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Dietitians' Perception on the Development of Korean Seasoned Processed Meats in Business Foodservice Operations - Kyungnam Province -  

Lee, Young-Soon (Dept. of Culinary & Bakery, CHANG-SHIN COLLEGE)
Lee, Dong-Sun (Dept. of Food Science and Biotechnology, Kyungnam University)
Lyu, Eun-Soon (Faculty of Food Science and Biotechnology, Pukyong National University)
Publication Information
Korean journal of food and cookery science / v.22, no.3, 2006 , pp. 386-395 More about this Journal
Abstract
The purpose of this study was to examine the perceptions and attitudes held by dietitians on seasoned processed meats. The questionnaires were distributed to x (Ed- give the sample size) dietitians at business foodservice operations in Kyungnam province. According to survey, 37.5% of the dietitians answered that it is 'very necessary' to develop seasoned processed meat products. 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 (59.2%) preferred Korean style seasoned processed meats. The cooking types of Korean seasoned processed meats chosen as new developments were steamed (21.3%), roasted (20.6%) and pilled (18.1%), while the expected frequencies of product usage were in the order of grilled (18.8%), roasted (15.6%), and fried (14.4%). The dietitians wanted no or only little increase in the price compared to current commercial products, units packed in 1 or 3kg sizes and a shelf life under refrigerated or frozen storage of 3-7 days. A minority of the dietitians (40.6%) responded positively to buy the seasoned processed meats if the products meet their needs.
Keywords
seasoned processed meats; business foodservice operations; dietitians' perception and attitude;
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Times Cited By KSCI : 1  (Citation Analysis)
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