The purpose of this study was to identify the impact of generation on the traditional food culture of Uzbekistan-Koreans. The generation of Uzbekistan-Koreans was divided into two groups i.e., the second and third generation. The second generation suffered from the compulsory emigration during 1930s because of the minority racial breakup policy by the Soviet Russia. The third generation was born after the compulsory emigration and the economic condition was much better for them. In terms of identifying traditional food culture, generation was an important factor because each generation had different social environments and different life styles. Data were collected from 634 Koreans living in Uzbekistan and analyzed by chi-square and correlation analysis. The results of this study revealed that the impact of generation was an important factor regarding the traditional food culture. Chi-square analysis showed that factors related to making a menu, food priority, and consideration of the person preparing the food were likely to vary depending on the generation. Also, reasons for preferring traditional food and preparing foods for family events as well as national holidays were different between the second and the third generation. The second generation preferred traditional food because of flavor, while the third generation preferred traditional food because of nutrition. For family events and national holidays such as New Year's Day, the second generation was more likely to prepare traditional foods than the third generation. The correlation analysis indicated that the relationship between preference and intake frequency of traditional foods was positively related, and the degree of correlation was higher for the second than the third generation. Similarities and differences between generations were discussed, and implications for food and nutrition specialists and food marketers were provided.

This study aimed to examine the relationship between nutrient intake and attention deficit hyperactivity (ADH) of children suffering atopic dermatitis. We examined clinical symptoms as well as the status of ADH and the dietary intake of 47 children with atopic dermatitis aged between 4 and 6 against 84 children in the control group. Family history of the atopic dermatitis group was significantly higher than the control group. There was no significant difference between the diet habit of the two groups. The daily energy intake of the atopic dermatitis group and the control group were 1,189.7 kcal and 1245.0 kcal, respectively. There was no significant difference between the nutrient intake of the two groups. In regards to the clinical symptom items, the point for 'anxieties' was 0.5 in the atopic dermatitis group, which was significantly higher than 0.3 of the control group (p<0.05). In terms of the detailed items in ADH assessed by kindergarten teachers, the point for 'changeable feeling' was 0.8 in the atopic dermatitis group, which was significantly higher than 0.5 of the control group (p<0.05). As for the correlation among nutrient intake, the ADH score and clinical symptoms, total fat intake (p<0.05) and animal fat intake (p<0.05) showed a significantly negative correlation with the point of ADH assessed by the teachers, while the intake of fiber (p<0.05) displayed a significantly negative correlation with the point of ADH assessed by the parents. Since atopic dermatitis and ADH may be caused by the same dietary factors, it will be necessary to conduct more studies in this field in the future. In addition, appropriate nutrition management will be necessary for children in the growing period who suffer from atopic dermatitis.

The purpose of this study were to analyze the importance and satisfaction toward franchise coffee shops and general coffee shops by university students according to their patronage type; and to provided ideas and marketing strategies to increase sales through IPA(Importance-Performance Analysis). University students in Daegu were surveyde from May 12, 2009 to May 30, 2009. The IPA results presented the following quality attributes, by gender, that should be quickly improved at franchise-coffee shops & general-coffee shops being recognized for a brand', 'easy to find', 'operational methods', 'variety of coffee menu', 'amount of coffee served', 'variety of side menu', 'external appearance and a signboard', 'parking', 'a scale of shop', and 'type of coupons'.

This study was a preliminary investigation of healthy breads in the domestic bakery industry and examined conditions for consumer purchases. The analyzed data will be used for future product improvements within for the domestic bakery market. The key results were as follows: First, the subjects' choosing of healthy breads was 'Usually' (34.1%) and women were more knowledgeable about healthy breads than men. About 31.2% of the subjects responded 'Do not know well', but 98% had clear purchase intentions and showed positive acclaims for healthy breads. Second, the ranking of selection factors that subjects considered when buying healthy breads was 'curiosity>taste>safety>health>price>diet>employee representation> brand'. Women (3.89) had more sensitive reactions than men (3.47) to the 'Diet' variable, and there were statistical differences in 'Health', 'Taste', and 'Employee explanation' (p<0.05, p<0.001). Finally, highly educated considered brand more (3.87).

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

The effect of mixed onion pills on body composition, blood pressure, and concentrations of blood glucose and lipids were studied in 10 men ($38.11{\pm}2.82$ years old). The mixed onion pills was produced by mixing quercetin, onion, mulberry leaves and buckwheat. Ten volunteers (male, BMI 23.0~35.4 kg/$m^2$) were chosen for this study. The volunteers consumed 1.2 g of mixed onion pills (containing about 30 mg of quercetin) per day for 2 months. The administration of the mixed onion pills did not produce any weight and BMI changes in the subjects. The systolic blood pressure and the level of blood glucose were slightly lowered by the supplementation of the mixed onion pills. After 2 months both the concentration of plasma triglycerides and total cholesterol of the subjects were lowered by 12.4% and 5.0%, respectively (triglyceride; pre $251.67{\pm}45.63$ mg/dL vs. post $220.44{\pm}44.67$ mg/dL and total cholesterol; pre $207.25{\pm}10.39$ mg/dL vs. post $196.63{\pm}10.47$ mg/dL, p<0.05). These results suggest that the mixed onion pills may possibly lower the level of plasma lipids in overweight or obese men (BMI greater than 23 kg/$m^2$).

감귤 부산물 급여가 냉장 중 토종닭고기의 품질에 미치는 영향을 검토하였다. 실험에 이용한 토종닭고기(39주령, $1.30{\pm}0.5$ kg)는 감귤 부산물을 급여하지 않은 T0구, 17주령부터 39주령까지 감귤 부산물을 4% 급여한 T1구로 나누었다. 각각 가슴살과 다리살을 진공포장하고 $3^{\circ}C$에서 2주일간 냉장하면서 표면 색도, 지방산패도, 항산화력 및 선도 변화에 대하여 실험하였다. 감귤 부산물 급여구(T1구)는 T0구보다 냉장 중 표면 색도의 $L^*$ 값, $a^*$ 값, $b^*$ 값의 변화가 느리게 나타났다. T1구는 T0구보다 냉장 중 산가, 과산화물가, TBA 값의 상승 속도가 늦었으며 항산화력이 우수하였다. T1구는 T0구보다 냉장 중 휘발성 염기질소 함량 및 일반 세균수의 증가 현상이 느리게 나타났다. 결론적으로 감귤 부산물 급여에 의하여 냉장 중 토종닭고기의 표면 색도, 지방산패도, 선도의 변화가 억제되고 전자공여능 값이 높게 나타나서(p<0.05) 품질 유지에 좋은 효과가 있는 것을 확인할 수 있었다.

무의 유방암 및 폐암 세포주에 대한 증식 저해 활성을 분석하였고, 항암 관련 지표 물질로 알려진 glucosinolate의 함량 및 sulforaphane의 함량을 조사하였다. 유방암 세포주의 하나인 MCF-7 세포주를 이용한 CCK(cell counting kit) assay분석법을 사용하여 재래종 무와 갯무 추출물의 세포 증식 저해율을 조사한 결과, 재래종 무보다 갯무의 세포 증식 저해율이 높았으며, sulforaphane 함량에서도 갯무가 재래종 무보다 높은 것으로 나타났다. 폐암 세포주의 하나인 A-549 세포주를 이용한 세포 증식 저해율을 조사한 결과, 갯무가 재래종 무보다 높은 세포 증식 저해율을 보였으며, 총 glucosinolate함량에서도 갯무가 재래종 무보다 높은 것으로 나타났다. 본 연구를 통하여 갯무를 이용하여 재래종 무의 품질 특성을 개량할 수 있는 가능성을 제시하였다.

Antioxidative activities, total phenolic compounds and the sulforaphane contents of cooked broccoli extracts were studied. Total phenolic compounds were determined to be 0.96 mg/g(flower) and 0.76 mg/g(stem) in fresh broccoli extracts. The total phenolic compounds of cooked broccoli extracts showed 0.92 (1 min), 0.79 (3 min), 0.67 (10 min) mg/g when a boiling process was used and 1.27 (1 min) mg/g when a steaming process was used. In the DPPH assay, the steam process showed the highest free radical scavenging capacities. Sulforaphane has been of increasing interest in the nutraceutical and phamaceutical industries due to its anti-cancer effect. Sulforaphane was isolated from fresh and boiled, steamed broccoli using dichloromethane as an extract solvent. The sulforaphane contents of fresh broccoli were higher in the flower (14.78 mg/kg) than in the stem (6.16 mg/kg). The sulforaphane content dramatically decreased after the boiling ($100{\pm}2^{\circ}C$) or steaming ($100{\pm}2^{\circ}C$) processes were used.

채취시기가 다른 6종의 녹차를 시료로 택하여 실제 음용 조건으로 추출하여 일반 성분, 카페인 및 총 페놀 함량을 분석하였고, 전자공여능에 의한 항산화 활성, ACE 저해도, SOD 유사 활성, Tyrosinase 저해율, 아질산염 소거능 및 항균 활성을 조사하였다. 그 결과 일반 성분과 카페인의 경우 채취시기가 빠른 것일수록 총질소 및 카페인 함량이 높게 나타났다. 반면, 총페놀, 전자공여능, ACE 저해율, SOD 유사활성은 아질산염 소거능의 경우 채취시기에 따라서 크게 차이를 나타내지 않았으나, Tyrosinase 저해율의 경우 채취시기가 늦어질수록 약간 증가하는 경향을 나타내었다. 항균 활성의 경우 일로를 제외한 5종의 시료의 경우 항균성을 나타내는 것을 확인하였다.

감귤 껍질 첨가 사료로 사육한 토종닭 계란이 흰쥐의 영양 대사에 미치는 영향을 조사하고자 흰쥐의 식이에 계란을첨가하지 않은 표준군(TS), 감귤 껍질을 첨가하지 않고 사육한 계란을 10% 첨가한 대조군(T0) 및 감귤 껍질을 첨가하여 사육한 계란을 10% 첨가한 감귤 껍질 급여군(T1)의 식이를 제조하였다. 이 식이들은 각각 생후 11주령의 숫쥐에 4주간 급여한 바 다음과 같은 결과들을 얻었다. 흰쥐의 체중 증가량, 식이 섭취량 및 식이 효율은 TS, T0 및 T1 사이에 유의한 차이가 없었다. 흰쥐 간의 무게는 T0 및 T1이 TS보다 유의하게 높았으나(p<0.05), 신장 및 부고환 지방의 무게는 시료들 사이에 유의한 차이가 없었다. 혈청의 총지질, 인지질, 중성지질, 총 콜레스테롤 및 LDL + VLDL-콜레스테롤 농도는 TS, T0 및 T1 사이에 유의한 차이가 없었다. HDL-콜레스테롤 및 HDL-콜레스테롤/총 콜레스테롤의 비율은 T1이 가장 높았고, 동맥경화지수는 T1이 가장 낮았다(p<0.05). 혈청의 총 단백질 농도는 TS가 T0 및 T1보다 유의하게 낮았으며, 알부민 농도는 T1이 가장 높았다(p<0.05). 알부민/글로불린의 비율은 TS가 T0 및 T1보다 유의하게 높았으나, 크레아티닌 농도는 T0가 TS 및 T1보다 유의하게 높았다(p<0.05). 그러나 혈당 및 혈색소의 농도는 TS, T0 및 T1 사이에 유의한 차이가 없었다. 그리고 $\gamma$-GTP는 T1이 가장 낮았으며(p<0.05), ALT, AST 및 ALP는 TS, T0 및 T1 사이에 유의한 차이가 없었다. 이와 같이 감귤 껍질을 급여한 계란이 흰쥐의 지질 조성, 단백질 농도, 혈당, 헤모글로빈 함량 및 효소 활성에서 정상 수준을 유지하여 감귤 껍질의 양계 사료로서의 가능성이 기대되며, 고품질 양계산물의 생산도 가능하리라 사료된다.

밀 제분 과정에서 부산물로 나오는 밀 배아의 활용 가능성을 제시하기 위하여 밀 배아의 생리 활성 물질 및 항균 활성에 관하여 연구하였다. 그 결과 밀 배아의 지방산 조성은 linoleic acid, palmitic acid, stearic acid, oleic acid, linolenic acid 등이었으며, 산가 8.5, 과산화물가 7.1, 요오드가 126.8, 비누화값은 159.7이었고, 굴절율은 1.547로 측정되었다. 생리 활성 작용을 갖는 페놀 및 플라보노이드 성분 함량은 2.02% 및 0.45%이었다. 불검화물의 플라보노이드 함량은 6.89% 및 6.90%로 밀 배아에서는 총 페놀보다 플라보노이드 함량이 더 많은 것으로 나타났다. 밀 배아 에탄올 추출물의 아질산염 소거능은 80.21, 80.32 및 83.89%이었는데, 이는 ascorbic acid 보다는 작지만 BHT 및 tocopherol보다는 아질산염 소거능이 큰 것이다. 밀 배아의 항산화성은 리놀레산의 5일 동안 변화 정도를 보면 0.67, 22.70, 44.25, 65.81 및 91.17 meq/kg으로 증가하였고 에탄올 추출물도 지속적으로 증가하였으며, 불검화물도 시간 경과에 따라 항산화성이 증가하였다. 그리고 밀 배아의 항균 활성을 알아본 결과는 농도 및 추출 방법 모두에서 항균성을 탐지해 낼 수가 없었다. 이상에서 볼 때 밀배아에는 인지질, 지방산 등 영양 성분이 풍부하고 특히 플라보노이드 등의 생리 활성 물질 및 항산화성이 있는 것으로 나타나 밀 배아를 첨가한 기능적인 제품 개발의 가능성을 확인하였다.

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

The purpose of this study was to determine the most desirable mixture ratio of apricot powder to rice flour for the preparation of apricot Sulgidduk (Sulgidduk containing apricot powder). The moisture contents of the samples ranged from 38% to 42%. The L-value decreased, while the a- and b-values increased, with increasing amounts of added apricot powder. In the mechanical evaluation of the physical properties, we found that the hardness, adhesiveness, cohesiveness and springiness decreased with increasing apricot powder content. And in addition, throughout the storage period, gumminess and chewiness decreased. Based on the sensory evaluations, the apricot power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 12% apricot powder had the highest moistness, chewiness however, but the overall-acceptability scores of the sample containing 6% apricot powder had were the highest. Consequently, the addition of 6% apricot powder to the rice flour was determined to be the best formula for apricot Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

Dombaeki Pipyun is a well-known Korean ethnic food in Kyungpook providence. We produced a Dombaeki Pipyun mixed with shark skin, cartilage, and herbs. The herbal mixtures (HM: 0, 0.075, 0.15, and 0.225%) were made of equal amounts of clove, fennel, and bay leaf. The purpose of this study was to examine how HM influences the sensory and textural characteristics of the Dombaeki Pipyun. The results showed that as the concentration of HM increased, its strength, cutting energy, hardness, brittleness, and chewiness decreased and its elasticity and cohesiveness increased. The $L^*$ and $b^*$ values generally decreased the $a^*$ value tended to increase as the concentration of HM increased. Ammonia and the fish-like odor decreased when the HM concentration was increased to 0.15%. However, there were no statistical significant differences in astringent, bitter, salty, sour, and sweet tastes. However, the savory taste significantly increased at an HE concentration of 0.15%. In terms of the mouth feel, there was not significant changes in airy.

마늘을 이용한 젤리류 개발하기 위해 건조 마늘 분말(0.5%, 1%, 1.5%, 2% 첨가), 생마늘 추출액(0.5%, 1%, 1.5%, 2% 첨가) 및 흑마늘 추출액(5%, 10%, 15%, 20% 첨가) 이용하여 마늘 젤리를 제조하였다. 첨가 재료에 대한 실험 결과, 마늘 추출물과 흑마늘 추출물은 총 폴리페롤, 총 플라보노이드 및 조단백질 함량에 유의한 차이를 보이지 않았으나, 생마늘 추출액에 비해 흑마늘 추출액은 총 당함량이 유의하게 적은 것으로 나타났으며 흑마늘 추출액이 생마늘 추출액에 비해 DPPH와 ABTS 라디컬 소거능이 높은 것으로 나타났다. 제조된 마늘 젤리의 조직감 및 색도 평가에서 마늘의 첨가되는 양이 많을수록 무첨가한 젤리와 유의적 차이를 보였다. 전반적으로 마늘의 첨가는 젤리의 관능적 인지도에 영향을 미치지 않는 것으로 나타났으며, 흑마늘의 첨가는 조직감의 기호를 높일 수 있는 것으로 나타났다.

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

This study was conducted to investigate the effects of wheat germ on medium flour using falling number and RVA tests, as well as farinogram and rheofermentometer analyses. The wheat germ was added to the medium flour on a 3, 5, and 7% basis. Falling numbers increased with increasing amounts of wheat germ. Analysis of the RVA characteristics showed that the wheat germ additions did not have significant effects on the initial pasting temperature. In the farinogram, water absorption decreased with an increasing amount of wheat germ. Also, development time was longest in the control group and shortest in the group with the highest addition of wheat germ. The results of the effects of added wheat germ on fermentation by rheofermentometer analysis showed that the H'm value reached a maximum height at 3%. Finally, the volume of $CO_2$ lost was increased whereas the retention coefficient was decreased.

This study was designed to determine the effects of meat country-of-origin on the perceived quality, perceived risk, perceived value, and purchase intension of restaurant menu items. A total of 237 university students in Seoul were used in the final statistical analyses, which included factor analysis, ANOVA and Duncan's test. The results were as follows: First, in the case of perceived quality, the participants gave higher evaluations of restaurant menu items better when the origin of the foodstuff was Korea. Second, the effects of origin on perceived value were not statistically significant. Third, the effect of origin on the purchase intension of fried chicken was statistically significant, but the effects of origin on the purchase intension of boned rib and fillet were not statistically significant. Lastly, the limitations of this study and suggestions for further research are presented.