초록 ▼

Ⅳ. 연구개발결과
○ 1세부과제명 : 탄소절감형 도축 및 식육생산 기술개발
- 쇠고기 및 돼지고기 생산단계 탄소소비(발생) 국내･외 현황을 분석하였음
- 부분육 숙성 가속기 모형을 제작하여 도축가공 부분육 전기자극(부분육 숙성 가속기) 처리가 탄소절감 및 품질에 미치는 영향을 구명한 결과 전기자극을 통하여 전단력 감소로 숙성기간을 14일 단축하였으며 이것은 쇠고기 1kg당 106.166g CO2-eq 온실가스 배출량 감축한 것과 같았음
- 부분육 가공단계 숙성조건이 탄소절감 및 품질에 미치는 영향을 구명한 결과

Ⅳ. 연구개발결과
○ 1세부과제명 : 탄소절감형 도축 및 식육생산 기술개발
- 쇠고기 및 돼지고기 생산단계 탄소소비(발생) 국내･외 현황을 분석하였음
- 부분육 숙성 가속기 모형을 제작하여 도축가공 부분육 전기자극(부분육 숙성 가속기) 처리가 탄소절감 및 품질에 미치는 영향을 구명한 결과 전기자극을 통하여 전단력 감소로 숙성기간을 14일 단축하였으며 이것은 쇠고기 1kg당 106.166g CO2-eq 온실가스 배출량 감축한 것과 같았음
- 부분육 가공단계 숙성조건이 탄소절감 및 품질에 미치는 영향을 구명한 결과 숙성온도의 변화로 인한 숙성단축효과: 정육 전체에 대해 소나무 흡수량으로 환산했을 때 50,732 그루를 식재한 것과 같았음

○ 2세부과제명 : 탄소절감형 가공 및 유통기술 개발
- 국가별 식육의 탄소배출량 산정시 기능단위는 생체중, 온도체중, 도체중, 정육 대비 kg 기준이었으며 활용 DB와 방법에서 국가별로 차이가 있었음.
- 국내산 한우와 돼지고기 각 1kg이 소비이전까지 발생하는 총 배출 CO2양은 각각 27.75kg, 12.44kg이었으며, 한우와 미국산 수입쇠고기 각 1kg이 소비이전까지 발생하는 CO2양은 한우가 총 27.75kg, 미국산 쇠고기가 총 108.2kg이었다.
- 국내산 햄제품의 탄소배출량은 약 0.0032-0.0039kgCO2 수준이었으며 탄소절감 방안으로는 용수와 전력사용량 감소, 폐수슬러리 감소, 생산설비 및 조명시설 효율성 개선을 통하여 가능하였음.
- 식육 생산, 도축, 가공 및 유통단계 탄소배출량 데이터베이스와 산정방법 확립하고 이를 기반으로 탄소배출량 계산프로그램을 개발하였음.
- 식육 도축, 가공 및 유통단계 탄소배출을 감소시킬 수 있는 절감형 인증 매뉴얼을 확립하였음.

Abstract ▼

< Project 1 : Low carbon Meat processing and distribution technology >
The objective of this study was conducted to develop and provide the technology minimizing carbon dioxide occurrence at processing and distribution stages of beef and pork. The functional units and amounts of the calculation f

< Project 1 : Low carbon Meat processing and distribution technology >
The objective of this study was conducted to develop and provide the technology minimizing carbon dioxide occurrence at processing and distribution stages of beef and pork. The functional units and amounts of the calculation for carbon dioxide occurrence were different depending on the countries. The calculation units were live weight, hot carcass weight, cold carcass weight, meat weight (kg) for carbon dioxide occurrence. The carbon dioxide occurrence for production, slaughtering, processing and distribution of the domestic beef and pork were investigated. In beef, they were 16.55, 17.58, 27.41 and 27.75 kg, respectively. In pork, they were 2.62, 2.47, 12.31 and 12.44kg, respectively. The carbon dioxide occurrence for 1kg of the domestic beef were 2.1, 24.3, and 308g when assumed that beef was aged for 10days, stored for 26days and displayed for 3days, respectively, The carbon dioxide occurrence for 1kg of the domestic pork were 0.9, 5.4 and 132g when assumed that the pork was aged for 6days, stored for 6days and displayed for 3days, respectively, The carbon dioxide occurrence of the imported beef 1kg were 108.2kg from the US to the dining table, which were contained 92kg for transportation. That values were higher when compared to 27.75kg for domestic beef 1kg from production to dining table. The results from the investigation of the carbon dioxide occurrence for processed meat products showed that the preparation stage and the packaging stage accounted for 65% in total amounts of the carbon dioxide occurrence for the entire stages and they were followed by disposal stage and manufacturing stage. The carbon dioxide occurrence of ham products was approximately 0032-0.0039kgCO2. To reduce the level of carbon dioxide occurrence, the manufacturing company has to save the water and electricity usage, decrease the water waste slurry, increase the efficiency of the production and illumination facility. The calculation method was established and calculation program was developed based on the database for the carbon dioxide occurrence during the production, slaughtering, processing and distribution stages. Also, the eco-efficiency manual to reduce the carbon dioxide occurrence was established by saving the usage of energy, water, electricity, waterwaste and etc.

< Project 2 : Low carbon slaughtering and meat production technology >
The first study carried out dometic and foreign study of carbon dioxide occurrence at production stage of beef and pork. Simultaneously, we made ageing accelerator model. Its efficiency analyzed by treating Hanwoo beef at DC 100v for 10 min and AC 150v for 10 min and the sample was classified by ageing days (1 and 7 days) and analyzed. The results concluded that the effect of electirical stimulation does not appear in the muscle after 36 hrs of slaughter. Furthermore, the histotomy results also revealed that physical tenderness improvement does not appear in the muscle after 36 hrs of slaughter. These results can be used to optimize the condition of electrical stimulation as a reference. The second study was conducted to study the effect of electrical stimulation using laboratory-made two-multi point electrode probe. Its efficiency analyzed by treating Hanwoo beef at AC 45v for 1 min and pork at AC 45v for 35 sec and Hanwoo muscle sample was classified by ageing days (2 and 14 days) and pork sample was analyzed after 36 hrs of slaughter. Furthermore, the effect of electrical stimulation on the reduction of carbon dioxide production was evaluated using database. In stimulated BF the levels of shear values of early post mortem stage have declined about 1.5 kg and that of late postmortem stage also have declined about 1.2 kg compared to non-stimulated BF. These results indicated that the shear values of early postmortem stage in stimulated BF less than that of late postmortem stage in non-stimulated BF. While reduction of shear force values by the effects of chiller ageing was more remarkable than that of electrical stimulation in stimulated LD, but showed the tendency to positive effect on the protein degradation and the production of free amino acids. Regarding the reduction of greenhouse gas, electrical stimulation can reduce about 106.166g of CO2-eq per 1 kg of beef by shortening ageing days.
The third study was conducted to evaluate the effect of electrical stimulation using laboratory-made two-multi point electrode probe under different condtions (voltage and time). Its efficiency analyzed by treating Hanwoo beef at DC 60v for 1 min and pork at DC 60v for 1 min and Hanwoo muscle sample was classified by ageing days (2 and 14 days) and pork sample was analyzed after 36 hrs of slaughter. Like earlier results, the effect of electrical stimulation on the tenderness was outstanding in BF muscles than LD muscles. We can assumed that ageing days can shortened more than 14 days through electrical stimulation in BF muscles. Furthermore, alcohols affiliation such as furanmethanol and hexanol which can effect on the meat flavor increased by electrical stimulation. Regarding the reduction of greenhouse gas, electrical stimulation showed planing effect of pine trees about 24,961 (BF muscles) and 152,071 (one-cow) on the basis of shortening of ageing days (we calculated the value using 30 % of slaughtered cow in 2013).