• Korean System Dynamics Review
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• v.14 no.3
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• pp.135-163
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• 2013

This study aims to analyze the feedback loops and policy simulation of price fluctuation of Korean Cattle. The Korean Cattle market shows the 'Cycle of Beef' since 1970. In general, the market for agricultural commodities exhibit repeated cycles of prices and production. Why Beef products market in Korea shows the fluctuation of cattle and beef price repeatedly for forty years? To find an answer, this paper explores the feedback structure of the dynamics of the beef market by the systems thinking and build a stock-flow diagram model for the simulation of future behavior of the market sector of the Cattle. The dynamic simulation model was developed to identify and analyze the cyclical behavior among many variables, which is the number of cattle (calves, cow, etc.), the price of cattle, the demand for beef, the desirable number of cattle, slaughter, etc. The results of this study demonstrate that dominant feedback loops between the number of cattle and livestock prices. The demand for Beef and slaughter with time delay, also the results of the simulation to explain the persistence of future price fluctuations and actions meat market until 2025.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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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.

• Journal of the Korean Data and Information Science Society
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• v.19 no.4
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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.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.500-506
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• 1994

For comparison of beef quality, four kinds of beef (Korean native cattle beef, dairy cattle beef, imported beef, cross-bred beef) were investigated through tenderness, juiciness and flavor related components measurement and organoleptic tests. Flavor related chemical components such as NPN, IMP, free fatty acid and free amino acids were analyzed, water holding capacity, contents of hydroxyproline and intramuscular fat were measured for evaluation of beef tenderness. Instron was also used for measuring beef tenderness as an objective method. Triangle test and descriptive analysis test were conducted for comparison and evaluation of preference of various beef samples. In hardness analysis using Instron, imported and cross-bred beefs had higher value than that of Korean native cattle or dairy cattle beef. Water holding capacity and pH of Korean cattle beef was higher than that of others. The intramuscular fat content of Korean cattle beef was highest, so it was expected juicier than other beef. In flavor related compound analysis, NPN content of Korean native cattle beef was the lowest, which shows it spent the least time among sample meats after slaughter. IMP, hypoxantine and inosine were most abundant in Korean native cattle beef. In free amino acids analysis showed that the proportion of basic acid and aromatic acid content of Korean native cattle beef was highest, whereas that of sulfur containing amino acid of imported beef was highest. TBA value of Korean native cattle beef was the lowest, and analysis of fatty acid composition revealed that the proportion of unsaturated fatty acid of Korean native cattle beef was higher than imported and dairy cattle beef, but similar to cross-bred beef. Organoleptic test was performed by triangle test and descriptive analysis. In triangle test, most panelist could distinguish Korea native cattle beef from imported beef and cross-bred beef, imported beef from cross-bred beef. In descriptive analysis which relys on subjective standards of panelists, there was no difference among beef in aroma, flavor and tenderness except juiciness. Even though contents of non volatile flavor compounds in Korean native cattle beef were higher than those of other beef samples, there were no significant differences in subjective panel test. The results showed that Korean consumers do not have common standards for beef quality evaluation.

• Korean Journal of Organic Agriculture
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• v.28 no.2
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• pp.171-188
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• 2020

The Coronavirus disease (COVID-19), first identified in China in December 2019, has widely spread worldwide and is an ongoing pandemic. It is expected that the ripple effect of COVID-19 on the global economy including the agricultural sector will increase substantially if not properly controlled shortly. This study examines the potential impact of COVID-19 on the Korean beef cattle sector and farm labor demand for Korean beef cattle using a dynamic partial equilibrium model. The agricultural production value and farm labor demand for Korean beef cattle in the scenario assuming pessimistic GDP growth rate (-1.2% in 2020) with no direct supply shocks fell by up to 4.00% and 0.67%, respectively, compared to the baseline which represents the future without COVID-19 outbreak. On the other hand, the agricultural production value and farm labor demand for Korean beef cattle in the scenario assuming both pessimistic GDP growth rate and supply shocks (-12.7% beef imports and + 2.4% feed cost in 2020) increased by up to 12.08% and 1.99%, respectively, compared to the baseline.

• Korean Journal of Organic Agriculture
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• v.16 no.2
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• pp.173-188
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• 2008

This study focused on production and distribution situations of Korean organic beef cattle at Hongseong Chungnam. Case Farmers have raised cattle organically based on interchange between a few Consumers' Life Cooperatives(CLC) and them. CLC furnished with funding to purchase calves and bought the cattle beef. However, they have many problems related to procuring organic feed in producing organic beef. Presently, they have used organic byproducts from sowing farming and prepared grass places. But they don't breed organic beef cattle in a large scale because of the limitation of organic feed output.

• Journal of the Korean Data and Information Science Society
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• v.19 no.4
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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.

• Food Science of Animal Resources
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• v.39 no.3
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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.

• Korean Journal of Veterinary Research
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• v.51 no.2
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• pp.93-99
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• 2011

This study surveyed the prevalence of traumatic reticular diseases (TRD) of slaughter cattle in Korea, the typology of the causative foreign bodies and the effects on beef quality and carcass weight. The overall prevalence of TRD in 3,121 slaughter cattle was 5.5%. However, the prevalence was significantly higher in Korea indigenous cattle Hanwoo (5.8%, p < 0.05) and female cattle (20.75%, p < 0.001). The prevalence significantly increased in aged cattle (p < 0.001). Major lesions related to foreign bodies were reticulitis (96%) and peritonitis (86%). Most causative foreign bodies were made of iron including nails, wires, steel rods, screw nails, and syringe needles. Cattle affected with TRD produced significantly lower grade quality of beef compared to normal cattle (p < 0.0001), but TRD did not affect carcass weight. The data will be useful in the management of TRD, with the aim of increasing beef productivity in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.7
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• pp.951-960
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• 2018

Hanwoo cattle are an important food source in Korea and their supply can have a major impact on meat availability for Korean consumers. The Hanwoo population was 1.8 million head in 2005 and gradually increased to 2.6 million in 2015. Per capita beef consumption has also increased, to 11.6 kg per year in 2015, and is expected to continue to increase. Because intramuscular fat percentage is a critical contributor to meat quality, Hanwoo cattle are fed a high-energy corn-based diet for long fattening periods. Long fed diet causes significant alterations in fat percentage in the loin muscle and other areas of the carcass. However, these long feeding periods increase feeding costs and beef prices. Recently, there has been increased Korean consumer demand for lean beef which has less fat, but is tender and priced more reasonably. These consumer demands on the Korean beef industry are driving differing beef production systems and also changes to the beef grading methodology. Korean government has made a significant investment to select bulls with favorable production traits using progeny testing. Progeny tested bull semen has been disseminated to all Hanwoo farmers. A beef traceability system has been employed for all cattle breeds in Korea since 2009. Hanwoo cattle are ear-marked with a 12-digit identification number from birth to slaughter. This number allows traceability of the management history of individual cattle, and also provides information to consumers. Traceability including management information such as herd, farm, year of birth, and carcass data can determine estimated breeding values of Hanwoo. For a sustainable Hanwoo industry, research scientists in Korea have attempted to develop feeds for efficient fattening periods and precision feeding systems based on genetic information for Hanwoo cattle. These initiatives aim to Korean consumer demands for beef and provide more precision management in beef production in Korea.