• 한국식품조리과학회지
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• 제21권5호
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• pp.693-702
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• 2005

The purpose of this study was to provide useful information for establishing efficient marketing direction by investigating the performance (satisfaction) and importance for the quality of Korean traditional commercial beverages. The subjects were 320 participants (130 males and 190 females) in Daegu and Kyungpook. The importance and satisfaction score of Korean traditional commercial beverages were measured on a five-point Likert scale. The results are summarized as follows. The overall satisfaction score on Korean traditional commercial beverages was 2.96 points. The beverages with the highest satisfaction scores were 'green tea' (3.48 points) 'shickhae' (3.35 points) and 'rice tea' (3.34 points) whereas 'ppongip tea' (2.58 points) 'gugija tea' (2.63 points) and 'gukhwa tea' (2.64 points) scored lowly. From the analysis of the difference between importance and performance of Korean traditional commercial beverages, importance (3.11 points) was rated much higher than performance (3.66 points). In the IPA result, it was important to continuously maintain 'taste', 'hygiene', 'freshness', 'period of circulation', 'wrapping condition' etc. Some items such as 'nutrition', 'safety', 'health', and 'ingredient' did not need intensive care and operation.

• 대한가정학회지
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• 제41권9호
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• pp.85-92
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• 2003

Recently, the consumption of commercial kimchi in Korea has increased over 30% and continues to grow rapidly. Similarly, over 50% of Japanese pickles(Tsukemono) have changed to kimchi and most of them are commerical. The purpose of this research is to cmopare and contrast Korean commerical kimchi to Japanese commerical kimchi. Furthermore, it is to provide valuable information to the consumers and suppliers as well as to improve the quality of commercial kimchi. Five different kinds of materials were used; (A) and (B) kimchi that were made and sold in Korea, (C) and (D) kimchi that were made and sold in Japan, and (E) kimchi made in Korea, but sold in Japan. The kimchi purchased on April 20th, 2002 and sensory evaluation, respectively, and they were preserved at $5^{\circ}C$. For the quality index, the followings contents were measured; moisture, ash, protein, crude lipid, mineral and capsaicin. In addition, pH, acidity and sensory evaluation for kimchi stored at $5^{\circ}C$ were measured for four weeks.

• 한국작물학회지
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• 제53권spc호
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• pp.44-46
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• 2008

경북지역에서 생산 유통되는 브랜드 쌀의 품질 분석을 통해 고품질 쌀 생산의 기초 자료로 활용하고자 하였으며, 분석시료로는 경북 시군에서 추천한 2006-2007년도 브랜드 쌀 26종을 사용하였다. 단백질 함량은 6.5%이하가 46.2% (12종), 6.6%-7.0%는 23.1%(6종)로 비교적 낮아 단백질 함량은 양호하였다. 완전립율은 95% 이상이 7.7%(2종), 90-94%는 15.4%(4종)이었으며 89% 이하가 76.9%(20종)로 품질이 다소 낮았으며 분상질립은 다소 높아 완전립율과 분상 질립 개선이 필요하다. DNA 분석에 의한 품종 혼입율 분포는 1-10%가 46.2%(12종), 11-20%는 34.6%(9종)로서 순도 80% 이상이 80.8%로서 매우 양호하였다.

• 한국수산과학회지
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• 제48권5호
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• pp.604-613
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• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.

• 한국식품조리과학회지
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• 제33권1호
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• pp.9-19
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• 2017

Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.

• 한국축산식품학회지
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• 제42권4호
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• pp.655-671
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• 2022

There are differences of spectral characteristics between different types of meat cut, which means the model established using only one type of meat cut for meat quality prediction is not suitable for other meat cut types. A novel portable visible and near-infrared (Vis/NIR) optical system was used to simultaneously predict multiple quality indicators for different commercial meat cut types (silverside, back strap, oyster, fillet, thick flank, and tenderloin) from Small-tailed Han sheep. The correlation coefficients of the calibration set (R_c) and prediction set (R_p) of the optimal prediction models were 0.82 and 0.81 for pH, 0.88 and 0.84 for L^*, 0.83 and 0.78 for a^*, 0.83 and 0.82 for b^*, 0.94 and 0.86 for cooking loss, 0.90 and 0.88 for shear force, 0.84 and 0.83 for protein, 0.93 and 0.83 for fat, 0.92 and 0.87 for moisture contents, respectively. This study demonstrates that Vis/NIR spectroscopy is a promising tool to achieve the predictions of multiple quality parameters for different commercial meat cut types.

• 한국중재학회지:중재연구
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• 제13권2호
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• pp.631-655
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• 2004

This study clearly shows that the commercial dispute management is very important for the enterprise and the national economy and the international commercial arbitration as a ADR needs to be activated to settle the trade dispute for the more in the Republic of Korea. The trade dispute has increased for more than thirty years from 1960s and the problem of the occurrence of trade dispute has been very serious in the Republic of Korea. In general, the annual average increase rate of trade dispute has been higher gradually to present and has been high more than the annual average increase rate of export from the 1960s. Also the annual average increase rate of trade dispute in R.O.K. in general high than the Japan and the Taiwan. Accordingly, the trade dispute has been the factor of weakening of international competitiveness. On the other hand, the occurrence of commercial dispute is apt to affect the enterprise and the national economy. It can be called as micro and macro effect. Also, it's analysed that all these problems occurred because of business quality of businessman than the quality problem of goods. Several improvements directions recommended are as follows according to the analyses above. The first, it's required that the consciousness level of commercial dispute management of businessman should be higher to prevent occurrence of commercial dispute and settle the dispute efficiently. The second, the government concerned had better fix policy to raise the standard of commercial dispute management since the trade dispute affects the enterprise and the national economy. And ADR institutions such as the KCAB cooperate with each other for the activation of ADR such as conciliation. The third, is's desirable that the KCAB should promote international commercial arbitration and activate the cooperation of international arbitration activity with other countries. The fourth, it's desirable that the system of Certified Dispute Manager(CDM) should be established to raise the standard of commercial dispute management and the trade order.

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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• pp.855-864
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• 2016

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

• 한국소음진동공학회논문집
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• 제19권11호
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• pp.1202-1213
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• 2009

Muffler sound quality of a vehicle has widely been evaluated using commercial softwares. However, the commercial softwares are providing only simple sound quality index. To get better sound quality evaluation method of the muffler, a new approach is suggested based on the subjective sound quality test. The suggested subjective sound quality evaluation method is refined with the fuzzy theory. The developed method is applied for the evaluation of various kinds of vehicle muffler sounds.

• 한국수산과학회지
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• 제42권6호
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• pp.580-584
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• 2009

The effect of freshwater crab meat additive on protein quality of tofu was studied. Tofu containing freshwater crab meat(TCM) prepared by the formulation for the best sensory qualities had about 20% more lipid and ash content than those of commercial tofu. TCM showed a higher content of lysine, methionine, cysteine and tyrosine compared with those in commercial tofu. TCM was comparable to commercial tofu(CT) regarding the in vitro protein digestibility(95%). A considerable difference in computed protein efficiency ratio(C-PER) resulted between CT(1.76-1.81) and TCM(2.61). Therefore, crab meat has potential as an ingredient for enriching essential amino acid and improving protein quality of CT.