Food and Life
Korean Society for Food Science of Animal Resources

클린라벨 육제품의 기술 전략

Hae In Yong1, Tae-Kyung Kim1, Hee-Don Choi1, Samooel Jung2, Yun-Sang Choi1,*
1Korea Food Research Institute, Wanju 55365, Korea.
2Chungnam National University, Daejeon 34134, Korea.
*Corresponding Author: Yun-Sang Choi, Korea Food Research Institute, Wanju 55365, Korea, Republic of. E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 13, 2020; Revised: Jul 22, 2020; Accepted: Jul 23, 2020

Published Online: Jul 30, 2020


The income raise induces the change of the consumer perception about food. Chemical synthesis ingredient for food have been denied by consumer and interest about clean label food have been increased. When manufactured meat products, various ingredients are added to enhance quality properties of meat products. It is typical ingredients that color coupler, acidity control agent, preservatives, antioxidant, coloring agent, flavor enhancer, spice, and sweetener for meat products. Some ingredients such as nitrite, phosphate, sorbate were regulated and limited for using because of their negative effects on health. With this concern about aforementioned ingredients, various studies and effort to replace or reduce these ingredients have been conducted using natural ingredients in academy, institute, and industry. However, there were no specific definition about ‘clean label’ and consumer have bought clean label foods without clear information and comprehension. Therefore, regulation and definition for clean label foods have to be conducted.

Keywords: clean label; meat product; natural; nitrite; phosphate