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최윤상,신용광,YounSang Choi,Yong Kwang Shin 국립한국농수산대학교 교육개발센터 2024 현장농업연구지 = Journal of practical agricultural resear Vol.25 No.4
This study attempts to derive measures to improve content claims of free antibiotic livestock products(FLP) through analyzing situations for the FLP market and results of survey for its providers. Recently the number of certified farms has been decreasing, but shipments per farm has been increasing. Furthermore as the COVID-19 has increased health and environmental concern, shipments of FLP have showed a steady increase. The distribution channel of FLP, regardless of varieties, is similar to that of general livestock products(GLP). The major results from survey for providers of FLP are little difference in between content claims of GLP and FLP and low utilization of FLP in production of livestock processed products compared with its shipments. The policies for content claims of FLP suggested by this study are permission of FLP authentication labelling for livestock processed products and permission of those which contain FLP over 70% in the first step.
농업기계 교육훈련사업과 연계한 지자체 정비인력 양성방안
최윤상(Younsang Choi),신조영(Joyoung Shin) 한국지방행정학회 2016 한국지방행정학보 (KLAR) Vol.13 No.1
This study aims to suggest a local government’s training plan for agricultural machine mechanics in association with the Agricultural Machine Training Project provided by central and local governments through understanding situations of repair centers and farmers’ demand for maintenance and repair. The survey results show that repair centers suffer from a shortage of mechanics and farmers are eager to participate in technical training programs for them. Tobit model analysis estimates that the amount of self-incurred expenses for a new training plan is 45,797 won. The new training plan, suggested from this study, indicates that the most practical solution to a problem for a shortage of mechanics is to reduce farmers’ demand for maintenance and repair by enhancing their self-repairing capabilities. For this, new training programs and methods should be developed along with fully utilizing the Agricultural Machine Training Project.
김은미,서상희,최윤상,전기홍,이은정,Kim, Eunmi,Seo, Sanghee,Choi, Younsang,Chun, Kihong,Lee, Eunjung 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.5
본 연구는 불고기에 SHS와 HPP 기술을 적용하여 냉장온도(5, $10^{\circ}C$)에서 저장하면서 그 품질변화를 살펴보았다. SHS 조리가 일반조리에 비해 다즙성과 조직감(연한 정도)가 향상되는 것을 알 수 있었다. 이것은 조직감 측정결과와 같은 경향으로 SHS 조리가 일반조리에 비해 조직이 연해져 부드러운 조직감을 부여하는 것을 알 수 있었다. 또한 총균수의 증가폭도 일반 조리구에 비해 적은 것을 확인할 수 있었으며 지방 산패도 값인 TBA 또한 SHS-HHP병행 처리군이 일반 조리에 비해 낮은 값을 보여 안전성을 확보할 수 있을 것으로 사료되었다. 식육의 신선도를 나타내는 VBN 은 간장 양념으로 인해 높은 값을 보여 본 연구의 특성상 VBN 함량만으로 신선도 정도를 판단하기는 어려울 것으로 사료된다. 이상의 결과로 기존의 불고기 제품에 SHS 기술과 HPP 기술의 적용으로 제품의 품질향상을 통한 조직감 상승과 유통기간 연장효과를 어느 정도 기대할 수 있는 것으로 생각되었다. The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.
정해동 ( Haedong Jung ),천동원 ( Dongweon Cheon ),최윤상 ( Younsang Choi ),고복남 ( Boknam Ko ) 한국농업정책학회 2010 농업경영정책연구 Vol.37 No.4
This study attempts to analyze a raw ham`s domestic market situations and to evaluate its economic prospects. Market competitiveness of a raw ham based on opinions of experts in the meat processing fields and consumers. The weakness of a raw ham market is inclination of its demand and its high price. The opportunities for a raw ham market are increasing wine consumption, changes in food consumption pattern, an increasing trip abroad, high concern on fermented foods. While a size of current domestic raw ham market is about 500 million won, it is forecasted that it should increase up to 10 times but its growth should be slow due to limitation of its use in our food consumption. It is expected that the domestic production of a raw ham would raise an income of pig producers and stability of pork market and improve rural economy.