• Korean Journal of Poultry Science
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• v.47 no.4
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• pp.247-254
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• 2020

This study examined how consumer choices (i.e., selecting food safety certified products, health-related products, and familiar brands) affect the purchase of Korean native chicken (KNC) and the demographics that influence KNC purchases using secondary consumer panel data from the Rural Development Administration of Korea. The grocery purchase data from 654 Korean households between 2017 and 2019 were used; the propensity for food safety certified products was measured by the purchasing frequency of Good Agricultural Practice (GAP) and Hazard Analysis and Critical Control Point (HACCP) products, and the propensity for health-related products was measured by the purchasing frequency of home meal replacement (HMR) and hedonic products. The propensity to purchase familiar brands was measured using a questionnaire. Logistic regression was used to examine the determinants of the KNC purchase experience, and multiple linear regression was used to determine the factors that influenced the KNC purchase frequency. The results showed that unemployed women purchased more safety certified products, health-related products, familiar brands, and KNC. These findings suggest that targeting consumers with differential marketing strategies may help promote KNC consumption. This study identified factors that influence KNC purchases, which is important for understanding consumer behavior and revitalizing the market.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.18-23
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• 2001

A total of 100 adults were surveyed on types of favorable meat products. They tended to show much of unsatisfactory on the market products. Those unsatisfactory were mostly conceptual such as instant products, unreliable raw materials, sanitation conditions, list of unfavorable ingredients, mix of harmful additives, and etc. The results indicated that the consumers purchased the products of ham, cheese, chicken, sausages, and canned products mostly at medium-large marts(56%), department stores(22%), retail stores(19%) and others(3%). They were also concerned with the distribution date, prices, shape of packaging, and etc. The types of products and frequencies of purchasing various products were varied by time. For the purchase of products, mixed items were more favored rather than the single items.

• 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.

• Korean Journal of Poultry Science
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• v.20 no.4
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• pp.177-188
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• 1993

This study was performed to find out the reasonable sexing methods In the chicken, obtain the basic information for the mechanisms related to chicken sexual differentiation and identify the genes which known to involved in chicken sex differentiation. The chromosome analysis of chicken embryonic fibroblast was a simple method to determine sex of chicken by means of Z and W chromosome identification. The bands of female chicken genomic DNA digested with Xho Ⅰ and Eco RI restriction endonuclease showed to be useful in direct sex determination and these repetitive sequences of Xho Ⅰ and Eco RI families were proposed to be very homologous in their sequences by colony hybridization analysis. Seven of 150 random primers were selected to amplify the W chromosome-specific band by using arbitrary primed PCR and three of them were useful to identify the sex of chicken. To identify the sex differentiation genes in the chicken, PCR for the amplification of ZFY and SRY sequences was performed. ZFY and SRY sequences were amplified successfully in the chicken genome, implying that chicken genome might have the sex-related conserved sequences similar to mammalian ones. The PCR products of ZFY amplification were the same in both sexes, suggesting that these sequences may be located on autosome or Z chromosome. The profile of PCR amplification for SRY sequences showed variation between sexes, but this result was not enough to specify whether the SRY gene in chicken is on the autosome or sex chromosome.

• Korean Journal of Veterinary Service
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• v.35 no.1
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• pp.25-31
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• 2012

This study examined the efficacy of natural ingredient formulated herbal medicine as feed additives against coccidiosis in broiler chicken. Medicinal herbs used in this study were Artemisia annua, Pulsatilla chinensis, Clematis chinensis and Scutellaria baicalensis. Two week old chicks were administered with 1% ingredient formulated herbal medicine. Observations of the efficacy were confirmed by examining the lesion score, histopathological appearance of cecum, shedding of fecal oocyst and production index in farm. S. baicalensis of the most effective substance were analyzed by UPLC. The results are as follows; among various types of Chinese medicine, the most efficacious ingredient was found to be pure bicalein. The major index substance is bicalein and $13{\mu}g/ml$ per gram was found. Feeding of chickens with S. baicalensis induced the coccidiostat effect and reduced the fecal shedding of E. tenella oocyst by 14%. Experimental results on a farm, feed conversion ratio and weight gain and production rate in the group with natural ingredient formulated additives than in control group increased. The rate of weight gain (%) in each experimental group showed 108% and 126% increase while the mortality rate was 1.4% lower than the control group. The investigation showed that the most efficacious ingredient was found to be S. baicalensis among herbal medicine products for coccidiostats. However, as it was found in the farm experiment that pure S. baicalensis alone is economically unviable. The additives with cocktailed of efficacious ingredient are suggested to be implemented for effective protection against coccidiosis.

• Korean Journal of Poultry Science
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• v.49 no.1
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• pp.1-8
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• 2022

We investigated the effects of stunning methods and gas treatments during slaughter on the quality characteristics of chicken breast and small intestine. Broilers (Ross 308) were stunned and slaughtered using halal, CO₂, or N₂ gas stunning methods (for 10 birds). After slaughter, the pH, proximate composition, color, water-holding capacity, cooking loss, and shear force of chicken breast muscle and small intestine were determined. Compared with the halal treatment, CO₂ treatment resulted in higher pH and lower cooking loss (P<0.05), and the pH, color, and shear force of chicken breast muscle with N₂ treatment were similar to those of the halal treatment (P>0.05). Compared with the halal treatment, the gas treatments resulted in lower pH and lightness and higher redness, yellowness, thickness, and shear force of the small intestine (P<0.05). However, compared with the CO₂ treatment, the N₂ treatment resulted in lower pH, redness, and yellowness, and higher lightness, thickness, and shear force. Overall, compared with the halal method, our results suggest that the use of N₂ gas suppresses the discoloration and deterioration of the texture of chicken meat and small intestine caused by CO₂ gas treatment in the gas stunning method.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.1-9
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• 2017

The objective of this study was to explore the role of familiarity in cross-cultural product perception and perception changes according to food systems (hot sauce and spicy-chicken) in Korean and US consumers. Free choice profiling was conducted by Korean and US consumers on four spicy-chicken samples made using four hot sauce samples. Half of the hot sauce samples were selected to be more familiar to US consumers and vice versa to Korean consumers. A previous study that investigated cross-cultural perceptions of the same four hot sauce samples in US and Korean consumers was incorporated in this study. For distinct sample differences, US and Korean consumers perceived products similarly. However, for less obvious differences, flavor familiarity seemed to affect consumers' product perceptions. In addition, product perceptions changed more dramatically according to food systems for familiar samples in each country. The findings of this study show that consumers' product perception can be affected by flavor familiarities.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.433-441
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• 2018

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or ${\alpha}-epoxide$ was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.49-54
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• 2010

The aim of this research was to estimate the effect of temperature and develop predictive models for the growth of total viable cells (TVC) and Escherichia coli (EC) on chicken breast under aerobic and various temperature conditions. The primary models were determined by Baranyi model. The secondary models for the specific growth rate (SGR) and lag time (LT), as a function of storage temperature, were developed by the polynomial model. The initial contamination level of chicken breasts was around 4.3 Log CFU/g of TVC and 1.0 Log CFU/g of E. coli. During 216 h of storage, SGR of TVC showed 0.05, 0.15, and 0.54 Log CFU/g/h at 5, 15, and $25^{\circ}C$. Also, the growth tendency of EC was similar to those of TVC. As storage temperature increased, the values of SGR of microorganisms increased dramatically and the values of LT decreased inversely. The predicted growth models with experimental data were evaluated by $B_f$, $A_f$, RMSE, and $R^2$. These values indicated that these developed models were reliable to express the growth of TVC and EC on chicken breasts. The temperature changes of distribution and showcase in markets might affect the growth of microorganisms and spoilage of chicken breast mainly.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.363-368
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• 2009

In this experiment, three different diets were produced to investigate the effects of Jeju native chicken meat, from chickens that were fed a tangerine by-product, on physiological activities in rats. The first diet did not contain any chicken (TS), the second diet contained 10% chicken that had not been fed the tangerine by-product (T0), and the third diet contained 10% that had been fed the by-products (T1). These diets were provided to 11-week-old male rats for four weeks. Weight gain, feed intake, feed efficiency, liver, kidney, and epididymis fat weights were not significantly different among the TS, T0, and T1 groups. Total lipid, triglycerides, and cholesterol levels in the liver were significantly lower in T0 and T1 than in TS (p<0.05). And total lipid, phospholipid, triglycerides, total cholesterol, HDL-cholesterol, DL+VLDL-cholesterol, HDL-cholesterol/total cholesterol, and atherogenic index levels in the blood serum were similar between T0 and T1, which did not present any significant differences. The feed containing the tangerine by-product did not cause any statistically significant differences in serum protein, glucose, or hemoglobin. Finally, T0 and T1 showed similar trends in terms of $\gamma$-GTP, ALT, AST, and ALP activities, which again did not present any statistically significant differences.