외식업체 한우 이용 실태조사를 통한 저지방 부위 한우 이용 메뉴 개발

정희선,주나미,윤지영,Jeong, Hee-Sun,Joo, Nami,Yoon, Ji-Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

DNA 분석법에 의한 한우고기 판별

오홍록,이창수,상병찬,송광택,Oh, Hong-Rock,Lee, Chang-Soo,Sang, Byung-Chan,Song, Kwang-Taek 충남대학교 농업과학연구소 2006 Korean Journal of Agricultural Science Vol.33 No.1

This study was deal with the development of breed-specific DNA marker which is able to identify Hanwoo and European cattle breeds(Non-Hanwoo) meat. Genetic differentiation between Korean cattle(Hanwoo) and European cattle breeds was examined by Random Amplified Polymorphic DNA(RAPD) analysis. The RAPD patterns were identical among Non-Hanwoo, such as Holstein, Hereford, Aberdeen Angus, Brown Swiss, Limousin or Simmental, but the above pattern was different from that of Hanwoo. All bands detected in the Hanwoo samples were observed in Non-Hanwoo cattle samples, but one of the common bands found in samples was not detected in the Hanwoo samples. The band(1.4kb) may be useful as a marker for identifying a meat of Hanwoo from imported cattle meat. Actually, the detection of the DNA marker was tested by DNA analysis with 929 samples which were prepared from bloods of 673 Hanwoo cattles and 141 Holstein cattles, from 115 imported cattle meats. The DNA marker was absent in 644 of 673 Hanwoo cattles (96%) but present in 245 of 256 Non-Hanwoo cattles (95%). These results show that the DNA marker is effective to characterize Hanwoo and Non-Hanwoo meat by its detection. This DNA marker, however, was not useful in detecting unwanted crossbreeding between two cattle breeds, because the band pattern in hybrid cattle shows one of two band patterns in Hanwoo and Non-Hanwoo.

하이록 한우 브랜드육의 판매 활성화 방안

신해식 (사)한국협동조합학회 2006 한국협동조합연구 Vol.24 No.2

The purpose of the study is to seek plans of marketing revitalization for Hi-lok Hanwoo. Special counter for the Hi-lok Hanwoo brand meat has various plans for management according to approaching purpose. Thus, it is needed to set clear concepts for management of the counter. The Hi-lok Hanwoo brand sells the Hanwoo meat at special counters for the Hi-lok in Garakdong Livestock Joing Market and Hanaro Mart in agricultural cooperative. The function and role for the counter is very important to increase return at the special counters and restaurants for the Hi-lok Hanwoo brand meat. First, sales products and concept are headed for family restaurant that has lower prices and family menu. Second, marketing strategies are needed to make new customers. The consumers for Hanwoo boolgogi are very limited in eating out market at the present. The consumers must be varied to young college students, workers, and middle and old ages. Third, farmers of the Hi-lok Hanwoo and owners of the Hanwoo restaurant take the role to sale the Hanwoo meat. The farmer has difficulties to approach to the consumers who live in metropolitan. It limits the farmer role as suppliers. In order to increase farmer`s return the farmers must supply various food materials. Forth, the business purpose should be as follows. Restaurant that has a theme of Hanwoo boolgogi should be established. The restaurant develops various menus to increase value added using non-preferred part of Hi-lok Hanwoo, and analyzes consumer`s response through tasting. Commercial area should be analyzed to open the Hanwoo restaurants at zones that have huge floating population in Chunchon.

하이록한우 브랜드의 발전방안 연구

신동철 ( Dong Cheol Shin ),신해식 ( Hae Shik Shin ) 강원대학교 농업생명과학연구원 2009 농업생명환경연구 Vol.20 No.-

The purpose of the study is to seek plans of marketing revitalization for Hi-lok Hanwoo. Special counter for the Hi-lok Hanwoo brand meat has various plans for management according to approaching purpose. Thus, it is needed to set clear concepts for management of the counter The Hi-lok Hanwoo brand sells the Hanwoo meat at special counters for the Hi-lok in Garakdong Livestock Joing Market and Hanaro Mart in agricultural cooperative. The function and role for the counter is very important to increase return at the special counters and restaurants for the Hi-lok Hanwoo brand meat. First, sales products and concept are headed for family restaurant that has lower prices and family menu. Second, marketing strategies are needed to make new customers. The consumers for Hanwoo boolgogi are very limited in eating out market at the present. The consumers must be varied to young college students, workers, and middle and old ages. Third, farmers of the Hi-lok Hanwoo and owners of the Hanwoo restaurant take the role to sale the Hanwoo meat. The farmer has difficulties to approach to the consumers who live in metropolitan. It limits the farmer role as suppliers. In order to increase farmer`s return the farmers must supply various food materials. Forth, the business purpose should be as follows. Restaurant that has a theme of Hanwoo boolgogi should be established. The restaurant develops various menus to increase value added using non-preferred part of Hi-lok Hanwoo, and analyzes consumer`s response through tasting. Commercial area should be analyzed to open the Hanwoo restaurants at zones that have huge floating population in Chuncheon.

하이록 한우 브랜드육의 판매 활성화 방안

신해식 한국협동조합학회 2007 한국협동조합연구 Vol.24 No.2

The purpose of the study is to seek plans of marketing revitalization for Hi-lok Hanwoo. Special counter for the Hi-lok Hanwoo brand meat has various plans for management according to approaching purpose. Thus, it is needed to set clear concepts for management of the counter. The Hi-lok Hanwoo brand sells the Hanwoo meat at special counters for the Hi-lok in Garakdong Livestock Joing Market and Hanaro Mart in agricultural cooperative. The function and role for the counter is very important to increase return at the special counters and restaurants for the Hi-lok Hanwoo brand meat.First, sales products and concept are headed for family restaurant that has lower prices and family menu. Second, marketing strategies are needed to make new customers. The consumers for Hanwoo boolgogi are very limited in eating out market at the present. The consumers must be varied to young college students, workers, and middle and old ages. Third, farmers of the Hi-lok Hanwoo and owners of the Hanwoo restaurant take the role to sale the Hanwoo meat. The farmer has difficulties to approach to the consumers who live in metropolitan. It limits the farmer role as suppliers. In order to increase farmer’s return the farmers must supply various food materials. Forth, the business purpose should be as follows. Restaurant that has a theme of Hanwoo boolgogi should be established. The restaurant develops various menus to increase value added using non-preferred part of Hi-lok Hanwoo, and analyzes consumer’s response through tasting. Commercial area should be analyzed to open the Hanwoo restaurants at zones that have huge floating population in Chunchon.

경상북도 광역브랜드 ‘참품한우’의 시장진입전략 사례연구 : 마케팅 커뮤니케이션전략을 중심으로

박종무 한국전략마케팅학회 2010 마케팅논집 Vol.18 No.3

‘참품한우’는 농림부가 추진한 지역농업클러스터 정책사업의 재정지원을 받아 경상북도의 20개 시·군의 한우 사육농가와 관계기관, 그리고 대학이 경북한우클러스터사업단을 설립하여, 이 사업단에서 생산·판매하는 경북지역의 대표한우를 지향하는 브랜드이다. 본 사례연구는 초기 시장진입 단계에서 참품한우가 전개한 마케팅 커뮤니케이션 전략의 수립과 실행과정을 소개하려는 목적으로 작성되었다. 주요 내용으로는 시장진입 당시의 우리나라 한우시장의 내·외적인 환경여건을 살펴보고, 지역농업클러스터와 참품한우의 생산과 판매 및 운영관리를 총괄하는 경북한우클러스터사업단을 기술하고, 커뮤니케이션 전략을 중심으로 참품한우의 마케팅전략을 분석하였다. 참품한우는‘고품질의 안전한 쇠고기’를 표방하면서 우리나라를 대표하는 명품한우를 지향하고 있다. 그리하여 커뮤니케이션 전략은 소비자의 브랜드 인지도를 높이면서 명품한우로서의 차별적 이미지를 제고하는데 목표를 두고 실행하였다. 마케팅전략을 전개하는 과정에서 참품한우가 실행한 다양한 커뮤니케이션 매체와 내용을 분석하였고, 전략을 실행하는 동안 참품한우가 직면한 문제점과 이 문제점을 해결하기 위한 커뮤니케이션 전략상의 과제를 특히 광고전략에 초점을 맞추어 제안하였다. ‘Charm Poom Hanwoo' is a Korean-produced beef that was created by 'Gyeungbuk Hanwoo Cluster' which was supported by Ministry for Agriculture and Forestry. Gyeungbuk-do and a local university initiated hanwoo's development and promotion in order to protect hanwoo industry from imported beefs and also to increase farmers' income. The purpose of this case study is to reveal marketing communication strategy of 'Charm Poom Hanwoo' and its implication of market penetration during the introduction stage. The study includes (1) Korean hanwoo market's environment in the early 2000, (2) 'Regional Agriculture Cluster' and 'Gyeungbuk Hanwoo Cluster' which initiated and managed Charm Poom Hanwoo's production and marketing, and (3) Charm Poom Hanwoo's marketing strategy emphasizing in communication strategy. 'Charm Poom Hanwoo' advertised its high quality and safety trying to become a prestige brand of beef. Main goal of this communication strategy is to increase Chanrm Poom Hanwoo's brand recognition as well as differentiate its image as a leading prestige hanwoo. The study also describes different advertising strategies using various media. Conclusion first analyzes Charm Poom Hanwoo's market strategy problems then suggests new communication method, especially advertising, to solve the problems.

수입 등심육과 유기 한우의 품질특성 및 항산화 활성 비교

이수정,하은선,호문사,성낙주 경상국립대학교 농업생명과학연구원 2016 농업생명과학연구 Vol.50 No.3

Korean organic Hanwoo was compared to imported beefs from the America and Australia on the quality characteristics and antioxidant activities. Crude lipid content was significantly higher in Hanwoo. Marbling of Hanwoo has been recognized as well among the comparison groups. Cooking loss of Hanwoo was significantly lower than imported beefs, and its water holding capacity was significantly higher. After cooking, share force was significantly lower in Hanwoo than imported beefs. Contents of total composition amino acid were lower in Hanwoo than imported beefs, but ratio of essential amino acid was higher in Hanwoo. In Hanwoo, contents of saturated fatty acid(SFA) were lower, and poly unsaturated fatty acid(PUFA) content was significantly higher than imported beefs. Especially, oleic acid content was ranged 53.95~ 56.05% in all tested beef samples, and its content was the highest in Hanwoo. Hanwoo was higher than imported beefs in MUFA/SFA ratio, but it was lower in PUFA/SFA ratio. Lipid peroxide content was significantly lower in Hanwoo than imported beefs during their storage for 21 days at 4°C. Contents of total phenolic and flavonoid were not significantly different among the comparison groups. Activities of DPPH and ABTS radical scavenging in Hanwoo was significantly higher than American beef, but not significantly different from Australian beef. Therefore, the quality and antioxidant activity of Hanwoo beef are thought to be more dependent on the MUFA than phenolic compounds.

학교급식의 한우 이용실태 조사 및 저지방 한우 부위를 이용한 학교급식 메뉴 개발

정희선,이태남,윤지영,Jeong, Hee Sun,Lee, Tae Nam,Yoon, Ji Young 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.

경남지역 거세한우의 고급육 생산을 위한 도체 근육부위별 분포도 차이에 대한 연구

김철호,김택석,김충희 한국동물위생학회 2020 한국동물위생학회지 (KOJVS) Vol.43 No.2

A grading system is implemented to evaluate the meat quality of Hanwoo. In the grading system, grade 1++A is the highest grade. Livestock farms breed Hanwoo with good quality feed in order to obtain the highest grade. In this process, the content ratios of muscles in individual regions can be changed. To find out the muscle distribution ratios of Hanwoo steers, grade 1A, 1+A, and 1++A Hanwoo steers were compared with grade 1+A Hanwoo female. Grade 1A Hanwoo steers had higher ratios of shank (SK), brisket and flank (BF), neck chain (NC), and inside skirt (IS) meats and a lower ratio of striploin (SL) meat compared to grade 1+A Hanwoo feamle. Grade 1++A Hanwoo steers had higher ratios of neck (NK) and loin (LN) meats and lower ratios of inside skirt (IS), tenderloin (TL), top round (TR), eye round (ER), bottom round (BR), bottom sirloin triangle (BST), and knuckle (K) meats compared to grade 1+A Hanwoo steers. In comparison between grade 1A and 1++A Hanwoo steers, the ratio of shank (SK) was significantly lower in higher quality meats. If the changes are continuously studied to improve the process so that the ratios of partial meats of the regions highly preferred by consumers can increase, it will contribute to increases in the incomes of livestock farms and enable Hanwoo to grow into a global brand.

쑥사료 급여가 비육한우의 비육능력 및 도체특성에 미치는 영향

김병기,정창진,Kim, Byung-Ki,Jung, Chang-Jin 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3

This study was conducted to determine the effect of mugwort powder supplementation on the fattening performance and carcass characteristics during a 14 month period (from 14 months to 27 months after birth) in 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly assigned 4 treatments (8 heads/treatment): C-1 [(control (0%) with Hanwoo steers)], C-2 [(control (0%) with Hanwoo heifers)], T-1 (supplementation with 2.0% mugwort powder with Hanwoo steers) and T-2(supplementation with 2.0% mugwort powder with Hanwoo heifers). The final body weights for C-1, C-2, T-1 and T-2 at 27 months were 648.6kg, 623.1kg, 663.3kg and 620.7kg, respectively. The total gain and the daily gain were highest in the T-1 group (342.4 kg, 0.88 kg). Hanwoo steers were not significantly different from Hanwoo heifers. The feed intake for the C-1, C-2, T-1 and T-2 groups were 9.35 kg, 9.09 kg, 10.08 kg and 9.69 kg, with the T-1 value being highest. The feed conversion ratios were as follows: C-1 (11.28) > T-1 (11.48) > C-2 (11.52) > T-2 (12.57). The concentrations of total cholesterol, GOT, GPT, glucose and BUN in blood serum during the fattening period were higher after than before the experiment The total cholesterol, GOT and glucose after completion of the experiment were higher in the treatment groups than the control groups (p<0.05). The carcass body weight was higher in the treatment groups than the control groups. The back fat thickness was lower in the treatment groups (12.75-14.75mm) than the control groups (15.76-16.00mm), and the longissimus muscle area was higher in the treatment groups $(84.25-87.88cm^2)$ than the control groups $(84.00-85.25cm^2)$ with the highest over-all values in the T-1 group (p<0.05). The yield grade and quality grade point were higher in the treatment groups (2.02-2.50, 2.85-3.05 point, respectively) than the control groups (1.80, 2.55-2.80 point, respectively). In conclusion, the effects of feeding dietary mugwort powder to Hanwoo steers improved the ADG, carcass body weight, longissimus muscle area and quality grade.