Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Survey on the Perception and Consumption of Processed Meat Products by Students in Seoul and Gangwon Province

서울과 강원지역 학생들의 육가공품에 대한 인식 및 섭취 조사

  • Published : 2009.10.30
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Abstract

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.

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References

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