This study was performed to evaluate the effect of pork belly thickness on physicochemical and sensory characteristics after pan frying. Pork belly with three different thickness (5, 10, 20 mm) from three different parts (A:thoracic vertebrae no. 5-9, B:thoracic vertebrae 10-14, C:lumbar vertebrae 1-6) was pan grilled with electronic grill until it reached an internal temperature of 71℃. Cooking loss, shear force, sensory characteristics, volatile compounds of cooked pork belly were determined. Electric nose analysis was performed to support descriptive analysis and consumer sensory analysis. The cooking loss of pork belly with 20 mm thickness from all positions was significantly low (p<0.05). Shear force increased with increase in thickness (p<0.05). Electric nose identified major seven volatile compounds such as acetonitrile, (Z)-4-heptenal, 2-octanol, linalool, carbon disulfide, methylcyclohexane, n-nonanal to discriminate those samples. The part of pork belly significantly affected the intensity of volatile compounds rather than thickness. In discriminate analysis, the overall acceptability of pork belly (A and B parts) with 20 mm thickness was higher than that of pork belly with 5 mm thickness. In addition, the overall acceptability by consumers for pork belly with 20 mm thickness from A, B, and C parts was higher than the overall acceptability for pork belly with 5 mm thickness. This preliminary study suggests that it is more desirable to use pork belly with 20 mm thickness from part A when cooking on a pan gril compared with pork belly of 10 mm or 20 mm thickness from part B or C in the meat markets and restaurant.

한우 및 젖소에서 체외 수정란을 생산하여 수란 우에 이식하기 위해 도축장에서 난소를 채취하여 난자를 회수한 후 체외 성숙, 체외 수정, 체외 배양과정을 거쳐 수정란을 생산하였다. 체외 수정시 난자는 난구세포 부착 정도에 따라 난할율을 조사하였고, 한우와 젖소에서 체외수정 후 배반포율을 조사하였다. 신선 및 동결 수정란을 수란우에 각각 이식하여 산자 분만에 따른 수태율을 조사하였다. 1. 한우 난소 2,021개에서 20,387개의 난자를 회수하여 체외 수