Characteristics of Pork Belly Consumption in South Korea and Their Health Implication
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 조지환 | - |
dc.contributor.author | 양한술 | - |
dc.contributor.author | 이상훈 | - |
dc.contributor.author | 고광웅 | - |
dc.date.accessioned | 2022-07-15T22:13:13Z | - |
dc.date.available | 2022-07-15T22:13:13Z | - |
dc.date.created | 2021-05-13 | - |
dc.date.issued | 2015-06 | - |
dc.identifier.issn | 1598-9429 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/156952 | - |
dc.description.abstract | Fresh pork belly is a highly popular meat in South Korea, accounting for 59 % of the approximately 100 g of meat per capita that is consumed daily. Fresh pork belly offers not only high-quality protein from the lean cuts but also substantial micronutrients including fat-soluble vitamins and minerals. However, fresh pork belly generally consists of about 30 % fat, with saturated fatty acids representing half of this value. Excessive consumption of saturated fatty acids increases total cholesterol, low-density lipoprotein-cholesterol, and triglycerides while decreasing high-density lipoprotein-cholesterol, raising concerns about an increased risk of hyperlipidemia, followed by cardiovascular diseases. In this review, we discuss the consumption and production trends in South Korea, the general characteristics, and health issues related to fresh pork belly to delineate the features of pork production and consumer welfare. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | 한국동물자원과학회 | - |
dc.title | Characteristics of Pork Belly Consumption in South Korea and Their Health Implication | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 고광웅 | - |
dc.identifier.doi | 10.1186/s40781-015-0057-1 | - |
dc.identifier.bibliographicCitation | 한국동물자원과학회지, v.57, no.6, pp.1 - 7 | - |
dc.relation.isPartOf | 한국동물자원과학회지 | - |
dc.citation.title | 한국동물자원과학회지 | - |
dc.citation.volume | 57 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 7 | - |
dc.type.rims | ART | - |
dc.type.docType | 정기학술지(Article(Perspective Article포함)) | - |
dc.description.journalClass | 2 | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Pork belly | - |
dc.subject.keywordAuthor | Pork preference | - |
dc.subject.keywordAuthor | Pork belly production | - |
dc.subject.keywordAuthor | Saturated fatty acids | - |
dc.subject.keywordAuthor | Dyslipidemia | - |
dc.subject.keywordAuthor | Cardiovascular disease | - |
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