• Animal Bioscience
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• v.37 no.2_spc
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• pp.346-359
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• 2024

Advanced and innovative breeding and management of meat-producing animals are needed to address the global food security and sustainability challenges. Beef production is an important industry for securing animal protein resources in the world and meat quality significantly contributes to the economic values and human needs. Improvement of cattle feed efficiency has become an urgent task as it can lower the environmental burden of methane gas emissions and the reduce the consumption of human edible cereal grains. Cattle depend on their symbiotic microbiome and its activity in the rumen and gut to maintain growth and health. Recent developments in high-throughput omics analysis (metagenome, metatranscriptome, metabolome, metaproteome and so on) have made it possible to comprehensively analyze microbiome, hosts and their interactions and to define their roles in affecting cattle biology. In this review, we focus on the relationships among gut microbiome and beef meat quality, feed efficiency, methane emission as well as host genetics in beef cattle, aiming to determine the current knowledge gaps for the development of the strategies to improve the sustainability of beef production.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1999-2007
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• 2020

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4℃. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a^⋆, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L^⋆) and yellowness (b^⋆). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.507-515
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• 2014

The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. However, studies show that urbanization has been causing a rise in demand for meat products. India is the world's second largest exporter of beef. In India, 95% of goat meat produced is consumed locally. Meat consumption, in particular, is determined by the religions where pork is forbidden to Muslims and beef is prohibited to Hindus. The preference and consumption of chicken meat can be considered as a universal phenomenon and chicken meat is greatly accepted by consumers in India as compared to the other meat consumption. The increase of chicken meat consumption is due to the versatility of the meat, relatively low cost in comparison to other meat, and the acceptance of the chicken meat to all religions. There has been a great rise in the production of livestock products and this is expected to continue in the future. The pattern of meat consumption depends considerably on culture, tradition and urbanization. This review was formulated with the objective of identifying the meat consumption patterns in a typical Indian society.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.5
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• pp.221-234
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• 2014

Recently, the Chinese beef consumption market has faced a sudden surge. With China's beef imports reaching $1.33 billion in 2013, the global market closely monitors China's rising consumption of beef. Because there have been no exports of Korean beef (Hanwoo) to China previously, the negative effects of opening of beef market between South Korea and China are speculated as the South Korean government advances FTA negotiations further with China. In order to prepare for the opening of beef market between the two nations and to understand Hanwoo's export competitiveness, our research team conducted a market research on beef price and quality in Beijing and Shanghai. Based on our research, we deduced the price of Hanwoo and analyzed the price competitiveness of Hanwoo in the emerging Chinese beef market. Based on the market research, the price competitiveness of Hanwoo's topside/inside, rib and loin are well-positioned compared to Chinese and imported high-end beef group in Beijing and Shanghai market. Specifically, the price competitiveness of Hanwoo's topside/inside and loin are dominant in Beijing while that of rib and loin are dominant in Shanghai.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.10
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• pp.425-432
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• 2019

This study examined the effects of livestock disease news, such as foot-and-mouth disease (FMD), collected by the Korea Press Foundation on BIGKinds on the consumption of beef and pork. The consumer purchase data were obtained from the Rural Development Administration's Agrifood consumer panel data. Survival analysis showed that the FMD news noted beef and pork, and the first purchase rate decreased due to FMD news. The time-dependent Cox proportional hazards model revealed all models to be significant. FMD news was significant in each model. In 2010, the Hazard Ratio of domestic and imported pork was 0.999, and the first purchase rate decreased 0.999 times for each additional FMD news item. On the other hand, the Hazard Ratio of pork in 2015 was 1.001, and the first purchase rate increased. In the case of beef, results similar to pork were shown. This study estimated the impact of consumer meat consumption disease news on the first purchases according to origin and meat. These results provide the necessary information for rational production and consumption activities. In addition, it can also be used for promotion by estimating the duration of livestock disease news.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.858-864
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• 2011

The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkyl-cyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as $C_{16:3}$, $C_{16:2}$, $C_{17:2}$ and $C_{17:1}$, were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiation-induced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

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

• Parasites, Hosts and Diseases
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• v.55 no.4
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• pp.457-460
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• 2017

Previous paleoparasitological studies of Joseon specimens established that the prevalence of Taenia infection was not much different from that of the early 20th century Korean population. As many of taeniases originally diagnosed as Taenia saginata in South Korea were revealed to be actually Taenia asiatica, which share a common intermediate host with T. solium (the pig), Joseon people must have ingested raw pork frequently. However, the current examination of extant Joseon documents revealed that the population ate significant amounts of beef even if the beef ban was enforced; and pork was not consumed as much as we thought. Considering the meat consumption pattern at that time, Joseon people should have been infected by T. saginata more frequently than T. asiatica. This may suggest a low prevalence of T. saginata metacestodes in cattle compared to that of T. asiatica metacestodes in pigs, possibly due to the traditional way of rearing pigs (using human feces). This letter gives us a chance to reconsider the existing preconception about parasitic infections in Korean history though we are still hard to accurately estimate the historical patterns of taeniases at this stage.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.301-307
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• 2008

The purpose of this study was to assess the causal relationships among belief, subjective norm, moral feeling, attitude, and the intention to consume organic beef. A total of 326 questionnaires were completed by adult in Jeonnam area. Structural equation modeling was used to measure the causal relationships among the constructs. The structural analysis results indicated an excellent model-data fit. The covariance effects of belief and subjective norm, and belief and moral feeling were statistically significant. The effects of belief and moral feeling on attitude and intention to consume were also statistically significant. As expected, attitude had significant effects on intention to consume. Moreover, attitude played a mediating roles in the relationship between belief and intention to consume. Finally, based on structural analysis, a model was proposed for the interrelations among belief, subjective norm and moral feeling towards organic food, attitude and intention to consume. It should be noted that the original organic food consumption model was modified, and should preferably be validated by future research. Other constructs, such as perceived behavior control and consumption, may be incorporated to form models that consist of new antecedent and consequence pairs.