• Communications of the Korean Mathematical Society
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• v.24 no.2
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• pp.215-226
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• 2009

For a class of Holling type II food chain systems with biological and chemical controls, we give conditions of the local stability of prey-free periodic solutions and of the permanence of the system. Further, we show the system is uniformly bounded.

• Journal of the Chungcheong Mathematical Society
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• v.20 no.3
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• pp.231-243
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• 2007

In this paper, we study a Lotka-Volterra type simple food chain model. We investigate the positive coexistence of the steady states to the model and give some results for the extinction of species under certain assumptions which can be interpreted as Domino effect and Biological control. The methods of a decoupling operator and the fixed point index theory on a positive cone are used as well as the comparison argument. Numerical evidences for our results also are provided.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.8 no.1
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• pp.93-102
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• 2004

A model of three trophic level food chain with ratio dependence is considered. The existencem uniqueness and stability of its solutions are investigated.

• Journal of Korean Society of Rural Planning
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• v.23 no.3
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• pp.147-161
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• 2017

Climate changes from global warming and reduction in agricultural land result in volatility of prices of agricultural products, causing a imbalance of food market in Korea. It is necessary to develop a transnational food industry cooperation system among Korea, China and Russia that directly or indirectly affect food industry in terms of the whole industrial network. This study analyzes the value chain and linkage in the agriculture, forestry and fisheries industries in three nations. The unit structure and the industrial patterns of three nations were derived using the World Input-output Table (WIOT) from 2004 to 2014 every five years. This paper is expected to contribute to develop food security cooperation in the northern part of the Korean peninsula and to promote the mutual growth of food industry through industry linkage and cooperation.

• Kyungpook Mathematical Journal
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• v.48 no.3
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• pp.503-514
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• 2008

We investigate a three-species food chain system with Lotka-Volterra functional response and impulsive perturbations. In [23], Zhang and Chen have studied the system. They have given conditions for extinction of lowest-level prey and top predator and considered the local stability of lower-level prey and top predator eradication periodic solution. However, they did not give a condition for permanence, which is one of important facts in population dynamics. In this paper, we establish the condition for permanence of the three-species food chain system with impulsive perturbations. In addition, we give some numerical examples.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.89-98
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• 2017

To enrich a country's food culture, it is essential that residents understand and care about that culture. Although various efforts to globalize Korean food have been made outside Korea, the importance of understanding Koreans' perception of and increasing interest in Korean food has been neglected. Thus, this study was conducted to identify the cognitive structures regarding Korean food among 30 Koreans living in metropolitan cities using in-depth laddering interviews based on the means-end chain theory. The most dominant cognitive structures toward Korean food were familiarity (attributes), ease of digestion and health (functional consequences), sense of responsibility and will to live (psychosocial consequences), and family affection and sense of achievement (values). In short, Koreans were found to consume Korean food to achieve perceived high-dimensional values rather than simply for its attributes or benefits. These findings have important implications for future strategies and policies aimed at increasing Korean food consumption by Koreans, as they suggest that underlying and symbolic values rather than the attributes of Korean food are more effective in promoting its consumption. Further studies on understanding perceptions and values using a larger Korean population are needed to preserve and further develop Korean food.

• Korea Trade Review
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• v.44 no.2
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• pp.63-82
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• 2019

Due to technological development in the globalized food system, quantitative problems of food supply have been solved, but food risks have expanded from problems in specific regions to global problems. In order to maximize the efficiency of agricultural production, the growth in agricultural production system, procirement of raw materials, establishment of food processing processes and establishment of food supply chain systems are required. Control of hazards requires facility and administrative efforts. In this study, we examined the role of CSR in conjunction with food safety. Food SCM is related to food safety and correlates with the food supply chain. In terms of the triple bottom line theory, CSR is correlated with SCM and it is possible to pursue food safety through corporate CSR and SCM. In this study, it is statistically confirmed that SCM and CSR are in a positive relationship. In the impact of CSR on food safety, it has been confirmed that economic responsibility and legal responsibility take precedence over environmental responsibility and social responsibility. Based on this, we can achieve food safety through SCM and CSR, and we can decide which of CSR activities can be prioritized.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.67-73
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• 2022

The food cold chain refers to a technology and distribution supply chain applied to maintain a constant temperature suitable for the product from production (harvest) to delivery to consumers. In particular, in Korea, the insulation material used in the food cold chain is mostly EPS (Expanded Polystyrene), which is used as a transport container for various food cold chains. However, according to the government's eco-friendly policy, companies charge environmental contributions to the use of EPS, but due to its low price and convenience of handling, it is still used as a container for delivering food. In this study, in order to measure the domestic delivery environment of general refrigerated foods, changes in impact, temperature, and humidity during transport of the EPS packaging system containing foods and ice pack refrigerants were measured. As a result, there were 2?3 sections in which a high impact force of 40 G or more was generated during transport. This can cause damage to the product and EPS container. The difference in temperature and humidity changes by parcel transport routes is more than 30%, so it is necessary to present accurate standards for the domestic cold chain distribution environment. As a result of microbial experiments. the transportation period had a dominant effect on the increase in total viable count and E. coli count.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.639-644
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• 2005

The aim of this study was to investigate the effect of the myosin light chain (MLC) isoforms on the muscle fiber characteristics and meat quality traits in porcine longissimus muscle. Pale, soft, exudative (PSE) samples had a lower content of essential light chain (ELC) 1S isoforms and a higher proportion of the fiber type IIB than the reddish-pink, firm, non-exudative (RFN) samples. These compositions suggest that the PSE pork has a higher glycolytic and a lower oxidative capacity than the RFN pork. Therefore, these characteristics of PSE pork might affect the metabolic rate and meat quality traits, including protein solubility. In addition, the indicator traits of the postmortem metabolic rate were related to the ELC 1F/3F ratio ($pH_{45\;min}$: r = -0.43, P < 0.001; R-value: r = 0.53, P < 0.001). These results suggest that the MLC isoform composition can affect the postmortem metabolic rate and meat quality traits.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.16-33
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• 2021

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.