Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Dietitians' Perception on the Development of Korean Seasoned Processed Meats in Business Foodservice Operations - Kyungnam Province -

한국식 조미식육 제품 개발에 대한 사업체급식 영양사의 인식조사 -경남지역을 중심으로-

  • Lee, Young-Soon (Dept. of Culinary & Bakery, CHANG-SHIN COLLEGE) ;
  • Lee, Dong-Sun (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lyu, Eun-Soon (Faculty of Food Science and Biotechnology, Pukyong National University)
  • 이영순 (창신대학 호텔조리제빵과) ;
  • 이동선 (경남대학교 식품생명학과) ;
  • 류은순 (부경대학교 식품생명공학부)
  • Published : 2006.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to examine the perceptions and attitudes held by dietitians on seasoned processed meats. The questionnaires were distributed to x (Ed- give the sample size) dietitians at business foodservice operations in Kyungnam province. According to survey, 37.5% of the dietitians answered that it is 'very necessary' to develop seasoned processed meat products. Regarding desired product characteristics, the dietitians were asked about reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians (59.2%) preferred Korean style seasoned processed meats. The cooking types of Korean seasoned processed meats chosen as new developments were steamed (21.3%), roasted (20.6%) and pilled (18.1%), while the expected frequencies of product usage were in the order of grilled (18.8%), roasted (15.6%), and fried (14.4%). The dietitians wanted no or only little increase in the price compared to current commercial products, units packed in 1 or 3kg sizes and a shelf life under refrigerated or frozen storage of 3-7 days. A minority of the dietitians (40.6%) responded positively to buy the seasoned processed meats if the products meet their needs.

Keywords

References

  1. 윤은옥. 2005. 21C 육류시장, 양념육이 대세다, 월간식당. 11, P138
  2. Cho JH, Koh BK. 2003. A Survey on the rice-based processed food consumption of the housewives at Daegu, Korean J. Soc. Food cookery Sci., 19(3):300-307
  3. Creed, P.G., Reeve, W. 1998. Principles and application of sous vide processed foods, In Sous Vide and Cook-Chill Processing for the Food Industry, Ghazala, S(ed.), Aspen Publisher, Gaitherburg, MD, pp.25-56
  4. Han KS. 2002. The Performance Measurement of Business & Industry and University Foodservice Operated by Contracted Foodserivce Management Company. Korean Journal of Dietary culture, 17(3):252-259
  5. Han MY, An MS. 1998. A Study on the Purchase Action of Processed Foods and the Recongnition for Food Additives of Urban Housewives. Korean J. dietary culture, 13(2): 119-126
  6. Jang MR, Kwak TK. 1997. Assessment of Foodservice Management Practices in the Employee Feeding Operations according to Type of Workers. Journal of the Korean Dietetic Association, 3(1):63-73
  7. Jin HB, Choe EO. 2000. Perception on Using Preprocessed Foods Among Dietitians Employed in Elementary School Foodservices in Inchon. Korean J. dietary culture, 15(5):379-386
  8. Kim JW, Lee YH. 2001. The Consumption Pattern of Further Processed Chicken Product. Korean J. Food Science Resour 21(2) : 116-125
  9. Kim BG. 1985. Suggestion for dietitian's job development in 21C. National Nutirition of korean Dietetic Association, 69, pp.10-21
  10. Kwak TK, Lee KA, Lyu ES. 1993. Consumer Demands for Prepared Frozen or Refrigerated Foods and Industry's Response to Consumer Demands. Korean Journal of Social Food Science, 9(3):230-238
  11. Kim AG. 1990. Production Technology of Meat Processed Food, Food Science and Industry, 3(4), pp.13-19
  12. Kim SK, Jung BM. 2004. A Study on the consumption Patterns of Soybean curd and Processed Soybean Products of Residents in the K wangwon Area of Korea, Korean J. Food Cookery Sci 20(1) : 17-25
  13. Kang KJ, Chung MS. 1995. Articles / A Survey on Housewives' Consumption Pattern and Nutrition Knowledge about Vegetables. J Korean Soc. Food culture 10(5): 377
  14. Lee YS, Lee DS, Lyu ES. 2005. Dietitians' Perception and Usage of Processed Meat Products. Korean J. Food Cookery Sci 21(6) : 813-822
  15. Lee YB. 1994. Process and distribution of Chicken. Korean Poultry Association, p.33
  16. Lyu ES. 1998. Steps of Contract-Managed Foodservice Company and its Preparation, National Nutrition of Korean Dietetic Association, 199:2-11
  17. Lyu ES, Lee DS. 2001. Dietitians' Perception on Usage of Cook/Chill Vegetable in Institution Foodservice. Journal of Korean Food Science and Nutrition, 30(6): 1293-1300
  18. Light, J., Walker, A. 1990. Cook-Chill Catering; Technology and Management. Elsevier Applied Science, London and NY, pp.3-22
  19. Park KS, Choi EH, Ryu K. 2004. Assessments of Utilization and Management Practices of Frozen Convenience Foods in Elementary School Foodservice Operations in Incheon, Journal of the Korean Dietetic Association, 10(2): 246-257
  20. Yang IS, Han KS. 1998. Development of Consumer Satisfaction Evaluation Tool for Contracted Foodservice Management Company. Yonsei University Research Institute of Food & Nutritional Science 3rd Symposium
  21. Yang IS. 1996. Foodservice Management Strategy and Strength of Competitiveness in Companies, Korean Dietetic Association 3rd Symposium, pp.117-133