지아장커에게 중요한 것은 바로 우리들의 삶이다. 변화 속에서도 우리는 계속 생활해야 하고 살아가야만 하기 때문에, 그는 인간문제에 대해 초지일관 관심을 기울이는 것이다. 그의 영화는 대변화하는 시대를 따라가지 못하고 역사의 잔해물로 전락해버린, 남겨진 자들의 대한 안타까움과 슬픔을 기록하고 있다. 그는 살아갈 수밖에 없는 인간의 무늬를 섬세한 시선으로 포착하고 있는 것이다. ≪삼협호인(三峽好人)≫도 상징성 짙은 장면들의 연속을 통해 대변화의 역사 속에 놓여진 사람들의 문제에 대해서 말하고 있다.

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).