• 한국벤처창업학회:학술대회논문집
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• 2022.11a
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• pp.217-226
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• 2022

그간 농식품부에서는 세계 여러나라와의 협상을 통해 2021년 6월 기준 홍콩, UAE, 캄보디아, 말레이시아로 수출 가능국을 확대한 것은 사실이나 2015년 한우고기 홍콩 첫 수출 이후 타 국가의 수출실적은 전무한 상황이다. 우리나라의 경우 쇠고기 수출 관련 할랄 인프라가 전무한 것이 가장 큰 문제이지만 더불어 할랄 시장에 대한 이해도와 시장상황에 대한 자료가 부족하여 관련 농가 및 업체들이 투자를 꺼려하는 것도 문제점 중 하나로 지적되고 있다. 본 연구팀은 세계 할랄 시장의 큰 축을 담당하고 있는 UAE, 말레이시아 중 할랄 도축관련 비관세 장벽이 비교적 낮은 말레이시아의 시장조사 및 관련기관 인터뷰를 실시하여 말레이시아 시장에서 한우고기의 가격경쟁력을 분석하였다. 조사·분석 결과 한우고기 1++등급의 경우 수출 조건(냉장/냉동) 및 경로(항공/해상)와 상관없이 사태, 앞다리를 제외한 모든 부분육에서 가격경쟁력이 있는 것으로 나타났다. 한우고기 1+등급의 경우 수출 조건(냉장/냉동) 및 경로(항공/해상)와 상관없이 사태, 앞다리를 제외한 모든 부분육에서 가격경쟁력이 있는 것으로 나타났다. 한우고기 1등급의 경우 수출 조건(냉장/냉동) 및 경로(항공/해상)와 상관없이 등심, 채끝 부분육에서 가격경쟁력이 있는 것으로 나타났다.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.67-88
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• 2003

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.928-936
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• 2003

Monte Carlo simulation was used to predict the contamination levels of Listeria monocytogenes and Yersinia enterocolitica in final pork products. Mean values of the estimated log contaminated levels of L. monocytogenes on carcasses, cut meats, and cut meats after storage were -4.59, -4.46 and -4.45 $log_{10}CFU/cm^2$ respectively. The mean values of estimated log contaminated levels of Y. enterocolitica on carcasses, cut meats, and cut meats after storage were -3.44, -4.00 and -3.97 $log_{10}CFU/cm^2$, respectively. Sensitivity analysis showed that L. monocytogenes and Y. enterocolitica in pork was most sensitive to the prevalence of L. monocytogenes and Y. enterocolitica in the equipment used.

• KAPE Magazine
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• s.209
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• pp.22-25
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• 2014

• Monthly Korean Chicken
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• v.15 no.10
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• pp.52-59
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• 2009

• Corrugated packaging logistics
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• v.8 no.37
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• pp.57-61
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• 2001

• The Korea Swine Journal
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• v.6 no.8 s.60
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• pp.58-60
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• 1984

• KAPE Magazine
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• s.191
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• pp.34-36
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• 2012

• KAPE Magazine
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• no.83
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• pp.4-7
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• 2003

• Monthly Duck's Village
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• s.76
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• pp.48-51
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• 2009