Purpose: This study investigated the amount and frequency of 50 kinds of consumed livestock products and analyzed the key factors that affect the consumption and purchase of livestock and processed livestock products.
Methods: A quantitative survey was performed by trained interviewers in face-to-face interviews, with 1,500 adults aged over 18, who were randomly selected from six major provinces in Korea. Respondents received a picture of one serving size for each of the 50 livestock products, including meats, processed meat products, dairy products and processed egg products. A T-test and general linear model (GLM) were carried out using SPSS statistics.
Results: The most frequently consumed food was milk (2.6 times/week), followed by pork (1.4 times), liquid yogurt (1.3 times) and rolled omelet (1.2 times). In the case of the amount of consumption, people living in the city consumed meat (beef, pork, chicken and duck) 1.5 times more than those living in the village. When people eat meat, they consume twice of one serving size. The most important factor affecting consumption of livestock products was the residence area. As customers perceive the risk of food poisoning from raw meat, the purchase and intake decreased (P<0.001). The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking was significantly affected by the type of meat (P<0.001): stir-fried pork, beef with seasoning, fried-chicken and duck soup.
Significance: The data from this study can be used for risk assessment of livestock and processed livestock products and education for safe consumption and purchase of livestock products.