DOI QR코드

DOI QR Code

Beef Usage and Dietitians' Perceptions of Beef Quality in Institutional Foodservice

단체급식소 쇠고기 이용 실태 및 영양사의 쇠고기 품질에 대한 인식

  • 이경은 (서울여자대학교 식품영양학전공) ;
  • 주신윤 (대진대학교 식품영양학과) ;
  • 임경숙 (수원대학교 식품영양학과) ;
  • 이홍미 (대진대학교 교육대학원)
  • Received : 2017.02.21
  • Accepted : 2017.04.10
  • Published : 2017.05.02

Abstract

The purpose of this study was to compare the usage of beef and foodservice managers' perceptions of beef quality by foodservice type. A survey was conducted on 546 dietitians, and 499 acceptable responses were used for data analysis. By weight, pork was the most used meat in foodservice institutions, followed by poultry and beef. More than half of the foodservices selected meat suppliers by competitive bidding. Approximately 85.8% of the respondents used Hanwoo beef, followed by Australian beef and Youku beef. Beef type differed significantly by foodservice type (P<0.001): most of the schools and social welfare facilities used Hanwoo beef, whereas most hospitals and business/industry operations used Australian beef. When purchasing beef, safety of beef was rated the most important, while eco-friendliness was rated the least important. Most of the dietitians understood that marbling is one of the determinants of the beef quality, but were not aware of other components. Dietitians that selected Hanwoo and Youku beef were more satisfied with quality, taste, nutrition, freshness, country of origin, package, customer, preference, and availability for various menus than those who used imported beef. Dietitians who used Hanwoo beef were the most satisfied with country of origin, whereas the others were the most satisfied with safety. Since the dietitians are in charge of planning menus and selecting meat suppliers at foodservice institutions, they should make knowledgeable decisions by understanding meat supply systems and quality of beef.

Keywords

References

  1. Cho SJ, Lee YG (2013): Problems of dairy beef and measures for stabilization. Korean J Agric Manag Policy 40(3):686-702
  2. Joo SY, Lee KE, Kim HJ, Yim KS, Lee HM (2015): Perception of Youku (domestically produced Holstein steer) meat among college students majoring in food and nutrition studies. J Korean Diet Assoc 21(3):203-214 https://doi.org/10.14373/JKDA.2015.21.3.203
  3. Jung HJ, Kim HA (2012): Purchasing status and supplier performance evaluation of school foodservice in Chanwon, Korea. J Korean Soc Food Sci Nutr 41(6):861-869 https://doi.org/10.3746/jkfn.2012.41.6.861
  4. Kang HJ, Song WJ (2015): An analysis on the effect of consumer's health concern on the future consumption intentions of origin-specific beefs. Korean J Agric Econ 56(2):67-88
  5. Kim KA, Kwak TK, Lee KE (2006): Food purchasing and quality management practices in school food service. J Korean Diet Assoc 12(4):329-341
  6. Kim KJ, Chae IS (2014): A survey of foodservice satisfaction and menu preference of high school boarding students in Jeju. J Nutr Health 47(1):77-88 https://doi.org/10.4163/jnh.2014.47.1.77
  7. Kim SY, Jeon SG, Lee KI (2014): An a nalysis of c onsu mers' preferences for quality-graded beef products. J Rural Dev 37(3):1-24
  8. Kim YH, Lee YK (2012): A survey of purchasing management for school foodservice foods in Daegu and Gyeongbuk province. Korean J Food Preserv 19(3):376-384 https://doi.org/10.11002/kjfp.2012.19.3.376
  9. Korea Dairy & Beef Farmers Association. Youku story. Available from: http://www.naknong.or.kr/sub5_2.html. Accessed March 31, 2017
  10. Korea Institute for Animal Products Quality Evaluation (2015): Beef quality grade and inspection standard will be improved. Available from: http://www.apgs.co.kr/view/user//introduce/ekapeNews_view.asp?write_no=493&page=8&board_type=ekapeNews&searchPart=&searchWord=&searchPart1=&searchPart2=&searchPart3=. Accessed February 9, 2017
  11. Korea Ministry of Government Legislation, National Law Information Center. Act on origin labeling of agricultural and fishery products. Available from: http://www.law.go.kr/%EB%B2%95%EB%A0%B9/%EB%86%8D%EC%88%98%EC%82%B0%EB%AC%BC%EC%9D%98%20%EC%9B%90%EC%82%B0%EC%A7%80%20%ED%91%9C%EC%8B%9C%EC%97%90%20%EA%B4%80%ED%95%9C%20%EB%B2%95 %EB%A5%A0. Accessed February 9, 2017a
  12. Korea Ministry of Government Legislation, National Law Information Center. Enforcement rule of the school meals act. Available from: http://www.law.go.kr/%EB%B2%95%EB%A0%B9/%ED%95%99%EA%B5%90%EA%B8%89%EC%8B%9D%EB%B2%95%20%EC%8B%9C%ED%96%89%EA%B7%9 C%EC%B9%99. Accessed February 9, 2017b
  13. Lee HW, Kang DW, Han SH (2016): An empirical analysis on market differentiation between Hanwoo and imported beef. J Rural Dev 39(3):1-21
  14. Lee KE, Yoo CH, K im SH, Bae JJ, Hur JW ( 2014): Management practices of public foodservice operations and development of Food and Nutrition Management Guidelines for Seoul city. Seoul Women's University. Seoul. pp.44-48, 63-68, 135-138, 151-154
  15. Lee KH, Park ES (2010): School food service satisfaction and menu preferences of high school students - focused on Iksan, Cheonbuk. Korean J Comm Nutr 15(1):108-123
  16. Lee KI, Choi JW, Heo SY, Ban HJ, Lim SJ, Kim TH (2015): The consumer behavior survey for food 2015. Korea Rural Economic Institute. Naju. pp.136, 141
  17. Ministry of Agriculture, Food and Rural Affairs (2016): 2016 Statistics of agriculture and food. Ministry of Agriculture Affairs. Sejong. pp.469, 347-348
  18. Ministry of Foreign Affairs (2015): FTA between Korea-New Zealand into effect December 20. Joint government press release, December 9, 2015. Available from: http://www.mofa. go.kr/webmodule/htsboard/template/read/korboardread.jsp? typeID=6&boardid=235&seqno=357427. Accessed February 9, 2017
  19. Ministry of Health and Welfare, Korea Center for Disease Control and Prevention (2016): Korea Health Statistics 2015 - Korea National Health and Nutrition Examination Survey (KNHANES VI-3). Ministry of Health and Welfare. Sejong. pp.36, 170, 178-197
  20. Seoul Metropolitan Office of Education (2016): School food service management policy for 2016 school year. Seoul Metropolitan Office of Education. Seoul. pp.45-52
  21. Shin SM, Bae HJ (2010): Survey on menu satisfaction and preferences of high school boarding students in Gyeonggi province. Korean J Food Cook Sci 26(4):347-357
  22. Yong EZ, Choi YS, Lee KT (2009): A survey on the perception and usage status of dietitians in food service business for meat products. Korean J Food Sci Anim Resour 29(1): 121-131 https://doi.org/10.5851/kosfa.2009.29.1.121
  23. Yoon YI (2010): A study on the risk perception and quality evaluation of beef consumers. Masters degree thesis. The Catholic University of Korea. pp.49-50, 54