• Title/Summary/Keyword: 메뉴품질

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Use of Chicken Meat and Processing Technologies (가금육의 이용과 가공기술)

  • Ahn, Dong-Uk
    • 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.

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Food Habits and Nutrition Knowledge of College Students Residing in the Dormitory in Ulsan Area (울산지역 기숙사 거주 대학생의 식생활 습관과 영양지식)

  • Kim, Hye-Kyung;Kim, Jin-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.9
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    • pp.1388-1397
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    • 2005
  • This study has been carried out to obtain information regarding to the food habits including health-related behaviors, the nutrition knowledge and the satisfaction on the dormitory food service. The subjects of this study were 758 college students (580 male and 178 female) residing in the dormitory in Ulsan. The data were obtained through questionnaire and interview, and were analyzed using the SPSS package program. the results of this study are as follows: The average age of the subjects was $20.7\pm2.3$ years old. The average height and weight of male were $175.2\pm5.0\;cm\;and\;69.4\pm9.6\;kg$, respectively. Those of female were $162.6\pm4.1\;cm\;and\;51.8\pm5.9\;kg$, respectively. The BMI value of male was $22.6\pm0.1$ which ranged within normal level, but that of female was $19.6\pm0.2$ which ranged underweight level. In the case of food habits, $26.0\%$ of total subjects always skipped a meal (especially breakfast). The main reasons for skipping meals were no time to eat, no appetite, and weight control. Most of subjects ($69.3\%$) have usually eaten snack after dinner, their most favorite food was noodle (ramen), and the next was pizza. With regard to the health care, there was a significant difference between male and female respect to smoking (p<0.001), drinking (p<0.01) and exercise level (p< 0.001). The mean food habit score of the subjects was $59.9\pm11.1$. Male students had a higher food habit score than female students (male: $60.6\pm10.9$, female: $57.7\pm11.4$), and the group residing longer period had a higher food habit score than the one residing shorter period. Average nutrition knowledge score of subjects was $7.8\pm1.8$. Gender, residing periods, monthly pocket money influenced on the nutrition knowledge score. Female had a higher score than that of male (P<0.001), and the group residing longer period had a higher score than the one residing shorter period (p<0.01), and the group who had more monthly pocket money had a higher score than the one who had less. No significant correlation was found between food habit score and nutrition knowledge score. In the case of dormitory food service, the total subjects showed high satisfaction scores for the sanitation and the atmosphere, while low scores for the menu and the quality of food service. This study may provide basic information on the eating habits and health-related behaviors of college students in dormitory. However, further studies and nutrition counseling are needed to improve food habits and nutrition knowledge.

Comparative Analysis of Price Sensitivity for Using Environmental-Friendly Agricultural Products in University Foodservices Between Jeonnam and Gyeongnam Areas in Korea (대학급식의 친환경 농산물 이용에 대한 전남.경남지역 대학생의 가격민감성 비교)

  • Lee, So-Jung;Kim, Hyun-Ah
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.8
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    • pp.1220-1230
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    • 2010
  • The purposes of this study were to compare price sensitivity analysis for using environmental-friendly agricultural products in university foodservice between Jeonnam and Gyeongnam areas in Korea and to suggest the optimum guideline for price increase. The questionnaires were distributed to 600 university students respectively in Jeonnam and Gyeongnam area from July 15 to July 25, 2008; among them, 570 students from Jeonnam area and 490 students from Gyeongnam area responded. The results of this study were as follows. First, Indifference price (IDP) were 890 won (Jeonnam area) and 1,050 won (Gyeongnam area); Optimum price point (OPP) were 1,030 won (Jeonnam area) and 1450 won (Gyeongnam area). Price stress range were 140 won (890~1030 won) in Jeonnam area and 400 won (1050~1450 won) in Gyeongnam area. Second, point of marginal cheapness (PMC) were 500 won (Jeonnam area) and 790 won (Gyeongnam area) whereas point of marginal expensiveness (PME) were 1,170 won (Jeonnam area) and 1820 won (Gyeongnam area). Range of acceptable price (RAP) were 670 won (500~1170 won) in Jeonnam area and 1030 won (790~1820 won) in Gyeongnam area. Third, on the basis of IDP percentage and RAP, students in Jeonnam area were more sensitive to meal price increase than students in Gyeongnam area. In contrast, on the basis of Price Stress, students in Gyeongnam area were more sensitive to meal price increase than students in Jeonnam area. Hence, when using environmental-friendly agricultural products in university foodservice, in Jeonnam area, meal price increase should be recommended to be in RAP (500~1170 won), and in Gyeongnam area, meal price increase should be recommended to be in RAP (790~1820 won).