This current survey was conducted to examine consumer attitudes toward factors determining beef purchasing and improving distribution systems. The frequency of beef purchasing was shown to reflect social and economic status, where inhabitants in large cities, such as Seoul, with higher salaries showed a higher frequency. In addition, consumers that were in their forties bought beef more frequently than consumers that were in their twenties. Consumers in Seoul and the megalopolis with a monthly income of higher than 200 million won preferred to purchase meat from department stores and discount markets. In contrast, people in small cities with lower incomes tended to buy meat from butcher shops and brand shops. In a question regarding unsatisfaction factors of retail beef, individuals that were in their thirties with a high income had concerns associated with packaging problems. For people under thirty with low income, the consistency of quality and price were the prime concerns. In regards to the beef grading system, consumer response varied between inhabitants, monthly income and age group, where consumers from small cities that were in their twenties and forties with a low income had a negative viewpoint. For the differential beef distribution system, housewives between the ages of 30 and 40 from a small city with an income higher than 200 million won had a positive response; however, a large number of consumers were not familiar with this system. The most demanding beef cuts were in the following order: loin, flank and rib. In addition, the most important factors determining purchasing beef were as follows: price, breed and portion.

The aim of this research was to analyze changes in a Roasted Beef recipe through Sulhamyukjuk. In order to conduct this study, we investigated ancient and modern culinary literature published until 1950. The main method of research in this study was content analysis. There were 15 pieces of ancient and modern culinary literature used. In addition, the roasted beef recipes totaled 78. Analysis of recipe data published over the last 300 years showed two different types of Roasted Beef recipes: 1) Roasted Skewered Beef and 2) General Roasted Beef. In the case of Roasted type, the method was divided into three steps: 1) Coating of flour porridge after marinade in the source, 2) Three dippings into cold water during Roasting, and 3) Roasting again with Seasoning.

It is known that the content of saturated fatty acids methyl ester (SFAME) affect the pour point of biodiesel at low temperature. In this study, biodiesel (BD) was produced from beef tallow (TAL) by alkali catalyst. To reduce the saturation in BD, acetone fractionation was applied. Besides, TAL was also solvent-fractionated to reduce the saturated fatty acid (SFA) content for further producing BD. With acetone, TAL or TAL methyl ester (5:1 v/w) were fractionated at 10, 0, -10, and -15℃, respectively. At -10℃, 17.35% of SFA was observed in fractionated TAL (liquid part, -10TAL) when 5:1 solvent ratio was used for 24 hr. Under the same condition, fractionated BD (liquid part, -10BD) showed SFA (33.14%) with 78wt % yield. Also, fractionation of BD with different concentration of crystallizer 209 (0.1, 0.5, and 1%) along with different time (2, 6, 12, and 24 hr.) was observed. The best condition for reducing the SFA was 0.5% of crystallizer 209 addition for 12 hr of fractionation time at -10℃, in which 30.14% of SFA content was observed in BD (liquid part). Among different crystallizer, ps 66 showed the least content of SFA content (23.28%) in BD after fractionation (-10℃ and 24 hr) with 0.5wt% addition.

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.

Enforcement of the beef traceability system can block the sale of imported beef disguised Hanwoo and help customers to know detailed information of the Hanwoo beef while purchase. This study was carried out to investigate the possibilities of identifying DNA upon various ripening and roasting methods (soy sauce, gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, completely burned out, raw, normal roasted, dried, and boiled) employed for beef traceability system. Completely burned out meat could not yied useful DNA in the sample, hence wa not analysed. The amplified peaks in most of the samples appeared equally barring completely burned out meat. However, roasted beef after ripened in soy sauce showed new peaks or deletion of a peaks with two markers. The DNA allele height and the amount of extracted DNA in roasted beef after ripening in 10% Cheongha was found to be higher than those in the raw beef. No significant correlations between DNA allele height and the amount of extracted DNA within the samples was noticed. Also, these results suggest that beef traceability using microsatellite (MS) markers is possible in various roasting beef because of bovine specific MS markers. Therefore, beef traceability system by DNA identify test would give the confidence in food safety and beef distribution system to customers.

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 carried out to investigate the effect of amino acids complex and choline supplementation on the antioxidant enzyme activities and oxidative stability of Hanwoo (Korean cattle) beef. Fifteen months-old-Hanwoo steers were assigned into two groups and fed on a basal diets with or without amino acids complex (≥25% L-lysine monohydrochloride+≥8% DL- methionine)+choline (≥25% choline chloride) for 12 months. After slaughter, the M. longissimus from carcasses were stored at 4℃ for 7 days. Catalase, glutathione peroxidase and total superoxide dismutase activities were found to be unaffected by supplementation of amino acids+choline. After 2 days of storage, significant decline (p<0.05) in lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was observed when supplemented with amino acids+choline. However, supplementation of amino acids+choline maintained meat color as indicated by higher CIE L* (Lightness), a* (Redness), b* (Yellowness) and C* (Chroma) values during storage. It was therefore concluded that supplemental amino acids+choline could stabilize the lipid oxidation stability and meat color in Hanwoo beef.

The current study was carried out to investigate the effect of addition of Rhus veniciflua Stokes oil (RVSO) and black garlic extract (BGE) on the lipid oxidation in Hanwoo (Korean cattle) beef model systems. The RVSO at 0.2% inhibited the TBARS (2-thiobarbituric acid reactive substances) formation when tested in liposome model system. The antioxidant effect of RVSO was further found to be similar to 0.2% butylated hydroxy toluene (BHT) and 0.01% vitamin E. On the other hand, BGE at 0.1% also showed the inhibition of TBARS formation in 4% NaCl-added Hanwoo beef patty and found to have slightly lower (p<0.05) effect than 0.1% vitamin E but higher (p<0.05) effect than 0.1% BHT. Results of this study indicated that both RVSO and BGE possess strong antioxidant effects and help to increase the oxidative stability in Hanwoo beef products.

이 논문은 한국 쇠고기 시장을 대상으로 도매 단계와 소매 단계에 초점을 맞추어 유통업자들의 시장지 배력 정도를 측정하였다. 다양한 유통 채널상에 존재하는 가격들을 보면 유통비용 외에 추가적인 가격 차 이가 있음을 보게 되는 데 이러한 비용을 넘는 가격 차이가 시장지배력을 보여주는 것으로 볼 수 있다. 연별 가격과 물량 자료를 이용하여 도매 단계와 소매 단계에서 유통상인들의 시장지배력을 측정하였다. 추정 결과를 보면, 소매단계는 완전경쟁에서 멀리 떨어져 있음을 알 수 있고, 도매단계는 상대적으로 완 전경쟁에 가까운 것으로 나타났다.

시판되는 효소형 TTI를 이용하여 다양한 온도에서 보관 중인 간 쇠고기의 부패 확인이 가능한지 조사하였다. 쇠고기의 부패 확인 지표로는 volatile basic nitrogen(VBN)을 이용하였다. 실험 온도 4, 10, 15, 20 및 25oC에서 쇠고기가 부패하는데 소요된 시간은 각각 168, 114, 60, 48 및 24시간이었다. 상기 조건에서 쇠고기의 품질변화는 본 실험에 사용한 3 종류의 C-type TTI(C-1, C-4, 및 C-7)의 반응 종말점들과 일치하지 않았다. TTI의 반응을 쇠고기의 품질변화에 일치시키기 위해 C-1 TTI로부터 효소와 기질 성분을 추출하여 Eppendorf tube에서 서로 다른 양으로 혼합하여 변형된 TTI를 구성하였다. 변형된 CM-1 TTI의 반응은 20oC와 25oC에서 쇠고기의 품질변화와 매우 유사하였으나 다른 온도에서는 일치하지 않았다. 변형된 CM-2 TTI의 반응은 15oC에서만 쇠고기의 품질변화와 일치하였다. 따라서 TTI를 특정한 식품의 품질변화 지시계로 사용하기 위해서는 식품의 부패와 TTI 반응에 대한 체계적인 kinetics 연구들이 필요할 것으로 보인다.

The compulsory beef labelling system has launched from January 1st 2007 by the amended Food Hygiene Law, we were checked the actual conditions of beef origin with a nationwide scale by the Hanwoo differentiation specific test method which was developed by Korea FDA using 90 SNP biomarkers. The test method is useful tool to differentiate the beef origin carrying out the mission of KFDA's annual food safety management guidance. Also we have technically transferred the Hanwoo differentiation specific test method to other institutes as well regional KFDA and established the training program as a regular course in Korea Human Resource Development Institute for Health and Welfare. The beef used in this study were collected according to the 2009 Food safety guidance in roast beef restaurants where business site area greater than 100 m2. Total 216 samples were consisted of 48samples of the Seoul area and 168 of the region. The monitoring result from restaurants in all the region of Korea showed that 3 of 216 Hanwoo-labelled beefs were found out as a non-Hanwoo (1.3%). This results are gradually deceasing trend compared with 34.0% in 2005, 30.1% in 2006, 3.2% in 2007 and 5.14% in 2008. From these data, the Hanwoo differentiation specific test method on the settlement of the compulsory beef labelling system has an important role. As a outcome of this project, we might be considered the early settlement of the compulsory beef labelling system, technically transferred to other institutes and the establishment of regular training program of the test method.

Beef traceability, a system that provides all the records of beef production, helps customers purchase that they get to know detailed information of the Hanwoo beef. This study was carried out to investigate the DNA identity possibility in various cooking methods to ripen meat (soy sauce, gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, raw, dried, and decayed) for beef traceability. The DNA content of decayed beef was higher than those of other cooking methods. It is thought that result of mixed pollutant, it did not affect amplified DNA allele height because of bovine specific microsatellite (MS) markers. The ripened sample in 10% vinegar 3 days was lowest a mount of extracted DNA (156 ng) and amplified DNA allele height (based on the raw samples to 38%) by MS markers compared with the other cooking methods. There are no significant correlation between amplified DNA allele height and the amount of extracted DNA. Therefore, beef DNA identity test in various cooking methods to ripen meat can used by bovine specific MS markers. Beef traceability system by DNA identify test will give more confidence in food safety to customers

The object of this study was to investigate the effects of rice particle size on the physicochemical properties of beef-rice porridge. The pH of beef-rice porridge was decreased as compared to that of the control, while the redness of beef porridge increased according to rice particle size. The viscosity of flour in the beef-rice porridge was the highest among three porridges, at 40℃. The protein content of beef-rice porridge was increased 3-fold over that of rice porridges. The total amino acid content of the beef-rice porridge was 3071.2 mg/100 g, and that of rice porridge was 1147.5 mg/100 g. As compared to rice porridge, the maximum amounts of the amino acids Lys and Thr were increased beef-rice porridge. Sensory evaluation results showed that the beef-rice porridge with a particle size half that of rice had the highest scores in color, taste, texture, and overall preference. Based on these results, it is suggested that beef-rice porridge with a particle size half (0.7-2.5 mm) that of rice has optimal quality in terms of both physicochemical and sensory properties.

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = T1, with salt = T2 and salt + spices = T3); three types of cured (salt curing = T4, sugar curing = T5 and brine curing = T6) and three types of frozen beef (0℃ = T7, -10℃ = T8 and -20℃ = T9) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in T7 (11.1%) and the lowest protein loss was found in T6 (3.85%) in 180 d preservation and significant (p < 0.01) differences were observed among the different preservation methods. Highest fat loss was observed in T6 (7.62%) and the lowest fat loss was observed in T2 (3.18%) and the differences were also significant (p < 0.05) among different methods during the experimental period. Spices dried beef showed a brighter color than others and cured beef showed brown color and the intensity of color was reduced gradually with the increasing of storage period. T9 showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p < 0.01) up to 180 d. It might be stated that sugar curing (T5) and spices drying (T3) would be the useful technique of meat preservation in rural areas and freezing (T9) would be used in large scale preservation at urban areas.

Beef marbling is known as one of the most important beef-quality traits in Korea. It is likely that marbling derived from fatty acids, mainly propionate, is mediated by rumen. Recently micro-agents were studied to enhance marbling, although many parts of that were digested in rumen. Therefore, this study was conducted to screen candidate materials to effect on beef quality with in vitro ruminal incubation. The materials such as saponin, chitosan, Zn compounds (4), vitamin C sources (2), Korean herb cocktail and garlic sources (2) were added to rumen fluid to 1.25% of substrate volume at 0 and 24 h incubation time. Total gas production in intact vitamin C source increased but that in all Zn compounds decreased (P＜0.05). Total gas production in Zn sulfate compound less decreased than in other Zn sources. Propionate in Zn sulfate increased than the other candidate compounds at all incubation time (P＜0.05). Experiment two was conducted to clarified effect of additives such as vitamin C sources (2), garlic lyophilized, Korea herb cocktail and Zn sulfate were supplemented with 2.5% volume at the 0, 3, 6, 12 and 24 h incubation time. Total gas in Zn sulfate was lower than any other treatments. Propionate in garlic, herb and Zn sulfate appeared to be lower than control and vitamin C sources at all incubation time, although significant difference was not observed in total VFA among control and all treatment. This study suggested that micro-agent might be used to improve beef quality with minute level.

Through the analysis of several blood paramiters (indexes) that were closely related to feed (daily ration) conversion of beef cattle, the results showed that the content of INS(Insulin), TAA(Total amino acid), LAA(Limiting amino acid)and GH(Growth hormone) in the blood would reach the maximum when if the addition of Allium sativum ranged from 66g/headㆍday to 84g/headㆍday and Akkuyn sadtium ranged from 0.3g/headㆍday to 0.4g/headㆍday.

In southern Kyushu, dwarf variety of late-heading type (DL) napiergrass (Pennisetum purpureum Schumach) has utilized for the rotational grazing in 4 months of hot summer period by Japanese-Black (JB) beef cows for 6 years in 2002-2007. The objectives of this study were to investigate the establishment of feeding system of DL napiergrass with Italian ryegrass (Lolium multiflorum Lam., IR) grazed by the standard herd of JB beef cows in breeding beef farmers. Grazing DL napiergrass pasture was established totally at 0.66 ㏊ with 5 paddocks (0.132 ㏊ each) in 2006. Oversowing of IR was imposed into the inter-row of DL napiergrass on December 8, 2007. Grazing for IR and DL napiergrass pastures was carried out in 30 and 71 days, respectively. Daily gain of beef cows for the grazing on DL napiergrass was averaged at 0.23 ㎏ head?¹ day?¹, and carrying capacity was calculated at 891 CD ㏊?¹. The results revealed that DL napiergrass with IR pasture should fit to the rotational grazing with maintaining the liveweight of grazing beef cows for 4.5 months, and it can be proposed for the sustainable and low-cost feeding system to smallholder farmers in this area.