• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.67-88
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• 2003

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.5
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• pp.466-476
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• 2006

The objective of this study was to compare and analyze the acceptability and consumption attitude for soy foods between Korean and Canadian university students as young consumers. This survey was carried out by questionnaire and the subjects were n=516 in Korea and n=502 in Canada. Opinions for soy foods in terms of general knowledge were that soy foods are healthy (86.5% in Korean and 53.4% in Canadian) or neutral (11.6% in Korean and 42.8% in Canadian), dairy foods can be substituted by soy foods (51.9% in Korean and 41.8% in Canadian), and soy foods are not only for vegetarians and milk allergy Patients but also for ordinary People (94.2% in Korean and 87.6% in Canadian). In main sources of information about soy foods, the rate by commercials on TV, radio or magazine was the highest (58.0%) for Korean students and the rate by family or friend was the highest(35.7%) for Canadian students. In consumption attitude, all of Korean students have purchased soy foods but only 55.4% of Canadian students have purchased soy foods, and soymilk was remarkably recognized and consumed then soy beverage and margarine in order. 76.4% of Korean students and 65.1% of Canadian students think soy foods are general and popular and can purchase easily, otherwise, in terms of price, soy foods were expensively recognized as 'more expensive than dairy foods' was 59.1% (Korean) and 54.7% (Canadian), and 'similar to dairy foods' was 36.8% (Korean) and 39.9% (Canadian). Major reasons for the rare consumption were 'I am not interested in soy foods' in Korean students (27.3%) and 'I prefer dairy foods to soy foods' in Canadian students (51.7%). However, consumption of soy foods in both countries are very positive and it will be increased.