Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Housewives' Awareness of the Quality Attributes for Korean Native Chickens

토종닭 품질 특성에 대한 주부의 인식 조사

  • Kim, Hyun-Cheol (Dept. of Animal Science and Technology, Sunchon National University) ;
  • Lee, Min-A (Dept. of Food and Nutrition, Kookmin University) ;
  • Jo, Cheorun (Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Nam, Ki-Chang (Dept. of Animal Science and Technology, Sunchon National University)
  • 김현철 (순천대학교 동물자원과학과) ;
  • 이민아 (국민대학교 식품영양학과) ;
  • 조철훈 (서울대학교 농생명공학부) ;
  • 남기창 (순천대학교 동물자원과학과)
  • Received : 2015.08.24
  • Accepted : 2015.10.06
  • Published : 2015.12.31
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Abstract

A consumer survey was conducted for the subject of a total of 503 housewives in Korea, with the questionnaires on the quality attributes for Korean native chicken. The responding results collected were used for the importance-performance analysis of the quality attributes involved in production, processing, distribution, and consumption of Korean native chicken. The quality attributes with both relatively high importance and performance ("keep up the good work") were chicken origin, shelf life, freshness, and safety issues, while those with high importance but low performance ("concentrate here") were chicken breed certification and refrigerated/ frozen state. Respondents were also interested in lean meat and protein content of the chicken meat. In the aspect of eating quality attributes, chewiness was the most important one. The survey shows tenderer, chewier, and more flavorful chicken meat will be preferred and a new chicken breed with those eating quality attributes needs to be developed.

닭고기 구매 의사결정력이 높은 503명의 일반 주부를 대상으로 토종닭의 생산에서 소비까지 관련된 품질 속성들을 선발하여 중요도-만족도 분석을 실시하였다. 중요도와 만족도 모두 높은 유지강화 대상으로는 원산지(origin), 유통기한(shelf life), 신선도(freshness), 위생/안전성(hygiene/safety) 등이 해당되었으며, 높은 중요도를 지님에도 만족도가 낮아 중점개선 대상으로는 토종닭 인증(certification), 냉동 여부(freeze or not) 등이 해당되었다. 건강에 대한 관심도 증가에 따라 정육량(lean meat) 또는 단백질(protein) 함량에 관심을 보였고, 관능적 특성으로 토종닭 특유의 쫄깃한 식감에 대한 중요도와 만족도가 높았다. 향후 새롭게 개발될 토종닭 품종에 대해서는 현재보다는 더 연하면서도 풍미가 강하고 쫄깃한 식감이 강한 것을 선호하였다. 이 결과를 통해 토종닭 구입 시 주요 속성과 앞으로 개선해야 할 품질적 특성 방향을 제시함으로써 신품종 토종닭의 육종 방향을 제시하고 있다.

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References

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