The objective of this study was to investigate meat quality and nutritional composition of 10 cuts (loin, striploin, chuck roll, chuck tender, short plate, brisket, bottom round, top sirloin, eye of round, and top round) from quality grade 1 beef from 11 Hanwoo steers at Hanwoo Experimental Station of National Institute of Animal Science. The protein contents were higher in top round (Udoon) and eye of round (Hongduke) and lower in loin (Dngsim) and short plate (Abjin) when compared to the other cuts (p<0.05). Whereas the intramuscular fat contents were highest in loin (12.51%), those were lowest in top round (4.14%) (p<0.05). The calories were higher in loin and short plate and lower in top round, chuck tender (Guri), top sirloin (Bosup), eye of round, chuck roll (Moksim), and bottom round (Sulgit) (p<0.05). The cooking loss (%) was 24.38% in loin and it was lower than the other cuts (p<0.05). The bottom round had higher water holding capacity (WHC) and chuck tender had lower WHC than those in the other cuts (p<0.05). In meat color, L* values were higher in loin and lower in top round than the other cuts (p<0.05). Total saturated fatty acid contents were higher in loin and lower in bottom round than the other cuts (p<0.05). In amino acid compositions, top round had significantly higher than those in the other cuts (p<0.05). The iron contents were higher in chuck tender and chuck roll contained higher iron contents than those of the other cuts (p<0.05). In conclusion, the meat quality and nutritional properties were significantly different among 10 cuts in the same quality grade of Hanwoo beef. Therefore, the provision of the meat quality and nutritional information of 10 cuts to consumers could be important for utilization and balanced consumption of different cuts.

The aim of the present study was to evaluate the effect of ultimate pH of semimembranosus muscle on quality characteristics of dry-cured ham. The sample selection was determined based on ultimate pH of semimembranosus muscle, and samples were then classified into three groups: A (pH 5.61±0.09), B (pH 5.86±0.06) and C (pH 6.13±0.09). Our results depicted that the ultimate pH had a significant effect on the quality characteristics of dry-cured ham. Particularly, as the ultimate pH increased, the pH values of the dry-cured hams significantly (p<0.05) increased while weight loss decreased. Significantly (p<0.05) higher CIE a*, b* and chroma values were observed in the dry-cure hams from the samples with lower ultimate pH. Additionally, the values of some texture characteristics (e.g., hardness and chewiness) significantly (p<0.05) decreased as the ultimate pH increased. However, no significant differences among the three pH groups were observed for water activity, salinity, volatile basic nitrogen (VBN), calorie as well as sensory properties of dry-cure hams (p>0.05). These results clearly demonstrate that the ultimate pH of semimembranosus muscle is more related to quality characteristics than sensory attributes of dry-cured ham.

The effects of substituting fat with different levels of pork rind on quality characteristics of emulsified sausage were investigated. Five sausage batches were manufactured by partially replacing fat with 0, 5, 10, 15, 20% pork rind. After manufacturing, the sausages were vacuum-packaged and stored at 4℃ for 1, 7, 14, 21 and 28 days. The results indicated that the increase in levels of pork rind resulted in lower calorie whereas higher moisture, protein, collagen contents (p<0.05). Use of pork rind resulted in an increase in amounts of minerals such as Cu, K, Mn, Na, P and Zn, and free amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine and iso-luecine, as compared with the control (0% pork rind). On the other hand, no significant differences in the sensory properties of sausage with added pork rind were observed. Based on the results in the present study, it is suggested that pork rind can be used as a fat replacer in manufacture of emulsified sausage without adverse effect on the quality characteristics and sensory properties as well.

The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at 2℃ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.

This experiment was conducted to verify the effect of spraying ethanol extracts (green tea and wormwood) on pH, TBARS, VBN, and total microbes of chicken meat during storage. The ethanol extracts of green tea and wormwood were sprayed on the chicken carcasses (0.2 and 0.2 g extract/㎏meat, respectively). Treated sample showed higher lightness (L* values) and yellowness (b* values) and lower redness (a* values) than those of control. The TBARS values were significantly lower for the treatments than the control on storage day 4, especially, the treatment of the wormwood extracts had lowest TBARS value. The VBN values were relatively lower values for the treatments than the control on storage day 4, especially, the treatment of the wormwood extracts had lowest VBN value on storage day 6. Wormwood samples showed lower total aerobic and E. coli counts than the others on day 6. Therefore, the spray with natural wormwood extracts could be useful to extend the shelf-life by preventing lipid oxidation and reducing the microbial growth during storage of chicken meat.

국립생태원에 조성된 한반도숲은 기후에 따라 우리나라 에 자생하는 대표적인 식물군락을 그대로 옮겨 복원한 생태 식재림이다. 본 연구는 2013년 4월부터 8월까지 12개 군락 으로 구성된 한반도숲에서 발생하는 외래식물들을 조사하 여 그 현황과 귀화율 및 도시화지수를 분석하였고, 지속적 인 모니터링을 통하여 외래식물을 관리하기 위한 기초 자료 로 활용하고자 수행되었다. 한반도숲의 외래식물은 총 72종 류로 26과 57속 62종 10변종이 확인되었으며 그 중 귀화식 물은 18종으로 확인되었다. 외래식물은 큰비짜루국화와 망 초 등 국화과에서 15종으로 가장 많았고 벼과 12종, 콩과 9종 등의 순으로 많았다. 귀화율은 28.1%로 신갈나무군락 (냉온대낙엽활엽수림)에서 가장 높았고 전나무군락(22.0%, 아한대침엽수림), 소나무군락(15.2%, 난온대낙엽활엽수 림), 붉가시나무-동백나무군락(15.1%, 난온대상록활엽수 림), 잣나무군락(12.5%, 냉온대낙엽활엽수림), 졸참나무군 락(11.6%, 난온대낙엽활엽수림), 구상나무군락(11.1%, 아 한대침엽수림), 신갈나무군락(10.0%, 온대낙엽활엽수림) 과 개서어나무군락(10.0%, 난온대낙엽활엽수림), 서어나무 군락(9.8%, 온대낙엽활엽수림)과 소나무군락(9.8%, 온대 낙엽활엽수림), 굴참나무군락(9.6%, 온대낙엽활엽수림) 순 이었다. 한반도숲 전체의 귀화율은 6.7%였다. 도시화지수 는 3.1%로 신갈나무군락(냉온대낙엽활엽수림)에서 가장 높았고 구상나무군락(2.8%, 아한대침엽수림)과 붉가시나 무-동백나무군락(2.8%, 난온대상록활엽수림), 소나무군락 (2.4%, 난온대낙엽활엽수림), 소나무군락(1.7%, 온대낙엽 활엽수림)와 굴참나무군락(1.7%, 온대낙엽활엽수림) 그리 고 졸참나무군락(1.7%, 난온대낙엽활엽수림), 잣나무군락 (1.4%, 냉온대낙엽활엽수림)와 서어나무군락(1.4%, 온대 낙엽활엽수림) 그리고 개서어나무군락(1.4%, 난온대낙엽 활엽수림), 신갈나무군락(1.1%, 온대낙엽활엽수림) 순이었 다. 한반도숲 전체의 도시화지수는 6.3%였다. 외래식물의 귀화율과 도시화지수는 군락의 유형에 따라 경향이 없는 것으로 판단되었고 활엽수와 침엽수에 따른 경향도 없는 것으로 판단되었다. 그러나 온대낙엽활수림대의 신갈나무 군락, 서어나무군락, 소나무군락, 굴참나무군락의 귀화율과 도시화지수는 다른 군락들과 비교하여 상대적으로 낮은 것 으로 나타났는데, 이는 온대낙엽활엽수림대의 식물군락들 이 직선상인 한반도숲의 중심에 위치하고 있어 외부로부터 의 식물 유입에 영향을 덜 받기 때문인 것으로 판단된다. 한반도숲의 식물군락은 생태식재 후 약 1년이 되어 완전히 활착되지 않은 상태이며 가지와 잎이 적어 임상으로의 빛의 투과가 많은 상황이다. 장기적으로 한반도숲의 지속적인 관 리로써 식물군락이 활착하여 수관이 더 풍성해지면 빛에 민감한 외래식물의 발생이 점차 제한될 것으로 사료된다.

This study was conducted to investigate the effect of age on the oxidative stability of Hanwoo (Korean cattle) cow beef. The samples of M. longissimus dorsi from 65 and 133 months-old-Hanwoo cows (4 and 3 heads, respectively) were stored at 4±0.2℃ for 9 days. The proximate composition, total myoglobin content, pH value, water-holding capacity and drip loss were not significantly affected by age. At day 9 of storage, the lipid oxidation (2-thiobarbituric acid reactive substances) was significantly (p<0.05) higher in beef from 133 months-old-cows than 65 months-old-cows. Lower (p<0.05) oxymyoglobin concentration and R630-R580 value and higher (p<0.05) metmyoglobin concentration were observed in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. The CIE a*, b* and C* values were significantly (p<0.05) lowered in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. It could be concluded that old age decreased the lipid oxidation stability and myoglobin oxidation stability in Hanwoo cow beef.

The objective of this study was to investigate the influence of parity on chemical composition and meat quality of Hanwoo cows (n=74, 2-15 years old). The beef loin and top round muscle samples were obtained and divided by 3 groups of parity numbers (G1, 0; G2, 1-3; G3, 4-9 times). Loin and top round from G1 had significantly higher intramuscular fat contents and lower protein contents than those from G3 (p<0.05). There was no significant difference in collagen contents among 3 parity groups (p>0.05). In meat color, G1 was higher in a* values for loin and higher in L* and a* values for top round muscle (p<0.05). The loin from G1 had significantly lower cooking loss (%) than G3, however, there was no significant difference in water holding capacity among 3 parity groups. For top round muscle, G3 had significantly higher Warner-Bratzler shear force values and lower water holding capacity values than G1 (p<0.05). In fatty acid composition, G1 had significantly higher C18:1n7 and C18:1n9 contents for loin, and it had significantly higher C16:1n7 and C18:1n7 contents for top round than those of the other groups (p<0.05). In free amino acid composition, alanine was highest and followed by glutamine, phenylalanine, isoleucine, proline, glycine, methionine. In conclusion, the parity conditions influenced on chemical composition and meat quality depending on different cut of Hanwoo cows, and the parity numbers were related with the age of cows.

This study was investigated the effects of marinating beef with thirteen different commercial vinegars on quality traits of Biceps femoris (BF) muscle of Hanwoo. Samples were divided into thirteen portions and injected with vinegar which was equivalent to 10% of the sample weight. The samples were all marinated for 15 hrs at 4℃ for experiments. The pH and cooking loss were tended to decrease (p<0.05) on all the vinegars and swollen rate was increased only on pomegranate vinegar. Shear force was decreased on all the thirteen commercial vinegars except persimmon vinegar. Most of commercial vinegars had influenced on water holding capacity, excluding omija-persimmon, pomegranate and grape vinegars. The yield was the greatest with the aloe-apple (p<0.05). Redness (a) was stable on aloe-apple and omija-persimmon vinegars. With an improvement of experimental design and process for future work, the results could be suggested to industrial utilization wherein low-quality meat could be improved by simple marination.

The objective of this research was to investigate the effect of dietary cottonseed meal (CSM) supplementation on carcass and meat quality characteristics of Hanwoo (Korean cattle) bulls. Twenty two months-old-Hanwoo bulls of eight heads (4 heads per treatments) were fed for 5 months on a diet with or without (control) CSM (500 g/head/day). The samples of M. longissimus dorsi from carcasses were used for the quality measurement. Dietary CSM supplementation did not affect the carcass traits of bulls and pH value, drip loss, water-holding capacity and fatty acid composition of beef loin. Crude protein and crude ash content of beef loin were significantly (p<0.05) higher in beef loin from bulls fed CSM than in the control. During storage of 5 days at 4℃, CIE a*, b*, C* and total color values were significantly (p<0.05) higher in beef loin from bulls fed CSM than in the control. Overall, the present results indicate that dietary CSM supplementation may improve the oxidation stability of Hanwoo beef loin.

This study was carried out to investigate the effect of muscle part and aging period on free amino acids and aroma compounds of Hanwoo (Korean cattle) cow beef. The M. longissimus (ML) and M. semitendinosus (MS) from 101 mon-old-cows were aged at 2℃ for 14 d. The free amino acids concentration increased in both ML and MS on 14 d of aging. In ML, asparagine, glutamine, histidine, glycine, threonine, arginine, tyrosine, phenylalanine, isoleucine, leucine and lysine were significantly (p<0.05) higher than those in MS. Varieties of aldehydes, ketones, alcohols, hydrocarbons, nitrogen and sulfur compounds were detected in both ML and MS and majority of these compounds showed increasing trend on aging. The ML had higher 14 aldehydes (acetaldehyde, 2-methylpropanal, 3-methylbutanal, 2- methylbutanal, pentanal, hexanal, heptanal, E-2-heptanal, octanal, 2-octenal, 2-nonenal, E-2-decenal, E,E-2,4-decadienal and 2-undecenal), 5 ketones (2-propanone, 2,3-butanedione, 2-butanone, 2-heptanone and 2,3-octanedione), 4 alcohols (ethanol, 1-pentanol, 1-hexanol and 1-octanol), 3 hydrocarbons (3-ethyl-2-methyl-1,3-hexadiene, 3- methyldecane and 2,2-dimethyloctane) significantly (p<0.05) compared with MS. However, the MS had higher 5 nitrogen and sulfur compounds (methanethiol, dimethyldisulfide, fufural, 2,5-dimethylpyrazine and 2-octylfuran) significantly (p<0.05) compared with ML.

The study was conducted to investigate the differences in the compounds responsible for volatile flavors in Hanwoo and imported fresh beef from Australia, United States and New Zealand. Different imported beef samples were prepared as Angus beef from Australia, United States and New Zealand and the cross beef from the United States. Significant differences (p<0.05) in hexanal, benzaldehyde, octanal, nonanal, nonenal, decanal, E-2-decenal, hexadecyloxirane, tetradecanal, 2,2-dideutero octadecanal, octadecanal, pentadecane, 2,5-dimethyl pyrazine, 4-methyl-2-propyl-furan, 2-hexylfuran, 2-butylfuran, 2- pentylfuran, 2-heptyl furan were observed between loin and eye of round from Hanwoo and imported beef (p<0.05). In loin muscles, various volatile compounds such as hexanal, heptanal, octanal, E-2-octenal, nonenal, E-2-decenal, E,E,2,4-decadienal, 2-undecenal, heptane, 2-butyl furan were found to be significantly higher in Hanwoo beef as compared to imported beef. However, in the round muscles of Hawnoo eye compounds that were observed to be significantly higher were pentanal, hexanal, heptanal, benzaldehyde, octanal, nonanal, E-2 -decenal, octadecanal, 2-furan methanol and 2-pentyl furan. Further study need to be determined if those volatile compounds can be used as a bio-marker to identify origins of beef.

식생활 변화에 따라 보리는 혼반용에서 점차적으로 보릿가루, 엿기름, 보리차, 새싹, 맥주, 면 등 다양한 용도로 활용될 뿐만 아니라, 건강식품으로 보리 수요가 확대되고 있어 이를 위한 용도별 고품질 기능성 보리 품종개발이 요구되고 있다. 따라서 이에 적합한 품종을 육성하기 위해 2005년에 조숙, 대립, 다수성 품종인 “큰알보리1호(IT213217)를 모본으로, 흑색 찰성 특성을 가진 “마산과맥(IT268885)/Mortoni(IT111490)” 계통을 부본으로 인공교배하여. 흑색 찰성이고 보리호위축병 저항성이면서 다수성인 취반용 ‘흑수정찰’을 개발하였다. ‘흑수정찰“은 6조이며 파성이 Ⅲ인 병성 겉보리로 이삭의 형태는 밀수형이고, 종실색은 흑색으로 까락이 길며 탈망성이 좋다. 출수기는 서둔찰에 비해 전작에서 5월 1일로 3일, 답리작에서 4월 27일로 4일 늦었다. 간장은 89㎝로 서둔찰보다 7㎝ 정도 긴 장간형으로 내도복성이며, 수장과 립수는 비슷하였고, 수수는 다소 적은 소얼성이다. 천립중(36.0g)은 서둔찰보다 2.0g 무거웠다. 병해저항성 중 보리호위축병은 저항성을 나타냈으며, 내한성은 서둔찰과 비슷하였다. ’흑수정찰’은 단백질 함량(12.5%)이 서둔찰과 비슷하나 베타글루칸 함량(6.7%)이 높고, 아밀로즈 함량(5.5%)이 낮은 찰성 품종이다. 수량성은 전작에서 4.72톤/ha으로 7% 증수, 답리작 3.75톤/ha으로 서둔찰과 비슷하였다. ‘흑수정찰’은 1월 평균기온이–8℃ 이상인 지역에 보급 될 것으로 기대 된다.

지구전체에서 발생하는 기후변화는 지역적으로 영향이 같지 않다. 기후변화는 기후의 평균적 상태 뿐 아니라 극한적 상태도 변화시킴으로써 기존의 안정적 생산성을 유지하는 작물들에는 다양한 생육 반응이 예측된다. 농촌경제연구원에서는 RCP(Representative Concentration Pathways) 8.5 기반 우리나라 쌀 생산량 예측에서 자급율이 75%에서 41.3%로 감소한다고 하였으며, 최근에는 농업, 기상, 경제 등 모든 분야에서 기후변화 대응 연구가 폭 넓게 진행되고 있다. 본 연구에서는 기후 변화 대응 밀 적응 품종 육성의 기초자료를 확보하고자 온도 차이를 유발한 온도구배하우스를 이용하여 몇 가지 밀 품종들의 생육반응을 비교하였다. 시험품종은 춘천지역 적응 추파 장려품종인 조경밀, 금강밀과 춘파 밀 품종인 몽골 수집종을 비교하였으며, 재배법은 휴폭 25cm로 가을 파종하였다. 온도구배하우스의 입구와 출구의 온도 차이는 3℃～4℃이었고, 시험품종별로 입구부터 출구까지 일렬로 재배하였으며 대조구로 포장에서 재배한 금강밀의 생육을 이용하였다. 조사지점을 입구부분(1 지점)과 중간부분(2 지점) 그리고 출구부분(3 지점)으로 나누어 조사하였다. 시험결과 출수기는 추파 품종인 금강밀과 조경밀은 3일의 차이가 났고 춘파 품종인 몽골 수집종은 6일의 차이가 있었으며 성숙기는 모든 품종에서 2일 정도의 차이가 있었다. 종실 수량은 2 지점에서 가장 많았으며 이는 3℃ 이하의 온도 상승은 밀의 수량이 증수되나 3℃ 이상의 온도 상승이 있는 3 지점은 2 지점보다는 수량이 감수되어 수량에 영향을 주는 온도조건이 3℃ 정도인 것으로 예측된다. 다만 3℃ 이상의 온도 상승지점인 3 지점 역시 1 지점보다는 증수하여 밀의 경우 벼 등의 다른 작물과 달리 고온조건의 기후변화 시 수량의 증수를 예측할 수 있었다. 따라서 기후변화 적응 밀 품종 육성 시 온도구배하우스의 이용 가능성이 확인 되었으며 주요 계통 선발에 유용할 것으로 생각된다.

‘청아’는 내재해 다수성 장류용콩 신품종을 육성하기 위하 여 내도복, 다수성 품종인 ‘신팔당콩 2호’를 모본으로 1999년 도에 인공교배한 SS99505 조합으로 계통육성법으로 선발하였으며 계통명은 ‘강원 110호’이다. 꽃색은 백색이고 잎모양 은 난형이며, 종자모양은 구형이다. 종피색과 배꼽색은 황색 이고 백립중은 25.2 g으로 ‘태광’보다 2.4 g 무거운 대립이다. ‘태광’에 비하여 개화기는 7월 20일로 11일 빠르고 성숙기는 9월 30일로 5일 빨라 조숙종이면서도 등숙기간은 6일 길다. 특히, 도복에 강하며 불마름병과 바이러스에 강하다. 수량성 은 ‘태광’보다 생산력검정시험에서는 15% 증수하였고, 철원 등 4개 단작지역 적응성검정시험에서는 14% 증수하여 평균 종실수량이 ha당 2.72톤이다.

우리나라 기후 조건은 봄 가뭄에 이은 여름철 강우 및 태풍 등 콩 재배에 불리한 실정이다. 특히 도복에 따른 재배비용 증가 및 수량 감수는 콩 재배 전체에 영향을 미치고 있다. 따라서 강원도 단작 지역에 적응하며 생육중기 집중강우와 태풍 등에 의한 도복에 강하고 수량이 안정적인 품종을 육성하고자 하였다. “강일”콩은 중대립이며 재배형질이 우수한 수원 191호를 모본으로 하고 수원 196호를 부본으로 하여 199년 인공교배 후 ’01~’03년도에 F2 - F5세대를 계통육종법으로 선발한 HS982-3SSD-10-1-1계통이다. ’04~’05년도에 실시한 생산력 검정시험에서는 생육특성이 우수하고 다수성이며 내병성 및 내도복성이 우수하여 “강원 109호”의 계통명을 부여한 후 ’06~’07년도에 강원지역 4개소와 경기지역 1개소에서 지역적응성검정시험을 실시하였다. “강일”콩은 꽃은 자색, 엽모양은 능형이며 백립중 23.3g의 중대립으로 콩의 품질특성이 우수하고 특히 성숙기가 태광콩 대비 9일 빠른 조숙이며 내도복성 품종으로 강원도 북부지역 및 고령지 적응성 품종이다. 2009년 신품종 등록 되었으며 강원도농업기술원 종자보급체계를 통하여 농업인에게 보급종을 생산·보급하고 있다.

The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% O2+20% CO2+5% N2) and low oxygen-MAP (LOMAP, 0% O2+20% CO2+80% N2) at 4℃ for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE Ho value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE L*, a*, and C* values. HOMAP maintained a lower TRA, MetMb concentration, and CIE H° value but had higher R630-R580 and CIE L*, a*, and C* values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.