• Korean journal of food and cookery science
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• v.28 no.1
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• pp.33-40
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• 2012

The purpose of the study is to examine the importance and performance degrees between Selection Attributes of American beef by IPA(Importance-Performance Analysis) for university students in Seoul and Gyeonggi Area. A total of 590 questionnaires were distributed, and 481 questionnaires were used in the study (81.5% of response rate). According to the IPA results of 12 selection attributes for American beef, the selection attributes with relatively low satisfaction but high importance(II quadrant) were 'country of origin', 'safety', 'cleanliness and hygiene'. The factor to be improved relatively through to the results of IPA was consumer confidence factor ('country of origin', 'safety', 'cleanliness and hygiene') and it was confirmed that university students had a low satisfaction in large degrees compared to the significance of American beef. Therefore, recovery of consumer confidence of American beef is urgent as well as the need to increase satisfaction of consumers. From now on, based on these results, it is considered that many efforts are necessary to increase the trust of consumers by planting awareness that American beef is safe by setting institutional conditions to vitalize purchase of American beef. Moreover, it is considered that these efforts would be significant for the vitalization of restaurants with beef as their main menu, and vitalization of consumption of Korean beef as well as American beef henceforth.

• Korean Journal of Human Ecology
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• v.20 no.2
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• pp.439-448
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• 2011

The purpose of this study was to investigate the influence of knowledge level on the perceptions and attitudes toward BSE(Bovine Spongiform Encephalopathy) and American beef. A survey was conducted with university students in a metropolitan area. Out of 590 questionnaires distributed, 481 were analyzed(81.5% response rate). The data was analyzed using SPSS windows(ver. 14.0). In evaluation of the BSE-related knowledge level, the average correct answer rate was 42.6%(the lowest 21.0% ~ the highest 64.9%). There were significant differences in perception and attitude based on the BSE-related knowledge level. In three groups of knowledge levels(top, middle, bottom), the bottom level group tended to be more concerned regarding the origin of beef than the top and middle level groups. Moreover, as the level of knowledge increased, people tended to consider American beef safe. In their attitude toward the government's move to re-import American beef, the top level group tended to think positively. On the other hand, the top level group had negative attitudes toward the media coverage of American beef. As the level of knowledge decreased, the rate of menu selectivity was higher. This research suggests that people need to be educated in BSE-related knowledge. Through the education of BSE-related knowledge, people will gain a more correct understanding and attitude towards American beef, which will help livestock and food service industries grow.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.286-298
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• 2009

The purpose of this study is to determine potential associations among consumer preference for American beef, consumers' involvement in selection of desired beef, and their intentions to purchase beef. In order to meet the above purpose, this study surveyed the visitors who shopped at 2 big discount stores selected in each of 3 metropolitan cities(Seoul, Daejeon and Daegu) from July 11 to 13, 2008. Total 278 sheets of the questionnaire were collected and used for final data analysis. As a result, it was found that the consumers responded most sensitively to the safety of food when buying beef but didn't care much about the amount of fat and beef brand. In terms of imported beef, it was found that Australian beef was considered reliable by consumers, and their preference for Korean beef was positively correlated with that for Australian beef. In addition, in regard to the attributes of beef selection, it was found that low involvement group had higher intentions to purchase American beef than high involvement group. In order to determine the potential effects of consumers' involvement in the attributes of beef selection on their intentions to purchase American beef, this study conducted data analysis in control of consumer preference for American beef. As a result, it was found that consumers' involvement in the attributes of beef selection had significant effects on their intentions to buy American beef. And sex was found to be one of the demographic characteristics associated with involvement in the attributes of beef selection, particularly associated with low involvement. Depending on sex, it was found that women had lower preference for American beef than men.

• Korean Journal of Agricultural Science
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• v.47 no.2
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• pp.291-303
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• 2020

This various factors that affect beef consumption behavior between different types of beef such as Hanwoo, Australian, American, and domestic Yukwoo. Previous studies usually used almost ideal demand system (AIDS) model to show the degree of substitution between meats especially domestic and foreign beef. This a real expenditure each individual and to explain what factors affect consumers especially focusing on various beef. Hence, previous studies used shares and prices as key variableshowever, this study use various socio-demographic variables, consumption tendency, satisfaction and importance for beef consumption, purchasing usage and part, etc. This study a seemingly unrelated regression (SUR) model to enhance efficiency of estimates because error terms of four beef consumption equations are correlated. For, an on-line survey was performed Aug. 5 - 14, and we obtained 979 effective samples. The results show that high income group (more than 700 mil. won per month) purchases more beef than other groups. The origin of orders is Hanwoo, Yukwoo, Australian beef, and American beef. A family who member purchases more Yukwoo than other groups. foreign affects beef consumption regardless of its origin. Individuals who think origin and taste prefer Hanwoo. However, individuals who think price prefer Australian beef.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.153-161
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• 2017

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.7
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• pp.1036-1042
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• 2018

Meat quality is a very difficult term to define because it means different things to different people. When purchasing beef, consumers in the United States are likely to consider color, price, marbling level, subcutaneous fat trim, or cut thickness when determining the quality of beef. Once consumers have consumed the product, meat quality becomes exponentially more difficult to define due to the subjective nature of this term. Traditionally, tenderness, juiciness, and flavor have been considered the three most important factors that determine the palatability of beef. Therefore, American meat science beef research and industry focus has turned to measuring and quantifying these 3 attributes objectively and subjectively, and to determining what influences them. In reviewing the scientific literature, attempting to meaningfully summarize the findings of the thousands of studies on beef meat quality is impossible due to the inherent differences in the objective and methodology of studies. Fortunately, the United States beef industry and their national trade association, the National Cattlemen's Beef Association (NCBA), have conducted numerous surveys and audits to characterize the quality of the products being produced and marketed by their cattlemen and the palatability perceptions of their consumers. The data produced by these studies is quite large and impossible to summarize in entirety in this review. Therefore, this review concentrates on the most important attributes that determine the value of a beef carcass and objectively measured and consumer-assessed palatability characteristics of fresh meat from these carcasses from 1987 through 2010.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.112-127
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• 2009

In 2007, due to the outcome of the Korea-U.S. FTA negotiations, the opportunities for American beef greatly increased and a serious change in the domestic dining market is expected. The market currently faces issues such as the settlement of the beef origin declaration policy and the fulfillment of customer needs on domestic and imported beef. The following are the summary of the results of the aforementioned research and analysis. First, the consumer awareness level of origin declarations was comparatively low. Second, the reason behind the propensity for imported beef was the comparatively cheaper price despite the lower taste quality, and it was determined that there is a high level of distrust on domestic beef sold in general restaurants. Third, domestic beef showed a high valuation in taste, safety and freshness, while imported beef showed results which were below average. Concluding from the above research results, a dining environment should be created where consumers can trust what they eat through settlement of an origin declaration policy, and more efforts should be put into fulfilling consumer needs for both domestic and imported beef.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.273-282
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• 2009

DNA marker information is used to identify or distinguish cattle breeds or individual animal. The purpose of this study was to apply Bovine Genotypes Kit Version 1.1/2.1 to bovine DNA samples (National Institute of Animal Science) taken from Australian / American beef (n=148), Holstein beef (n=170) and Hanwoo cattle (n=177) bred in Jeongeub, Jeonbuk, Korea, so that it could distinguish Hanwoo breed. The Bovine Genotype Kits consist of 16 ISAG MS markers, which were used to build a database of genotypes in each group. Genotyping results were analyzed using MS Tool kit and Phylip program to create phylogenetic tree. The GeneClass 2.0 was used to estimate breed identification. These analyses found that this kit had 100% capacity to distinguish Hanwoo beef, 95.3% capacity to differentiate Australian / American beef and 90% capacity to identify Korean Holstein steer beef. Hence, it is expected that 16 commercial microsatellite markers is useful to categorizegenetic characteristics of Hanwoo breed and also identify Hanwoo individuals and the origin of beef. In particular, it is expected that these markers will be advantageous in discriminating domestic Holstein beef from Australian / Americanbeef.

• Bulletin of Food Technology
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• v.25 no.4
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• pp.378-385
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• 2012

본고에서는 2012. 10. 1 ~ 10. 8 미국 위스콘신주립대를 방문하여 세계화에 유망한 대표적인 한식의 하나인 소갈비구이품에 대한 미국인 현지 소비자 평가 실시 과정과 결과를 소개하고자 한다.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.475-479
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• 1994

Postweaning performance data were obtained on 401 group fed purebred Angus calves from 24 selected sires (12 high and 12 low feed conversion sires) from 1983 through 1986 at the Northwestern Branch of the Ohio Agricultural Research and Development Center. A single generation divergent selection experiment was replicated four times (1983, 1984, 1985 and 1986) to obtain an realized heritability estimate for postweaning feed conversion. The 140-d postweaning period was divided into five 28-d periods. Realized heritability estimates for feed conversion by 28-d periods fluctuated greatly and demonstrated no particular pattern. Heritability was highest for the fourth period (between d 85 and 112 of postweaning period, 0.61). Thus, beef producers could successfully select for feed conversion.