• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.218-234
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• 2022

Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.275-283
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• 2015

A consumer survey was conducted for the subject of a total of 503 housewives in Korea, with the questionnaires on the quality attributes for Korean native chicken. The responding results collected were used for the importance-performance analysis of the quality attributes involved in production, processing, distribution, and consumption of Korean native chicken. The quality attributes with both relatively high importance and performance ("keep up the good work") were chicken origin, shelf life, freshness, and safety issues, while those with high importance but low performance ("concentrate here") were chicken breed certification and refrigerated/ frozen state. Respondents were also interested in lean meat and protein content of the chicken meat. In the aspect of eating quality attributes, chewiness was the most important one. The survey shows tenderer, chewier, and more flavorful chicken meat will be preferred and a new chicken breed with those eating quality attributes needs to be developed.

• The Journal of Pediatrics of Korean Medicine
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• v.23 no.3
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• pp.37-53
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• 2009

Objectives Because allergic disease is currently prevalent and has tendency to become chronic, the purpose of this study is to examine the effects of allergic diseases on eating and living habits of children when they grow. Methods Questionnaire performed by 203 fourth grade elementary school children in Cheonan was analyzed. Results Disease group had low frequency of eating ramen, watching TV or web-surfing than that of normal group, but had higher frequency of eating meat, eating breakfast. Conclusions The allergic disease group had more desirable habits. It was assumed that parent's greater interest and devotion toward their children to cure their allergic disease was the reason for the children's desire habits.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.422-433
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• 2012

The purpose of this study was to investigate changes in Korean meat consumption as well as meat consumption trends. During the Japanese occupation period, the supply of meat was considerably insufficient. However, meat consumption mainly in large cities has gradually increased. Especially, 'Pyeongyang cow', a specialty of Pyeongyang, started being raised as edible beef cattle in 1933. During the chaotic period following liberation from Japan, the price of meat sharply increased. However, as the meat supply stabilized, the 'beef grade system' was introduced in 1967. Since then, beef has sold according to region. During the early economic growth period of the mid-1970s, meat consumption rapidly increased, and foreign beef was first imported in 1976. The preference for beef was somewhat attenuated due to the outbreak of mad cow disease and economic slowdown of the 1990s, resulting in an increase in the consumption of pork, a replacement meat. During the recent period of economic development, meat consumption has somewhat fallen and remained low. In late 2003, with the occurrence of mad cow disease in the US, the demand for pork, and especially pork fatback, has sharply increased.

• Journal of Nutrition and Health
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• v.29 no.5
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• pp.533-546
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• 1996

This study was performed to investigate the effect of breakfast regularity on eating habits, nutritional and health status in adult men and women. Also, eating habites and nutritional status expressed as percentage of recommended energy intake in IB(Irregular Breakfast group) were studied. Proportions of IB in men and women was 23.7% and 31.1%, respectively. In men, IB had irregular mealtime, overeating tendency. Also, they consumed high-fat meat and alcohol more frequently than RB (Regular Breakfast group). Total energy intake showed no significant difference between which two groups. Energy intakes from dinner and alcohol were higher in IB than in RB. Nutrient and food intakes were lower in IB than in RB. Percent body fat of IB was higher than that of RB. Weight, triglyceride and prevalence of fatty liver were higher in IB than in RB. In women, IB had irregular mealtime, and overeating tendency. Also, they had more frequent eating out and alcohol consumption. Total energy intake was lower in IB than in RB. In men, nutrient and food intakes were lower in IB than in RB. But health status showed no significant differences between two groups. In men, energy intakes from alchol and dinner were higher in +RDA group(percentage to recommended energy > 125%) than in other groups of IB. But energy intake from carbohydrate was lower in +RDA group. -RDA group (percentage to recommended energy < 75%) had Ca and vitamin A intake less than RDA. In women, +RDA group had overeating tendency. Also, they had more frequent eating out, high-fat meat, and alcohol consumption than other groups of IB. Energy intakes from dinner, snack and fat were higher in +RDA group. But -RDA group had protein and vitamin A intake less than RDA. From our study, it seemed that breakfast irregularity led to undesirable eating habits and had relation with increase of percent body fat. Breakfast regularity seemed to be very important to maintain a nutritional balance.

• Journal of Korean Home Economics Education Association
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• v.14 no.2
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• pp.67-77
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• 2002

The purpose of this study was to investigate eating habits. nutritional knowledge and the active use of information from the eating habits chapter of the textbook by middle school students of Korea and Japan. 9th grade students of 7 middle schools residing in Gyeongju and Hukuoka. Japan (592 Korean students. 546 Japanese students) participated in this study. Research data were collected by means of questionnaires and analyzed by such means as frequency, percentage. means. standard deviation. $\chi$$^2$-test, t-test, F-test and Pearson's correlation analysis employing SPSS Program. The results of this study were summarized as follows: 1. In terms of the physical features of middle school students, the height of Korean students tend to be taller than Japanese students. The weight of Korean students are on the average heavier than Japanese students. Research also proves that Japanese families have more family members. Korea has more full time housewives as well. Regarding their health. Korea has more people who consider themselves healthy than Japan does. 2. More students in Japan tend to eat breakfast and dinner everyday compared with Korea. Students eat snacks at night more in Korea than Japan. The average meal takes less than 20 minutes in Korea. It takes less than 30 minutes in Japan. Dinner is considered to be most important meal by the students of Korea and Japan. Meat. noodles. bread and cake are highly enjoyed by the students of both nations. 3. There was a little difference between Korean and Japanese students. concerning the necessity of nutrition education because they both study home economics. 4. The use of information from the textbook shows. most students eat green vegetable almost everyday but Korean students tested as eating more. Japanese students more often say they drink more than a cup of milk everyday The Japanese students have higher rates of using information from the textbooks. drink milk everyday. eat bean paste soup. eat a lot of meat and fish. 5. It turns out that students who have more nutritional knowledge have a low late of eating convenience food and student who utilize the chapter in the textbook in everyday life have low rates of eating convenience food.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.873-883
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• 2017

Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.

• Korean Journal of Community Nutrition
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• v.6 no.1
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• pp.16-27
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• 2001

The purpose of this study is to determine the prevalence of obesity and to examine the eating habits of elementary school students in Iksan dity. The study was carried out on 292 students(male: 151, female : 141)in May of 1997. The average height and weight of the subjects were 141 cm and 37kg in males and 142 cm and 36kg in females, which were similar to the average of Chonbuk. A Weight/Length Index(WLI), Broca Index, Rohrer Index(RI), Body Mass Index(BMI) and Waist Hip Ratio(WHR) were used as an obesity index to classify degree of obesity. WLI, Broca Index and RI were proper for judging child obesity and strict judgments were conducted in the order of RI, WLI and Brcoa Index. The subjects were classified as 30.8% underweight, 43.5% normal, 8.2% overweight and 17.5% obese by WLI and there were significant differences between height(p＜0.05) and weight(p＜0.01) according to obesity degree among the four groups. 50.3% of the boys and 55.3% of the girls are regularly, and the main reason they didn＇t ate regularly, and the maim reason they didn＇t eat breakfast(78.4%) was due to lack of time. The frequency of snacks were 1-2 times a week(40.4%), fruits(40.4%) from market and supermarket(68.2%). According to the survey 84.6%, 77.45, 78.1%, 69.9%, 59.9% and 86.6% of subjects didn＇t eat meat, fish, soysauce, instant food, sugar and seaweed respectively. Seaweed, meat, and soysauce showed low preferences. 69.5% and 74.75 of the subjects drink milk and ate kimchi respectively. By analyzing eating habits according to the degree of obesity, the rate of skipping breakfast(p＜0.01), and eating meat or fish(p＜0.05) were high in the overweight and obese groups of girls. In the boys case, the rate of not eating food in sugar(p＜0.05) was high in the obese group. Obese children need to correct their eating habit. This reasserts the importance of nutrition education in children though teachers, parents, and dietitions. The findings of this study may be applied to nutrition education to ensure better physical fitness for children.

• Animal Bioscience
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• v.34 no.10
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• pp.1663-1673
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• 2021

Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies. Methods: Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties. Results: The HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05). Conclusion: The high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.