• Journal of the Korean Data and Information Science Society
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• 제19권4호
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• pp.1165-1172
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• 2008

A considerable amount of research has focused on the dimensionality of service quality construct. To achieve and maintain their comprehensiveness and profitability, restaurant managers should manage and aim to continuously improve the level of service quality offered to their customers. This paper is focused on service quality in the Korean native cattle and imported beef restaurant industry in the Korea. So, this paper has adapted DINESERV scale so that restaurant managers can use it to determine how customers perceive the service quality in Korean native cattle beef restaurant and imported beef restaurant. The purpose of this research is to test the difference in importance and actual performance of 5 dimensions between the restaurants that sell the beef of Korean native cattle and imported cattle. The t-value is used to test difference of the importance and actual performance for DINESERV's 5 dimensions of the 2 restaurant types. But, there is no difference between Korean native cattle and imported beef restaurant.

• 통상정보연구
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• 제10권3호
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• pp.391-406
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• 2008

Recently, U.S. beef completely is opened and a point of present time, beef import market is increased, the high branding and high quality of Korea's beef cattle is urgent for a brand-name of Korea's Meat got competitive superiority in world market. Also, for that situation, Producers and Distributors request successful marketing strategy establishment and in the concrete, I present a counterplan strategy based on 4P(price, product differentiation, sales promotion, distribution) strategy.

• Journal of the Korean Data and Information Science Society
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• 제19권4호
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• pp.1123-1131
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• 2008

A considerable amount of research has focused on the dimensionality of service failure and recovery construct. This paper is focused on service failure and recovery in the Korean native cattle and imported beef restaurant industry in the Korea. So, this paper has adapted Kau and Loh's Service recovery measurement scale so that restaurant managers can use it to determine how customers perceive the service quality in Korean native cattle beef restaurant and imported beef restaurant. The purpose of this research is to test the difference in pre-purchase expectation and post-purchase actual performance of 4 dimensions between the restaurants that sell the beef of Korean native cattle and imported cattle. The paired t -test is used to test difference of pre-purchase expectation and post-purchase actual performance for service recovery measurement scale's 4 dimensions of the 2 restaurant types. But, there is significant difference between pre-purchase expectation and post-purchase actual performance in the 2 restaurant types.

• 한국축산식품학회지
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• 제39권3호
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• pp.402-409
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• 2019

Jeju black cattle are known as one of Korea's traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, our results suggest that Jeju black cattle beef had higher savory flavor and umami taste which affected consumers preference for the meat.

• 한국축산식품학회지
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• 제29권6호
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• pp.668-672
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• 2009

This paper describes the differentiation between native Korean cattle (Hanwoo) and Holsteins or imported cattle using the real-time polymerase chain reaction (PCR) by targeting the sequence of the melanocortin 1 receptor (MC1R) gene. A rapid and accurate method was developed to identify Hanwoo by genotyping the DNA extracted from 295 commercial beef samples (obtained from 5 provinces in South Korea) labeled as Hanwoo beef. The results of real-time PCR assays for the proportions of Hanwoo were 84, 85.7, 95, 91.4, and 90% in the areas of Seoul, Joongbu, Youngnam, Honam, and Chungcheong, respectively. Thus, the beef samples from 295 butcher shops, which asserted to only sell Hanwoo, showed that 259 of 295 samples were of the Hanwoo beef gene type (T-type) and 36 of 295 samples were Holsteins of imported dairy cattle gene types (C-type or C/T type). In conclusion, the proportion of Hanwoo beef was 87.8% and the proportion of Holstein or imported dairy cattle meat was 12.2% (C-type: 9.8%, C/T-type: 2.4%). Generally, most consumers can not differentiate imported meat from Hanwoo beef. Therefore, Hanwoo beef and imported dairy cattle meat that is sold in butcher shops should have mandatory identification by using MC1R genotyping based on real-time PCR.

• Asian-Australasian Journal of Animal Sciences
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• 제13권10호
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• pp.1467-1481
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• 2000

The Korean cattle industry is important to farming households, the national economy, and the security of foodstuffs in Korea. Since Korean cattle have had inferior ability to produce meat, the Korean cattle industry aimed to improve the meat production ability and to increase numbers to meet the demand from the growing beef cattle market in Korea. This paper reviews the history of the Korean cattle industry and surveys the efforts devoted to improve genetic abilities of the Korean cattle. Discussed are current situations of the Korean cattle industry, projects related to improvement of Korean cattle, Korean cattle's genetic characteristics of economic traits, and some issues to deal with.

• Asian-Australasian Journal of Animal Sciences
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• 제14권12호
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• pp.1763-1768
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• 2001

The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the $30^{\circ}C$ conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelf-life was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the $30^{\circ}C$ conditioning.

• Journal of Animal Science and Technology
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• 제53권1호
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• pp.67-74
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• 2011

본 연구는 한우, 젖소, 돼지, 산란계 HACCP 적용 농장의 분변, 원유 및 사육환경에서 병원성세균 등 분석을 통하여 HACCP 적용 농장의 생물학적 위해 관리 실태를 파악하고자 하고 이를 농장 HACCP 시스템 적용에 관한 기초 연구 자료로 사용하는 것을 목적으로 하였다. 미생물 시료는 HACCP을 적용 중인 한우, 젖소, 돼지, 산란계농장의 축사바닥분뇨, 퇴비사, 원유탱크, 집란기, 분변 벨트 등에서 채취 하였으며 축산식품의 생물학적 위해인 Pathogenic E. coli, Salmonella spp. S. aureus 등을 분석하였다. 각 축종별 대장균은 분변에서 100% 검출되었으나 Salmonella spp.는 검출되지 않았다. 또한 젖소농장의 원유 냉각기에서도 S. aurues가 검출되지 않았다. 그러나 돼지농장의 돈사바닥 및 퇴비장에서는 검사건수 30건당 각각 2건, 1건의 Salmonella spp.가 검출되었다. 마찬가지로 산란계농장의 계사바닥 및 분변벨트에서도 전체분석 건수 대비 10~20%의 Salmonella spp.가 검출되었다. 이러한 결과는 문헌상 보고되고 있는 일반축산농가의 병원성세균 관리실태와 간접 비교하였을 경우 HACCP 시스템을 적용중인 축산농가에서의 일반축산농가보다 병원성 세균관리가 더욱 철저히 이루어지고 있는 것으로 판단된다.

• 한국축산식품학회지
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• 제40권3호
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• pp.401-414
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• 2020

The emergence and persistence of methicillin-susceptible Staphylococcus aureus (MSSA) and methicillin-resistant S. aureus (MRSA) in livestock animals have been reported as a potential risk factor for transmission to humans. In this study, we investigated the nationwide prevalence and characteristics of MRSA and MSSA in the Korean beef production system, including retail markets, slaughterhouses, and cattle farms. From a total of 1,285 samples, only 5 MRSA strains were isolated: from a farmer (1 ST72 MRSA), a carcass sample from a slaughterhouse (1 ST72 MRSA), and beef cattle (3 ST5 MRSA). In addition, 11 MSSA strains were isolated from beef cattle (n=3), humans (1 farmer, 1 slaughterhouse worker, and 4 retail market workers), and carcass samples (n=1) and slaughterhouse environment (n=1). Although the prevalence of MRSA and MSSA in beef cattle was much lower than that reported in pigs, 5/5 MRSA and 2/11 MSSA strains displayed multiple drug resistance (MDR) phenotypes. Unlike the swine-associated MRSA, no correlation was found between tetracycline/zinc resistance and MDR phenotype. However, MRSA strains had an identical set of staphylococcal enterotoxins and exhibited enhanced levels of resistance to antimicrobial peptides (PMAP-36 and LL-37) compared to the MSSA strains. In conclusion, continued and systemic surveillance of livestock, meat products, and humans in close contact with livestock/meat products is necessary to prevent the transmission of MRSA and MSSA to humans.

• Asian-Australasian Journal of Animal Sciences
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• 제22권11호
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• pp.1594-1608
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• 2009

Research on barley as an animal feed started some decades ago but its utilization in animal production has been limited to countries that grow the crop extensively. Corn has been the most popular energy feed in cattle rations, but the high price of corn and the decreased supply of the grain in the international market have shifted the focus of the animal industry to other cereal crops like barley. Studies have indicated that growth performance of cattle fed barley-based diets has been generally comparable with that of those fed corn-based diets, while results for cattle fed whole-crop barley silage have been more variable. Beef from cattle fed barley-based diets has proved to be as tender and as acceptable for taste as that from animals fed other finishing diets when compared at similar growth rates and degree of finish. The barley crop contains good amounts of antioxidants like 2"O-GIV isovitexin, so from the meat science point of view, a desirable influence of these components on meat quality traits such as meat color, oxidative stability and sensory characteristics might be expected. Furthermore, the effect of the distinctive fatty acid profile of beef fed from whole-crop barley silage on sensory traits is also an important subject to be elucidated. A lot of studies have been made over past decades on the effect of barley, and especially whole crop barley, on beef cattle production and meat quality, but these data have not been collectively documented in a review. The current review re-visits previous literature to underline the effects of barley in the diet on beef quality traits and to identify areas for further studies.