Beef Usage and Dietitians' Perceptions of Beef Quality in Institutional Foodservice.
10.14373/JKDA.2017.23.2.129
- Author:
Kyung Eun LEE
1
;
Shin Youn JOO
;
Kyung Sook YIM
;
Hong Mie LEE
Author Information
1. Major of Food & Nutrition, Seoul Women's University, Seoul 01797, Korea.
- Publication Type:Original Article
- Keywords:
use;
perception;
beef quality;
dietitians;
institutional foodservice
- MeSH:
Competitive Bidding;
Humans;
Meat;
Nutritionists;
Poultry;
Red Meat*;
Social Welfare;
Statistics as Topic;
Surveys and Questionnaires
- From:Journal of the Korean Dietetic Association
2017;23(2):129-142
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to compare the usage of beef and foodservice managers' perceptions of beef quality by foodservice type. A survey was conducted on 546 dietitians, and 499 acceptable responses were used for data analysis. By weight, pork was the most used meat in foodservice institutions, followed by poultry and beef. More than half of the foodservices selected meat suppliers by competitive bidding. Approximately 85.8% of the respondents used Hanwoo beef, followed by Australian beef and Youku beef. Beef type differed significantly by foodservice type (P<0.001): most of the schools and social welfare facilities used Hanwoo beef, whereas most hospitals and business/industry operations used Australian beef. When purchasing beef, safety of beef was rated the most important, while eco-friendliness was rated the least important. Most of the dietitians understood that marbling is one of the determinants of the beef quality, but were not aware of other components. Dietitians that selected Hanwoo and Youku beef were more satisfied with quality, taste, nutrition, freshness, country of origin, package, customer, preference, and availability for various menus than those who used imported beef. Dietitians who used Hanwoo beef were the most satisfied with country of origin, whereas the others were the most satisfied with safety. Since the dietitians are in charge of planning menus and selecting meat suppliers at foodservice institutions, they should make knowledgeable decisions by understanding meat supply systems and quality of beef.
