Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Dietitians' Perception on the Development of Processed Meats with Seasoning in School Foodservice Operations - Kyungnam Province -

조미식육 제품 개발에 대한 학교급식 영양사의 인식조사 -경남지역을 중심으로-

  • Lee, Dong-Sun (Dept. of Food science and Biotechnology, Gyeongnam University) ;
  • Lyu, Eun-Soon (Dept. of Food and Biotechnology, Pukyong University) ;
  • Lee, Young-Soon (Dept. of culinary & Bakery, Chang-Shin College)
  • 이동선 (경남대학교 식품생명공학부) ;
  • 류은순 (부경대학교 식품생명공학부) ;
  • 이영순 (창신대학 호텔조리제빵과)
  • Published : 2006.10.31
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Abstract

The perception and attitude of dietitians on processed meats with seasoning were investigated. Questionnaires were distributed to 176 dietitians at school foodservice operations in Kyungnam province. In the survey results, about half (Ed-better to give the exact number of percentage) of the dietitians answered that it is ‘necessary’ to develop processed meats with seasoning. Regarding desired product characteristics, the dietitians were asked about-reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians-(65.5%) preferred Korean style processed meats with seasoning. The cooking types chosen as new developments for Korean processed meats with seasoning were grilled (36.2%), fried (19.8%), and roasted (18.6%). The dietitians wanted no or only a little increase in the price compared to current commercial products, 1kg (50.6%) size as the package unit and 7 days (45.1%) shelf life under refrigerated or frozen storage.(Ed-confirm the highlighted changes) A majority of the dietitians (64.2%) responded positively to buy the processed meats with seasoning if the products meet their needs.

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References

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