조사논문 : 한국인의 쇠고기 소비패턴 -거주 국가에 따른 비교분석-

이종인 ( Jong In Lee ),( Zhi Feng Gao ),오경태 ( Kyung Tae Oh ),오송련 ( Song Lian Wu ),신동민 ( Dong Min Shin ),이정숙 ( Jeong Suk Lee ),최종산 ( Jong San Choi ),김희걸 ( Xi Jie Jin ) 한국축산경영학회,농업정책학회(구 한국축산경영학회) 2014 농업경영정책연구 Vol.41 No.4

Koreans prefer Korea beef to imported beef. The volume of imported beef is being increased in Korea. Consumers preference may be changed when they consume the imported beef more. The purposes of this study are to analyze the changes of the Koreans`` preference and perception to Korean beef and imported beef. Koreans who are living in Korea prefer Korean beef to imported beef. However, Koreans who are living in U.S.A. may prefer U.S. beef or keep neutral between the two kinds of beefs. Questionnaire were given to Koreans who were living in Korea and U.S.A. from January to April in 2014. SPSS 18.0 was used for the analyses. T-test was used for comparative analysis by living country about beef and multiple regression analysis was used for analyzing impacts of age and period of reside in United States to quality evaluation about Korean beef and U.S. beef. In the result, Korean consumers had differences in all perception variables about U.S. beef by living country, but hadn``t in Korean beef. And Korean consumers living in Korea and United States evaluated that Korean beef had better quality than U.S. beef. Finally, only period of reside in United States had positive impacts to perception of U.S. beef quality. Korean beef should try to keep high quality and image. Government need to active support and intensive control beef traceability system and origin labeling. Imported beef market may be expanded in the future. So prepare countermeasure for low-grade Korean beef about increasing of the imported beef in Korean market.

일본의 쇠고기 수입자유화의 영향에 관한 연구

양정희,홍경표 中部大學校 農業生命資源科學硏究所 1998 農業生命資源科學硏究論文集 Vol.6 No.-

From 2001, Korean beef market will be perfect opened, and now Korean native cattle industry must adjust more good productivity system. But Korean native cattle market, include another cows, are very weak and It's can't compared export country as USA and Australia. In 1991 Japanese beef market were opened before Korean beef market. It's indicated to us that imported beef were very storing in japanese market. And imported beef, expecially imported USA, were sprayed wide in Japanese market. In 1996 imported beef share 50% over in Japanese market. Inspite of Japanese has good grading system which separated 15 drgree of carcass beef. But Japanese native cattle(beef) named WHAU, are keeping their market share in Japan. It's shows that excellent degree beef are favourited their people. If Korean native beef are wanted to 50% over market share in Korean market, Korean beef farmer muse more good breeding system as well as Japan or USA. And Korean beef farmers must up to productivity more excellence beef, which makes to favorite Korean people.

한ㆍ미 FTA협정에 따른 쇠고기 수입에 대한 법률적 연구

이재삼(Lee Jae-Sam) 한국토지공법학회 2008 土地公法硏究 Vol.41 No.-

  An international agreement should be based on the principles of equality with the parties thereto being the main constituent possessing equal rights and obligation, and uphold the maintenance of legal relations.<BR>  However, this unequal beef import agreement between Korea-US resulted in enormous damage to the people and the nation alike. That is, the said agreement caused an infringement of the people"s right to live healthily and the right to quarantine.<BR>  For this reason this unequal beef import agreement should be amended as soon as possible. It is quite right to rectify the situation by renegotiating it. And that is the desire of the whole nation.<BR>  The constitutional right to life and the right to live healthily must be secured and protected. The state has responsibility to protect the health of the people, who in turn has a right of claim against the state ensuring the healthy life.<BR>  The core of the problems of the beef import agreement is that it allows the Importation of beef which contains SRM, violating the right to live healthily. The import of such SRM would threaten the health of the people exposing them to the mad cow disease.<BR>  Besides, Korea has a very limited quarantine right at a U.S. slaughterhouse. Under the agreement Korea has to inspect the beef in the U.S. territory if SRM is found and follow the normal inspection procedure applying the normal rate, if the beef is deemed safe during such inspection. Even for the two instances of endangering the safety of food safety Korea is made unable to ban the import until the slaughterhouse in question has remedied the situation, and that is not fair.<BR>  For this reason the Korean Government should be able to immediately stop the handling of the beef, if the US slaughterhouse in question is found producing the beef in a manner endangering the food safety. And a scientific inspection and management system should be carried out throughout the whole process ranging from the breeding, rearing, slaughtering and distributing of cattle in the United States to the quarantine inspection in Korea. For this purpose Korean quarantine officers and specialists are to be permanently stationed at the US slaughterhouse and granted authority to inspect it.<BR>  Quarantine inspection procedures should be carefully followed while taking a precautionary measure for the entire imports to ensure the prevention of mad cow disease under the circumstances of impending full-scale market opening for the US beef. Any US beef suspected of mad cow disease during such inspection must be immediately returned or destroyed.<BR>  And the appropriate level of manpower and equipment should also be secured for the thorough inspection of the US beef. For this purpose the training of the mad cow disease specialists and the equipment modernization are urgently needed.<BR>  Also establishing domestic regulations as well as an institutionalized system may be required to preform both the prior inspection and post management for the mad cow disease. In other words, measures for preventing and curing the said disease as well a relief measure should be established.<BR>  And marking of the place of origin should be strengthened to tighten controls on the beef importation and distribution. For this purpose the expansion of regulatory personnel as well as the punishment for the marking violations should be intensified.<BR>  Ways of raising the competitiveness for the local cattle should also be sought out, as the local beef began considerably losing the market. To raise the local beef quality, a safety measure, scientific management system and the restructuring should be carried out throughout the whole process ranging from the breeding, rearing, slaughtering and distributing of local cattle. Measures that include Government"s subsidies(helping the farmers to

조사논문 : 소비자의 수입쇠고기 구매 의향 분석

나유정 ( Yoo Jung Na ),김민경 ( Min Kyoung Kim ),장재봉 ( Jae Bong Chang ) 한국축산경영학회 2013 농업경영정책연구 Vol.40 No.1

This study aims at analyzing the consumers` purchasing intention of imported beef in order to provide our domestic beef industry with marketing strategies. Two methods, ``decision tree model`` and ``logistic model``, have been employed to classify consumers into several groups based on consumers` demographical characteristics and their preference on imported beef. These methods have been also used to identify important elements affecting consumers` purchasing intention on imported beef. Our result shows that a consumer group with a higher intention to purchase imported beef belongs to a relatively low-income group. Consumers in this group have prior experiences of purchasing imported beef and also are very sensitive to beef price. They usually do not consider freshness or safety as seriously as high income consumers. This result implies that it is necessary to employ income-selective marketing strategies in order to target the low income consumer group.

다중 이산 연속선택모형을 이용한 원산지 및 용도별 쇠고기 수요 분석

박윤선,장재봉 한국농업경제학회 2023 農業經濟硏究 Vol.64 No.2

There has been a steady increase in the consumption of Korean beef in recent years, with the per capita consumption of beef reaching a record high in 2022. The domestic beef market provides consumers with more choices, so traditional methods of demand analysis that rely on whole beef products are likely to become less useful. Employing the multiple discrete-continuous extreme value model (MDCEV), we analyze scanner data on consumer panels over a long period. Our findings indicate Hanwoo beef demand is less price sensitive than other beef types. Furthermore, Hanwoo beef has a relatively larger cross-price elasticity than other alternatives. Consumers' income, age, and household size also significantly affect the interrelationship between demand and supply. Higher-income consumers are more likely to choose Hanwoo beef and less likely to choose imported beef. Larger families are more likely to select beef for grilling rather than cooking. These results explain current beef expenditure patterns and help understand how consumers make decisions.

한우고기와 호주산 냉장수입육의 육질 및 영양성분 비교

조수현,성필남,강근호,박범영,정석근,강선문,김영춘,김종인,김동훈,Cho, Soo-Hyun,Seong, Pil-Nam,Kang, Geun-Ho,Park, Beom-Young,Jung, Seok-Geun,Kang, Sun-Moon,Kim, Young-Chun,Kim, Jong-In,Kim, Dong-Hun 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5

본 연구는 거세한우(26-28개월) $1^+$, 1등급육과 호주산 수입 흑우 및 교잡육으로부터 채끝, 등심, 우둔, 꾸리부위를 공시시료로 이용하여 원산지별 부위간의 일반성분, 육색, 전단력, 콜라겐함량, 가열감량, 지방산조성, 아미노산조성 및 무기물 함량을 비교하였다. 단백질 함량은 채끝과 등심부위는 한우고기 $1^+$, 1 등급육이 호주산 앵거스 또는 교잡종육 보다 유의적으로 높은(p<0.05) 반면에 우둔과 꾸리부위에서는 비교구간에 유의적인 차이가 없었다(p>0.05). 지방함량은 채끝부위에 있어서는 한우 $1^+$ 등급육이 15.48%로 8.83%인 호주산 교잡육보다 유의적으로 높았고, 등심 부위에서는 한우육 $1^+$, 1 등급육이 각각 17%, 15.52%로 호주산 앵거스 흑우육(10.59%) 및 교잡육(9.21%)보다 유의적으로 높았다(p<0.05). 육색 비교에서 채끝부위는 호주산 교잡종이 CIE $L^*$(백색도)이 한우고기보다 유의적으로 높았고 적색도(CIE $a^*$)은 동일한 부위내에서 비교구간에 유의적인 차이가 없었으며 CIE $b^*$(황색도)는 채끝, 등심, 우둔 및 꾸리 부위 모두에서 유의적으로 가장 높은 것으로 나타났다(p<0.05). 부위별 전단력 비교 결과 채끝부위는 호주산 교잡종이 유의적으로 가장 높았던(3.02 kg) 반면에 호주산 앵거스 흑우가 유의적으로 가장 낮았다(p<0.05). 한편 등심, 우둔 및 꾸리 부위는 전단력에서 유의적인 차이가 없는 것으로 분석되었다. 총 콜라겐 함량은 한우고기가 4개 부위 모두에서 호주산 쇠고기보다 유의적으로 더 높은 것으로 분석되었다(p<0.05) 지방산 조성에서 호주산 교잡종육이 채끝, 등심, 우둔부위에서 한우고기보다 palmitic acid, stearic acid, linolenic acid 함량이 유의적으로 높은 반면에 palmitoleic acid, vaccenic acid, eicosenoic acid 함량이 유의적으로 낮은 것으로 분석되었다(p<0.05). Oleic acid 함량은 한우고기 $1^+$, 1등급육이 호주산 교잡종육과 비교했을 때 채끝, 등심, 우둔 및 꾸리부위에서 유의적으로 더 높은 것으로 나타났다(p<0.05). 한우고기 $1^+$, 1등급육은 호주산 교잡육보다 포화지방산 함량이 낮고 단일불포화지방산 함량(MUFA) 함량이 높은 것으로 분석되었다(p<0.05). 한우고기 $1^+$ 등급육은 우둔과 꾸리부위에서 glycine 함량이 가장 높았고 한우 1 등급육은 채끝과 등심 부위에서 cystein, methionine, glycine 함량이 호주산 앵거스 흑우육 보다 유의적으로 더 높았으며, 우둔과 꾸리부위에서는 valine과 leucine 함량이 유의적으로 더 높았다(p<0.05). 무기물 조성에서 Ca, Fe, Zn 함량은 비교구간에 유의적인 차이가 없는 것으로 분석되었다(p>0.05). This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), total collagen content (%), cooking loss (CL), fatty acid composition, amino acid composition, and mineral content of loin, strip loin, top round, and chuck tender Hanwoo beef and imported Australian beef. Protein content was significantly lower for strip loin and loin of Hanwoo QG $1^+$ and 1 beef when compared to that of Australian black Angus or cross beef (p < 0.05), whereas it was not significantly different for top round and chuck tender. Intramuscular fat content was higher for QG $1^+$ Hanwoo beef strip loin (15.48%) than that in Australian cross beef (8.83%) and it was also higher in loin for QG $1^+$ (17%) and 1 (15.52%) Hanwoo beef than that in Australian Angus beef (10.59%) and cross beef (9.21%) (p < 0.05). The CIE $L^*$ value was significantly higher for Australian cross beef strip loin than that of Hanwoo beef but the CIE $a^*$ value was not significantly different between the same cuts from different origins. However, CIE $b^*$ values were significantly higher for the Australian cross beef than those for four cuts of Hanwoo beef and Australian Angus beef (p < 0.05). No significant difference in WBS of loin, top round, or chuck tender was observed among the different beef sample origins except that strip loin had significant higher WBS for Australian cross beef (3.02 kg) but lower for Australian Angus beef (2.13 kg). Australian cross beef contained significantly higher palmitic acid, stearic acid, linolenic acid, but lower palmitoleic acid, oleic acid, eicosenoic acid content in strip loin, loin, and top round than those of QG $1^+$ and 1 Hanwoo beef (p < 0.05). QG $1^+$ Hanwoo beef had significant lower saturated fatty acid and higher monounsaturated fatty acid content than those in Australian cross beef (p < 0.05). Hanwoo $1^+$ beef had more glycine in top round and chuck tender, whereas Hanwoo QG 1 beef and Australian Angus beef had higher cysteine, methione, and glycine levels in strip loin and loin and valine and leucine in top round and chuck tender than the same cuts of Hanwoo $1^+$ beef (p < 0.05). No significant differences were observed for Ca, Fe, or Zn content among the different beef samples.

냉장한 제주흑우육, 한우육 및 호주산 수입우육의 품질 특성 비교

문윤희(Yoon-Hee Moon) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.4

The nutritional, physicochemical and sensory quality characteristics of chilled loins of Jeju Black Cattle, Hanwoo and imported Australian beef were compared. For nutritional properties, moisture and crude protein contents of Jeju Black Cattle beef were 65.91% and 17.39% respectively, the lowest among the comparison groups. On the other hand, their crude fat and crude ash contents were 15.89% and 0.79%, respectively, the highest among the comparison groups. There was a significant difference in crude ash content, but there was no significant difference in the other properties. The Fe and Zn contents of Jeju Black Cattle beef were 29.85 and 48.13 ppm, respectively, lower than those of Hanwoo beef, although the difference was not significant. These values were higher than those of Australian beef (p<0.05). There was no significant difference among the samples in contents of Ca, P, Na and Cu. The total amino acid and essential amino acid contents of Jeju Black Cattle beef were 16.81% and 9.08%, respectively, the lowest among the samples, although the difference was not significant. The ratio of essential amino acids to total amino acids of Jeju Black Cattle beef was 54.01%, the highest among the samples. The saturated fatty acid (43.25%), stearic acid (13.51%), linoleic acid (2.39%) and essential fatty acid (2.47%) contents of Jeju Black Cattle beef were the lowest. However, their unsaturated fatty acid (56.69%), oleic acid (47.80%) and MUFA/SFA ratios were the highest, and there were significant differences compared with Australian beef. There was no significant difference in the PUFA/SFA ratio. Among physicochemical properties, redness (a<SUP>*</SUP>) of Jeju Black Cattle beef was the highest while melting point was the lowest (p<0.05). There were no significant differences in lightness (L<SUP>*</SUP>), yellowness (b<SUP>*</SUP>), pH, water holding capacity, cooking loss or shear force value. For sensory properties, raw meat aroma, cooked meat aroma and palatability of Jeju Black Cattle beef were superior compared to other comparison groups, with significant differences in comparison with Australian beef (p<0.05). However, there were no significant differences in taste, juiciness, or tenderness of cooked meat.

SPS 조치 해제에 따른 EU산 쇠고기 수입개방 영향 분석

한석호,염정완,김진년,이형우 한국농촌경제연구원 2017 농촌경제 Vol.40 No.3

Korea has designated EU beef as an item prohibited to be imported by Sanitary and Phytosanitary Measures (SPS). However, the EU has continuously requested the opening of the beef market to Korea through the Korea-EU FTA/SPS meetings & Korea-EU trade commission. Given recent international negotiation trends on NTMs including SPS, EU beef might be expected to be imported in the near future. This study aims at presenting a practicable methodology to estimate economic effects of Sanitary and Phytosanitary Measures (SPS), particularly to analyze the effects of lifting an import ban on EU beef that has not been imported. We applied an ex-post assessment & dynamic analysis method using KREI-KASMO, and carried out a case study about EU beef. The results show that expected imports of EU beef depend on import price and the degree of quality when compared to other imported beef from countries such as the US, Australia & New Zealand. This study is expected to be used in researching basic analysis methods of strategies that can minimize Korea’s membership fee in SPS negotiations, and to contribute to the trade authorities’ policy-making.

소고기 원산지에 대한 태도와 건강 관심도가 소고기 구입에 미치는 영향 분석

정지숙,김승규 한국유기농업학회 2024 韓國有機農業學會誌 Vol.32 No.1

This study examines how consumer attitudes toward food origin and health concerns influence beef purchasing behavior. Using data from the Korea Rural Economic Institute’s food consumption behavior survey, we analyzed the frequency of purchasing domestic and imported beef. Results indicate that when not distinguishing between domestic and imported beef, perceptions of lower origin quality and higher health concerns are associated with an increase in purchasing frequency. However, such influences are statistically insignificant for imported beef. Further analysis reveals that for consumers exclusively purchasing domestic beef, these factors do not significantly impact purchasing frequency, while for consumers simultaneously purchasing both domestic and imported beef, these factors do significantly impact purchasing frequency.

육우산업 발전을 위한 전략요인의 우선순위 분석

장재봉 ( Jae Bong Chang ) 한국축산경영학회 2018 농업경영정책연구 Vol.45 No.2

Given increasing competition in beef meat market by growing meat import, decisions have to be made to allocate limited resources for developing beef cattle industry. To secure effectiveness of government policies under the limit of resources availability, this study identifies and weights twelve strategies or policy options that influence beef cattle industry and determines priorities among strategies by incorporating best-worst scaling technique into an expert surveys. Results reveal that on average experts displayed extreme preference for enhancing marketing and consumption of beef cattle meat and were less concerned about other aspects of production strategies. Expansion of distribution network, aggressive marketing strategies, and beef farmers education for improving meat quality were among the most important to beef cattle industry, whereas the veal and young cattle market pioneering, and enhancing traceability and country of origin labeling on food service menus were among the least important. This analysis provides estimates of best-worst scaling that help explain the current status of beef cattle industry, and the results have implications for the policy proposals, particularly in light of the experts.