• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.59-68
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• 2011

In Korea, there are a couple of risk assessment organizations: The Animal Plant and Fisheries Quarantine and Inspection Agency(QIA) and the Korea Food and Drug Administration (KFDA). The major food laws include the Food Sanitation Act (FSA), the Livestock Product Processing Act (LPPA), and the Agricultural Products Quality Control Act (APQCA). Milk and dairy products are mostly controlled by the Food Sanitation Act and the Livestock Product Processing Act. This study was carried out to estimate the current standard methods of foodborne pathogens for dairy products, comparing the Livestock Products Processing Act with the Food Sanitation Act. The standard methods of foodborne pathogens for dairy products are composed by growth culture, isolation culture, and identification, however, standard methods of QIA and KFDA are different at the using of medium and inspection stage. Therefore, consolidation of risk management and risk assessment methods are regarded important to provide safe dairy products to consumer.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.392-396
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• 2010

This study was conducted to examine the effect of HACCP implementation on the cost of medicine use, antibiotic utilization, and productivity of swine in Korea. Data were collected from forty-five swine farms before and after implementation of a HACCP system. The cost of medicine used, the number of different antibiotics used and the number of feeds containing antibiotic supplements added at the feed company tended to be lower (p>0.05) after HACCP implementation. Additionally, the number of feeds containing antibiotics supplemented at the farm was significantly lower after HACCP implementation (p<0.05). Moreover, the number of piglets born per sow per year and pigs marketed per sow per year were higher after HACCP implementation (22.0, 20.0) than before HACCP implementation (20.4, 18.9). These results suggest that implementation of HACCP systems on swine farms may provide beneficial effects such as reduction of medical expenses and improved productivity, as well as increased safety of livestock products for consumers.

• Journal of the Korean Wood Science and Technology
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• v.47 no.5
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• pp.597-606
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• 2019

Cellulose nanocrystals (CNCs) were successfully isolated from oil palm fronds (OPFs) using different concentrations of ammonium persulfate (APS), and their characteristics were analyzed by Fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), X-ray diffraction (XRD) analysis, and thermogravimetric analysis (TGA). APS oxidation effectively isolated CNCs with rod-like morphology in nanometer scale. The dimensions of the CNCs decreased with increasing APS concentration. FTIR and XRD analyses revealed that all the CNCs showed crystals in the form of cellulose I without crystal transformation occurring during APS treatment. The relative crystallinity of the CNCs increased with increasing APS concentration, whereas their thermal stability decreased. An APS concentration of 2 M was found to be optimal for isolating the CNCs.

• The Journal of Economics, Marketing and Management
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• v.8 no.3
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• pp.9-21
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• 2020

Purpose: Previous literature shows that a price promotion serves as a negative cue of product quality especially when consumers have no additional information about the product's other attributes. In this research, we explore how the effect of price promotions on consumers' perceptions of product quality changes depending on their ability to compare promoted product attributes with competitive products' attributes. Research design, data and methodology: Specifically, we use a series of scenario-based lab experiments using different types of products and explore if attribute alignability among competing products in a consumer's choice set influences consumers' ability to compare the product attributes and perceived quality. Results: Our study findings show that high attribute alignability among products makes consumers easier to compare the product attributes and thereby focus more on non-price information than price information. We also show that attribute alignability serves as a moderator and decreases perceived quality when the promotion level is higher. Therefore, the attribute alignability weakens the negative impact of a price promotion on consumers' perceived product quality. Conclusions: Our study findings provide new insights on how to implement price promotion strategies while keeping products' perceived quality, by considering the product's relationships with competing products in a choice set.

• Korea Trade Review
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• v.47 no.3
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• pp.37-55
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• 2022

This paper takes the factors influencing consumers' purchase of organic agricultural products before and after the COVID-19 epidemic as the starting point, decomposes Chinese consumers' purchase behavior of organic agricultural products into questionnaire surveys before and after the COVID-19 epidemic with the help of the theory of planned behavior, and builds structural equation regression models to compare and analyze them respectively. The study investigates whether this change has any impact on consumers' purchasing behavior of organic agricultural products, and proposes rationalized countermeasures from different perspectives based on the results of the study. To this end, this study collected 219 valid questionnaires by combing through domestic and international literature and referring to scholars' mature scales for measurement. The results showed that consumers' attitudes, subjective norms and perceptual behavioral control of organic agricultural products before and after the COVID-19 epidemic had a significant positive effect on consumers' willingness to purchase; however, it can be seen that the intervention of the COVID-19 epidemic event has significantly improved consumers' attitudes, subjective norms and perceptual behavioral control of organic agricultural products.

• Journal of Information Technology Services
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• v.21 no.4
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• pp.123-140
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• 2022

In the ever-increasing online secondhand product market, the perceived risk of online used products purchase was identified as a factor influencing consumer purchase intention. The results of this study are as follows. First, the relationship between the perceived risk of online secondhand purchase and purchase intention was presented with somewhat different results for each sub-risk factor. First of all, a significant negative causal relationship between physical risk, time loss risk, psychological risk, social risk and online used product purchase intention was verified. On the other hand, financial risk and functional risk did not show a statistically significant relationship with online used products purchase intention. Second, as a result of research on the moderating effect of purchasing experience, offline purchasing experience of used products and online purchasing experience were verified differently. First of all, the moderating effect of the online purchase experience of used products was significant only in the relationship between psychological and social risks on the intention to purchase used products online. The experience of purchasing used products online is believed to reduce uncertainty about the surrounding response to purchasing used products online and weaken the intention to purchase used products online by reducing tension and concerns about purchasing them. Other risks, such as financial risk, performance risk, physical risk, time loss risk, and online purchase experience of used products, were verified to have no significant effect on online used products purchase intention. In addition, the offline purchase experience of used products did not verify a significant moderating effect on the effect of all perceived risks on online used product purchase intention.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.749-755
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• 2012

This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p<0.05); however, the protein content was not significantly different among the 3 groups (p>0.05). With regard to meat color (CIE), the lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p<0.05). The loin muscles from the 24-mon group contained significantly higher levels of monounsaturated fatty acid and significantly lower levels of saturated fatty acid than those in the other groups (p<0.05). The tenderness, juiciness, flavor-likeness and the overall-likeness scores were significantly higher for beef from the 21- and 24-mon groups than that from the 18-mon group. The results of this study indicate that both the slaughtering age and muscle type significantly affect meat quality. Therefore, fattening the beef for more than 4 mon during the late fattening stage would be advantageous for the meat quality of Holstein steers.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.110-119
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• 2010

The fatty acid composition of Hanwoo beef was investigated by different quality grades and cuts. Five cuts (strip loin, loin, chuck roll, top round, brisket) were obtained from 15 Hanwoo beef cattle [bulls and steers, 24-30 mon old]. For each quality grade of $1^{++}$, $1^+$, 1, 2, 3, three animals were selected. The contents of C18:0 in chuck roll, strip loin, brisket, top round and loin were significantly higher in 3 quality grades than those of the other grades respectively (p<0.05). The C18:1n9 content in the chuck roll was not significantly different among the different grades, but those of strip loin, top round, brisket, and loin were significantly higher in $1^{++}$ quality grade than those of 3 quality grade (p<0.05). The C18:3n3 content was significantly higher in brisket of $1^{++}$ quality grade and loin of 3 quality grade than the other grades for the same cut (p<0.05). However, those of strip loin, top round and chuck roll were not significantly different (p>0.05) among the different grades. The C18:3n6 content in chuck roll and loin was significantly higher for 2 quality grade than in those of the other grades (p<0.05). For five cuts, total SFA contents for 3 quality grade were significantly higher than in other cuts. The total MUFA content of $1^{++}$ quality grade was significantly higher than in 3 quality grade (p<0.05). The total n-3 PUFA content was not significantly different in chuck roll, strip loin and top round; however, those of brisket were significantly higher in $1^{++}$ quality grade (0.15%) and those of loin were significantly higher in 3 quality grade than in the other grades (p<0.05). The total n-6 PUFA content was significantly higher in 3 quality grade than in those of the other grades (p<0.05).

• Archives of design research
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• v.6 no.1
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• pp.23-46
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• 1993

The development of technology in modern industrial world which grows and changes every day is shortening the cycle of life span of products, so there is a flood of products around us. It is enough to say that this phenomenon leads to further emphasis on the aspect of design for human being. It is not a new fact that to design for the rational function and the modeling from to make a combination and to satisfy consumers' desire is a short cut to gain competitive superiority in developing new products for MIS security. Therefore the design which plays a leading role in the activity of creating more convenient, more aesthetic, and more econemical products is called 'NEW CORPORATE WEAPON'. The amount of effort made for developing products is different in each company, but recently the plan to develope new products and its process arouse more interest. This thesis purports to improve objective understanding about the development of design by investigating products development research and the process of analysis and designing as a case study on developing a domestic supersonic humidifier. This thesis consists of five chapters in all. In chapter one as a preface, the purpose the method and the scope of the study is described. Chapter two contains my effort to grasp the background of study on the design and the basic structure of supersonic humidifier. Chapter three is an examination into the present conditions of supersonic humidifier used in domestic and foreign area, and the shape of design. In chapter four, a guide for the development of design is established. The idea sketch based on a fundamental shape and the drawing are added to this. In chapter five on the basis of the result of analysis in the preceding research I describe the development of design of products on the premise that marketing gives proof for them but the products oriented by manufacturer are not included in this case. In this thesis, I try to recognize the process of the develpment of design and the importance of the plan for design in developing products by examining an investigative and analytic study on the design of products.

• Journal of Fashion Business
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• v.18 no.4
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• pp.153-167
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• 2014

In this study, changes in the timing of puberty physicality and mentality and beauty characteristics of high school students were characterized for high school students and the general high school population in order to distinguish between interest and beauty and beauty products and beauty behavior for comparative analysis. First, for beauty characteristics of high school students and the general high school population, differences in beauty action and beauty characteristics of high school students were higher than this beauty behavior. Secondly, for the high school students and high school beauty characteristics of general high school population for beauty and beauty products, the difference between interest and multi-functional beauty products that characterize high school students has beauty and beauty products with multi-functional beauty products interest being high. Third, high school students and high school beauty characterize the general high school population of beauty is different from behaviors on its factors with common factors including the psychological gratification 'for reasons of appearance management looks for reasons that do not' have time to manage the response. Two groups of factors that characterize the differences in appearance and beauty as areason to manage high school students interested in the 'style' order, high school students do not manage reasons for lack of interest in the 'general' as a response. Beauty characteristics of high school students in the beauty, beauty products, and products demonstrated a multi-functional information gathering with lots of attention, and much ability can have an active beauty behavior. The general high school population lacks the ability to gather information in accordance with interested beauty behavior being passive. The two groups and beauty behavior patterns of consumption could see that a difference occurred.