• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.41-51
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• 2018

Recently, the Korean government has been trying to conserve the genetic resources of native chicken. Although the production aspect is important, consumers should also value the native chicken in order for this market to grow. As certification systems are used to inform consumers about the value of a product, this study aims to investigate certification systems for chicken in France. Two regions were selected: Alsace and Bresse. We conducted a value-chain analysis of activities related to native chicken in each of these two regions, including hatching, breeding, slaughtering and processing, distributing, and marketing activities. We found that various certification systems were used not only to inform consumers about the value of the native chicken but also to protect biodiversity. Also, geographical indication, one kind of certification system, was utilized to establish higher quality based on the characteristics of each region. Implications pertinent to a domestic certification system for Korean native chickens were suggested.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.639-654
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• 2010

This study attempted to research the local food of various regions at a personal level by discovering how food has developed das part of a region's culture base. Discovery of the characteristic story behind the making of a region's characteristic food as local delicacies can inspire self-esteem in the culture, and enhance the real-life image as appropriate to a region, and thereby be made a part of local tourism and thus contributing to the local economy. For this reason, the native foods of the region of Chungcheongnam-do were researched in terms of the cultural sensibilities that inform the unique history of that region. The study was designed so as to aid in understanding food's characteristic value in Chungcheongnam-do and to give a historical representation of Chungcheongnam-do's image by means of storytelling techniques; thus, the local food's character can be presented alongside a story that appeals to the five senses. For this purpose, Chungcheongnam-do's representative native rice table was cast as the 'Hyunchoong rice meal table' - after the figure of admiral Yi Sun Shin of Asan area region, a representative image of Chungcheongnam-do - and 'Choosa rice meal table', after the figure of 'Choosa' Kim Jeong Hee of Yesan region, of which various literary works form a representative image of Chungcheongnam-do. 'Hyunchoong rice meal table' was composed of a health food centered menu which could supply sufficient nutrition as a food ration in times of war or winter shortage, thus providing an image of nutrition and power as appropriate to these situations. Also, to assess the health effectiveness of each rice table, the functionality of the ingredients were investigated as reported in 'Sik-ryo-chan-yo : a dietary treatment' which was published by Soon-Ui Cheon in the Chosun era and by which the foods of the early Chosun era won recognition as being both healthy profitable.

• Korean Journal of Poultry Science
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• v.36 no.4
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• pp.317-322
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• 2009

The chicken major histocompatibility complex (MHC) is known to be associated with disease resistance and susceptibility to several pathogens. The microsatellite marker LEI0258 is physically located between the BG and BF of MHC region and variations near this marker have been well documented. In this report, the LEI0258 marker was used to find specific alleles for the Korean native chicken. The MHC haplotype was analyzed by PCR screening and sequencing of LEI0258 region in four different breeds including black Korean native chicken, brown Korean native chicken, Cornish and Rhode island red. The serologically same MHC haplotypes showed the differences in repeat numbers, a few indels or single nucleotide polymorphisms by sequencing analysis. Even though we could not identify specific alleles for Korean native chickens, the genotypes analyzed in these breeds can give valuable information for the relationships with disease resistance and establishment of breeding strategies for the Korean native chicken.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.68-79
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• 2007

The purpose of this study was to contribute to merchandising of native local foods. This study was designed to standardize the recipes and to analyze the nutrients of native local foods in Gijang region such as 'Myeolchijjigae', 'Galchijjigae' and 'Maejipjjim'. The test recipe for each food was prepared according to the information obtained from the personal interview of Gijang natives and then supplied for the sensory evaluation. After that, CAN Pro 2.0 was used for the nutritional evaluation. The results are as follows : Myeolchijjigae was preferred when radishes and traditional soybean paste were added. Galchijjigae was more liked when young pumpkins, mixed soy sauce and soybean paste were added. Maejipjjim was preferred with Aeji(Codium adhaerens), Warty sea squirt(Styela clava), soybean paste and powdered perilla seed(Perilla frutescens var. japonica) added. The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended requirement in Myeolchijjigae and Maejipjjim. Calcium and phosphorus were high in Myeol-chijjigae, vitamin A in Galchijjigae, and vitamin A, B_6$, folic acid, phosphorus and iron in Maejipjjim.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.67-78
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• 2000

Busan is an underdeveloped region in food culture, though it has geographically convenient conditions of location to make good use of marine products from the sea and the river, a variety of grain and vegetables, and forest products. Thus, in this research, I studied the traditional and local native foods of Busan, focusing on there origins and the backgrounds of their development. There are many traditional and local native foods in Busan, Pajun, Macguli, Jaechupguk, Gupoguksoo and etc. For the development of food culture of Busan, We will keep researching its traditional and local native foods and try to form a new pattern of food culture, making the adventage of an international trading city.

• Korean Journal of Veterinary Research
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• v.28 no.2
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• pp.251-259
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• 1988

Regional distribution and relative frequency of endocrine cells in ten portions of the gastrointestinal tract of the Korean native cattle were observed by immunocytochemical methods using specific antisera against chromogranin, serotonin, somatostatin, glucagon, bovine pancreatic polypeptide(BPP), motilin, gastric inhibitory polypeptide(GIP), neurotensin, secretin, gastrin and substance P. The results observed are summarized as follows: In the abomasum, chromogranin-, serotonin-, somatostatin-, motilin-, glucagon-, gastrin-, and substance P-immunoreactive cells were found. Chromogranin-and serotonin-immunoreactive cells were more numerous in the fundic region than pyloric region. Somatostatin- and gastrinimmunoreactive cells were numerous in the pyloric region than in the fundic region. In the small intestine, chromogranin-, serotonin-, somatostatin-, glucagon-, BPP-, motilin-, gastrin-, GIP-, neurotensin-, secretin-, and substance P-immunoreactive cells were detected. Chromogranin-, somatostatin-, GIP- and secretin-immunoreactive cells were most numerous in the duodenum, while BPP-, motilin-, glucagon-, neurotensin- and substance P-immunoreactive cells were rarely seen in the small intestine. In the large intestine, chromogranin-, serotonin- and BPP-immunoreactive cells were widely distributed and most numerous in the rectum. Somatostatin-, glucagon- and substance P-immunoreactive cells were rarely seen in the large intestine.

• Korean Journal of Agricultural Science
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• v.28 no.2
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• pp.78-84
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• 2001

This study was analyzed by PCR technique with specific primer in order to investigate the characteristics of ${\beta}$-lactoglobulin (${\beta}$-LG) gene 5'flanking region in Korean native goat. This work confirmed amplified product of 1,077 bp fragments obtained from the amplification of ${\beta}$-LG promoter from genomic DNA using PCR in Korean native goat. The nucleotide sequence of ${\beta}$-LG gene 5'flanking region in Korean native goat as compared with that of sheep ${\beta}$-LG were different at 46 base of 897 nucleotides, and showed high homology as about 94.9% each breed. Especially we confirmed that the difference of nucleotide sequences between Korean native goat and sheep were consisted of $T{\rightarrow}C$ substitution and $C{\rightarrow}T$ substitution reversely. As a consequences, the sequences of ${\beta}$-LG gene 5'flanking region showed a high homology between Korean native goat and sheep. Furthermore we should be studied that relationships between the control of gene expression and nucleotide sequences of transcription factor in Korean native goat.

• Journal of Plant Biology
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• v.38 no.3
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• pp.259-266
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• 1995

To investigate how the dyad symmetry region (DSR) and the distance between vir box and -35 sequence of the virE promoter plays a role in virE gene expression, two mutants were constructed by base substitution and insertional mutagenesis. The base substitutional mutation, a AAlongrightarrowCG substitution at positions -39 and -40 on the DSR, showed the level of $\beta$-galactosidase activity approximately 91% of the wild type virE promoter activity. Therefore, the native structure of the DSR seems to be not essential for virE expression. The insertional mutation, constructed by inserting 8 bp ClaI linker between -49 and -50, displayed the $\beta$-galactosidase activity at 12% of the native virE promoter activity. However, this striking reduction appears to be not caused by destruction of the native DSR structure, but by shifting the vir box far from putative -35 sequence.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.220-231
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• 2007

This study was designed to standardize the recipes of native local foods in Gijang region such as 'Miyeokseolchi', 'Molseolchi', 'Gijangumuk' and 'Seokbakji' and analyze their nutrients. The test recipe for each food was prepared according to the information obtained from the personal interview of Gijang natives and then applied to sensory evaluation. After that, CAN pro 3.0 was used for the nutritional evaluation. The results are as follows: Both Miyeokseolchi and Molseolchi were preferred with soybean sprouts added but Miyeokseolchi with fermented red pepper paste added. Gijangumuk was preferred with dissolved ceylon moss added, not filtered. Seokbakji was preferred with salt-fermented gizzard shad added. Nutrient analysis was performed according to the established standard recipe. In general, it appeared that energy content was low and amino acid contents such as glutamate, aspartic acid, leuicine and arginine were high. Major fatty acids in Miyeokseolchi and Molseolchi were a linoleic acid and Seokbakji has a palmitic acid and EPA.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.261-271
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• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.