• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.411-416
• /
• 1993

This study was conducted to determine optimum levels of ingredients including yeast autolyzate, first for the beef flavored soup base and then for the soy paste stew mix as a final product. Response surface methodology was used for the optimization. Beef flavored soup base with optimum sensory characteristics could be prepared with 8g/l yeast autolyzate, 0.8g/l nucleotide seasoning, and 0.09g/l succinic acid. And soy paste stew mix could be produced with 8g/l beef flavored soup base, 28g/l soy paste powder, and 16g/l corn starch. Soy paste stew prepared with optimum levels of ingredients were comparable in acceptability to that with commercial product containing beef extracts. It was suggested that sufficient beef flavor could be obtained with yeast autolyzate in such products as soy paste stew mix.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1045-1052
• /
• 2003

To develop a burnt beef flavor by reaction flavor technology, hydrolyzed vegetable protein (HVP) was reacted with precursors. Ribose, cysteine, furaneol, thiamin, methionine, garlic powder, and phospholipid were selected as suitable precursors for producing a burnt beef flavor. HVP and the selected precursors were reacted in a high pressure reactor to optimize reaction parameters, such as temperature, time, and water content. Optimum reaction conditions were $130^{\circ}C$, 1 hr, and 7.5% water addition. A burnt beef flavor was generated without pH adjustment. On the basis of an omission test, cysteine, furaneol, thiamin, and garlic powder were evaluated for optimization using response surface methodology. The optimum composition of precursore was determined to be 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, and 6.9% garlic powder. Based on these results, optimum reaction conditions for the production of a burnt beef flavor from HVP were 5% ribose, 5% methionine, 5% phospholipid, 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, 6.9% garlic powder, 7.5% water addition, $130^{\circ}C$ reaction temperature, and 1hr reaction time.

• Korean journal of food and cookery science
• /
• v.33 no.2
• /
• pp.228-236
• /
• 2017

Purpose: This study investigated beef restaurant's selection attributes using conjoint analysis in order to provide useful information to marketers and managers. Methods: A total of 320 questionnaires were distributed to consumers who visited a beef restaurant in August 2016, and 284 were completed (96.90%). Statistical analyses of data were performed using SPSS/Windows 22.0 for descriptive statistics and conjoint analysis. Results: The results of this study demonstrate the relative importance and level of each attribute for selecting beef restaurants. Price showed the greatest importance (34.86%), followed by origin of beef (27.52%), level of support services (25.72%), and variety of side dishes (11.90%). The optimum attribute combination was various side dishes (0.059), Korean beef (0.385), Very high service level (-0.291), and price of 8,000 won (-0.782). The most preferred beef restaurant gained 37.60% potential market share from choice simulation. There were significant differences in importance of attributes related to age of respondents. For respondents in their 20s and older than 50s, the first consideration was price. Respondents in their 30s considered the level of support services first while those in their 40s considered origin of beef first. Importance of attributes based on companion of respondents revealed that all respondents considered price first. Conclusion: This study contributes to development of marketing plans based on a customer's involvement level focusing on their primary selection criteria when choosing a beef restaurant. Additionally, marketers who manage beef restaurants can estimate the market share of imaginary beef restaurants from these results.

• Korean Journal of Human Ecology
• /
• v.15 no.5
• /
• pp.859-866
• /
• 2006

The aim of this survey is to examine factors that influence on the perceived helpfulness in consumers' predicting its quality and safety when the country of origin (COO) of beef is declared. The data were analyzed that had collected from a consumer survey done in March 2006. 250 consumers living in Suncheon, Jeollanamdo were randomly selected as respondents. Eleven of them did not complete the survey material, so the total number of available samples were 239. All samples were estimated using proc logistic procedure of SAS package. The results indicate as follows: first, the levels of perceived helpfulness of COO in consumers' predicting beef quality and safety depend significantly on he age, the occupation, and the education level of demographic variables. Second, when analysing attitude variables to beef, the levels are significantly correlated with the respondents' ability to acquire information, their trust of information about beef, nd their interest about bovine spongiform encephalopathy(BSE). The proportional odds assumptions of models are not violated at p<0.05. Third, it is the gender, the age, and the education level of the respondents, and the respondents' ability to acquire information which significantly effect on the level of the perceived helpfulness of COO in predicting beef quality. Fourth, it is the consumer's age, their education level, and their trust of information about beef which statistically have a significant effect on the level of perceived helpfulness of COO in predicting beef safety.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.2
• /
• pp.1010-1019
• /
• 2014

This study applied an original survey of an objective National Health Nutriment Research. It picked the youth up from 14 years old to 19 years old and examined an influence relationship of four heads such as DT, DI, DMFT, DMFI which investigated in heads of dental inspections based on an intake frequency questionnaire by food group. It was proved that Korean dietary culture which eats rice and kimchi as staple food had an great effect on DT, DI, DMFT, DMFI And rice and cereals, fruits and vegetables like a cabbage turned out to be factors that can lower dental caries. The dental caries can be reduced by the more intake frequency of rice. And also, intake of fish like anchovy and meats like pork and beef can reduce development of dental caries too. Especially, the larger intake frequency of carbonated drinks and fast food such as hamburger and pizza can make a growth of dental caries.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.44 no.3
• /
• pp.1-9
• /
• 2021

This research examines deep learning based image recognition models for beef sirloin classification. The sirloin of beef can be classified as the upper sirloin, the lower sirloin, and the ribeye, whereas during the distribution process they are often simply unified into the sirloin region. In this work, for detailed classification of beef sirloin regions we develop a model that can learn image information in a reasonable computation time using the MobileNet algorithm. In addition, to increase the accuracy of the model we introduce data augmentation methods as well, which amplifies the image data collected during the distribution process. This data augmentation enables to consider a larger size of training data set by which the accuracy of the model can be significantly improved. The data generated during the data proliferation process was tested using the MobileNet algorithm, where the test data set was obtained from the distribution processes in the real-world practice. Through the computational experiences we confirm that the accuracy of the suggested model is up to 83%. We expect that the classification model of this study can contribute to providing a more accurate and detailed information exchange between suppliers and consumers during the distribution process of beef sirloin.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.6
• /
• pp.473-488
• /
• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2018.05a
• /
• pp.210-210
• /
• 2018

효과적인 물 사용과 물 관리 정책을 수립하기 위해서는 산업적 차원에서의 물 발자국 연구를 통해 산업 전반적인 수자원 활용 상황을 비교 분석할 필요가 있다. 또한 앞으로 국가 차원의 물 안보 정책을 수립하기 위해서는 기후변화와 국제환경 변화로 인해 우리나라의 물발자국 변화를 예측하는 것이 필수적이다. 국외에서는 일찍이 물과 환경전문 교육기관인 UNESCO-IHE를 중심으로 물발자국 산정방식의 이론적 연구와 함께 가상수 무역에 대한 연구를 진행해왔으며, 국제표준화기구(International Organization for Standardization, 이하 ISO)는 2014년 물발자국에 대한 가이드라인을 국제표준으로 지정하였다. 국내에서는 2009년 가상수와 물발자국에 대한 이론이 소개되어 공공기관의 주도로 가상수 및 물발자국과 관련된 연구가 진행되어 왔다. 이러한 연구결과를 바탕으로 데이터베이스를 구축하기도 하였으나 1차 산업 위주로 구성되어 있어 2차, 3차 산업 등 다른 산업에 대한 정보는 부족한 상태이다. 따라서 앞으로는 2차, 3차 산업 등에 대한 연구가 필요하다. 국제 가상수 거래의 도출을 위한 기초자료로서 WIOD의 input-output tables와 environmental accounts 등을 활용하였다. 본 연구에서는 생산량, 물사용량과 관련된 지표를 결합하여 가상수량을 도출하는 과정을 제시하고, 가상수 이동흐름 및 추이를 분석하였다. 이를 위해 주요 16개국(아르헨티나, 호주, 브라질, 캐나다, 중국, 프랑스, 독일, 인도, 일본, 한국, 러시아, 사우디아라비아, 태국, 미국, 베트남)의 농축산물 주요 10개 품목(쌀, 보리, 옥수수, 밀, 콩, 감자, 채소, 소고기, 돼지고기, 계란)을 대상으로 분석을 실시했다. 또한 국가별 가상수 교역량, 국가 간 가상수 교역량에 대한 1989년부터 2014년까지의 데이터셋을 구축하고 이에 대해 분석을 수행하였다. 가상수 교역의 품목별 분석결과 주요 16개국의 주요 가상수 수입 품목은 콩, 옥수수, 밀, 보리 순이며, 주요 가상수 수출 품목은 밀, 콩, 옥수수, 쌀 순으로 파악되었다. 가상수의 종류별로 분석한 결과 가상수 교역량은 지난 25년간 녹색 가상수가 94%의 압도적으로 많은 비중을 차지하고 있었다. 국가별로 가상수 수출입량을 분석한 결과 1989년에서 2013년까지 미국, 브라질, 아르헨티나, 호주 등 주요 농업 국가들이 전 세계 가상수 수출에서 우위를 점하고 있는 것으로 분석되었다.

• Journal of Convergence for Information Technology
• /
• v.11 no.2
• /
• pp.107-116
• /
• 2021

In this study, an analytical method was developed for estradiol-17��, testosterone, and progesterone, which are growth promoters as veterinary drug residues in animal food. The analytes were separated using liquid chromatography, and was injected into a mass spectrometer through the electrospray ionization(ESI) process and detected in multiple reaction monitoring(MRM) mode. As the method was validated by CODEX CAC/GL 71-2009 guideline, it met the acceptable. The analysis of beef, pork, and chicken distributed in Korea was conducted with an established method to confirm the applicability of the actual sample. It was confirmed that the developed method can be quickly and reliably in the analysis for the growth promoters identified in domestic distributed livestock products. Through subsequent research, a highly utilized analysis method will be completed if the number of growth promoters is expanded based on the method and the simultaneous analytical method is established by including all of it.

• Analytical Science and Technology
• /
• v.20 no.2
• /
• pp.115-123
• /
• 2007

The heterocyclic amines (HAs) are a family of mutagenic/carcinogenic chemicals formed from the cooking of muscle meats such as beef, meat, fowl, and fish. A major draw back in the analysis of HAs from foods is their very low level of concentration (ng/g) and a number of matrix interferences in samples. Solid-phase extraction (SPE) is one of the procedures widely used for the extraction and purification of HAs in food samples. In this study, several SPE procedures of HAs determination were performed. Recoveries of the HAs were obtained from comparing a matrix such as a standard methanolic solution and pre-cooked meat extracts. Recovery values were ranging between 25.3 and 93.0 % at a concentration of 25.0 ng/g. HAs were determined with high sensitivity by micro-HPLC (${\mu}$-HPLC) analysis with electrospray ionization mass spectrometry (ESI-MS). Another developed method, which is freezing filtration method, shows better extraction recoveries and good precisions. The established method will be applicable to monitoring of heterocyclic amines from the cooked meat.