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NTIS 바로가기한국가금학회지 = Korean journal of poultry science, v.42 no.4, 2015년, pp.315 - 325
서동원 (충남대학교 동물자원과학부) , 이준헌 (충남대학교 동물자원과학부)
Recently, livestock breeding is more focused on the meat quality rather than meat quantity, mainly due to the improvement of consumers' income. Among the meat quality traits, meat color is one of very important traits because meat color is the first selection criterion from the consumers in the mark...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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과거 가축개량의 목적은? | 과거 가축개량의 목적은 늘어가는 육제품의 수요를 충족시키고, 생산단가를 낮추기 위해 단시간에 빠른 성장으로 많은 양의 고기를 생산하는데 그 목적이 있었다. 그러나 최근에는 소비자들의 소득수준이 향상되고, 육제품에 대한 다원화 성향이 늘어나면서 점차 양적 개량보다 식육의 맛이나 질감과 같은 품질을 개선하는 질적 개량으로 그 중심이 이동하고 있어, 식육의 품질개선은 매우 중요한 개량 목표가 되어가고 있다(Andersen et al. | |
식육의 품질개선이 중요한 개량 목표가 되는 이유는? | 과거 가축개량의 목적은 늘어가는 육제품의 수요를 충족시키고, 생산단가를 낮추기 위해 단시간에 빠른 성장으로 많은 양의 고기를 생산하는데 그 목적이 있었다. 그러나 최근에는 소비자들의 소득수준이 향상되고, 육제품에 대한 다원화 성향이 늘어나면서 점차 양적 개량보다 식육의 맛이나 질감과 같은 품질을 개선하는 질적 개량으로 그 중심이 이동하고 있어, 식육의 품질개선은 매우 중요한 개량 목표가 되어가고 있다(Andersen et al., 2005). | |
식육의 색에 대한 기존의 연구는 어떠한가? | 식육의 색은 육제품으로써 소비자의 선택을 받을 때 가장 먼저 선택의 기준이 되는 관능 형질의 하나이기 때문에, 육색은 제품의 상품성과 판매에 직결되어 경제적으로 매우 중요한 형질이라고 볼 수 있다(Mancini and Hunt, 2005). 기존의 육색에 대한 연구는 식육의 수분이 포함된 정도인 보수력에 영향을 받고, 이러한 보수력의 차이는 사후강직시에 일어나는 pH 변화와도 밀접한 관련이 있는 것으로 보고된 바 있다(Fletcher, 1999; Qiao et al., 2001; Huff- Lonergan and Lonergan, 2005). |
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