• Korean Journal of Agricultural Science
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• v.44 no.3
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• pp.375-383
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• 2017

This study was conducted to investigate the effects of sex, environmental factors, and feeding system on the carcass traits of Hanwoo (Korean Native Cattle). Data were collected from 7,866 heads slaughtered in Chungnam province during one-year period. Using the collected carcass traits data which greatly influence a Hanwoo's carcass grade, the effects of sex class, slaughter season, and feeding system were estimated. Backfat thickness of steers was significantly higher than that of bulls (p < 0.05). Marbling score was also the highest in steers when compared with cows and bulls (p < 0.05). Live weight and carcass weight were significantly higher in winter than in summer (p < 0.05). However, backfat thickness was significantly lower in summer than in other seasons (p < 0.05). Marbling score was higher in spring and fall than in summer and winter (p < 0.05). In terms of feeding systems, TMR (Total mixed ration) and TMF (Total mixed fermentation feed) fed groups showed the highest carcass grade (p < 0.05). However, the group fed TMR and formula feed at the final fattening period showed the lowest performance (p < 0.05) and it is assumed that some stress was associated to the feed change. The results reconfirm that castration may be recommended in order to improve meat quality and marbling scores in bulls. There was no consistent trend of seasonal effects of slaughter on carcass traits although some traits were significantly affected. Regarding the feeding system, either TMR or TMF can be supplied to achieve high feed efficiency and good carcass characteristics in Hanwoo.

• Korean Journal of Agricultural Science
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• v.44 no.4
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• pp.574-585
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• 2017

This study was conducted to investigate effects of a potato byproduct on growth performance, blood metabolites, and carcass characteristics of Hanwoo steers. The palm oil coated potato byproduct was supplemented to the diet of Hanwoo steers to estimate the effect on growth performance, blood metabolites, and carcass characteristics during the late fattening period. Thirteen steers with initial body weight of control ($676.8{\pm}31.7kg$), treatment 1 ($671.8{\pm}46.2kg$) and treatment 2 ($672.8{\pm}31.1kg$) were used for 60 days, respectively. Average daily gain of steers in treatment 2 and control was greater than that in treastment 1 (p > 0.05). All steers in treatment 2 had a grade quality grading system than B in meat quantity and had a meat quality higher than the $1^{st}$ grade. According to the physicochemical analysis of longissimus muscle, treatment 2 had high brightness resulting from high meat quality (p > 0.05), and a decrease in redness and yellowness is seen as a dilution effect due to muscle hypertrophy (p > 0.05). The fatty acid composition showed low levels of linoleic acid (p = 0.039) and arachidonic acid (p = 0.008) in treatment 2. This resulted in lower polyunsaturated fatty acid (PUFA) levels (p = 0.034). On the other hand, high levels of oleic acid resulted in high levels of MUFA (p > 0.05). These results indicate that potato byproduct had similar effects with ${\beta}_2-adrenergic$ agonist (${\beta}_2-AA$). And there was no negative effect on the intramuscular fat. In conclusion, palm oil coated potato byproduct could be potentially used as an alternative growth enhancer.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.481-486
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• 1993

A computeized least-cost formulation program was applied to process emulsion-type sausages. The input data in formulation were utilized with the database which had been established in the previous study. The formulation results may provide Korean meat processors with actual examples. Meat-grade system made these examples more useful. The results of manufacturing test were as follows. The actual cohesiveness from manufactured sausages didn't correspond to the predicted values, but increased as the predicted values increased. These gabs caused by the different processing conditions between the model system and the actual processing. Hardness as well as cohesiveness could be used as the desirable index of a sausage texture. Comparing the cohesiveness and hardness of commercial frankfurters with those of test sausages, bind value constraint of $0.16{\sim}0.17$ in this test formula can be utilized for an actual formulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.809-814
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• 2006

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. The subjects Participated in this survey were 1,136 students, first-6th grade elementary school children and 1,140 parents in Seongnam area. The result was as follows: the satisfaction score for school lunch program by foodservice system was rated as 'high'. Students' and parents' satisfaction score were 3.63 point and 3.62 point (5-point Likert rating scale), respectively. Difference of satisfaction score by grades was that high grade students were significantly lower than low grade students' (P<0.001). Five grade students' score was 3.23 point and 2 grade students' score was 4.04 point. Children's favorite food types were meat, dessert, cooked rice and fried food. The least preferred food types were green and seasoned vegetable, kimchi, soup and fish. Students felt shortage of favorite foods and a lot of dislike foods. Parents answered that thorough sanitary management (22.5%) and use of good quality foodstuffs (11.5%) were the most important factors in improvement of the school lunch program.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.537-544
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• 2020

Beef consumption trends are changing according to consumer needs and preferences. This study was conducted to collect the fundamental information by investigating the consumer's preference and purchase propensity of beef(Hanwoo beef) for improvement of Korean beef grading system. Consumers were recruited from Seoul, Gyeonggi-do, and 5 metropolitan cities, and surveyed from July 24 ~ August 14, 2017. The data obtained from 362 consumers were finally selected for the verification process. Results from the Hierarchical Regression Analysis reveal that the increased purchasing frequency is positively correlated with the following factors, in the consumer group showing preference in the Quality Grade (QG) of beef: marbling type 1QG, fat color 1⁺QG, and income, grade opinion, marbling contents and type 1⁺⁺QG. Conversely, no factor affected the increased purchasing frequency in the consumer group having no preferred QG for beef (p>0.05). Our study determined significant differences in the factors affecting increased purchase frequency of beef among the different groups, classified depending on their preferred QG. The grading system is important since it directly correlates with profit for livestock farmers and the industry. We therefore propose that the grading criteria need to be revised reasonably but scientifically, considering various opinions of the producers and consumers.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.12-18
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• 2023

Beef traceability systems help prevent the distribution of Hanwoo (Korean native cattle) meat as imported beef. In particular, assigning a traceability number to each cattle can provide all information regarding the purchased Hanwoo meat to the consumers. In the present study, a DNA identity test was conducted on 344 samples of Hanwoo meat from large livestock product stores in Seoul between 2021 and 2022 to determine the authenticity of important label information, such as the traceability number. Traceability number mismatch was confirmed in 45 cases (13.1%). The mismatch rate decreased to 11.3% in 2022 from 14.7% in 2021, and the mismatch rate was higher in the northern region (16.9%) than in the southern region (10.2%). In addition, of the six brands, B and D showed satisfactory traceability system management, whereas E and A showed poor traceability system management, with significant differences (P<0.001). The actual traceability number confirmation rate was only 53.9% among the mismatch samples. However, examination of the authenticity of label information of the samples within the identified range revealed false marking in the order of the traceability number (13.1%), sex (2.9%), slaughterhouse name (2.2%), and grade (1.6%); no false marking of breed (Hanwoo) was noted. To prevent the distribution of erroneously marked livestock products, the authenticity of label information must be determined promptly. Therefore, a legal basis must be established mandating the filling of a daily work sheet, including the traceability number of beef, in partial meat subdivisions. Our findings can be used as reference data to guide the management direction of traceability systems for ensuring transparency in the distribution of livestock products.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.161-175
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• 2011

This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured interview questionnaires were sent to all of the 21 special schools with direct school food service in Gyeonggi-do, and 16 dieticians and nutrition teachers agreed to participate in this study. Among the various menu groups, the subjects perceived the meat group as the most preferred and the vegetable group the least preferred. They were generally satisfactory with their job and duty, and had a strong sense of belonging to the school. However, most of them answered that they needed more time for nutritional education and counseling. While most had pride and pleasure in their job, they expressed a desire to change the system to better fit with their roles as professional nutritionists. The content analysis revealed that the subjects mainly focused on safety issues in planning the food menu and were thus limited in selecting menu items. They also felt difficulty in menu planning due to various tastes and preferences, since special schools tend to consist of a wider grade range. However, most subjects reported little trouble in food distribution and food leftovers owing to practical support from teachers and parents. The necessity for education concerning table manners and obesity prevention was generally a shared opinion, and education programs for parents were also perceived as necessary to better understand the special considerations for developing proper eating habits in their child. The study findings provide useful basic data to improve the foodservice system at special schools.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.235-245
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• 2004

The Korea School Lunch Program mandates that school meals should safeguard the health and well-being of our children. School meals provide a nutritious diet that contains at least ⅓ of the daily Recommended Dietary Allowances of necessary nutrients at reasonable prices. This study was performed to assess the nutritional management of primary school meals, and to provide basic data for improvement of school meal nutritional guidelines. Three hundred and thirty six dietitians who worked at primary schools were recruited using a stratified sampling method. A survey was done by e-mail with a set of questionnaires about nutritional meal management. During school lunch planning, dietitians referred nutrition standards with priority, followed by students' food preferences and food hygiene. They considered energy as a most important nutrient during primary school lunch planning, followed by protein and calcium. Protein is usually over-served, whereas iron, vitamin A and calcium are usually under-served during primary school meal planning. For first and second grade primary students, grains, meat and vegetable side dishes seemed to be large compared to their eating capacity. Over 92% of school dietitians agreed the needs of food group standards for primary school lunch program. For making a checklist of the school lunch program, energy, protein and calcium were highly recommended, and meat.fish.egg group, vegetable.fruit group and dairy group were also highly recommended by school dietitians. Cooking method was also highly recommended. School dietitians proposed that remodeling of school kitchens and new cooking machine were the most important factors for improving school lunch system. These results suggest that food standards should be established for health-oriented nutritional management of primary school lunch programs. Nutritional checklists could include nutrient-rich foods and food groups, and items about cooking methods.

• Journal of the Economic Geographical Society of Korea
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• v.17 no.2
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• pp.296-320
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• 2014

Since the last decades, livestock ranching has been fast industrialized and the global trade of meat products is sheer increasing. And the Korean government opened its domestic beef market to meet increasing domestic demand for beef. In this context, domestic beef production took its way to specialization and scale economies, and subsequently the commodity chain of beef became different from the conventional one. Such institutions as beef quality grade, HACCP, and brand marketing have strong influence on current beef production systems. Furthermore, along with the macro-scale change, regional and local systems and actors also transform the beef commodity chain. Hampyong-gun, which had once been a declining rural and under-served region in the past, is now actively reviving its economy by producing industrialized, specialized, and localized beef. Such native beef production is both impacted by and associated with multi-scaled actors, their institutions and supporting discourses. These heterogeneous actors and institutions form a newer form of native beef system in the region.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.2
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• pp.139-143
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• 1995

Two hundred eighty weaned Targhee lambs were grazed on annual grass-subclover pastures for 84 d under continuous and rotational defoliation grazing system. At the end of the grazing season, twenty lambs weighing 44 kg were slaughtered directly off the pasture, whereas two groups of 20 lambs each were fed either a alfalfa pellet or a 50% alfalfa/50 concentrate pellet for additional 6 wk until they reached an average live weight of 50 kg. Carcass traits and loin chop palatability were compared. Lambs slaughtered directly off the pasture were lighter than desirable market weight and some lambs had less than adequate fat cover and approximately half of them were graded U.S. Good in quality. Overall conformation and leg muscling was inferior and loin chops were less tender, less juicy and less flavorful. The lambs on alfalfa pellets for 6 wk appeared to be ideal in terms of carcass quality (all Choice except one), fat cover and yield grade. They had better taste panel scores in all palatability traits than off-the-pasture lambs, and most loin chops were acceptable. The lambs on a 50% concentrate diet for 6 wk had a higher conformation score and a greater muscling in the legs. Loin chops had more marbling and better palatability than other groups. However, some lambs had an excessive fat cover and lower yield of retail cuts. It was concluded that additional feeding for 6 wk on alfalfa pellets until the live weight reached 50 kg(for Targhee lambs) was the best way of finishing lambs at the end of grazing season in the California rangeland.