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Dietitians' Perception on the Development of Processed Meats with Seasoning in School Foodservice Operations - Kyungnam Province -  

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)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 573-582 More about this Journal
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.
Keywords
processed meats with seasoning; school foodservice operations; perception and attitude;
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