• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.152-159
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• 2015

The purpose of this study was to analyze how consumers make links between convenience meat products and self-relevant consequences and value. Surveys on convenience meat product consumption patterns and hard laddering based on means-end chain theory were conducted from April 21 to April 25, 2014 and targeted 200 consumers in the US. The most preferred cooking method of convenience meat product was roast (25.9%) and the most common information medium was suggestions by friends and parents (37.1%). The main as well as desired places of purchasing were both the supermarket (33.6% and 27.3%, respectively). The most preferred promotion method was free sample events (38.5%). From analyzing means-end chains of convenience meat products, the most dominant value chain was 'taste (A)'-'good taste (C)'-'feel good (V)'. These results show that consumption of convenience meat products will increase when consumer expectations of taste and satisfaction are met. Further, results of the value measurement provide information on consumer satisfaction and needs and can be applied to set marketing strategies for Korean style convenience meat products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.3_4
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• pp.97-102
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• 2007

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for $20{\sim}30$ hours at $5^{\circ}C$ and air heating for 20 minutes at $210^{\circ}C$ Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at $210^{\circ}C$, while the air heating at $180^{\circ}C$ could not give suitable level of texture. Modified atmosphere packaging of 60% $CO_2$ and 40% $N_2$ could preserve the product significantly better compared to control of air package and vacuumed package.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.557-563
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• 2009

In this study the perception and consumption of processed meat products by students in food service schools was investigated. The total number of subjects in Seoul and Gangwon province used for this survey was 569. The most preferred processed meat product for students was the fried pork cutlet(17.7%), followed by bacon(11.4%), ham(7.9%) and sausage(7.6%). The main reasons for the consumption of these processed meat products were 'good taste'(52.5%), 'convenience in eating'(18.8%) and 'as the parent buy'(18.8%). The preference for the processed meat products had a relatively high perception value(4.0). However, the effect of consuming processed meat products on nutrition and health had a relatively low perception value(2.9). Reasons for distrusting the processed meat products were attributed to 'bad influence by media'(25.9%) and the 'unsanitary manufacture'(23.6%). In regards to the question about sodium nitrite, most of the students(56.2%) replied that they had 'never heard of it' or 'didn't know it well'. In conclusion, an improvement in public information would be a prerequisite for expanding wholesome use of processed meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.5
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.230-238
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• 1993

The objectives of this study were to provide the basic data for the consumer education and for the new product development by surveying housewives'demands concerning prepared frozen or refrigerated foods and by surveying industry's practices and opinions concerning new product development. 804 housewives and 14 manufacturing companies of prepared frozen or refrigerated foods were surveyed. Data from housewives were analyzed by using SPSS-X progrm in terms of $x^2$-test, one-way ANOVA, t-test. The results of study are summarized as follows : 1. Frozen dumpling, frozen meat, surimi, ham and sausage were identifed as the most frequently used food items by housewives. The mean storage period for either prepared frozen or refrigerated foods was less than 15 days. 2. Housewives with higher educational background showed the greater concerns in packing and sanitary conditions, convenience in cooking procedures and brand name of the product than their counterparts. 3. Most housewives'purchasing motive for prepared frozen or refrigerated foods was the convenience of the cooking procedures(71.1%). Among the member of family, children(72.8%) specially liked prepared frozen or refrigerated foods. 4. Housewives'demands for prepared frozen or refrigerated foods were 'price reduction'and 'nutrition fortification'. These were in accordance with the companys'opimons. 5. Most wanting new product developments from the housewives perspectives were beverages (37.7%), stir-fried menu items(36.1%), pan-fried menu items(34.0%), stewed menu items(30.3%) and soups(20.4%). In case of stew and soups, the industry did not have a plan to develop those menu items.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.

• Korean Journal of Poultry Science
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• v.15 no.2
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• pp.81-91
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• 1988

The purpose of this research is to analyze the tendencies of poultry consumption in Korea. The information used is the data collected three times during the period from Sept. 1, 1985 to April 30, 1987 throughout the major cities. Those who participated in the survey are 2, 598 including housewives, nutritionists, cookers, group feeding institutions, woman's organizations, and the students of doing nutrition－related studies. Consumer preferences for poultry meat and eggs tend to move toward high quality and more strict sanitary standards. Following this line of consumer preference changes, the poultry product marketing supported by cold chain system is rapidly developing. Household consumption of poultry meat largely consists of hi－and semi－broilers but the household demand for these two broilers tends to decrease steadily over time. In general poultry meat consumption appears to be affected by consumer taste rather than market factors such as prices. In addition consumer choices are quite different depending on poultry meat parts which are preferred in order of drum sticks, wings, and breasts. In particular drum sticks are most preferred than any other parts. An important problem in poultry production is related to consumption seasonality since large part of poultry meat consumption is concentrated during the summer season. Another problem is associated with little development of cooking methods. At present there are two types of primary commercial cooking techniques, fries and samgaetang (boiled chicken with jinsang and rice). For promoting domestic poultry meat disposal and reducing the demand seasonality, new cooking methods should be developed and followed by more aggresive advertisements. In domestic egg trade, smaller packing units(i.e., 10 eggs per unit) tend to bi preferred to large ones (i.e., 30 eggs per unit). In consumers egg purchasing decisions nearness to the shops and convenience appear to be important factors. For egg shell colors consumers recognize that there is no difference in nutritional values. However, survey results show that consumers highest preference lies in eggs with brown color. Eggs are most popular among children and preferred in order of middle－and high－school students, 17-25 age people, and adults. Egg prices are concieved relatively cheap to its nutritional values. In house－holds eggs are consumed in the forms of fries, side dishes, and lunch basket dishes. However, high level of cholesterol content in eggs appears to be an important problem in promoting eggs consumption.

• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.373-386
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• 2022

Objectives: This study examined the perception of the vegan trend of millennials and their future needs. Methods: This study was conducted online from June 21, 2021, to July 15, 2021, targeting 425 adult men and women born between 1980 and 2000. The contents of the survey were divided into four categories: general information, awareness of vegetables, awareness of vegan trends, and future needs for vegan trends. Results: Most respondents recognized the importance of eating vegetables and perceived vegetarianism and veganism as a lifestyle. Regarding the perception of the vegan trend, the highest response rate was 'The vegan trend is to be satisfied with my life regardless of other people', while the lowest response rate was 'The vegan trend is only a temporary fad'. The reasons for purchasing vegan products with high response rates were 'interest in the earth and environment', 'protection of animal rights', and 'thinking about health'. The type of vegan product wanted in the future was delicious food, and convenience level was in the order of 'completely cooked', 'half-cooked', and 'pre-processed'. Among the sustainable vegetarian types that millennials responded, 'semi-vegetarian', which can consume most animal products excluding red meat, showed the highest response rate. Conclusions: The positive perceptions about vegetables are expected to increase. Efforts should be made to develop convenient meals using vegetables and provide reasonable prices to expand vegetable intake.