• Korean Journal of Oriental Medicine
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• v.13 no.1 s.19
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• pp.77-83
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• 2007

To evaluate constitutional preference and clinical symptoms on the foods, we statistically analyzed the 572 patients' data based on the Sasang Constitutional Information Bank (SCIB) in Korea Institute of Oriental Medicine (KIOM). As a result, these are supposed to constitution-related foods ; crucian, watermelon, barley, ginseng, honey, chicken, deer's horn, beef, cold foods. Among these, crucian, barley, cold foods are fit for Soyangin, ginseng, honey, chicken for Soeumin and deer's horn, watermelon, beef for Taeumin. Whereas pork and sliced raw fish are nothing to do with sasang constitution in this study.

• Journal of the Korean Home Economics Association
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• v.33 no.4
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• pp.89-106
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• 1995

The purpose of this study was to investigate food habits and food preference of 108 male and 123 female college students through questionnaires. The results were summarized as follows ; 1. Average height of male and female students were 171.8cm, 160.2cm and the average body weight of those were 64.4kg, 51.4kg, respectively. 2. Average PIBW of male and female students were 99.8, 95.3 and average BMI were 21.8, 20.1, respectively. 3. 25 percent of male and 17.1% of female subjects skipped breakfast almost everyday. 4. BMI of those who likes sweet taste was higher than other groups. 5. korean food was favored by college students and the preference of korean food was higher in male than female. 6. In staple foods, cooked rice was preferred most by the subjects, male liked cooked rice more than female. in side-dishes, Pork and beef dish were preferred most in male and Kimchi stew was preferred most in female. in snacks, fruits and bread were preferred most by the subjects.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.63-72
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• 1993

The purpose of this study was to investigate nutritional knowledge, nutrition attitude and food preference among middle school students and to evaluate the effect of nutrition deucation in middle school. The survey was conducted from June 15, to June 25, 1993 by questionnaires which was composed of ntrition knowledge test, nutrition attitude test and food preference test. The subjects of this study were composed of 106 male and 105 female students of middle school. The results obtained were summarized as follows: Nutrition knowledge score Nutrition Knowledge score Nutrition knowledge score of female group was significantly higher than that of male group at P<0.001 Nutrition Attitude Score Nutrition Attituds Score of female group was significantly higher than that of male group at P<0.001 Correlations between nutrition knowledge and nutrition attitude scores in both group were significant Food Preferences Preferences for pork cutlet, hot dog, chicken, beef, kim chi, cooked rice, ptoato were high in both groups.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.338-347
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• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.169-182
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• 1998

This study was conducted to investigate the consumers' Dining-out preference and behavior for the chilled meat consumption strategy . A total of 328 persons in Seoul, Kyunggi areas were selected by stratified random sampling method and were responded to this study questionnaire which was composed of six parts with 65 statements about chilled meat consumption. 1. The frequency of Dining-out is characterized that 'once a month' is the highest pattern of consumers(46.3%) : In that cases, the married people showed 'once a month'(52.7%) and 'once biweekly'(23.3%), but the unmarried people showed the more frequent pattern as 'once a week'(27.3%) and 'twice a week'(27.3%). And the frequency of Dining-out in relation with the education level revealed that 'the graduate people' are the highest (37.5%). 2. Generally the first food for the Dining-out is 'Kalbi'(26.2%), and the others were 'pork grilling','chilled meat grilling','fish sasimi','chinese foods','pizza' etc.... But there were some variation in relation with incomes and housing types: For the agriculture/physical labor class, they prefers the 'pork griling'(25.0%), the office work class prefers the 'Kalbi' For the house-owner group, they prefers the 'Kalbi', but the house-renting/lodging group, they prefer the 'chinese food' or 'pork grilling' etc.... 3. In choosing the Dining-out place,'quality of food'(54.3%) and 'hygiene'(21.0%) were rated as the first important factor. 4.'Soups', 'Noodles' and 'Cooked rice in casserole' were chosen as good lunch menu : for male, they prefer the 'Soups', but females prefer 'Cooked rice in casserole'. 5. People with commercials/services(44.7%) and agriculture/physical labor(50.0%) ate their lunch in private restaurant, but peoples in the office work(57.0%)/public service personnel(70.4%) and industry use refectory; and it showed significant difference. 6. Consumers prefer the chilled meat as a Dining-out menu, but they didn't recognize the difference between chilled meat and frozen meat 7. For Dining-out menu, many people proper the beef, but the price of beef was so high than pork, agriculture/physical labor class choose the pork grilling instead of beef : commercials/services/office worker prefer the beef chilled meat . 8. The first admirable cooking method for chilled meat is direct radiation grilling with charcoal and many of consumers prefer tender, marbling, some chewy and juicy, flavor, soft as a quality of meat but physical labor class prefer the some tough and chewy texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• The Korean Journal of Food And Nutrition
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• v.5 no.1
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• pp.33-40
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• 1992

This research was attempted to investigate the sex bias in nutrition knowledge, food preference and food roles in the family. 152 couples living in Seoul, Cheonan in the 205∼605 were selected for this research as subjects from October 1 to December 20, 1991. The data analysis was made by way of ire quency, percentage, X2-test using SPSS package. The summarized results are as follows. 1. The survey on the sex bias in nutrition knowledge related heart disease on the subjects showed that there were no significant differences between men and women. But women had a relatively good nutrition knowledge than men. Especially women had a good nutrition knowledge that low sodium diet and exercise are efficient on preventing heart disease. 2. On the food preference, the subject showed significant difference between men and women. Men showed a relatively highest preference for protein food just as pork, fish, and tofu. Women showed a relatively highest preference for bread, fruit and vegetable. 3. On the food roles, the subjects showed that gender difference in household labor regarding food preparation still exit. Food-related activities are clearly still the domain of women in most families. Husbands and wives in younger families tended to think the husbands showed increase their efforts in food related activities.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.905-910
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• 2013

This study was performed to determine the influence of pig breed and gender on the ultimate pH and physicochemical properties of pork. The correlations between pH and pork quality traits directly related to carcass grade, and consumer's preference were also evaluated. The pH and meat grading scores for cold carcasses of 215 purebred pigs (Duroc, Landrace, and Yorkshire) from four different farms were obtained. Meat quality parameters of the pork loin were analyzed. Duroc and female animals were more affected compared to other breeds and male pigs. Duroc animals had the highest ultimate pH, carcass back fat thickness, marbling scores, yellowness, and fat content (p<0.05). Landrace pigs had the highest color lightness and cooking loss values (p<0.05). Among all trait parameters, marbling scores showed the highest significant differences when evaluating the impact of breed and gender on meat quality characteristics (p<0.001). Ultimate pH was positively correlated with carcass weight (0.20), back fat thickness (0.19), marbling score (0.17), and color score (0.16) while negatively correlated with cooking loss (-0.24) and shear force (-0.20). Therefore, pork samples with lower ultimate pH had lower cooking loss, higher lightness, and higher shear force values irrespective of breed.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.77-83
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• 2012

Physicochemical properties and palatability of pork patties prepared with 3 levels (1%, 2%, and 4%) of seaweeds, sea mustard, green laver, and seaweed fusiform were studied. The addition of seaweed powders to pork patties increased crude ash content of the patties. When the patties were heated at an internal temperature of $72^{\circ}C$ for 15 min, cooking loss was decreased as the amount of seaweed increased. Also, the addition of sea mustard showed the lowest cooking loss. Volatile basic nitrogen (VBN) of patties stored at $4^{\circ}C$ was lower in patties containing seaweed than in the control patties. Juiciness of the cooked patties was increased in patties with seaweeds, while springiness was decreased. The addition of seaweed did not affect flavor preference and overall acceptance scores in spite of sensing seaweed flavor. In summary, the addition of seaweed in preparation of pork patties is expected to have positive effects in supplementing minerals, a reduction in cooking loss, a decrease in VBN, and an increase in juiciness.