Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Perception of Youku (Domestically Produced Holstein Steer) Meat among College Students Majoring in Food and Nutrition Studies

식품영양 관련 전공 남녀 대학생의 육우고기에 대한 인식조사

  • Joo, Shin-Youn (Dept. of Food Science and Nutrition, Daejin University) ;
  • Lee, Kyung-Eun (Dept. of Food and Nutrition, Seoul Women's University) ;
  • Kim, Hyun-Ji (Dept. of Food Science and Nutrition, Daejin University) ;
  • Yim, Kyeong-Sook (Dept. of Food Science and Nutrition, Suwon University) ;
  • Lee, Hong-Mie (Dept. of Food Science and Nutrition, Daejin University)
  • 주신윤 (대진대학교 식품영양학과) ;
  • 이경은 (서울여자대학교 식품영양학과) ;
  • 김현지 (대진대학교 식품영양학과) ;
  • 임경숙 (수원대학교 식품영양학과) ;
  • 이홍미 (대진대학교 식품영양학과)
  • Received : 2015.06.11
  • Accepted : 2015.07.28
  • Published : 2015.08.02
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Abstract

A survey was conducted to determine the perception of youku meat among college students majoring in food and/or nutrition. The survey participants were located nationwide, and the responses from the 2,454 students were analyzed. More male and higher grade students answered that they had heard about youku while only 20.0% had learned about Youku from class. Approximately 37.8% of the subjects recognized youku as 'dairy cattle which are too old to produce milk', 54.0% as 'all cattle grown for the purpose of meat', and 23.1% as 'all cattle except for Hanwoo'. Only 37.4% recognized youku correctly. Compared with the same quality grade, 25.3% recognized youku meat as being cheaper than imported beef, and only 25.6% of them recognized that youku meat has less fat than imported beef. As much as 83.3% of subjects did not know whether or not they were served youku meat, and 23.7% of subjects wanted increased availability of youku meat. As much as 22.9% of subjects opposed the increased use of youku meat, and the reasons were "it does not taste good" (18.1%), "it is not Hanwoo" (15.1%), "it is not sanitary" (13.1%), and "it is imported" (6.0%). The findings provide basic information on barriers regarding youku meat promotion among subjects who will be dieticians in food service or managers in purchase departments of catering companies in the future.

Keywords

References

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