http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
제약산업의 R&D 투자, 기업 규모 및 성과에 대한 연구 : 슘페터 가설 검정과 신약 개발을 중심으로
사공진 ( Sakong Jin ),권지선 ( Kwon Ji-seon ) 한국보건경제정책학회 2017 보건경제와 정책연구 Vol.23 No.3
As the population ages, the market demand for new drugs is increasing. However, South Korea`s pharmaceutical industry takes a profit structure on Generics, and an excessive number of companies make exclusive competitive market compared to the market size. We tested Schumpeter Mark Ⅱ, which is a theory of industrial organization theory and claims the positive relationship between R&D investment and the firm size. We also analyzed the effect of R&D on firm`s performance in the listed companies. In addition, we estimated the panel logistic regression to conduct an empirical analysis on the determinants of developing new drug and IMD. Estimation results showed the U-shaped relationship between the firm size and R&D intensities; Schumpeter hypothesis was established in about 75% of listed companies. R&D intensity has a positive influence on market capitalization. As a result of the analysis on the whole pharmaceutical industry, We found that the larger the amount of R&D investment is in two years, the higher the probability of developing new drugs and IMD is. Therefore, we found that there is an organic positive relationship between R&D, the firm size, firm performance and development of new drugs.
토종닭(우리맛닭 1, 2호 및 한협 3호) 냉장육의 이화학적 특성 및 지방산 조성
신동진(Dong-Jin Shin),김혜진(Hye-Jin Kim),권지선(Ji-Seon Kwon),김동욱(Dongwook Kim),김희진(Hee-Jin Kim),추효준(Hyo-Jun Choo),정종현(Jong-Hyun Jung),장애라(Aera Jang) 한국가금학회 2021 韓國家禽學會誌 Vol.48 No.4
국내 시중에서 유통되는 상용 육계 및 토종닭인 한협 3호, 우리맛닭 1, 2호 간의 품질특성 및 지방산 조성을 비교하는 것을 목적으로 수행된 본 연구에서, 육계와 각 토종닭은 서로 다른 품질특성을 나타냈다. 특히, 우리맛닭 1호 닭가슴살의 경우 토종닭 중 불포화지방산을 가장 많이 함유한 것이 특징이었으며, 우리맛닭 2호 닭가슴살은 육계 및 기존 토종닭에 비해 전단력이 낮고, 우리맛닭 1호 다리살은 육계보다 감칠맛에 영향을 미치는 arachidonic acid, docosahexaenoic acid의 함량이 유의적으로 높은 특성을 나타냈다. 따라서, 신품종 우리맛닭 1, 2호는 기존의 육계와 토종닭과 구별되는 품질 특성을 보이고 있어, 본 연구결과는 토종닭에 대한 기초 자료로 활용될 수 있을 것으로 생각한다. This study compares the physicochemical characteristics and fatty acid composition of three Korean native chickens and broilers. Ten whole raw broiler chickens and ten each from the three Korean native chickens (KNCs), Hanhyup 3 (HH3), Woormatdak 1 (WRMD1), and Woormatdak 2 (WRMD2), were purchased from the meat market. Their breast and thigh meat were used as samples. The proximate composition, pH, color, water-holding capacity (WHC), shear force, collagen content, and fatty acid composition were determined. In breast meat, the moisture content of HH3 (74.94%) and WRMD1 (74.74%) was lower than that of the broilers (77.1%, P<0.05). No significant difference was found in crude protein, lipids, and ash contents. The crude fat from thigh meat from HH3 and WRMD2 was lower than that of broilers (P<0.05). The redness of WRMD1 was the highest in both breast and thigh meat (P<0.05). The WHC of the breast meat of WRMD1 was lower than that of HH3 and WRMD2. In thigh meat, the WHC of the broilers was significantly higher than that of the KNCs. In breast meat, the shear force of WRMD2 was significantly lower than that of the broilers, HH3, and WRMD1, while no significant difference was found in thigh meat. The collagen content and arachidonic acid levels of the KNCs were significantly higher than those of the broilers for breast and thigh meats. No significant differences were observed among the KNCs. This result can be used to improve the quality of KNC but further studies on the bioactive compounds, taste, and volatile compounds of KNCs are required.
동물복지 육계(Cobb) 다리육의 이화학적 특성과 생리활성기능 성분
김희진(Hee-Jin Kim),김동욱(Dongwook Kim),김혜진(Hye-Jin Kim),권지선(Ji-Seon Kwon),장애라(Aera Jang) 한국축산식품학회 2021 Food and Life Vol.2021 No.2
This study was performed to evaluate physicochemical characteristics and bioactive compounds of chicken thigh meat of broilers (Cobb) from animal welfare farm. Carcass of broilers from conventional (n=30) and animal welfare certified farms (n=30) were packaged and stored in cold incubator at 4±1℃ for 9 days. Physicochemical properties and bioactive compounds of thigh meat were determined on day 1, 3, 5, 7, and 9. There was no significant difference in proximate composition and redness. Shear force of thigh meat from animal welfare farm was higher than thigh meat from conventional farm during entire storage (p<0.05). Total aerobic bacteria (TAB) counts of chicken thigh meat from animal welfare farm were significantly lower than it from conventional farm on day 7 and 9. Also, as a lipid oxidation value, 2-thiobarbituric acid reactive substance of thigh from animal welfare farm was significantly lower than that of it from conventional farm (p<0.05). Creatine, creatinine, anserine, and carnosine were not affected by welfare farming during storage. Therefore, this study suggests that Cobb chicken thigh meat from animal welfare farm showed lower TAB, lower lipid oxidation, and higher shear force value than thigh meat from conventional farm after storage day 7. This data can be used as a preliminary data for sustainable production of broilers based on animal welfare farming system in Korea.