한 추가적인 연구가 요구된다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권7호
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• pp.992-1006
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• 2018

Beef production extends over almost half of Australia, with about 47,000 cattle producers that contribute about 20% ($A12.7 billion gross value of production) of the total value of farm production in Australia. Australia is one of the world's most efficient producers of cattle and was the world's third largest beef exporter in 2016. The Australian beef industry had 25 million head of cattle in 2016-17, with a national beef breeding herd of 11.5 million head. Australian beef production includes pasture-based cow-calf systems, a backgrounding or grow-out period on pasture, and feedlot or pasture finishing. Feedlot finishing has assumed more importance in recent years to assure the eating quality of beef entering the relatively small Australian domestic market, and to enhance the supply of higher value beef for export markets. Maintenance of Australia's preferred status as a quality assured supplier of high value beef produced under environmentally sustainable systems from 'disease-free' cattle is of highest importance. Stringent livestock and meat quality regulations and quality assurance systems, and productivity growth and efficiency across the supply chain to ensure price competiveness, are crucial for continued export market growth in the face of increasing competition. Major industry issues, that also represent research, development and adoption priorities and opportunities for the Australian beef industry have been captured within exhaustive strategic planning processes by the red meat and beef industries. At the broadest level, these issues include consumer and industry support, market growth and diversification, supply chain efficiency, productivity and profitability, environmental sustainability, and animal health and welfare. This review provides an overview of the Australian beef industry including current market trends and future prospects, and major issues and opportunities for the continued growth, development and profitability of the industry.

• 한국시스템다이내믹스연구
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• 제14권3호
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• pp.135-163
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• 2013

This study aims to analyze the feedback loops and policy simulation of price fluctuation of Korean Cattle. The Korean Cattle market shows the 'Cycle of Beef' since 1970. In general, the market for agricultural commodities exhibit repeated cycles of prices and production. Why Beef products market in Korea shows the fluctuation of cattle and beef price repeatedly for forty years? To find an answer, this paper explores the feedback structure of the dynamics of the beef market by the systems thinking and build a stock-flow diagram model for the simulation of future behavior of the market sector of the Cattle. The dynamic simulation model was developed to identify and analyze the cyclical behavior among many variables, which is the number of cattle (calves, cow, etc.), the price of cattle, the demand for beef, the desirable number of cattle, slaughter, etc. The results of this study demonstrate that dominant feedback loops between the number of cattle and livestock prices. The demand for Beef and slaughter with time delay, also the results of the simulation to explain the persistence of future price fluctuations and actions meat market until 2025.

• 식품산업과 영양
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• 제20권2호
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• pp.23-25
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• 2015

• 축산식품과학과 산업
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• 제10권1호
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• pp.61-70
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• 2021

• Asian-Australasian Journal of Animal Sciences
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• 제22권11호
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• pp.1594-1608
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• 2009

Research on barley as an animal feed started some decades ago but its utilization in animal production has been limited to countries that grow the crop extensively. Corn has been the most popular energy feed in cattle rations, but the high price of corn and the decreased supply of the grain in the international market have shifted the focus of the animal industry to other cereal crops like barley. Studies have indicated that growth performance of cattle fed barley-based diets has been generally comparable with that of those fed corn-based diets, while results for cattle fed whole-crop barley silage have been more variable. Beef from cattle fed barley-based diets has proved to be as tender and as acceptable for taste as that from animals fed other finishing diets when compared at similar growth rates and degree of finish. The barley crop contains good amounts of antioxidants like 2"O-GIV isovitexin, so from the meat science point of view, a desirable influence of these components on meat quality traits such as meat color, oxidative stability and sensory characteristics might be expected. Furthermore, the effect of the distinctive fatty acid profile of beef fed from whole-crop barley silage on sensory traits is also an important subject to be elucidated. A lot of studies have been made over past decades on the effect of barley, and especially whole crop barley, on beef cattle production and meat quality, but these data have not been collectively documented in a review. The current review re-visits previous literature to underline the effects of barley in the diet on beef quality traits and to identify areas for further studies.

• Asian-Australasian Journal of Animal Sciences
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• 제29권9호
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• pp.1229-1238
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• 2016

This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP) markers (protein kinase adenosine monophosphate-activated ${\gamma}3$ subunit [PRKAG3], fatty acid synthase [FASN], calpastatin [CAST], high mobility group AT-hook 1 [HMGA1], and melanocortin-4 receptor [MC4R]) and meat quality traits of Duroc breeding stocks in Korea. A total of 200 purebred Duroc gilts from 8 sires and 40 dams at 4 pig breeding farms from 2010 to 2011 reaching market weight (110 kg) were slaughtered and their carcasses were chilled overnight. Longissimus dorsi muscles were removed from the carcass after 24 h of slaughter and used to determine pork properties including carcass weight, backfat thickness, moisture, intramuscular fat, $pH_{24h}$, shear force, redness, texture, and fatty acid composition. The PRKAG3, FASN, CAST, and MC4R gene SNPs were significantly associated with the meat quality traits (p<0.003). The meats of PRKAG3 (A 0.024/G 0.976) AA genotype had higher pH, redness and texture than those from PRKAG3 GG genotype. Meats of FASN (C 0.301/A 0.699) AA genotype had higher backfat thickness, texture, stearic acid, oleic acid and polyunsaturated fatty acid than FASN CC genotype. While the carcasses of CAST (A 0.373/G 0.627) AA genotype had thicker backfat, and lower shear force, palmitoleic acid and oleic acid content, they had higher stearic acid content than those from the CAST GG genotype. The MC4R (G 0.208/A 0.792) AA genotype were involved in increasing backfat thickness, carcass weight, moisture and saturated fatty acid content, and decreasing unsaturated fatty acid content in Duroc meat. These results indicated that the five SNP markers tested can be a help to select Duroc breed to improve carcass and meat quality properties in crossbred pigs.

• Animal Bioscience
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• 제36권5호
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• pp.797-809
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• 2023

Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. Methods: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. Results: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. Conclusion: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

• 한국융합학회논문지
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• 제11권4호
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• pp.247-254
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• 2020

4차혁명에 따른 사회 문화 경제적 변화는 푸드테크 산업의 성장을 견인하는 배경이 되고 있다. 한국의 푸드테크산업은 아직까지 배달앱에 집중되어 있고 스마트팜, 인공지능을 비롯한 로봇시장은 발전 초기단계이다. 미국은 대체육업체가 이미 유니콘 기업에 다수 포함되어 있는 반면 소고기 수입 4위국인 한국은 대체육 개발이 미흡하다. 프랑스는 유럽 최대의 농업 국가답게 어그테크 중심으로 푸드테크가 발전하고 있으며 중국은 세계 제일의 인구수를 앞세워 거대화 된 온라인 전자 상거래 시장을 토대로 배달앱 중심의 푸드테크가 발달했다. 한국도 과거산업에 초점이 맞춰진 규제를 신산업에 적용할 수 있도록 변경하고 정계와 재계의 투자 및 연구에 집중하여 다양한 푸드테크 산업을 발전시켜야 할 것이다.