• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.422-433
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• 2012

The purpose of this study was to investigate changes in Korean meat consumption as well as meat consumption trends. During the Japanese occupation period, the supply of meat was considerably insufficient. However, meat consumption mainly in large cities has gradually increased. Especially, 'Pyeongyang cow', a specialty of Pyeongyang, started being raised as edible beef cattle in 1933. During the chaotic period following liberation from Japan, the price of meat sharply increased. However, as the meat supply stabilized, the 'beef grade system' was introduced in 1967. Since then, beef has sold according to region. During the early economic growth period of the mid-1970s, meat consumption rapidly increased, and foreign beef was first imported in 1976. The preference for beef was somewhat attenuated due to the outbreak of mad cow disease and economic slowdown of the 1990s, resulting in an increase in the consumption of pork, a replacement meat. During the recent period of economic development, meat consumption has somewhat fallen and remained low. In late 2003, with the occurrence of mad cow disease in the US, the demand for pork, and especially pork fatback, has sharply increased.

• Animal Bioscience
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• v.37 no.4_spc
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• pp.719-729
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• 2024

Global pig production has increased by 140% since the 1960s. The increase in global population, coupled with improving socioeconomic conditions of many countries has led to an increased consumption of meat globally, including pork. To keep up with demand and capitalize on economic opportunities, the countries of China, the United States (US), and the European Union (EU) have become the top 3 pork producers globally. China is of particular interest, as it is the both the largest country in pork production and pig numbers, as well as being the largest importer of pork from other countries. Globally, the efficiency of pork production has improved, in relation to the integration of pig production and the dramatic increase in research efforts in pig nutrition and production. Through integration, large producers can consolidate resources and maximize profits and efficiency. The increased research interest and efforts in pig production have given scientists and producers the opportunity to collaborate to adapt to challenges and identify possible solutions to issues brought on by a volatile global market. Intestinal health (23%), general nutrition and growth (23%), and amino acid nutrition (15%) were the top 3 areas (61%) leading research trends in pig nutrition and production. Major dietary interventions with feed additives evaluated include functional amino acids, feed enzymes, pre-/pro-/post-biotics, and phytobiotics with a common goal to improve the growth efficiency by enhancing nutrient utilization and intestinal health. With increasing global issues with environment, pig producers and the supporting scientists should continue their efforts to improve the production efficiency and to reduce the environmental footprint from pig production.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Animal Bioscience
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• v.36 no.8
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• pp.1156-1166
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• 2023

Objective: Pork belly is a cut of meat with high worldwide demand. However, although the belly is comprised of multiple muscles and fat, unlike the loin muscle, research on their genetic parameters has yet to focus on a representative cut. To use swine breeding, it is necessary to estimate heritability against pork belly traits. Moreover, estimating genetic correlations is needed to identify genetic relationship among the traditional carcass and meat quality traits. This study sought to estimate the heritability of the carcass, belly, and their component traits, as well as the genetic correlations among them, to confirm whether these traits can be improved. Methods: A total of 543 Yorkshire pigs (406 castrated males and 137 females) from 49 sires and 244 dam were used in this study. To estimate genetic parameters, a total of 12 traits such as lean meat production ability, meat quality and pork belly traits were chosen. The heritabilities were estimated by using genome-wide efficient mixed model association software. The statistical model was selected so that farm, carcass weight, sex, and slaughter season were fixed effects. In addition, its genetic parameters were calculated via MTG2 software. Results: The heritability estimates for the 7th belly slice along the whole plate and its components were low to moderate (0.07±0.07 to 0.33±0.07). Moreover, the genetic correlations among the carcass and belly traits were moderate to high (0.28±0.20 to 0.99±0.31). Particularly, the rectus abdominis muscle exhibited a high absolute genetic correlation with the belly and meat quality (0.73±52 to 0.93±0.43). Conclusion: A moderate to high correlation coefficient was obtained based on the genetic parameters. The belly could be genetically improved to contain a larger proportion of muscle regardless of lean meat production ability.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.1-12
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• 2013

The purpose of this study was to find the effects of guava leaf powder as a natural tenderizing ingredient for low-fat pork seasoned with meat sauce, and to promote a consumer demand and practical use of low-fat pork. Moisture content, pH, color, texture, and sensory tests (quantitative descriptive sensory evaluations and acceptance) were conducted to the control and 5 samples of pork seasoned with 0.75, 1, 1.5, 2, 3% guava leaf powder) to determine the highest effectiveness on tenderizing pork. Moisture content and pH values were the highest in the samples with 1% and 1.5% of guava leaf powder added. L-value of cooked meat decreased, while a-value increased. In the texture test, most of the experiments showed the best values in the sample with 1.5% added. Based on quantitative descriptive sensory evaluations, the unpleasant smell of meat tended to decrease with more guava leaf powder, and the scores of the others were highest in the sample with 1.5% added. This sample also got the highest score in the acceptance test. These results can be used as primary data for research on the tenderizing effect of a functional ingredient and solutions to unbalanced consumption of pork.

• Animal Bioscience
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• v.37 no.4_spc
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• pp.786-793
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• 2024

Latin America is a culturally, geographically, politically, and economically diverse region. Agriculture in Latin America is marked by a remarkable diversity of production systems, reflecting various agroecological zones, farm sizes, and technological levels. In the last decade, the swine industry increased by 30.6%, emerging as a great contributor to food security and economic development in Latin America. Brazil and Mexico dominate the pig production landscape, together accounting for 70% of sow inventory in the region. The swine industry in Latin America is predominantly comprised of small and medium-sized farms, however, in the past 30 years, the number of pig producers in Brazil dropped by 78%, whereas pork production increased by 326%. Similar to the global pork industry, the growing demand for pork, driven by population growth and changing dietary habits, presents an opportunity for the industry with an expected growth of 16% over the next decade. The export prospects are promising, however subject to potential disruptions from global market conditions and shifts in trade policies. Among the challenges faced by the swine industry, disease outbreaks, particularly African Swine Fever (ASF), present significant threats, necessitating enhanced biosecurity and surveillance systems. In 2023, ASF was reported to the Dominican Republic and Haiti, Porcine Reproductive and Respiratory Syndrome (PRRS) in Mexico, Costa Rica, the Dominican Republic, Colombia, and Venezuela, and Porcine Epidemic Diarrhea (PED) in Mexico, Peru, the Dominican Republic, Colombia, and Ecuador. Additionally, feed costs, supply chain disruptions, and energy expenses have affected mainly the smaller and less efficient producers. The swine industry is also transitioning towards more sustainable and environmentally friendly practices, including efficient feed usage, and precision farming. Ensuring long-term success in the swine industry in Latin America requires a holistic approach that prioritizes sustainability, animal welfare, and consumer preferences, ultimately positioning the industry to thrive in the evolving global market.

• Journal of The Korean Society of Grassland and Forage Science
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• v.28 no.2
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• pp.129-138
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• 2008

Demand for alternatives to petroleum is increasing the production of biofuels from food crops such as corn, soybeans, sorghum and sugarcane, etc. At least for the next 5 years, ethanol demand will be increased greatly in the United States and in the world. Presently, most ethanol produced in the United States is corn (Zea mays) ethanol. As a result, especially in the Americas and Southeast Asia, agricultural land is diverted to biofuel production. Even though biofuel industry has many advantage including national security, economical, energetical and sustainable impacts, it is driving grain prices up and creating considerable concern about the potential negative impacts on a wide range of food products that depend on gain : chicken, pork, beef, and dairy products such as milk, cheese, yoghurt, cream and ice cream. Feedstock crops are crops such as switchgrass(Panicum virgatum, L.), corn stover and grasses that can be used in industrial processes such as fermentation into alcohol fuels. Feedstock is no compete with food. Furthermore it is friendly environmental bioenergy crops. In Korea, with increasing demand for fossil fuels the exploration of alternative sources of liquid fuel is inevitable. I suggest Korea need to research and to develop actively on feedstock for biofuel production through this review.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.358-366
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.7
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• pp.926-931
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• 2014

Pork from Jeju black pig (population J) and Berkshire (population B) has a unique market share in Korea because of their high meat quality. Due to the high demand of this pork, traceability of the pork to its origin is becoming an important part of the consumer demand. To examine the feasibility of such a system, we aim to provide basic genetic information of the two black pig populations and assess the possibility of genetically distinguishing between the two breeds. Muscle samples were collected from slaughter houses in Jeju Island and Namwon, Chonbuk province, Korea, for populations J and B, respectively. In total 800 Jeju black pigs and 351 Berkshires were genotyped at thirteen microsatellite (MS) markers. Analyses on the genetic diversity of the two populations were carried out in the programs MS toolkit and FSTAT. The population structure of the two breeds was determined by a Bayesian clustering method implemented in structure and by a phylogenetic analysis in Phylip. Population J exhibited higher mean number of alleles, expected heterozygosity and observed heterozygosity value, and polymorphism information content, compared to population B. The $F_{IS}$ values of population J and population B were 0.03 and -0.005, respectively, indicating that little or no inbreeding has occurred. In addition, genetic structure analysis revealed the possibility of gene flow from population B to population J. The expected probability of identify value of the 13 MS markers was $9.87{\times}10^{-14}$ in population J, $3.17{\times}10^{-9}$ in population B, and $1.03{\times}10^{-12}$ in the two populations. The results of this study are useful in distinguishing between the two black pig breeds and can be used as a foundation for further development of DNA markers.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.119-119
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• 2020

Globally, the demand for food and water resources are increasing rapidly with the growing concerns of meeting the projected population upsurge, specifically by 2050. The global population is projected to hit 9.8 billion in 2050 while the food demand is expected to increase by 77% from the 2007 base year. Moreover, the already scarce water resources, especially in the food-producing regions, expected to be significantly affected as food production already accounts for over 70% of the global water resources. However, the estimated food demand encapsulated the actual demand for both human consumption and animal feed in addition to the exuberant food waste at the consumption stage of the supply chain, notably in the developed countries. Managing the food consumption demand and food waste can have across-the-board benefits on water resources and other associated food production impacts. This study assessed the water-saving potentials through food waste in Korean households using the food waste data obtained from the direct weighing analysis. The household food waste collection and characterization were carried out during the summer (July), fall (September), and winter (December) seasons of 2019. The water footprint related to the food waste within Korean households was based on the water footprint concept, i.e. indirect water use. The results of our estimation showed that an average Korean household wasted 6.15 ± 4.36 kg daily, amounting to 12.53 ± 11.10 m3 of water resources associated with the waste. On the per capita basis, an average of 0.024 ± 0.017 kg/capita/day of food was wasted resulting to 0.049 ± 0.044 m3/capital/day of water resources wasted. The food waste types that accounted for the principal share in the water footprint were beef, soybean, rice and pork with values 30.7, 10.1, 9.6, and 7.5%, respectively. Considering that the production of meat and meat products are water intensive and the agricultural water use in Korea is largely for rice production, addressing the food waste of these two important agricultural products can be a hotspot for water saving potential in the country. This study therefore provides an insight to addressing the water scarcity in the country through reducing household food waste.