The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Survey on Hanwoo Usage and Menu Development using Lean Cut Hanwoo for School Foodservice

학교급식의 한우 이용실태 조사 및 저지방 한우 부위를 이용한 학교급식 메뉴 개발

  • Jeong, Hee Sun (Major in Traditional Dietary Life Food, Graduate School of Professional Studies Traditional Culture and Arts, Sookmyung Women's University) ;
  • Lee, Tae Nam (Major in Traditional Dietary Life Food, Graduate School of Professional Studies Traditional Culture and Arts, Sookmyung Women's University) ;
  • Yoon, Ji Young (Dept. of Le Cordon Bleu Hospitality Management, Sookmyung Women's University)
  • 정희선 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 이태남 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 윤지영 (숙명여자대학교 문화관광학부 르꼬르동블루 외식경영전공)
  • Received : 2013.09.11
  • Accepted : 2013.10.29
  • Published : 2013.12.31
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Abstract

The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.

Keywords

References

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