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RISS 인기검색어
- 검색키워드
- 저자 : 이유방 ( Jong Won Kim (검색결과 4 건)
- 무료
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신선육및 육가공제품에 대한 소비자의 인식도 및 소비실태조사 제1보 . 신선육의 소비실태 및 판매방법에 대한 소비자의 태도
안병윤,김종원,이유방 ( Byung Yoon Ahn,Jong Won Kim,Yu Bang Lee ) 한국축산학회 1981 한국축산학회지 Vol.23 No.1
A survey on the consumption pattern and consumer`s attitude to fresh meat quality under current marketing system was conducted to delineate the future direction of marketing system improvement. A total of 1,006 households residing in Seoul, Taegu and Cheonan was surveyed by questionaire. 1) The average monthly fresh meat consumption was 4.6 Geun per household and a large difference in total meat consumption was noted among different income levels. Seventy-three percent of households with monthly income less than 100,000won consumed less than 3 Geun per month, 50% of households between 100,000 and 200,000 won consumed 3-S Geun; whereas 40% of households with monthly income of more than 500,000 won consumed more the, 10 Geun. 2) The average consumers purchased fresh meat primarily from retail meat shops (60%) and supermarkets (30%), and 9% of Seoul residents from Agricultural co - op stores. Forty - five percent of consumers expressed that the quality of fresh meat was so variable that they could not expect the same quality at every time of purchasing. This strongly indicated that the marketing system should be improved to give satisfaction to consumers. 3) Eighty percent of participants preferred graded and prepackaged beef, 60% of participants wanted to purchase well-trimmed pork, and only 34% of consumers preferred ready-to-cook broilers which were dressed in the processing plant. These results indicated the necessities of improvement in fabrication of retail meat cuts along with the consumer education.
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신선육및 육가공제품에 대한 소비자의 인식도 및 소비실태조사 제 2 보 . 육가공제품의 소비실태 및 구매성향
안병윤,김종원,이유방 ( Byung Yoon Ahn,Jong Won Kim,Yu Bang Lee ) 한국축산학회 1981 한국축산학회지 Vol.23 No.1
A total of 1006 households residing in Seoul, Taegu and Cheonan were surveyed to investigate the consumption pattern and purchasing tendency of processed meat products under the current marketing system. The results are as follows: 1. The average frequency of purchasing meat products was 3-4 times a month and the frequency was closely related to the monthly income of the consumers. A mere 6 percent of respondents with relatively high income purchased more than 10 times per month; whereas, sixty percent of respondents less than 3 times, indicating the consumption of processed meats is at very low level. 2. Sausage(fish-red meat mixture) was purchased most frequently(75%) by all consumption of ham was relatively high (∼20%) at the monthly income level of more than 400,000 won. 3. Meat products were chiefly consumed by children(71%) and teenagers(19%), and were used as side dish in lunch box(41%) or main meal(30%). 4. The average consumers purchased meat products primarily from supermarkets (53.1%), grocery stores(22.5%) and meat shops(16.5%). 5. The procurement of processed meat was determined either by the sole decision of housewife(56%) or by the recommendation of family members(27%). Good nutrition(40.7%) and convenience(29.1%) were the predominant reasons of baying processed meats. The low income people set the highest priority in good nutrition, whereas the high income people in convenience. 6. Forty one percent of respondents have the experience of having purchased foreign products, 15% of them having asserted the superiority of domestic products, while 43% expressed the reverse opinion.
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신선육및 육가공제품에 대한 소비자의 인식도 및 소비실태 조사 제 3 보 . 육가공 제품에 대한 소비자의 인식도
안병윤,김종원,이유방 ( Byung Yoon Ahn,Jong Won Kim,Yu Bang Lee ) 한국축산학회 1981 한국축산학회지 Vol.23 No.1
A total of 1,006 households residing in Seoul, Taegu and Cheonan were surveyed to investigate the consumer`s attitude to the processed meat products and their evaluation of current products. 1. Primarily because of limited experience in the processed meat, few consumers appeared to have definite notion on the quality of current domestic products, but most respondents generally agreed that the product quality was about or below the average. 2. Most consumers felt that the variety of meat products was too limited for the selection and in case of sausages they preferred those of soft texture, light color and no smoke flavor. 3. More than 80% of consumers expressed that the high price of current products was the primcipal reason of deterring the consumption of processed meat. But the high income people also demanded the improvement of quality and palatability for the greater consumption. 4. Even though consumers appeared to lack the sense of hygiene and safety of processed meat products, they generally expressed low credibility on the hygienic condition of current products. 5. Most consumers can distinguish meat products from fish products, and pay attention to the brand name and date of manufacturing at the time of purchasing, but they have a very little experience of having eaten high quality products. 6. Approximately 70% of respondents expressed positive notion that the processed meat products can become one of staple foods in the future. 7. The results suggested that the total consumption of processed meat can be increased by cutting down the selling price, by developing products of good palatability and high quality, and by the extensive promotion and advertisement.
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국산육가공 제품의 이화학적 성질 및 조직특성에 관한 연구
김종원,이성기,안병윤,이유방 ( Jong Won Kim,Sung Kee Lee,Byung Yoon Ahn,Yu Bang Lee ) 한국축산학회 1981 한국축산학회지 Vol.23 No.1
Twenty-four processed meat items locally produced by 6 different domestic manufactures from the beginning of June to the middle of August, 1980 were tested for their physicochemical and textural characteristics. The results obtained were summarized as follows; 1. The moisture content of fish sausage was between 59.0 - 66.1%, crude protein 9.6 - 11.7%, crude fat 2.6 - 15.8% and crude ash 1.7 - 3.2%. The crude protein and crude fat contents were lower than the desirable level and the crude fat content also showed wide variations among manufactures. 2. The moisture content of meat sausage was between 51.3 and 60.8%; crude protein 13.7 - 16.2%, crude fat 17.5 - 28.6%, crude ash 1.9 - 2.7%. The ratio of protein to water was similar to that of the developed countries but fat content was relatively low. 3. The moisture content of ham was about 70%; crude protein 16.1 - 24.4%, crude fat 2.8 - 10.9%, and crude ash 2.9 - 4.5%. When compared to the products of foreign countries, the domestic hams were lower in fat but higher in moisture content. 4. The mean pH values of all products were between 5.9 and 6.4. 5. The nitrite content of all products was between 10 and 40 ppm. None of the products was found to contain more than 70 ppm. 6. Food regulations specifying the chemical composition of processed meats take effect for the meat products, but not for the fish sausages, resulting in the wide variations in the chemical composition of the fish sausage. 7. Warner-Bratzler shear press value of meat sausage was 0.23±0.1 (Kg/wt); fish sausage 0.35±0.1 (Kg/wt) and ham 1.69±0.5 (Kg/wt). W/B shear press value of ham was five times greater than that of sausage. 8. Hardness of fish sausage was between 2.67 and 5.98 (Kg/wt); ham 5.1 - 10.8 (Kg/wt). Hardness showed wide variations among 6 different domestic manufactures. 9. Springiness was relatively uniform and cohesiveness of sausage was larger than that of ham.
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