• 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.

• KAPE Magazine
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• s.255
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• pp.7-9
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• 2017

그동안 쇠고기는 부위에 따라 의무적으로 등급을 표시하여 판매하여 왔으나, 돼지고기는 자율로 등급 표시를 해 왔다. 이러한 현실에 대해 일부 생산자단체와 소비자단체에서는 돼지고기도 쇠고기처럼 소비자가 품질을 눈으로 직접 확인하며 구매할 수 있도록 제도 개선을 요구하였다. 이에 대전충남지원은 돼지고기도 소매단계 품질구분이 필요하다고 판단하여 연구를 하게 되었고 올해 초 그간의 연구결과를 활용하여 충남대학교 동물자원과학부와 함께 돼지고기 인기부위인 삼겹${\cdot}$목심에 대하여 부분육 품질구분(안)을 마련하게 되었다.

• The Korea Swine Journal
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• v.10 no.11 s.111
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• pp.43-43
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• 1988

• 월간낙농육우
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• s.80
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• pp.73-78
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• 1988

• KAPE Magazine
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• s.216
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• pp.8-8
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• 2014

• The Korea Swine Journal
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• v.10 no.10 s.110
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• pp.42-43
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• 1988

• 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.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.717-720
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• 2008

In this study, the geographical origin of beef was studied using an electronic nose based on mass spectrometer. Domestic beef was compared with the imported beef from New Zealand and Australia. Each sample was analyzed, and discriminant function analysis was used utilized for the discrimination of geographical origin. The $R^2$ and F-value of discriminant function analysis (DFA)1 were 0.4317 and 14.18, respectively when the samples were separated by geographical origin. The $R^2$ and F-value of DFA1 were 0.8960 and 22.98, respectively when the samples were separated by part of beef.

• the MEAT Journal
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• s.12 fall
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• pp.44-45
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• 1995

• Agrochemical news magazine
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• v.18 no.4 s.139
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• pp.22-23
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• 1997