• KOREAN POULTRY JOURNAL
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• v.11 no.10 s.120
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• pp.96-107
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• 1979

국민 소득의 증대로 축산물의 소비는 급증하고 있으며 이제 육류는 과거 부식의 위치에서 주식의 위치로 바뀌고 있다. 그러나 육류의 생산유통 가격 정책 등 모든 분야가 아직도 원시적이어서 생산자는 마음 놓고 생산에만 전념할 수도 없는 형편에 있다. 육류의 가격과 유통에 무엇이 문제이고 어떻게 개선해야 할 것인가를 알아본다.

• 식품문화 한맛한얼
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• v.6 no.2
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• pp.160-164
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• 2013

한국인의 밥상에서 육류의 비중은 가파른 상승세를 보인다. 고기 구경이 연례행사였던 그때 그 시절이 불과 몇 십 년 전이건만, 이제는 오히려 건강을 생각해서 고기를 덜 먹으라고 난리다. 그런데 사실 더 문제인건 그냥 고기가 아니라 가공육류의 범람이다. 넘쳐나는 가공육류, 생고기와는 다른 독특한 풍미로 우리를 유혹하는 햄과 소시지는 어떻게 골라먹는 것이 좋을까.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.167-171
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• 2020

This study investigates the development of meat analogues using vegetable proteins. Over the years, the consumption of meat analogues has increased because of environmental and religious concerns. Vegetable protein sources, especially soy, wheat, and peanuts, are commonly used as meat analogues. However, the texture of vegetable proteins does not resemble that of traditional meat. Thus, a number of studies have been conducted to improve the texture of vegetable protein-based meat analogues. The interest and demand for meat analogues, especially for recently released vegetable protein-based meat analogues, is expected to increase in the near future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.152-159
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• 2015

The purpose of this study was to analyze how consumers make links between convenience meat products and self-relevant consequences and value. Surveys on convenience meat product consumption patterns and hard laddering based on means-end chain theory were conducted from April 21 to April 25, 2014 and targeted 200 consumers in the US. The most preferred cooking method of convenience meat product was roast (25.9%) and the most common information medium was suggestions by friends and parents (37.1%). The main as well as desired places of purchasing were both the supermarket (33.6% and 27.3%, respectively). The most preferred promotion method was free sample events (38.5%). From analyzing means-end chains of convenience meat products, the most dominant value chain was 'taste (A)'-'good taste (C)'-'feel good (V)'. These results show that consumption of convenience meat products will increase when consumer expectations of taste and satisfaction are met. Further, results of the value measurement provide information on consumer satisfaction and needs and can be applied to set marketing strategies for Korean style convenience meat products.

• the MEAT Journal
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• s.1 fall
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• pp.40-42
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• 1987

육류의 해체가공으로 인한 위생상의 위해방지와 육류의 질적 향상을 도모하여 국민보건 향상과 증진에 기여하고 수출 검역물의 철저한 관리로 대회 수출 육류의 국제적 신뢰를 얻는 효과를 기대함에 있다. 여기에서는 돈육 가공에 대한 기초관리를 기술하고자 한다.

• 종축개량
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• v.15 no.2
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• pp.47-53
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• 1993

• 종축개량
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• v.14 no.4
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• pp.48-55
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• 1992

• Monthly Korean Chicken
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• v.3 no.1 s.19
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• pp.2-8
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• 1997

도계장 소송용기 세척, 소독시설 지원사업 추진 - 닭고기 외식브랜드 해외진출 활발 - 닭고기 가격조사 발표 - 인도, 닭고기소비 급신장 최근 3년 $35{\%}$늘어 - 식품위해요소 중점관리제 도입 - 연말 닭고기 랜더링처리 - 배합료 영세율 법인은 제외 - 자외선 이용 종란 살모넬라 제거 - 지난해 1인당 육류소비량 29Kg 국내산육류 유해성 잔류물질 검사 - 계열주체, 96년에 $68{\%}$ 계약생산 - 육류중 유해성 잔류물질 공동조사

• the MEAT Journal
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• s.35 winter
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• pp.82-116
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• 2008

1. 식육가공품 생산 및 판매현황/2. 식육가공품 수출입현황/3. 냉동식품 판매현황/4. 축산물 가격동향/ 5. 축산물 수급상황/6. 축산물 소비량/7. 도축두수/8. 가축 사육현황/9. 육류 수입현황/10. 육류 수출현황/11. 일본 식육가공품 생산현황/12. 국별 육류 소비량

• Food Science of Animal Resources
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• v.31 no.1
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• pp.129-138
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• 2011

Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at $140^{\circ}C$ for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.