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돈육 등심의 육안적 평가조건과 한국소비자들의 기호도 성향 분석

Visual Evaluation Factors of Pork Loin and Korean Consumer's Preference Choice

  • Cho, S.H. (National Livestock Research Institute) ;
  • Park, B.Y. (National Livestock Research Institute) ;
  • Byun, J.S. (Hanshin University) ;
  • Kim, J.H. (National Livestock Research Institute) ;
  • Ahn, J.N. (National Livestock Research Institute) ;
  • Yun, S.G. (National Livestock Research Institute)
  • 발행 : 2004.06.30

초록

소비자의 인구, 사회, 경제적 특성을 고려한 돈육 선호도 성향의 차이를 분석한 결과를 요약하면 다음과 같다. 먼저, 연령층에 따라 마블링을 제외한 육색, 지방두께 및 드립에 대한 선호도가 유의적으로 다르게 나타났다. 연령층이 18${\sim}$24세이면서 학생인 소비자들이 돈육 선호도 성향이 다른 연령층 및 직종의 소비자들과 비교하여 육색이 짙고 지방두께가 얇으면서 드립이 약간 있는 것을 선호하였고 연령이 증가할수록 육색이 연하면서 지방이 약간 있고 드립이 없는 돈육을 선호하였다(P < 0.05). 남성이 여성보다 육색이 약간 더 진하고 드립이 있는 돈육을 선호하는 것으로 나타났다(P < 0.05). 또한, 결혼유무에 따라 육색 및 드립에 대한 선호도 차이가 있었고, 직업의 종류에 따라 마블링을 제외한 육색, 지방두께 및 드립에 대한 선호도가 유의적으로 차이가 있는것으로 나타났다(P < 0.05). 한편, 소득수준에 따라서는 선호도에 차이가 없는 것으로 나타났다. 결론적으로 돈육 선택 시 소비자들은 연령, 성별, 결혼 상태 및 직업 종류에 따라 선호도 성향이 다르게 나타났으며, 이러한 결과를 활용하여 앞으로 한국 소비자들의 기호를 만족시킬 수 있는 돈육생산에 필요한 기초 자료로써 본 연구 결과가 이용될 수 있을 것으로 생각된다.

Digital photographs of 16 pork chops were taken and modified images to give 16 treatments: two levels of each of fat cover, color, marbling and drip. Consumers(n = 1,014) were randomly selected and a questionnaire asking for socio-demographic information was completed. Each consumer was asked to select preferred type from 16 treatments and this selection was repeated eight times. There were significant differences in pork selection among age, sex and occupation groups only except income levels. Pork preference choices were different in meat color, fat cover and drip depending on age group. Student consumers aging from 18 to 24 years preferred pork chop having darker color, thinner fat cover and more drip when compared to the other groups(p < 0.05). Male preferred pork having darker and more drip than female(p < 0.05). Marital status had a effect on the preference in meat color and drip. The consumers had different choice in color, fat cover and drip depending on occupation(p < 0.05). This results can provide a fundamental information for industries or processors to develop or produce pork that satisfy each target consumer group in the future.

키워드

참고문헌

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피인용 문헌

  1. Quality Properties of Brand Pork vol.28, pp.4, 2008, https://doi.org/10.5851/kosfa.2008.28.4.470
  2. Characterization of a protease from over-matured fruits and development of a tenderizer using an optimization technique vol.20, pp.2, 2011, https://doi.org/10.1007/s10068-011-0067-9
  3. Analysis of Consumer Preferences for Branded and Imported Pork vol.29, pp.4, 2014, https://doi.org/10.7318/KJFC/2014.29.4.342