The purpose of this study was to investigate changes in Korean meat consumption as well as meat consumption trends. During the Japanese occupation period, the supply of meat was considerably insufficient. However, meat consumption mainly in large cities has gradually increased. Especially, 'Pyeongyang cow', a specialty of Pyeongyang, started being raised as edible beef cattle in 1933. During the chaotic period following liberation from Japan, the price of meat sharply increased. However, as the meat supply stabilized, the 'beef grade system' was introduced in 1967. Since then, beef has sold according to region. During the early economic growth period of the mid-1970s, meat consumption rapidly increased, and foreign beef was first imported in 1976. The preference for beef was somewhat attenuated due to the outbreak of mad cow disease and economic slowdown of the 1990s, resulting in an increase in the consumption of pork, a replacement meat. During the recent period of economic development, meat consumption has somewhat fallen and remained low. In late 2003, with the occurrence of mad cow disease in the US, the demand for pork, and especially pork fatback, has sharply increased.

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

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.

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

This study aims to identify DNA marker related to health index which is derived from fatty acid composition of Hanwoo meat. We investigated a genetic association between two SNPs (-867G>C and 878C>T) of SCD gene and health indexes. Two health index values (index of atherogenicity and index of thrombogenicity) were derived from a combination of fatty acid composition. Phenotypic correlation indicated that oleic acid (C18:1) was negatively correlated to index of atherogenicity (-0.84) and index of thrombogenicity (-0.91), respectively. Statistical analysis revealed that 878T>C SNP was significantly associated with IA (index of atherogenicity, p=0.012) and IT (index of thrombogenicity, p=0.006). There was no association between the regulatory SNPs (-867G>C and -877Gdel) and health indexes. Haplotype analysis detected 4 main haplotype (GdelT; 0.004, GdelC; 0.344, CGT; 0.350 and CGC; 0.261) in Hanwoo. The GdelT haplotype was significant on IA and IT. The effect of GdelT haplotype showed increasing IA and IT values, while GdelC haplotype has a decreasing IA and IT value in Hanwoo. In conclusion, the 878C>T SNP in the SCD gene seems to have an effect on this health index and might be implemented into animal breeding program.

본 논문에서는 선행연구와 달리 냉장육 돼지고기와 냉동육 돼지고기에 대한 서로 다른 관세철폐 일정을 명시적으로 고려하여 한․미 FTA가 국내 돼지고기 시장에 미치는 영향을 분석하였다. 국산 돼지고기의 균형가격은 최소 2.69%에서 최대 15.96%까지 감소하고, 물량은 최소 1.35%에서 최대 5.6%까지 감소할 수 있는 것으로 시뮬레이션 된다. 또한 부위별로 보면 관세철폐 이행 이후 돼지고기의 도매가격은 kg당 최소 100원에서 최대 1300원까지 하락할 수 있는 것으로 분석된다. 이러한 분석결과는 한·EU의 협상결과나 DDA 협상 타결로 인한 다른 나라 돼지고기의 수입증가와 같은 돼지고기 시장의 다른 측면과 돼지고기가 타 육류와 가지는 대체관계 등은 고려하지 않은 것이기 때문에, 본 논문의 분석결과는 다른 모든 조건이 일정하다는 가정 하에 미국산 돼지고기의 수입가격이 하락한 상황이 가져오는 효과만을 분석했다는 전제하에 이해되어야 한다.

Patagonian toothfish(Dissostichus eleginoides) was investigated in the southeastern Atlantic Ocean during the period of 19 March to 7 July 2007 by commercial bottom longliners. The number of 116 hauls were carried out individually in this study area by two bottom longliners during 111 days. The total catches were 89,559kg(9.91kg/100hooks) and 66,758kg(7.38kg/100hooks), respectively. Most Patagonian toothfishes were caught on the 46-48˚S, 6-11˚E of southeastern Atlantic Ocean. Patagonian toothfish comprised 67.01-92.49%(by weight) of the catches in the southeastern Atlantic Ocean. No Antarctic toothfish (Dissostichus mawsoni) was caught during the surveys. Patagonian toothfish was found throughout the experimental area, but the density was considerably greater in the layer of 1,300-1,900m, where 49.88% of the fishes were caught. Smaller fishes were generally distributed to the shallow waters and larger fish were more frequently caught with the depth. Mean size of Patagonian toothfish increased with depth of capture. Accordingly economically profitable fishing activities for the Patagonian toothfish fishery requires an understanding of the size distribution of the Patagonian toothfish by depth.

The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological Safety of pork meat. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus in pork meat were evaluated during storage of 14 days at 5℃, 10℃ and 15℃. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At 5℃ storage, growth of total aerobic bacteria, E. coli O157:H7, L. monocytogenes were inhibited higher than at 10 and 15℃. Especially, the numbers of S. Typhimurium and S. aureus were increased gradually at 5℃ even in the control sample, and it takes more than 14 days to increase in every sample upto 6 log10 cfu/g. The higher antimicrobial effects of the films were observed at storage of 5℃ than at 10oC and 15℃. There was a limit of a single treatment of antimicrobial film to prolong shelf-life of pork meat. The synergistic effect of antimicrobial film were observed with addition of refrigeration at 5℃.

가열 조리된 냉장 돼지고기 패티에 사용된 상업용 유통 γ-oryzanol과 α-tocopherol 의 항 산화 효과가 돼지고기 육질 내의 지질 산화로부터 기인되는 warmed-over flavor (WOF) 값과 콜레스테롤 산화로부터 기인되는 이차 산화물인 7-ketocholesterol의 생성 추이 변화로 비교 분석되었다. 지질산화로부터 측정된 파라미터는 이화학 데이터인 TBARs 값과 관능 데이터인 WOF 값에 의해 비교 분석되었으며, 콜레스테롤 산화로부터 유래된 측정 파라미터는 산화 유도기간에 따른 가열 조리된 돼지고기의 콜레스테롤 함량 변화 정도와 주요 콜레스테롤 산화물인 7-ketocholesterol 생성 정도에 의해 비교 분석 되었다. 콜레스테롤과 콜레스테롤 산화물은 cold saponification 추출 기법과 고속액체크로마토그래프 (HPLC) 테크닉을 이용하여 정량적으로 분석되었다. 아울러, 측정된 각 파라미터 변수들 간의 통계적 상관관계가 검토되었으며, 가열 조리된 돼지고기 패티의 산화로부터 기인되는 이차 산화물에 대한 γ-oryzanol과 α-tocopherol의 항 산화력이 비교 분석되었다. 분석 결과 모든 파라미터 변수들은 서로 간에 유의적인 상관관계를 나타내었으며, 특히, γ-oryzanol 처리 군에서 유의적인 지질 및 콜레스테롤 항 산화 효과를 보였다.

Concept about health is rapidly changed into 21C. thinking logic of customer about food is changed from just food to safety food by disposition of consumption about foodsafety. But government, manufacturer, distribution trader and seller which have different recognitions about foodsafety lose trust of customer. Because they did't focus on thinking changed of customer about foodsafety. Our thinking about rapidly changed food safety being intergrated with IT technology is helping to expand and supply into market. In this article, We'll study Traceability System about cattle and pig related to food. this system was developed in livestock market. In this study, we problems from these systems after studying present construction positions of these systems and purpose of this study is investigation of actual use condition. Also purpose of this study abstracts problems which will be developed and researched.