본 연구는 계분의 바이오차 전환을 통해 새로운 처리 방안 및 전량 수입되는 주요 상토 원료의 대체 가능성을 확인하고 농업적으로 활용하기 위해 수행되었다. 계분 바이오차(CMB, chicken manure biochar)는 계분과 목질계 바이오매스를 이용하였으며, 100:0(CMB1), 95:5(CMB2), 90:10(CMB3), 85:15(CMB4), 80:20(CMB5), 75:25(CMB6) 및 70:30(CMB7)의 비율로 각각 혼합하여 혐기성 열분해를 통해 생산하였다. 생산된 계분 바이오차는 비료공정규격과 비교하였을 때 CMB4부터 염분함량이 1.93%로 조건을 충족하였으나 원료인 계분의 염분 변동성과 계분의 활용을 극대화하기 위해 염분함량이 1.80%인 CMB5를 최적 생산조건으로 선정하였다. 계분 바이오차를 이용한 상토(BS, bedsoil) 제조는 상토의 주요 원료인 코코피트 대신 계분 바이오차를 1~5%(CMB+BS 1~5%)의 부피 비율로 대체하여 생산하였다. 계분 바이오차 상토는 혼합 비율에 상관없이 비료공정규격을 준수하였고, 이를 이용하여 배추, 상추, 열무, 무, 완두를 대상으로 비해평가를 진행한 결과, 열무를 제외한 작물의 생육이 계분 바이오차가 1~2% 투입된 처리구에서 대조구와 비교하였을 때 초장은 –7~79.2%, 엽수의 경우 0~50.7% 증가한 것을 확인할 수 있었다. 또한 제작된 계분 바이오차 상토가 상토 공정규격을 충족하였기 때문에 이상의 연구 결과를 통해서 최적 조건으로 생산된 계분 바이오차는 상토 원료로 활용이 가능하다는 것을 확인하였다. 그러나, 계분 바이오차의 투입 수준과 작물에 따른 생육차이가 있어 농업적 활용 가능성을 개선할 수 있는 후속 연구가 필요하다고 판단된다.

Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at 2±2℃. Cured samples were cooked using an oven at 150℃ for 20 min and stored at 5.5±0.5℃ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

병원성 대장균군은 전세계적으로 식중독을 발생하는 중요한 병원균으로 알려져 있다. 국내 유통중인 생닭과 조리된 닭가공품 356시료에서 대장균 80균주(22.5%)를 분리 하여 병원성 유전자 multiplex PCR를 이용하여 분석한 결 과 astA 유전자가 26균주(32.5%)에서 검출되었으며, escV 유전자는 17균주(21.3%) eaeA 유전자는 16균주(20.0%) 검 출되었다. 특히 식품에서 문제가 되는 장출혈성 대장균 유 전자 stx 1는 3균주(3.8%)와 stx 2, EHEC-hly는 각 1균주 (1.3%)에서 검출되었다. 병원성 유전자를 토대로 STEC, EPEC, EHEC, EIEC or EAEC의 병원성 대장균으로 분류 한 결과 45균주(56.3%)가 검출되었으며 typical EPEC, EIEC and ETEC의 병원성 대장균은 검출되지 않았다. STEC 병원성 대장균은 O152, O1, O116, O26, O25, O119, O153 혈청형이 분리되었다. 특히 생닭에서 병원성 대장균에 대한 검출률이 높으므로 생닭을 가공 조리 시 교차 오염이 발생하기 않도록 조리 도구, 조리 환경에 대한 철저 한 관리가 필요하다고 생각된다.

Campylobacter spp. isolated and identified from the raw chicken carcasses in food service, were characterized. Total bacterial counts on the skins of raw chicken were 10 ⁴-10^6 CFU/g and a total of 205 strains were primarily isolated after enrichment culture and selective culture of the sample with candle and microaerophilic chamber method. Among them, twenty eight strains of Gram-negative, catalase-positive and oxidase-positive were further isolated by the determination of biochemical characteristics. Only sixteen strains of them were finally identified as Campylobacter with PCR of pA and pB primers. Nine strains, more than half of them, have grown at 42℃ and 25℃ and seven strains defined as thermophilic Campylobacter grew not at 25℃, but at 42℃. Therefore, more careful management of food safety for raw chicken is needed in food service. Particularly, we should concern the raw chicken carcasses with high bacteria contamination, more them 10^5CFU/g, which possibly includes Campylobacter spp. grown at low temperature.