• Journal of the Korean Society of Food Culture
• /
• v.29 no.4
• /
• pp.342-347
• /
• 2014

This survey was conducted to investigate consumer preferences for branded and imported pork, including favorite cooking styles. Data were collected from a total of 252 consumers and analyzed. The results are summarized as follows. Consumers of branded pork showed a moderate preference "moderate" (54%). There was no significant difference in consumer preference for branded pork according to educational level or living area. However, there was a significant difference according to yearly income (p<0.05). Consumers in the high-income group preferred branded pork more than those in the low-income group. Most consumers did not like imported pork (64.6%). There was no significant difference in consumer preference for imported pork according to educational level or living area, whereas there was in the yearly income group (p<0.05). Whereas low-income consumers did not like imported pork, high-income consumers did. The royalty for purchasing of branded pork was shown "3.65" out of 5 points. Whereas there was no significant difference according to educational level, there was for living area and yearly income (p<0.05). Consumers living in large cities or having low income showed high royalty of purchase for branded pork. The royalty for purchase of imported pork was "2.08" out of 5 points. Significant differences for purchase royalty of imported pork were observed according to educational level, living area, and yearly income group (p<0.05). Consumers responded that they liked roasted pork (47.6%). Secondly, consumers liked stew (16.7%). There were no significant differences among various cooking styles in any of the groups.

• Food Science of Animal Resources
• /
• v.25 no.3
• /
• pp.271-276
• /
• 2005

A totally 178 housewives in Gyeongnam were surveyed on consumer's purchase behavior and perception of branded pork. The degree of consumers' perception and reliance on the branded pork was still low. Consumers' consideration quality factors when buying pent is higher in order of safety/hygiene>taste/tenderness>meat color, In taste, consumer preferred Korean native pig meat when compared to the common meat. But the consumers have a notion that the price of Korean native pig meat was too expensive. The consumer preferred consumer group to government agency as a official approval organ for pork quality assurance. The consumers had different behavior in information channel, purchase frequency and place depending on age, income. In the development of branded pork, further studied are required on consumers' purchase behavior, perception, preference choice and decision-making process of branded pork.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.380-385
• /
• 2006

A total 178 housewives in Gyoungnam province were surveyed with regard to branded pork purchasing behavior. The results of this study suggest the existence of income and age differences in attitudes toward branded pork. Based on the collected survey data, income level plays a significant role in the information/perception channel (p<0.01), purchasing power associated with brand name value (p<0.1), and attitudes toward quality assurance (p<0.01) of branded pork. Consumer age was significantly different with regard to the purchase place (p<0.05) and purchase frequency (p<0.1) of branded pork.

• Journal of Animal Science and Technology
• /
• v.52 no.2
• /
• pp.125-130
• /
• 2010

This study was conducted to investigate the effects of blended feeding essential oils on meat quality improvement for branded pork. A total of one-hundred pigs ($66.24\;{\pm}\;0.83\;kg$, average initial BW) were used for 10 weeks study. Dietary treatments included: 1) CON (basal diet), 2) NBE (basal diet + 75 ppm of blended essential oil), 3) NBA (basal diet + 0.3% Benzoic acid) and 4) BEB [basal diet + 75 ppm of blended essential oil (with 0.3% Benzoic acid)]. The marbling value was improved in NBE treatment compared to NC and PC treatments (P<0.05). Hardness was higher in NBA treatment than NC and PC treatments (P<0.05). The pH value was higher in BEB treatment than PC and NBE treatments (P<0.05). In fatty acid content of lean, total UFA/SFA was higher in NBA treatment than BEB treatment (P<0.05). In conclusion, the results of this study indicated that dietary supplementation with blended essential oils improve fatty acid content of meat.

• Journal of Animal Science and Technology
• /
• v.49 no.1
• /
• pp.99-108
• /
• 2007

This study was carried out to investigate the physicochemical and sensory properties of branded pork by feeding probiotics and crossbred between Korean native and wild pigs. Crude protein contents showed in order of Brand A>Brand B>control (P<0.05), while crude fat contents showed Brand A to be lower (P<0.05) than control and Brand B. The pH of Brand B was significantly higher (P<0.05) than control and Brand A. Cooking loss (%) showed Brand A to be lower (P<0.05) than control, but there was not different between Brand A and Brand B. Lightness value showed Brand B to be lower (P<0.05) than control and Brand A. Brand A had the highest (P<0.05) springiness value. For fatty acid profile among branded pork loins, the saturated fatty acid (SFA) content was highest (P<0.05) for Brand A, but lowest (P<0.05) for Brand B. Brand B had the highest (P<0.05) unsaturated fatty acid (USFA) and essential fatty acid (EFA), USFA : SFA ratio, EFA : SFA ratio, and EFA : USFA ratio. Essential amino acid contents of Brand B was higher (P<0.05) than control and Brand A.

• Journal of Animal Science and Technology
• /
• v.51 no.1
• /
• pp.81-90
• /
• 2009

This study was carried out to investigate consumer's preference and purchase behavior of pork including perception of brand-pork in Korea. A total of 504 respondents were surveyed and collected from December, 2007 to February, 2008. Among total respondents, 62.55% (n=314) responded that they liked the pork and respondents who were higher education level showed higher preference (p<0.05). Majority of consumers (61.16%) did not like imported pork. In addition, one who had lower education level and living in rural area disliked more the imported pork. Most consumers preferred to the belly (58.57%) and results indicated that the people who were higher education level preferred a discount mart but who were living in rural area preferred a butcher's shop. Among the purchasing area, a big discount mart was the most preferred (44.64%) and this was also different among the education level (p<0.001) and living areas (p<0.05). The consumers preferred to purchasing a 600 g pack for a single purchase. Among total respondents, 42.71% of consumers responded that their priority was reliability of meat quality on choosing the place for purchasing the pork, and the significant difference was highly found in living area groups (p<0.001). The perception of carcass grading system was common scores with the average of 2.79, and there was highly significant difference among education level groups (p<0.001). The average of 3.50 among 5 points for branded pork were evaluated by a total of consumers but the significant differences were not found in all three groups.