• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.386-395
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• 2006

The purpose of this study was to examine the perceptions and attitudes held by dietitians on seasoned processed meats. The questionnaires were distributed to x (Ed- give the sample size) dietitians at business foodservice operations in Kyungnam province. According to survey, 37.5% of the dietitians answered that it is 'very necessary' to develop seasoned processed meat products. 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 (59.2%) preferred Korean style seasoned processed meats. The cooking types of Korean seasoned processed meats chosen as new developments were steamed (21.3%), roasted (20.6%) and pilled (18.1%), while the expected frequencies of product usage were in the order of grilled (18.8%), roasted (15.6%), and fried (14.4%). The dietitians wanted no or only little increase in the price compared to current commercial products, units packed in 1 or 3kg sizes and a shelf life under refrigerated or frozen storage of 3-7 days. A minority of the dietitians (40.6%) responded positively to buy the seasoned processed meats if the products meet their needs.

• Korean Journal of Veterinary Service
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• v.40 no.1
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• pp.47-52
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• 2017

The main goal of this survey was to assess the current sanitation status and safety standards of meat processed products purchased at instant meat sales and processing operators. Analyses were carried out from April to September in 2016 in Gwangju area, Republic of Korea. A total number of 150 samples including seasoned meats, ground meat products, meat extract products, heated seasoned meats, sausages and hams from 35 butcher shops was collected. The number of inappropriate cases was revealed eleven cases (7.3%) in total viable count of bacteria (TVC), total coliform counts (TCC) and Listeria monocytogenes. The reported data indicate that more systemic and technical guidance is needed to monitor instant meat sales and processing operators in order to guarantee safety of meat processed products.

• Korean Journal of Veterinary Service
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• v.39 no.1
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• pp.13-20
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• 2016

This study is aimed to find out distribution status of online-market livestock products by purchasing and examining 120 cases of livestock products (seasoned meat: 17, 33 cases of packaged meat, 23 cases of ground meat, 19 cases of ham, 11 cases of sausage, 4 cases of bacon, 1 case of meat processing, 8 cases of Meat extract processed, and 4 cased of Dry storage of meat) at 17 On-line markets from April to August. 2015. We checked the weight of them first, and carried out ingredients test for each of processed meats. And we performed gene screening test on the products which were labelled 'Hanwoo' to investigate that the products were made of Korean native cattle. we also carried out test of identifying domestic animal species on ham, sausage and ground processed products. After weighing all products, we could know that all of them were delivered more than labelled weight or in allowable error. The result values of test which measured level of preservatives, Nitrite, Volatile Basic Nitrite (VBN), and tar Color by the type of processed meat products were in permissible range or not detected. Also, 17 beefs inspected Korean native cattle gene test were confirmed that they were made by real korean native cattle. But 2 cases of Ham, sausage, and ground processed products had difference between label and goods. In this study, we could make a decision that livestock products, distributed in On-line markets, were safe and expect to make higher degrees of hygiene for livestock products seller. Futhermore, we hoped result of this study could be used by basic data for progressive national policy decisions.