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제1 세부과제 : 강원한우 브랜드별 생산이력기반 조성에 관한 연구 / 송영한 ; 성경일 ; 박연수 ; 이용준 ; 박대영 ; 장원진 ; 하재정 ; 최철희 4

Summary 5

I. 서언 7

II. 연구사 8

III. 재료 및 방법 13

IV. 결과 및 고찰 20

V. 적요 54

VI. 인용문헌 59

제2 세부과제 : 브랜드육 비선호부위 가공·판매 전략 / 정구용 ; 이성기 ; 강선문 ; 이익선 ; 홍두일 67

Summary 68

I. 서언 69

II. 연구사 70

III. 재료 및 방법 73

IV. 결과 및 고찰 87

V. 적요 112

VI. 인용문헌 115

제3 세부과제 : 강원한우 브랜드 유통 판매 전략 / 신해식 ; 김성우 ; 황주원 ; 려청 126

Summary 127

I. 서언 128

II. 연구사 129

III. 결과 및 고찰 139

IV. 적요 169

V. 인용문헌 172

초록보기

강원한우 브랜드별 생산이력기반 조성에 관한 연구

Studies on the traceable forming of Hanwoo brands in Gangwon province.

This study was carried out for 3 successive years to investigate the traceable forming of Hanwoo brands in Gangwon province early from 2006.

Along with the development of animal husbandry, a lot of local varieties formed some local brands beside the two main Hanwoo brands (Hi~lok and Hanwoo-Ryeong) in Gangwon province, such as Hoeong-seong, Pyeong-chang, Hong-cheon and Won-ju. However, studies on these brands are still not available, So this study was conducted to investigate the traceable forming of Hanwoo brands including ultrasonic diagnosis of fetal, forage processing, individual performance and health status, and carcass characteristics in different parities and regions.

In the first year, objective of this study was conducted to develop diagnostic techniques using ultrasound for estimation cow and heifer in Hanwoo breeding cattle, which would be applied for proper management according to animals parity and pregnancy stage. Six hundred and twenty nine Hanwoo breeding cow and heifers were scaned with ultrasound-equipment over their reproduction cycles.

Dry matter yield and chemical composition, the suitable harvesting date of oats is between 17th to 20th of June(midddle June) In idle land of the upper stream of Soyang-river in Inje. In case of variety, Swan and Cayuse have similar chemical composition, but Swan is higher in both dry matter yield and dry matter content than Cayuse. It means that Swan is of advantage to making silage because of high dry matter content.

In the second year, this study was conducted to investigate the effects of pen and group size on growing and fattening characteristics in Hanwoo steers. The experiment was carried from May 2006 to August 2007. Forty-eight,12-month-old Hanwoo steers(305.8±12.2kg) were randomly assigned to three groups(small; n=4, medium; n=8, large; n=12) and reared in seperate pens with a constant space allowance of 8.82㎡ Per head from 12 to 21 month of age and then regrouped to 4heads per pen. Images of live animal ultrasonic back fat thickness, longissimus muscle area and Marbling score were evaluated after every three months using an ultrasonic equipment(HS-2000) at the 13th rib interface. In addition, blood samples were collected to analyze concentrate of cortisol and triiodothyronine at 12 and 18 months of age. The BFTU in 4heads group was greater than 8 and 12heads groups and MSU was higher in 12heads group when compared with 4 and 8heads groups during the whole experiment period.

To make a whole crop roll bale oats silage which can be kept on an even keel and in good condition of fermentation characteristics and chemical composition, the moisture content should be at least 60%, or 45-55% (recommendation level of moisture content) if possible.

In the third year, Current study was conducted to investigate the influence of parity and region variation in ultrasound live carcass traits of Hanwoo cows. A total of 1,386 heads of Hanwoo cows, spreading over six regions in Gangwon province of South Korea, were measured for longissimus muscle area, back fat thickness, marbling score and rump fat thickness by using real-time ultrasound method.

Since the soil in idle land of the upper stream of Soyang-river in Inje is in good physico-chemical condition, it is possible to grow whole crop oats without fertilizer. In order to lower the crude ash content of produced whole crop roll bale oats silage, it is required to raise the cutting height when making silage or manufacturing skills to lower contamination of dirt and sand cloud during mechanized procedure.

브랜드육 비선호부위 가공·판매 전략

This research was carried out to investigate the ways to process and sell branded meat products using non-preference parts of Hanwoo beef. In experimental (Exp.) about quality changes in Supraspinatus m. of Hanwoo with different packaging methods, such as wrapped packaging (C), vacuum packaging (V) and modified atmosphere packaging (MA). The VBN values of MA were significantly lower than those of C. Also, MA was enhanced stability of meat color compared with other packaging methods during storage days. The purge loss was the most in the V samples, followed by the C and the MA was the lowest. Total bacteria counts of MA sample were significantly lower than those from C. In Exp. about Kimchi fermented sausage (KFS), the addition of green tea extract (GTE) decreased the a* value of KFS, but it increased the b* value of KFS. The lipid oxidation stability of KFS increased with increasing the adding levels of GTE. The aroma pattern with electronic nose (EN) was different between GTE-treatment (Trt.) and control. In Exp. about seasoned fermented meat, soy sauce- and red pepper paste-seasoned meat had the lightest and the reddest color, respectively. In Exp. about restructured meat (RM), the addition of tenderizer increased the crude fat content, pH, water-holding capacity, and tenderness of RM. The addition of vitamin I increased the color and oxidation stabilities of RM. The aroma pattern with EN was different between vitamin E-Trt. and control. In Exp. about semi-cooked meat (SCM), the shear force, OxyMb content, and CIE color values of SCM increased with increasing the cooking time. The cooking with Rhus verniciflua Stokes (RVS) extract increased the oxidation stability of SCM.

강원한우 브랜드 유통판매 전략

The purpose of the study is to seek plans of marketing revitalization for Gangwon Hanwoo(Hi-lok Hanwoo). Special counter for the Gangwon 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 Gangwon 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 Gangwon 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 Gangwon 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.

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