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제목 2011한돈고기 예찬의 집필을 위한 조사연구(양돈자조금관리위원회)
문서 2011한돈고기 예찬의 집필을 위한 조사연구(양돈자조금관리위원회).pdf
내 용

제1장. 연구의 배경 및 필요성 ·········································5

 

제2장. 조사연구 내용 및 결과 ·········································6

1. 연구수행 방법 ···················································6

2. 내용 및 결과 ····················································7

가. 한국인의 식습관 및 우리 돼기고기의 영양적 가치 조사 ··········7

나. 우리 돼지고기를 이용한 다양한 요리 및 가공제품 조사 ·········36

다. 외국의 다양한 돼지고기 요리 조사 ····························40

라. 돼지고기가 건강에 미치는 영향 조사 ··························55

마. 우리 돼지고기와 수입돼지고기의 비교 조사 ····················63

마-1. 수입돼지고기의 생산과정 및 유통특성 조사 ···············63

마-2. 수입돼지고기의 품질적 단점 탐구 ························71

3. 결론 ···························································83

 

제3장. 연구결과의 활용계획 ··········································85