• Food Science of Animal Resources
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• v.36 no.5
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• pp.577-582
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• 2016

Despite several issues in relation to human health, beef is still a most popular meat product among large section of society due to the presence of high quality protein and other nutrients. The current paper reviews numerous studies that provide nutritional profiles and health implications of high marbled beef consumption. In relation to lipid content of beef, intramuscular fat contains high level of PUFA and MUFA compared to other beef fat. Level and composition of intramuscular fat varies depending on breed and feeding regime. Literature suggests that the marbling is more complex than the development of subcutaneous fat and marbling not only provides good fatty acids but also contributes to the higher eating quality of beef. Finally, the current work emphasize that meat plays a pivotal role in nutritious diets, high quality marbled beef is not only of excellent eating quality but also contain more beneficial fatty acids.

• Korean Journal of Agricultural Science
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• v.10 no.2
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• pp.393-405
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• 1983

The demand for livestock and poultry products including beef, pork, chicken, egg and milk whose income elasticities are relatively higher than other staple foods, has been increased significantly during the past two decades in response to the remarkable increase in per capita GNP. This trend will be continued during the fifth and the sixth five year economic development plan period beginning with 1982. The annual GNP growth rate will be 7.5% on the average during the next 10 years. It is greatly needed to estimate the demand for beef, pork, chicken egg and milk and to study the feasibilities of domestic production of livestock products for the formulation of adequate policies in order to equate the consumption and the production during the 1980s. So this study reviewed the possible changes in the food consumption patterns during the 1980s, estimated the demand for beef, pork, chicken, egg and milk by using empirical demand functions and finally made suggestions for the formulation of long term price stabilization policies for each livestock, poultry and dairy products through the equilibrium of the quantity of demand for and supply of the products. There are many factors affecting the demand for meats, but this study considered own price, prices of supplements and substitutes and per capita income as the independent variables in the demand equations. It was found that it's own price and income were most significantly affecting factors among others and the degree of substitution effects were remarkably different among the products. According to the meat demand derived in this study, per capita consumption of beef, pork and chicken in the base year 1982 was 11.2kg for total meat, 2.5kg beef, 6.0kg pork and 2.5kg chicken, 106 pieces egg, 15.1kg milk respectively, while those in 1991 were 19.3kg for total meat, 4.8kg beef, 9.6kg pork, 4.9kg chicken, 133pieces egg and 44.1kg milk. It is also predicted through this study that, when the level of production costs be maintained, the domestic production of pork and chicken will meet the demand for them during the fifth and sixth five year economic plan period. However, there will be chronic shortage of beef supply during the coming years. The annual import requirement will be 30,000tons to 40,000tons during the period. In order to stabilize the domestic livestock and poultry and dairy products market, the government should introduce measures to curb the increase in beef consumption by encouraging the consumption of pork and chicken. For this, the livestock production policy measures should be concentrated on : 1) the improvement of infrastructures of beef production by introducing advanced feeding and management technology, subsidies for the establishment of facilities and price support programs for farmers : 2) the development of dairy beef : 3) the reinforcement of the forecast systems for pork and chicken production and consumption.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.7
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• pp.927-932
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• 2018

The demand for beef as a protein source is increasing worldwide, although in most countries beef accounts for considerably less than half of total meat consumption. Beef also provides a highly desirable eating experience in developed countries and, increasingly, in developing countries. The sustainability of beef production has different meanings in the various geographical and socio-economic regions of the world. Natural resources including land mass and uses, rainfall and access to livestock feed, and the robustness of the economy are major determinants of the perception of beef sustainability. In this overview of the 2016 International Symposium on "Future Beef in Asia" and this subsequent Special Edition of the Asian-Australasian Journal of Animal Sciences on "Current Situation and Future Prospects for Global Beef Production", the contributions have been grouped into the following categories: Countries in Southeast Asia; Europe; and Countries producing highly marbled beef for export and/or domestic consumption. They also include reference to Special Topics including marbled beef production, and use of "omics" technologies to enhance beef quality assurance. Among these broad categories, notable differences exist across countries in the production and marketing of beef. These reflect differences in factors including natural resource availability and climate, population size, traditional culture and degree of economic development including industrial and technological developments. We trust that the International Symposium and this Special Edition on Current Situation and Future Prospects for Global Beef Production, the contents of which that are briefly summarized in this paper, will serve as a valuable resource for the livestock industries, researchers and students with an interest in enhancing the prospects for sustainable, efficient beef production that satisfies the growing size and complexity of consumer demands and markets for beef.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.373-379
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• 2020

The purpose of this study is to investigate the factors affecting change in consumers' consumption tendency and the perception of aged meat. This study compared 2012 and 2019 results from beef consumer surveys. The importance of quality judgment criteria, taste determinants, and the perception that marbling is harmful to health were analyzed using regression analysis through the backward elimination method. As a result of the analysis, it was determined that the importance had increased for recognizing freshness, juiciness, tenderness, and ripening period, and for knowing that marbling was harmful to the health. Also shown was that the intention to purchase aged meat had an influence on whether the consumer favorably perceived the freshness, tenderness, and ripening period. This study analyzed how consumers' consumption tendencies changed to cope with these changes in consumer preferences. The basic data of the research analyzed consumption propensity, the intention to consume beef, and what factors influence the perception of mature meat. It is thought that there is a need to raise awareness about aged meat for diversification of consumer preferences and rational production and consumption in the future.

• Korean Journal of Organic Agriculture
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• v.32 no.1
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• pp.55-74
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• 2024

This study examines how consumer attitudes toward food origin and health concerns influence beef purchasing behavior. Using data from the Korea Rural Economic Institute's food consumption behavior survey, we analyzed the frequency of purchasing domestic and imported beef. Results indicate that when not distinguishing between domestic and imported beef, perceptions of lower origin quality and higher health concerns are associated with an increase in purchasing frequency. However, such influences are statistically insignificant for imported beef. Further analysis reveals that for consumers exclusively purchasing domestic beef, these factors do not significantly impact purchasing frequency, while for consumers simultaneously purchasing both domestic and imported beef, these factors do significantly impact purchasing frequency.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.753-758
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• 2016

Moisture content influences physiological characteristics of microbes and physical structure of solid matrices during composting of animal manure. If moisture content is maintained at a proper level, aerobic microorganisms show more active oxygen consumption during composting due to increased microbial activity. In this study, optimum moisture levels for composting of two bedding materials (sawdust, rice hull) and two different mixtures of bedding and beef manure (BS, Beef cattle manure+sawdust; BR, Beef cattle manure+rice hull) were determined based on oxygen uptake rate measured by a pressure sensor method. A broad range of oxygen uptake rates (0.3 to 33.3 mg $O_2/g$ VS d) were monitored as a function of moisture level and composting feedstock type. The maximum oxygen consumption of each material was observed near the saturated condition, which ranged from 75% to 98% of water holding capacity. The optimum moisture content of BS and BR were 70% and 57% on a wet basis, respectively. Although BS's optimum moisture content was near saturated state, its free air space kept a favorable level (above 30%) for aerobic composting due to the sawdust's coarse particle size and bulking effect.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.139-150
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• 2019

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

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

• Culinary science and hospitality research
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• v.15 no.1
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• pp.254-270
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• 2009

As consumers are becoming more conscious about food safety and high quality standards, they are getting more interested in influencing the food policy-making process. Triggered by FTA (Free Trade Agreement) ratification between the Republic of Korea and the U.S. in 2008, a sharp conflict was created in importing U.S. beef between the government of Republic of Korea and its people. Food selection is known as a complex mental process of consumers, which incorporates social and cultural values, personal tastes, and other psychological factors. This study utilized the concept of antinomy which was signified by Immanuel Kant in his thesis. The concept of antinomy indicates a contradiction between conclusions which seem equally logical, reasonable or necessary. This study is designed to investigate the changes in the amount of beef consumption among Korean consumers after the Republic of Korea resumed U.S. beef imports and the impact of a consumer's trust in the U.S. on his/her antinomic acceptance. Also, it examined the effects of antinomic acceptance and whether a consumer is a potential restaurateur or a general consumer on the changes in the amount of beef consumption.