• 한국벤처창업학회:학술대회논문집
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• 2018.04a
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• pp.93-97
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• 2018

본 연구에서는 한국디자인진흥원의 우수디자인제품 선정이 기업의 경영성과에 미치는 영향에 대하여 분석하고, 상대적으로 경쟁력이 낮은 창업기업을 중심으로 경영성과에 대하여 연구하고자 하였다. KIDP의 2013년 통계에 따르면 제품 판매에 미치는 요소 중 디자인이 27.53%로 가장 큰 비중을 차지하고 있으며, 기업 규모에서는 대기업과 중기업에 비해 소기업이 제품판매에 미치는 요소 중 디자인 요소가 제일 높은 것으로 나타나고 있다. 또한 이번 연구를 위해 수집한 데이터의 업종별 추이를 살펴보면 기술 기반 업종이 도 소매업을 비롯한 기타 업종에 비해 증가율이 상대적으로 높게 나타나고 있는 것으로 나타나고 있다. 본 연구는 어려운 경영여건에서도 디자인의 중요성을 인식하고, KIDP로부터 우수디자인제품 선정을 받은 기업 중 186개(2013년, 2014년, 2015년)를 대상으로 업력이 7년 이하인 창업기업과 업력이 7년 이상인 계속기업의 경영성과에 차이가 있는지를 실증 분석하였다. 또한 우수디자인제품 선정기업 중 디자인의 역할이 상대적으로 크게 나타나는 제조업과 비제조업 간의 경영성과(매출액)의 차이에 대해서도 분석하였다. KIDP의 우수디자인제품 선정이 기업의 경영성과에 효과가 있는지를 선정연도를 전후 비교하여 "창업기업이 계속기업에 비해 경영성과(매출액)에 더욱 긍정적 효과를 미칠 것이다"라는 가설을 설정하고 실증분석을 한 결과는 창업기업이 경영성과에 긍정적인 영향을 미치는 것으로 나타났다. 또한 우수디자인제품 선정이 제조업과 창업기업 내의 제조기업 경영성과에도 유의미한 영향으로 나타나고 있다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.155-158
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• 2005

닭가슴살을 이용해서 수리미 제조 시 4회 수세한 대조구, pH 3.0으로 산 처리한 T1, pH 11.0으로 알카리 처리한 T2로 하여 그 품질 특성을 비교한 결과 일반성분에서 수분, 조단백질과 염용성단백질 및 수율은 대조구에 비하여 pH 조절법으로 한 두 구가 높았으며, 조지방은 T2가 다른 두 구에 비하여 높았다. pH, 보수력, 파괴강도, 변형값은 처리 간에 유의적인 차이를 보이지 않았다. 전단가는 T2가 가장 높고, T1, 대조구 순이었다. $L{\ast}$값은 T2가 다른 두 구보다 낮았으며, $a{\ast}$값은 T1이 다른 두 구에 비하여 낮았다. $b{\ast}$값은 대조구가 가장 높고, T2가 가장 낮았다. 조직감에서 파쇄성 및 경도는 처리 간에 유의적인 차이를 보이지 않았으며, 응집성은 T1이 다른 두 구보다 낮았으며, 탄력성과 부착성은 대조구에 비하여 T1과 T2가 높았다. 검성은 대조구와 T1에 비하여 T2가 높았다. 조직감의 전 항목에서 T2 가 가장 높았다. 관능검사 결과 외관과 맛은 T1이 가장 높고, 대조구가 가장 낮았다. 색, 향, 다즙성, 연도 및 전체적인 기호도는 처리 간에 유의적인 차이가 없었다.

• Journal of Digital Convergence
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• v.12 no.11
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• pp.99-112
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• 2014

This study the impact on the real earnings management credit rating (RANK), and looked at the impact on the real earnings management grade credit rating changes (decrease, increase) the effects in detail. firm for a total of 06 years for firm that are listed on the Korea Stock Exchange from 2008 to 2013 for the hypothesis - using the proceeds of the year 2,583 sample were analyzed to study. A regression analysis of the relevance of the credit rating (RANK) and real earnings measured results between the credit rating and a measure of real earnings management ACFO and ADE (+) between AMC (-) IFRS and receive relevant ADE between(+) between AMC (-) if the credit rating (RANK) is increased ACFO and is significantly sound level at 1% showed the relevance of (+) did not significantly ADE (+) 10% of AMC if the credit rating fell ACFO is (-) from AMC show the relevance of positive credit rating is dropped capital letter showed for performing real earnings management of positive even give up the future cash flow in order to reduce the cost.

• Knowledge Management Research
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• v.23 no.3
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• pp.129-152
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• 2022

As a key infrastructure for digital transformation, the spread of data, network, artificial intelligence (D.N.A.) fields and the emergence of promising industries are laying the groundwork for active digital innovation throughout the economy. In this study, by applying the text mining methodology, major topics were derived by using the abstract, publication year, and research field of the study corresponding to the SCIE, SSCI, and A&HCI indexes of the WoS database as input variables. First, main keywords were identified through TF and TF-IDF analysis based on word appearance frequency, and then topic modeling was performed using g-DMR. With the advantage of the topic model that can utilize various types of variables as meta information, it was possible to properly explore the meaning beyond simply deriving a topic. According to the analysis results, topics such as business intelligence, manufacturing production systems, service value creation, telemedicine, and digital education were identified as major research topics in digital transformation. To summarize the results of topic modeling, 1) research on business intelligence has been actively conducted in all areas after COVID-19, and 2) issues such as intelligent manufacturing solutions and metaverses have emerged in the manufacturing field. It has been confirmed that the topic of production systems is receiving attention once again. Finally, 3) Although the topic itself can be viewed separately in terms of technology and service, it was found that it is undesirable to interpret it separately because a number of studies comprehensively deal with various services applied by combining the relevant technologies.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Korean Journal of Agricultural Science
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• v.18 no.2
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• pp.148-156
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• 1991

This study was carried out to investigate the storage conditions and methods required for commercialization of Jeung-Pyon. The storage characteristics of Jeung-Pyon were examined with Universal Testing Machine (UTM, Instron model 1000) for textural properties during storage of under the conditions such as sealing, nonsealing, and temperatures. The differences in storage characteristics on the different varieties and years of rices were not shown. When the Jeung-Pyon was lost it's quality as a commercial product, the measured value of UTM was increased as hardness 0.74Kg to 1.0Kg, gumminess 0.23Kg to 0.59Kg, chewiness 6Kg.mm to 18Kg.mm, but decreased in adhesiveness 0.65Kg.mm to 0.40Kg.mm, cohesiveness 0.61 to 0.34, springiness 41mm to 32mm. The nonsealed Jeung-Pyon was lost it's quality for storing at room temperature because of the case-hardening after 2 days. In the case of sealed Jeung-Pyon, the case-hardening phenomena by the evaporation of moisture was not occured, therefore it was a significant factor for an extension in sealed Jeung-Pyon. The shelf-life of sealed Jeung-Pyon was 20 days and 5 days respectively during storage at $-20^{\circ}C$ and $20^{\circ}C$. The sealed Jeung-Pyon stored at $5^{\circ}C$ was lost it's quality, in consideration of cold chain this temperature was suitable for retrogradation of starch. The Jeung-Pyon sealed with air and mosture proof packaging material stored at the accelerated condition as 92% R.H. and $35^{\circ}C$ lost it's quality within two or three days.

• Journal of the Society of Disaster Information
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• v.17 no.1
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• pp.112-119
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• 2021

Purpose: This study is based on the detailed inspection data for the last 6 years of fire-fighting high ladder vehicles, fire-fighting inflected ladder vehicles, fire-fighting chemical vehicles and fire-fighting pump vehicles used in front-line fire departments. The purpose is to contribute to the technological development of fire-fighting vehicles by grasping the implementation status of each city and province, the rate of defects, and the occurrence of defects by year. Method: The implementation status by city and province, defect incidence rate, and defect occurrences by year were analyzed. Result: From 2012 to 2017, when the average of 230 or more overhaul vehicles was requested, the results of each city/province show slight fluctuations, but the number of defects gradually decreased due to the old fire-fighting vehicle replacement project and the response of fire vehicle manufacturers. Conclusion: In the case of fire-fighting ladders, the incidence rate of defects was found to be in the order of elevator device, electric device, ladder device, and pneumatic supply device. And in the case of the fire fighting ladder, it was confirmed that the incidence of defects appeared in the order of the refractive ladder, hydraulic cylinder, hydraulic oil, and pneumatic supply device. In the case of fire-fighting chemical vehicles, it was confirmed that defects occurred in the powder fire extinguishing device, fire pump, vacuum pump, and pneumatic supply device.

• Management & Information Systems Review
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• v.29 no.4
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• pp.333-357
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• 2010

Purposes of this paper are to investigate whether managers' compensation is sticky as accounting performance(ROA) vary or not and explore further what factors influence the managers' compensation stickiness. To empirically study the stickiness of managers' compensation, we used the financial data from manufacturing firms lised in the Korea Stock Exchange(1,000 firm-year data for 4 years). The results are as follows : First, managers' compensation is sticky with respect to change in accounting performance. That is, the increase in managers' compensation as accounting performance increases is greater than the decrease in managers' compensation in respect to equivalent decrease in accounting performance. Second, the degree of managers' compensation stickiness increases when managers have influence and contribution to firm value. Specifically, the degree of stickiness is positively associated with investment opportunity set, intangible assets' value, uncertainty of firms' operating environment, complexity of organizational hierarchy. But firms' size reversely impacts on the degree of managers' compensation stickiness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1486-1490
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• 2007

This study was performed to evaluate the effect of the fermented beef rib sauce (FBS) on the change of quality characteristics and sensory properties of aged and seasoned beef rib with FBS. The FBS was manufactured by fermentation with Zygosaccharomyces rouxii Y-80 yeast in raw sauce ingredients. The decreasing changes of pH of seasoned beef rib with FBS showed a similar pattern as compared with seasoned beef rib by non-fermented beef rib sauce (NFBS) during aging periods. The cooking loss of the seasoned beef rib with FBS and NFBS exhibited minor changes, respectively. Water holding capacity of the seasoned beef rib with FBS was nearly unchanged, but that of the seasoned beef rib with NFBS increased from 83% to 91% after 5 day aging. Shear forces of the seasoned beef rib with FBS were lower than those of the seasoned beef rib with NFBS. The yellowness and lightness of the seasoned beef rib with FBS decreased as compared with the seasoned beef rib with NFBS, but redness of the seasoned beef rib with FBS was more stable than that of the seasoned beef rib with NFBS. The sensory evaluation indicated that color, aroma and overall acceptability of the seasoned beef rib with FBS were scored relatively higher than those of the seasoned beef rib with NFBS.

• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.197-204
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• 2011

To investigate the effects of Cordyceps ochraceostromat, silkworm cocoon and conjugated linoleic acid (CLA) addition on the quality of cremi during storage, this study was conducted. Cremis were prepared using a 20% spent layer breast recovered protein to replace Alaska pollack with the addition of 0.1% silkworm cocoon powder (T1), 0.05% silkworm cocoon powder + 0.05% Cordyceps ochraceostromat powder (T2), and 0.05% silkworm cocoon powder + 0.05% CLA. All manufactured cremis were vacuum-packaged, stored at $10{\pm}1^{\circ}C$ and finally evaluated for their quality on 0, 2, 4 and 6 weeks of storage. The pH, whiteness, gel strength and breaking force of cremis from T2 were higher than those of samples derived from either T1 or T3. However, cremis from T2 showed low shear force values when compared to other cremis (p<0.05). Therefore, the results indicate that cremis contained 0.05% silkworm cocoon powder and 0.05% Cordyceps ochraceostromat combination (T2) may be recommendable to induce customers to buy, thereby, it may be beneficial to both manufacturers and consumers in market.