• 한국축산식품학회지
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• 제33권1호
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• pp.89-95
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• 2013

This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p<0.05). The breast of Korean native ducks also had higher CIE $a^*$ and lower CIE $L^*$ (p<0.05). After cooking, the breast meat of Korean native ducks had higher shear-force, sensory attributes of texture, taste and overall likeness (p<0.05). Also, the breast meat of Korean native ducks contained a higher percentage of palmitic acid ($C_{16:0}$) and arachidonic acid ($C_{20:4}$) (p<0.05) than those of imported commercial ducks. Furthermore, the leg meat of Korean native ducks contained higher percentages of total unsaturated fatty acid and lower percentages of total saturated fatty acid (p<0.05). It is concluded that the meat from Korean native ducks, especially breast meat, had better quality parameters and contained higher amounts of unsaturated fatty acids.

• 대한수의학회지
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• 제48권1호
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• pp.75-81
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• 2008

The rapid evolution of antibiotic resistance in Staphylococcus (S.) aureus is of considerable concern. Methicillin-resistant S. aureus (MRSA) strains are especially one of the greatest public concerns since the treatment of infections is more difficult when encountering resistance. In this study, we conducted a nationwide survey on the antimicrobial resistance of S. aureus isolated from raw meat samples collected from 16 countries, including Korea, and investigated the prevalence of MRSA as a possible source of human infection. Of 1,984 meat samples, S. aureus was isolated from 218 (11.0%) samples consisting of 23 (12.1%) from domestic meat and 195 (10.9%) from imported meat. The isolation rates of poultry meat, pork and beef were 12.8%, 7.0% and 10.0%, respectively. With regard to imported meat, the incidence varied from 4.8% to 16.6% from 13 countries, with the exception of Austria and Poland. In a resistance test to 20 antimicrobial agents, one hundred and eighty-four isolates (84.4%) were resistant to one or more antimicrobial agents tested. Especially, 17 (7.8%), 124 (56.9%) and 28 (12.8%) isolates showed a resistance to 3, 2 and 1 drugs, respectively. One isolate originating from domestic beef was resistant to 7 drugs. Another isolate originating from imported poultry meat showed resistance to oxacillin and methicillin by the disk diffusion test and minimal inhibition concentration methods, but showed negative for detection of the mecA gene.

• 농업과학연구
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• 제26권2호
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• pp.33-38
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• 1999

재래산양의 유전자원 보존과 유전적 개량을 위하여 재래산양과 수입산양의 genomic DNA의 유전적 다형을 분석하기 위하여 수행되었으며 재래산양과 수입산양의 유전적 판별 분석은 RAPD 기법을 이용하였으며 공시품종은 재래산양 30두, 재래산양 교잡종 10두, 수입산양 10두를 이용하였다. 재래 산양육과 수입 산양육의 판별을 위한 시료는 재래 산양육 10두와 수입 산양육 10두를 이용하였다. 이들로부터 얻어진 결과를 요약하면 다음과 같다. 1. 재래산양, 수입산양 및 재래산양 교잡종으로부터 추출된 genomic DNA는 전기영동에 의해 약 23kb 크기의 DNA을 얻을 수 있었으며 UV spectrophotometer를 이용하여 흡광도 A 260과 A 280의 비율로 측정한 결과, 그 비율이 1.75~2.10의 범위로 순도는 비교적 양호한 결과를 얻었다. 2. 순수 재래산양의 유전자원의 보존을 위한 재래산양의 유전자 감식여부를 탐색하기 위하여 약 110 여종의 random primer를 이용한 RAPD 기법에 의하여 재래산양, 수입산양 및 교잡종의 다형성을 분석한 결과 random primer OPO-19(5'-CAA ACG TCG G-3')를 이용하였을 때 재래산양에서만 396bp에서 band가 나타났으며 수입산양과 교잡종에서는 band가 나타나지 않았다. 3. 또한, 재래 산양육과 수입 산양육의 유전적인 차이를 구명하기 위하니 RAPD 기법에 의한 genomic DNA의 다형성 분석에 있어서도 random primer OPO-19(5'-CAA ACG TCG G-3')를 사용하였을 때 396bp에서 재래 산양육에서는 band가 나타났지만, 수입 산양육에서는 band가 나타나지 않았다.

• 대한영양사협회학술지
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• 제21권3호
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• pp.203-214
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• 2015

A survey was conducted to determine the perception of youku meat among college students majoring in food and/or nutrition. The survey participants were located nationwide, and the responses from the 2,454 students were analyzed. More male and higher grade students answered that they had heard about youku while only 20.0% had learned about Youku from class. Approximately 37.8% of the subjects recognized youku as 'dairy cattle which are too old to produce milk', 54.0% as 'all cattle grown for the purpose of meat', and 23.1% as 'all cattle except for Hanwoo'. Only 37.4% recognized youku correctly. Compared with the same quality grade, 25.3% recognized youku meat as being cheaper than imported beef, and only 25.6% of them recognized that youku meat has less fat than imported beef. As much as 83.3% of subjects did not know whether or not they were served youku meat, and 23.7% of subjects wanted increased availability of youku meat. As much as 22.9% of subjects opposed the increased use of youku meat, and the reasons were "it does not taste good" (18.1%), "it is not Hanwoo" (15.1%), "it is not sanitary" (13.1%), and "it is imported" (6.0%). The findings provide basic information on barriers regarding youku meat promotion among subjects who will be dieticians in food service or managers in purchase departments of catering companies in the future.

• 농업과학연구
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• 제33권2호
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• pp.97-106
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• 2006

To strengthen the competitiveness of agricultural sector of the Korea, the direction of market trends on agriculture of the Malaysia was reviewed. The most dominating agricultural area in value is palm oil products, and forest products, sea products poultry products and rubber products is in order. The cultivated area of highest two top plants, oil palm and rubber, was about 4.4 million hectares in 2005, but it is decreasing year by year. Comparatively, rice field, pine apple and fruits tree cultivating area is increasing in tendency by the year. Among all the agricultural products, those items such as pork meat, poultry, egg were self-sufficient, rice, fruits, vegetables and sea products were about 70 to 80% self-sufficient, and beef meat, goat meat and milk were below 20% self-sufficient. Most of the grains, such as wheat, rice, barley, corn etc. and their processed food were imported. Also, temperate fruits such as apple, pear, and water cultivated as well as sprouting vegetables are imported. Ornamental products as cutting flowers and orchids are exported to mainly to the Singapore, but high quality temperate fruits and vegetables are imported from Australia. Oil palm exportation covers the balance of the other items imported and obtaining the foreign money as well in Malaysia.

• 한국식품조리과학회지
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• 제21권4호
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• pp.528-535
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• 2005

This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

• 한국식품위생안전성학회지
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• 제12권4호
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• pp.288-293
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• 1997

Analytical method using capillary GC/ECD was developed to determine trace residues of chlofluazuron, 1-[3, 5-dichloro-5-trifluoromethyl-2-pyridyloxy)phenyl]-3-(2, 6-difiuorobenzoyl), in meat, and applied to analyze the residues in domestic and imported meats. The analytical scheme developed does not require column chromatographic cleanup; chlorfiuazuron was extracted with diethyl ether and petroleum ether (50: 50), partitioned against acetonitrile, cleaned up with silica Sep-Pak cartridge, identified GC/ECD, and comfirmed by GC/MS. The mean recoveries of the pesticide in meat fortified with standard solution 0.1, 0.5, 0.1 mg/kg were ranged from 82 to 95%. The limit of detection and limit of quantitation were 0.001 and 0.005 mg/kg, respectively. Chlorfluazuron residues were not found in domestic samples, but found in imported Australian beef ranging from 0.02 to 0.17 mg/kg, detected by 18% among the samples.

• 동아시아식생활학회지
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• 제17권1호
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.

• 한국식품영양학회지
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• 제12권4호
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• pp.397-408
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• 1999

In the year of 1998 the heads of dog raised in Korea were 1,846,411 and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. in 1998 the number of exported dogs came to 28 heads and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were rais-ed slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea the cook of dog meat is a special food culture with a long history. During the Chosun dynasty dog meat had been eaten to be cooked diversely such as Gaejangkuk(a soup) Suyuk(a boiled meat) Sundae(a sausage) Kui(a roasted meat) Gaezim(a steamed meat) Nurumi(a meat roasted or fried to which lot of spice paste are added) Gaesoju(an extract) Musulju(a wine) Musuldang(a sweet cane) Now it is cooked as Bosintang(a soup) Suyuk (a boiled meat) Jeongol (boiled meat mixed with spices vegetables and water on the pot) Duruchigi(boiled meat added spice vegatasble and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) with the number of recipes lessened compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner's blame for the dog meat is absurd and excessive action because Korea raises exceptional dogs which are edible.

• 한국축산식품학회지
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• 제33권4호
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• pp.463-473
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• 2013

Through the development of efficient data collecting technologies like RFID, and inter-enterprise collaboration platforms such as web services, companies which participate in supply chains can acquire visibility over the whole supply chain, and can make decisions to optimize the overall supply chain networks and processes, based on the extracted knowledge from historical data collected by the visibility system. Although not currently active, the MeatWatch system has been developed, and is used in part for this purpose, in the imported beef distribution network in Korea. However, the imported beef distribution network is too complicated to analyze its various aspects using ordinary process analysis approaches. In this paper, we suggest a novel approach, called RFID-based supply chain process mining, to automatically discover and analyze the overall supply chain processes from the distributed RFID event data, without any prior knowledge. The proposed approach was implemented and validated, by using a case study of the imported beef distribution network in Korea. Specifically we demonstrated that the proposed approach can be successfully applied to discover supply chain networks from the distributed event data, to simplify the supply chain networks, and to analyze anomaly of the distribution networks. Such novel process mining functionalities can reinforce the capability of traceability services like MeatWatch in the future.