This study was to invesigate the effect of dietary supplemention of Pozzolan, Chromium-methionine chelate and rhus verniciflua stokes additive feed on growth performance and ultrasound live body characteristics in finishing Hanwoo steer. The animal used in the experiment were a total of 17 heads and weighted 577.09±35.90㎏. The experimental diets were basal hi-lok branded only concentrat and rice straw and 4% Rhus, 0.4% Cramin and 2% Pozzolan, which additice in basal diet. Individually average daily gain was tended to decreased with treated group. Ultrasound back fat thickness and marbling score were not significantly different(p<0.05)between teratment, however Pozzolan additive treat was showed tend to increased. Longissimus muscle area was showed tended to decreased in the Pozzolan treatment.

This study was carried out to investigate the effect of market weight on the sensory attributes of Korean native black pork. The M. longissimus from Korean native black pigs (KNP) with market weight of 56 kg and 70 kg were utilized as experimental materials. The intramuscular fat content, a* (redness) and b* yellowness) values were higher in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). In TPA, hardness, adhesiveness, guminess and chewiness were lower in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). The marbling score, meat color and overall liking among sensory evaluation of raw pork and taste, texture and overall liking among sensory evaluation of cooked pork were higher in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). Therefore, higher market weight of KNP increased the sensory attributes of pork.

In this study, dietary Rhus verniciflua Stockes were feeded on the porks and Hanwoo beef to determinate sanitation effects. this experiment was performed to measure oxygen contents and total flavor compounds of pork and beef inoculated Pseudomonas aeruginosa in headspace with SPME-GC. The headspace oxygen contents in Hanwoo beef were no difference on the diet supplementation ratio of Rhus verniciflua Stokes during storage at 5℃. Headspace oxygen contents of teratment dieted for 5 and 6months were higher than that of treatment dieted for 3 and 4months. No remarkable difference was observed in headspace oxygen contents in pork between control and treatment during storage at 0℃. Oxygen contents in pork of treatment diet containing 4% Rhus verniciflua Stokes was higher than that of treatment were lower than that of control on Hanwoo beef. Flavor compounds were the lowest in diet supplemented 6% of Rhus verniciflua Stokes during 4 months. Flavor compounds of pork is no change at 0℃. The longer storage periods It had the more increasing total flavor compounds and Rhus verniciflua Stokes supplement ratio had no effects on change of total flavor compounds. Such as this experiment, Flavor compounds and oxygen contents in headspace could be analyzed by SPME-GC method promptly and easily in accordance with, it is expected to apply SPME-GC method to evaluation of food quality.

This study was carry out to investigate the quality comparison of ground Korean native black pork compared with modern genotype pork by different fat addition. The Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) mixed with ground fat (10, 20 and 30%, respectively) was stored for 9 days at 4℃. The crude fat increased as fat content increased. The pH of two porks increased significantly during storage. It was lower the Korean native black pork during storage than modern genotype pork. The WHC (water-holding capacity) of Korean native black pork was higher than modern genotype pork. The Korean native black pork maintained black reddish color because it had lower CIE L* value and higher CIE a* value than the modern genotype pork. CIE L, b*, C* and h values increased with increasing fat content in two samples but all CIE color values decreased during storage. TBARS (2-thiobarbituric acid reactive substances), POV (peroxide value) and FOX (ferrous oxidation-xylenol orange) of ground pork during storage were increased as fat content increased. Lipid oxidation of Korean native black pork occurred more rapidly than modern genotype pig. The Korean native black pork tended to contain more saturated fatty acids compared with the modern genotype pork. Especially, stearic acid and total SFA (saturated fatty acid) content had significantly higher in Korean native black pork (p<0.05).

This study was carried out to investigate the comparison of meat quality of Korean native black porks and modern genotype pork fed high and low lysine levels of diets at growing and finishing stages during refrigerated storage after thawing. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg and modern genotype pork (gilts) with a live weight of 110 kg were frozen at -80 ℃ for 1 month and placed in the dark room at 1℃ for 7 days after thawing. The moisture content was significantly lower in modern genotype pork fed high lysine level of diets than to the other treatments (p<0.05), but crude fat content was significantly higher in modern genotype pork fed high lysine level of diets (p<0.05). The pH value and sensory evaluation were significantly higher in Korean native black pork than to modern genotype pork (p<0.05), and the drip loss was significantly lower in Korean native black pork (p<0.05). CIE L*, ho and hunter L were significantly lower in modern genotype pork fed high lysine level of diets than to modern genotype pork fed low lysine level of diets (p<0.05). Myristate, palmitate and saturated fatty acid content were significantly lower in Korean native black pork fed high lysine level of diets than to Korean native black pork fed low lysine level of diet (p<0.05), but unsaturated fatty acid content and UFA/SFA ratio were higher in Korean native black pork fed high lysine level of diets (p<0.05). Consequently, as Korean native black pigs were fed high lysine level of diets at growing and finishing stages, saturated fatty acid content of pork increased but unsaturated fatty acid content and UFA/SFA ratio of pork decreased. And the water-holding capacity, color stability and sensory evaluation of Korean native black porks were better than those of modern genotype pork.

This study was carried out to investigate the comparison of quality characteristics of Korean native black porks fed high, medium and low levels of lysine diets at growing and finishing stages during refrigerated storage. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg were placed in the dark room at 4℃ for 7 days and utilized for the quality measurements. The proximate composition, drip loss, TBARS value and sensory evaluation of raw and cooked meat were not affected by dietary lysine level. Korean native black pork fed low lysine diets showed the highest redness (a*) at day 7. Consequently, as Korean native black pigs were fed low lysine diets at growing and finishing stages, it was effective in color stability of porks.

This study was carried out to investigate the effect of feeding level of dietary lysine on the quality of Korean native black pork during cold storage (4℃). After 54 Korean native black pigs was fed by the high, medium, low lysine dietaries at 25 kg live weight, the M. longissimus from 6 carcasses (3 gilts, 3 barrows) slaughtered at 65 kg live weight stored at 4℃ for 7 days. The proximate composition, drip loss, cooking loss, sensory evaluation was affected by feeding level of dietary lysine. The pH value was significantly higher in high lysine treatment than in the other treatments until 5 days (p<0.05) and significantly lower in medium lysine treatment (p<0.05). The CIE L* value was significantly higher in gilts among high lysine treatment (p<0.05) and increased significantly in all treatments until 5 days (p<0.05). The CIE a*, b*, C* values were higher in low lysine treatment. The hardness, adhesiveness, springiness, cohesineness, guminess, chewiness were lower in low lysine treatment and those in 7 days were lower than in 0 day.

This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef by using an Electronic nose. The M. longissimus muscle and Semimembranosus muscle after 24 hours postmortem was obtained, and half muscles cooked in water batch until internal temperature arrived at 70℃ or microwave for 30 sec. The raw and cooked beef samples stored at 1℃ for 11 days. Sensitivity values (dR/RO) among electronic nose data were changed differently by muscle parts, heat treatments and storage days. The dR/RO values from SY/LG, T30/1, P10/1, P10/2 were decreased at 11th storage compared with those at 1th storage. Mapping these data by using PCA (principal component analysis) showed that raw and cooked beef data were presented on the right and left side of board, respectively. The data of 1st storage were presented on the right side, and flock together. Otherwise, the data of 11th storage were spreaded out more widely on the left side. Consequently, the dR/RO value and PCA mapping by Electronic nose data showed difference by sample treatments and storage days. Therefore it will be possible to able to detect separated aroma patterns of Hanwoo beef by using an Electronic nose.

국립공원 덕유산 일대에는 한국의 특산식물 및 희귀 및 멸종위기식물 종이 흔히 분포하는 지역으로 널리 알려져 있다. 또한 북방계 식물과 남방계 식물이 교차하여 나타나는 식물학적으로 중요한 지역이다. 그러나 주변 경관이 뛰어나 많은 관광객들의 탐방이 이어지고 있다. 대규모 관광객들의 지속적인 탐방은 등산로를 중심으로 주변 식생에 악영향을 미칠 수 있다. 따라서 인위적인 훼손에 직접적인 영향을 받는 등산로 주변의 잡초 군락에 대해 2003년 7월에서 2003년 8월까지 식물사회학적인 조사를 수행하여 등산로 주변에 형성된 군락을 유형화하고 그 환경조건을 분석하였다. 등산로 주변 잡초 군락은 8군락 4하위 단위로 구분되었다: A. 질경이군락, A-a. 길뚝사초하위군락, A-b. 쑥하위군락, B. 조릿대군락, B-a. 대사초하위군락. B-b. 박새하위 군락, C. 산딸기군락, D. 비비추군락. E. 미역줄나무군락, F. 억새군락 G. 지리대사초군락, H. 조록싸리군락. 이상의 군락을 구성하는 식물의 종류는 34과 83속 12변종 92종 총 104 분류군으로 조사되었다. 주요 출현 식물은 질경이, 쑥, 산딸기, 조릿대, 억새 등 주로 호광성이며 답압에 강한 식물들로 나타났다.