충북.대전지역 초, 중, 고등학교 직영급식소의 육가공품 사용실태

Utilization of Processed Meat Products for Self-Operated Food Service Systems among Elementary, Middle and High Schools in Chungbuk and Daejeon Area

This study aims to provide fundamental data on efficient usage of food service and desirable and progressed usage of processed meat products to nutritionists or nutrition teachers at elementary, middle, and high schools in Chunkbuk and Daejeon area. A survey was performed to investigate usage status of processed meat products and to analyze and compare the factors that affect to selecting processed meat products and cooking process. The most frequently used processed meat products are shown as smoke ham products. The factors that affect to selecting processed meat products and cooking process are shown as acceptance of students on processed meat products. The intentions not to use processed meat products are because so much food additives such as color former, artificial coloring agent, food preservatives are included and due to the high cost. Factors to consider when selecting processed meat products are;'manufacturing date and expiration date'for elementary and middle schools;'tastes and acceptance'for high schools. The matters to consider when cooking processed meat are shown that'degrees of cooking'is the most significantly considered. The frequently used cooking methods are; frying for pork cutlet, chicken cutlet, meat ball, sweet and sour pork ; baking for grilled beef and meat fritters; steaming or baking for smoked meat; sauting for smoke ham, sausage, and bacon. Boiling and sauting are most frequently used for Spam and Luncheon meat at elementary and middle schools while baking and sauting at high schools.