• The Journal of Fisheries Business Administration
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• v.49 no.2
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• pp.1-19
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• 2018

This study was targeted on the non-processed, semi-processed, and full-processed seafood to investigate the consumers' importance and satisfaction levels of purchase attributes for each seafood product. The present study conducted a survey on 335 randomly chosen seafood consumers. Respondents' importance-satisfaction scores of purchase attributes were measured. The results were as follows. The importance of purchase attributes was significantly higher than the satisfaction on 21 out of 23 attributes, according to the non-processed, semi-processed, and full-processed seafood(p<0.05). Consumers regarded intrinsic attributes such as 'freshness' of products as very important when purchasing non-processed seafood, and their satisfaction was also high. On the other hand, for semi-processed and full-processed seafood, external attributes such as 'date of manufacture or expiration date' were considered as more important attributes to purchase them. Consumers also perceived that full-processed seafood was less in quantity and more expensive than non-processed and semi-processed ones. In case of semi-processed seafood, the difference of importance-satisfaction score for 'taste' was large, and it was considered the taste should be improved according to consumers' taste.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• Journal of the Korea Fashion and Costume Design Association
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• v.18 no.2
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• pp.79-92
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• 2016

The purpose of this study was to examine the effect of Indonesian's Korean national image and product evaluation on purchase intension of Korean fashion products. The survey was carried out on November, 2014 through online. And the subjects of this study were living in Indonesia. The results of this study were as follows. First, in Indonesia customers showed favorable attitudes towards Korean national image and the assessment of Korean fashion products. Also their purchase intension of products was comparatively high. The customers who purchased more Korean fashion products were more likely to have high purchase intension of them. Second, among the three factors of Korean national image, the advancement and national character had positive influence on the intrinsic attributes of Korean fashion products. Also, the product competitiveness and national character had positive effect on the extrinsic attributes. Third, the product competitiveness and extrinsic attributes had positive influence on the purchase intension on them. In conclusion, Korean national image affects evaluation and purchase intension of Korean fashion products. It is necessary to improve Korea national image within Indonesia fashion market. And it will be a good way of marketing to promote product power of Korea fashion product to Indonesian.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.4
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• pp.628-641
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• 2010

This study investigates the relevance among the clothing purchase motivations, selection criteria, customer satisfaction of collaborated fashion products, and conspicuous consumption by adults located in the cities of Seoul and Incheon who have experience in collaborated fashion product shopping. The results are as follows: 1. Conspicuous consumption was identified with three factors: symbol of position, pursuit of fashion brand/quality, keeping up appearance. Customers were segmented into two subdivisions of a lowly involved group with conspicuous consumption and a highly involved group with conspicuous consumption. 2. Clothing purchase motivations with collaborated fashion products were identified with two factors of esthetical value and reasonable ostentation. Selection criteria with collaborated fashion products were identified with the two factors of extrinsic attributes and intrinsic attributes. Customer satisfaction was identified with one factor. 3. Highly involved group toward conspicuous consumptionpursued more into esthetics value, reasonable ostentation and considered more into extrinsic attributes through collaborated fashion products than the lowly involved groups. Customer satisfaction of a highly involved group toward conspicuous consumption was higher than the lowly involved group. 4. The symbol of position had a positive relationship and the keeping up appearance had a negative relationship in regards to both the relevance of conspicuous consumption and the clothing purchase motivations, selection criteria, and customer satisfaction of collaborated fashion products.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.86-98
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• 2008

This study aims at examining the effect of word-of-mouth communication through mini homepage on purchase attributes and mapping out a marketing strategy based on this. For this, it made an analysis of the communication level with 302 mini homepage users. The result showed that the communication level of information exchange has a positive effect on the purchase experience of food service products significantly, showing that the higher its level is, the more frequent its experience is. And it showed that the communication level of relationship retention has a negative effect on the purchase experience of food service products significantly, showing that the higher its level is, the less frequent its experience is. These results demonstrated the utility that can increase word-of-mouth communications through information exchange and relationship retention, given that they are used with the object based on the kinship of information exchange and relationship retention as word-of-mouth communications, and that they lay stress on the connection with other people in the mini homepage.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.9
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• pp.1483-1494
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• 2009

This study analyzes the locution of television home shopping show hosts for apparel products with a focus on the selling points and vocabulary use. A qualitative content analysis was conducted for 15 recorded home shopping shows selling women's overcoats and jackets. The results are as follows. First, 8 dimensions of selling points were revealed: Promotions, brand popularities, the experiences of shopping hosts, fashion trend information, conformity motivation and suggestion, intangible attributes, tangible attributes, and compared/leading differences. The most frequent selling point was tangible attributes. Following this were, promotions, conformity motivation and suggestion, compared/leading differences, intangible attributes, brand popularity, the experiences of the shopping hosts, and fashion trend information in order. The selling points were almost proper to decrease the perceived risks of home shopping consumers. Second, shopping hosts frequently used the clothing terms without any expatiations and used loan words (foreign language terms) instead of the direct Korean translations. In the conclusion, the development of a marketing strategy focusing on shopping host management is suggested.

• Journal of Korea Technology Innovation Society
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• v.16 no.3
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• pp.650-671
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• 2013

Products elicit the consumer's purchasing behavior by satisfying their needs and are cognized as the combination of various needs attributes. Also R&D is referred as a series of technical development activities to meet the consumer's needs attributes. In particular, in the market-oriented R&D era, it could obtain the legitimacy by developing the R&D based on the needs attributes. In this study, we aimed to investigate the priority setting in R&D field, considering consumer's needs attributes. To be concrete, we tried to present the evolutional direction of desirable phased R&D according to 'the importance degree for consumers on the attributes (functions) of the certain products' and 'the urgency degree of technical quality to fulfill its needs'. To achieve this, we targeted SMART TV, the convergence product, which contains the uncertainty in terms of marketability and technological aspect, and analyzed the priority of the R&D in SMART TV field. Based on the result of the analysis, 4-steps product concept (ultra high definition TV, interactive TV, 3D/immersive TV, personalized TV) is derived by analyzing the evolutional direction of R&D in SMART TV field. This finding implies that the success possibilities of product could be enhanced during the process of the evolution of products that have multiple needs attributes, by pursuing the R&D which fulfills the needs attribute first required in the market. In addition, it provides a useful framework to design the R&D roadmap in an aspect of R&D strategy.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.322-329
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• 2010

The objective of this study is to investigate the attributes of purchasing soybean paste and calculate the priorities among the attributes focusing on traditional soybean paste in the Jeju region. To achieve this goal, the priorities was analyzed through a survey for restaurants and housewives with AHP methodology. The result showed that soybean paste made in B company was most preferred among domestic products, followed by one made in A company and traditional Jeju soybean paste. As a result of the sensitivity analysis, traditional Jeju soybean paste is considered to have a high market share if its price can be lower.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.702-709
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• 2012

Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.