• 월간낙농육우
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• v.20 no.5 s.217
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• pp.115-119
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• 2000

쇠고기 완전 수입 개방을 맞이하여 많은 어려움이 예상되지만 규모 확대를 통해 수익성을 보전하고, 생산성 향상을 통해 생산비를 절감하면서 거세우 사양을 적극 도입하여 육질 개선 노력을 기울인다면 지금보다 훨씬 경쟁력 있는 육우 사업이 될 것이다.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1005-1010
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• 1999

To study the shortening of rigor mortis and changes in the morphological properties of gamma-irradiated pre-rigor bovine muscle (M). Sternomandibularis during post mortem, this experiment was performed with a test of shear force and the observation of the ultrastucture of raw muscle. The time elapsed until maximum shear force values was shortened by gamma irradiation, depending upon the dose. The release of rigor mortis started earlier than control (non-irradiated muscle). A shortening of the length of the Z-line and the maintenance of the sarcomere length by gamma irradiation was observed. The breakdown of the perimysium of muscle bundles was observed more in irradiated samples than in the control. In conclusion, it is considered that gamma irradiation on pre-rigor beef shortens aging-period, improves tenderness and enhances the beef quality.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1045-1052
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• 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 Science and Technology
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• v.22 no.7
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• pp.858-864
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• 1990

In an attempt to establish efficient extraction conditions of beef extract by hot water extraction, effects of extraction time, temperature and amount of added water were investigated. Beef extract was prepared with three different extraction conditions and quality parameters for optimization of extraction condition were content of total nitrogen, non protein nitrogen and collagen in terms of extractability. As a result, in order to produce beef extract from beef by hot water extraction, it was efficient to extract at $97^{\circ}C$ for 75 minutes with the addition of 2.5 times water. Proper extraction condition under pressure was at $125^{\circ}C$ for 30 minutes with the addition of 2 times water.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.5
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• pp.221-234
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• 2014

Recently, the Chinese beef consumption market has faced a sudden surge. With China's beef imports reaching $1.33 billion in 2013, the global market closely monitors China's rising consumption of beef. Because there have been no exports of Korean beef (Hanwoo) to China previously, the negative effects of opening of beef market between South Korea and China are speculated as the South Korean government advances FTA negotiations further with China. In order to prepare for the opening of beef market between the two nations and to understand Hanwoo's export competitiveness, our research team conducted a market research on beef price and quality in Beijing and Shanghai. Based on our research, we deduced the price of Hanwoo and analyzed the price competitiveness of Hanwoo in the emerging Chinese beef market. Based on the market research, the price competitiveness of Hanwoo's topside/inside, rib and loin are well-positioned compared to Chinese and imported high-end beef group in Beijing and Shanghai market. Specifically, the price competitiveness of Hanwoo's topside/inside and loin are dominant in Beijing while that of rib and loin are dominant in Shanghai.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1028-1034
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• 2015

General composition and cholesterol contents of chicken 4 parts (breasts, thighs, legs without skin, and wings with skin) were analyzed. Fatty acids, amino acids, and mineral contents of breasts and thighs were also analyzed and compared with sirloin parts of beef and pork. Lipid contents of chicken parts (1.2% in breasts, 2.8% in thighs, and 14.9% in wings) were lower than those of beef and pork. Protein contents of chicken parts (22.9% in breasts, 19.7% in thighs, and 17.6% in wings) were higher than those of beef and pork. Cholesterol contents of chicken parts (99.0 mg% in wings, 80.8 mg% in thighs, and 56.7 mg% in breasts) were higher than those of beef and pork. However, saturated fatty acid contents of chicken (31.6~32.9%) was lower than those of beef (40.8%) and pork (42.7%). In the meanwhile, unsaturated fatty acid contents of chicken (67.1~68.4%) was higher than those of beef (59.2%) and pork (57.3%). Essential fatty acid contents of chicken (16.6~16.9%) were 1.6 times as high as that of pork (10.4%) and 5 times as high as that of beef (3.9%). Major amino acids composition were glutamic acid, aspartic acid, lysine, and leucine. Ten essential amino acid contents were 11,860 mg% in breasts and 10,454 mg% in thighs, and the ratio of essential amino acids (41.7~44.1%) was similar to those of pork and beef. Mineral contents of chicken were similar to those of pork and beef despites of slight different mineral contents in thighs and breasts.

• Food Engineering Progress
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• v.14 no.3
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• pp.229-234
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• 2010

The applicability of a commercial enzymatic time-temperature integrator (TTI) for monitoring spoilage of ground beef was investigated under isothermal storage condition at different temperatures. The volatile basic nitrogen (VBN) value was used as a spoilage index for ground beef. The time taken to reach the spoilage of ground beef stored at 4, 10, 15, 20, and ${25^{\circ}C}$ were 168, 114, 60, 48, and 24 hrs, respectively. However, these quality losses of beef were not coincided with the endpoints of the three different C-type TTIs (C-1, C-4, and C-7). In order to match the TTI response to the quality loss of beef, some ingredients such as enzyme and substrate solutions were extracted from C-1TTI and remixed with different amount of them in the tubes to constitute the modified TTIs. The responses of the modified CM-1 TTI were very close to the quality loss of beef stored at 20 and ${25^{\circ}C}$, but not at other temperatures tested. The response of the other modified CM-2 TTI was only matched to the quality loss of beef stored at ${15^{\circ}C}$. Therefore, systematic kinetic studies of food spoilage and the TTI response are required to apply the TTI as a quality indicator for a specific food.

• KAPE Magazine
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• no.5 s.141
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• pp.4-6
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• 2008

지난 4월 18일 농림수산식품부는 보도자료를 통해 '미국산 쇠고기 단계적 수입확대 합의'를 밝히고 이에 따른 국내 축산업 대책발표(4월 21일)를 하였다. 본고는 독자의 이해를 돕기 위해 정부가 발표한 국내 축산업 대책을 게재하고 동 기간 동안 한우등급판정 두수와 등급별 가격변화를 알아보기로 한다.

• KAPE Magazine
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• s.132
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• pp.4-5
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• 2007

수입산쇠고기의 종류가 늘어나면서 국내산쇠고기와의 등급 비교에 대한 궁금증이 커지고 있다. 외국에서는 등급이 주로 유통단계까지 반영되는 반면에 우리나라에서는 소매단계까지 적용되고 있다. 본 정보지에서는 주요 국가별 소 등급판정에 대한 전반적인 표기방법을 살펴보고자 한다.

• The Korea Swine Journal
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• v.11 no.8 s.120
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• pp.40-41
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• 1989

최근 쇠고기 저가방출이 소값 안정에 기여했다고 생각할지도 모르나, 양돈.낙농육우 등 축산업계가 흔들리고 있다. 우리 축산업계에서는 기회있을 때마다 축산자재(사료 등)에 대한 부가세 영세를 적용을 건의해 왔다. 결국 쇠고기 수입량의 증가, 축산기자재에 대한 부가세 영세율 적용불가, 향락산업의 번창은 그결과가 어떻게 오리라는 것은 이번 일본의 참의원선거를 통해서 우리가 확인한 셈이다.