단체급식소 영양사의 육가공품에 대한 인식 및 이용실태 조사

• 발행기관: 한국축산식품학회
• 저자명: 용은주 최윤상 이근택
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제1호, 121~131쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.03.31

영문 초록

This study attempted to investigate the perception and usage status for meat products of dietitians in the food service business in Seoul and Gangwon province. 32.8% of dietitians decided the menu reflecting the taste of students. Most of the dietitians (89.2%) checked the manufacture date of the processed meat products when they were supplied. To address the question as to whether they could distinguish the difference among ham, pressed ham, and sausage, most of them answered; `can distinguish a little` (47.5%) or `can`t distinguish` (36.7%). The most frequently provided processed meat products were ham (33.9%), followed by sausage (21.7%). However, it is assumed that the dietitians might have mistaken the pressed ham for the classic ham. The most common frequency of the serving processed meat product in the food services was once a month (41.6%). Most desired aspect of quality improvement for the processed meat products was answered as `hygiene/safety` (31.5%), and followed by `higher quality` (26%). In conclusion, the improvement of the product quality and the strengthening of public information would be prerequisites for expanding the use of processed meat products in the food services and business-to-business (B2B) market in the future.

키워드

perception meat products dietitians food service business