• Korean Journal of Agricultural Science
• /
• v.45 no.4
• /
• pp.905-916
• /
• 2018

The purpose of this study was to analyze factors affecting US beef consumption intention in the future, to identify the causes of US beef import growth and to derive implications and strategies for domestic beef producers. Since the KORUS FTA was signed in 2012, US beef imports in 2017 totaled 379,064 tons, an annual increase of 3.5 percent. US beef imports have been steadily increasing due to cuts in FTA tariffs and changes in consumer preferences. The data used in this study utilized a sample of 3,290 grocery purchasers from the Korea Rural Economic Institute's 2016 Food Consumption Behavior Survey. The analytical method used the Ordered Logit Model to analyze what factors influence a consumer's subjective evaluation. As a result, the major factors affecting US beef consumption intention in the future are price, taste and safety. In particular, it has to do with the recent surge in U.S. imports of good-tasting chilled meat. Because chilled meat does not differentiate the market from Hanwoo beef produced in Korea, it is necessary to have differentiated taste and low price through cost reduction. By age and family group, people aged 30 - 40 years and single-person households are the main consumption group. As a result of this study, it is necessary to establish marketing strategies for producers such as rational pricing, safety, taste promotion, and small-scale sales to extend the demand for Hanwoo beef in the younger generation to enhance the competitiveness of the domestic beef market.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.9
• /
• pp.1336-1344
• /
• 2014

The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% $O_2/20%$ $CO_2/30%$ $N_2$, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), high oxygen-MAP (80% $O_2/20%$ $CO_2/30%$ $N_2$, HOMAP), and HOMAP combined with VSP (VSP-HOMAP), on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at $4^{\circ}C$ for 14 d. Higher (p<0.05) superoxide dismutase activity and total reducing ability were maintained in VSP-MOMAP beef than in HOMAP beef. Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef. Production of nonheme iron content was lower (p<0.05) in VSP-MOMAP beef than in HOMAP beef. Red color ($a^*$) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef. However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage.

• Animal Bioscience
• /
• v.36 no.3
• /
• pp.506-520
• /
• 2023

Objective: Japanese Brown (JBR) cattle, especially the Kochi (Tosa) pedigree (JBRT), is a local breed of moderately marbled beef. Despite the increasing demand, the interbreed differences in muscle metabolites from the highly marbled Japanese Black (JBL) beef remain poorly understood. We aimed to determine flavor-related metabolites and postmortem metabolisms characteristic to JBRT beef in comparison with JBL beef. Methods: Lean portions of the longissimus thoracis (loin) muscle from four JBRT cattle were collected at 0, 1, and 14 d postmortem. The muscle metabolomic profiles were analyzed using capillary electrophoresis time-of-flight mass spectrometry. The difference in post-mortem metabolisms and aged muscle metabolites were analyzed by statistical and bioinformatic analyses between JBRT (n = 12) and JBL cattle (n = 6). Results: A total of 240 metabolite annotations were obtained from the detected signals of the JBRT muscle samples. Principal component analysis separated the beef samples into three different aging point groups. According to metabolite set enrichment analysis, post-mortem metabolic changes were associated with the metabolism of pyrimidine, nicotinate and nicotinamide, purine, pyruvate, thiamine, amino sugar, and fatty acid; citric acid cycle; and pentose phosphate pathway as well as various amino acids and mitochondrial fatty acid metabolism. The aged JBRT beef showed higher ultimate pH and lower lactate content than aged JBL beef, suggesting the lower glycolytic activity in postmortem JBRT muscle. JBRT beef was distinguished from JBL beef by significantly different compounds, including choline, amino acids, uridine monophosphate, inosine 5'-monophosphate, fructose 1,6-diphosphate, and betaine, suggesting interbreed differences in the accumulation of nucleotide monophosphate, glutathione metabolism, and phospholipid metabolism. Conclusion: Glycolysis, purine metabolism, fatty acid catabolism, and protein degradation were the most common pathways in beef during postmortem aging. The differentially expressed metabolites and the relevant metabolisms in JBRT beef may contribute to the development of a characteristic flavor.

• Food Science of Animal Resources
• /
• v.43 no.5
• /
• pp.826-839
• /
• 2023

This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at least 74℃. The total concentration of 16 PAHs (PAH16) in beef steaks grilled with C1 (35.75 ㎍/kg) and C7 (36.39 ㎍/kg) was higher than that of C3 (23.80 ㎍/kg) and C6 (24.48 ㎍/kg; p<0.05). The highest amounts of PAH16 (216.40 ㎍/kg) were determined in the beef patty samples grilled using C5 (p<0.05). The summation of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene, referred to as PAH4, was not detected in any of the beef steaks, whereas it was determined in the beef patties grilled with C2 (7.72 ㎍/kg) and C5 (22.95 ㎍/kg; p<0.05). The PAH16 concentrations of the beef patty samples in each charcoal group were significantly higher compared to the beef steaks (p<0.05). To avoid the formation of high PAH levels, the use of extruded charcoal and hazelnut shell charcoal should therefore be avoided when charcoal grilling beef steaks and beef patties, and low-fat meat products should be preferred.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.11
• /
• pp.1486-1490
• /
• 2007

This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.4
• /
• pp.468-474
• /
• 1997

This study was designed to investigate the changes in meat quality of beef shank, rib and loin during storage at 8$^{\circ}C$. The shear force value(SFV) of beef shank and loin decreased significantly after 6days storage, beef loin was no significant difference during storage. The SFV in early storage period was high in the order of beef rib, loin and shank, but the SFV of beef rib and loin was similar in course of storage period. The Myofibrillar fragmentation index(MFI) of beef shank increased significantly after 6 days storage, but beef rib and loin early storage was high in the order of beef rib, loin and shank. The actomyosin extractability after 3days storage increased in all parts of beef, but beef loin decreased after 6 days storage. In case of Mg2+-ATPase activity of actomyosin, beef shank increased to 3 days storage, and this reached the level of 0 day after 6days. The MG2+-ATPase activity of beef rib and loin was similar, but beef rib in early storage was higher than beef loin. The Ca2+-TPase activity of beef shank increased to 3 days and decreased after 6 days storage, beef rib was not different during storage and beef loin decreased slightly during storage.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.96-101
• /
• 2007

Thoughts on beef consumption and Korean beef were surveyed through questionnaire, with 150 housewives living in Seoul and its metropolitan area as subjects. The reasons for buying Korean beef were revealed as taste/quality(56.5%) and sanitation/safety(27.8%). The places of purchase were meat shops(42.3%), department stores, discount stores or super stores(28.1%), and agricultural cooperative stores or livestock cooperative stores(19.9%). The average purchase amount of Korean beef was 0.84 kg and the price was 22 USD(20,944 Won; 1 USD = 950 Won), and 61.7% of consumers thought the price of Korean beef was expensive. The major reason for buying imported beef was indicated as low price(78.0%) and the purchase locations were discount stores, department stores(39.4%) and meat shops (31.1%). When the subjects were surveyed on brands of Korean beef 73.3% had heard of branded beef but only 48% had purchased it. The reasons for buying branded beef were revealed as taste(40.0%) and sanitation(25.2%). When subjects were asked to compare branded beef with general Korean beef, 51.1% gave an answer of 'Very good/Good' for taste and quality, 'Similar' was 22.4% and 'No difference' was 29.9%, suggesting that the trust for branded beef was not strong yet. The important factors for buying branded beef were indicated as quality/taste(54.9%) and sanitation/safety(38.9%) and subjects were willing to pay up to 18.0% more for branded beef compared to the price of general Korean beef.

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.7
• /
• pp.1007-1016
• /
• 2018

USA beef production is characterized by a diversity of climates, environmental conditions, animal phenotypes, management systems, and a multiplicity of nutritional inputs. The USA beef herd consists of more than 80 breeds of cattle and crosses thereof, and the industry is divided into distinct, but ofttimes overlapping sectors, including seedstock production, cow-calf production, stocker/backgrounding, and feedlot. Exception for male dairy calves, production is predominantly pastoral-based, with young stock spending relatively brief portions of their life in feedlots. The beef industry is very technology driven, utilizing reproductive management strategies, genetic improvement technologies, exogenous growth promoting compounds, vaccines, antibiotics, and feed processing strategies, focusing on improvements in efficiency and cost of production. Young steers and heifers are grain-based diets fed for an average of 5 months, mostly in feedlots of 1,000 head capacity or more, and typically are slaughtered at 15 to 28 months of age to produce tender, well-marbled beef. Per capita beef consumption is nearly 26 kg annually, over half of which is consumed in the form of ground products. Beef exports, which are increasingly important, consist primarily of high value cuts and variety meats, depending on destination. In recent years, adverse climatic conditions (i.e., draught), a shrinking agricultural workforce, emergence of food-borne pathogens, concerns over development of antimicrobial resistance, animal welfare/well-being, environmental impact, consumer perceptions of healthfulness of beef, consumer perceptions of food animal production practices, and alternative uses of traditional feed grains have become increasingly important with respect to their impact on both beef production and demand for beef products. Similarly, changing consumer demographics and globalization of beef markets have dictated changes in the types of products demanded by consumers of USA beef, both domestically and abroad. The industry is highly adaptive, however, and responds quickly to evolving economic signals.

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.7
• /
• pp.1036-1042
• /
• 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
• /
• v.15 no.3
• /
• pp.112-127
• /
• 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.