• Food Science of Animal Resources
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• v.18 no.4
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• Asia Marketing Journal
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• v.15 no.1
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• pp.83-105
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• 2013

During recent decades, the number of mixed attribute products (henceforth mixed products), which have both utilitarian and hedonic benefits, has increased dramatically. Despite these products' growing popularity, academic research has paid little attention to them, and there remains a gap between theory and the real world. Hence, our study was undertaken to understand consumers' perceptions about and behaviors toward mixed products, as well as factors affecting the evaluation and choice of these products. We divided mixed attribute products into two categories: mixed utilitarian products (utilitarian products adding hedonic attributes) and mixed hedonic products (hedonic products adding utilitarian attributes). We then showed how adding different attributes affects consumers' perception, willingness to pay (WTP), and the choice of mixed attribute products compared to pure utilitarian or pure hedonic products. We conducted an experiment using a within-subject design. A total of 160 office workers and college students participated in the study. The pure utilitarian product used in the study was orange juice, and the mixed utilitarian product was carbonated orange juice. The pure hedonic product was chocolate, and the mixed hedonic product was polyphenol enriched chocolate. Results showed that consumers perceived a mixed utilitarian product to be less utilitarian, less pleasurable and more guilty than a pure utilitarian product. On the other hand, a mixed hedonic product was perceived to be more utilitarian, less pleasurable and less guilty than a pure hedonic product. Also, WTP for a mixed hedonic product was higher than WTP for a pure hedonic product, but WTP was lower for a mixed utilitarian product than for a pure utilitarian product. Furthermore, mixed hedonic products were likely to be evaluated more favorably when they were presented together with pure hedonic products, more so than when they were presented alone. Finally, when compared to low self-control participants, high self-control participants chose mixed hedonic products more frequently. The present study contributes to the existing literature on utilitarian and hedonic consumption by adding to the sparse literature on the consumption of products that have both utilitarian and hedonic purposes. Also, our research findings provide several useful implications for practitioners in related fields. First, the current study provides marketers with a useful guide for understanding consumers' perceptions of these types of products, and helps to predict how adding different attributes influences these products. Second, this study has examined the conditions that may moderate the evaluation and choice of hedonic base products and this finding will serve as a good reference for marketers of mixed hedonic products in marketing communication strategy, in-store marketing and targeting. Specifically, comparative advertising with a pure hedonic product will be beneficial for a mixed hedonic product. Also, displaying mixed hedonic products near pure hedonic products may enhance the effectiveness of in-store marketing of mixed hedonic products.

• Journal of Information Technology Applications and Management
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• v.15 no.1
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• pp.1-20
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• 2008

This study aims to identify factors affecting the purchase of Korean IT products in overseas markets. The empirical investigation on Chinese and Japanese, which are major overseas markets of Korean IT products and within Korean wave of influence, ascertains that they have had experiences in purchasing Korean IT products such as MP3, hand held phone, and digital camera. In addition, it was revealed that the country image of Korea and valuation of Korean IT products have been enhanced by Korean wave. The result of multiple regression analysis shows that the purchase of Korean IT products is dependent upon social influence, country image, product attributes, preference on Korean wave, and cultural influence. In the separated hypotheses test of China and Japan, the same factors are found to be significant variables affecting the purchase of Korean IT products but practicality, innovativeness, and norms of consumers are found to be significant only in Chinese market. These results imply what should be considered to expedite the export of Korean IT products. In particular, this study finds different factors affecting the purchase of Korean IT products in different countries.

• Journal of the Korea Furniture Society
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• v.15 no.2
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• pp.1-17
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• 2004

This paper attempted to review measuring methods of formaldehyde emission from wood-based panel products. Methods included for the discussion were desiccator methods, extraction method, and various chamber methods. First, the procedures and testing conditions of 24-hour desiccator method was critically reviewed, and an improvement of this method was proposed to meet international standards. Two different small chamber methods ($20\ell$ and $1m^3$ chamber methods) were also compared in terms of their advantages and disadvantages. In addition, the regulation levels of formaldehyde emission of wood-based composite panels were compared for different countries. The selection of a reference method of measuring formaldehyde emission of wood panel products should consider the ease of conducting test and cost required. Results should be exchangeable for different methods.

• Journal of the Korean Operations Research and Management Science Society
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• v.39 no.2
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• pp.97-109
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• 2014

This paper considers a reverse supply chain with simultaneous recovery of used products and manufacturing of brand-new ones. Recovered products are downgraded and have to be sold in a market different from that of brand-new products at a different price. In case of a shortage of recovered product inventory, a brand-new item, if available, can be offered at the price of a recovered product. In other words, one-way demand substitution is allowed. We address the joint decision of when to manufacture brand-new product, when to recover returned product, and how to control demand substitution to maximize the hybrid production system's profits. To this end, we propose a Markov decision Process model and investigate the structure of the optimal policy. Performance comparison is numerically implemented between the models with and without downward demand substitution option under different operating conditions of the system parameters.

• Journal of Ginseng Research
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• v.33 no.1
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• pp.59-64
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• 2009

$Ca^{2+}$ and calmodulin (CaM), a key $Ca^{2+}$ sensor in all eukaryotes, have been implicated for defense responses of plants. Eukaryotic CaM contains four structurally and functionally similar $Ca^{2+}$ domains named I, II, III and IV. Each $Ca^{2+}$ binding loop consists of 12 amino acid residues with ligands arranged spatially to satisfy the octahedral symmetry of $Ca^{2+}$ binding. To investigate the altered gene expression and the role of CaM in ginseng plant defense system, cDNA clone containing a CaM gene, designated PgCaM was isolated and sequenced from Panax ginseng. PgCaM, which has open reading frame of 450 nucleotides predicted to encode a precursor protein of 150 amino acid residues. Its sequence shows high homologies with a number of other CaMs, with more similarity to CaM of Daucus carota (AAQ63461). The expression of PgCaM in different P. ginseng organs was analyzed using real time PCR. The results showed that PgCaM expressed at different levels in young leaves, shoots, and roots of 3-week-old P. ginseng. In addition, the expressions of PgCaM under different abiotic stresses were analyzed at different time intervals.

• The KIPS Transactions:PartD
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• v.9D no.6
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• pp.971-980
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• 2002

As the importance of knowledge management is being recognized, there is a significant amount of increase for interest in data warehousing. On-Line Analytical Processing (OLAP) systems can effectively make use of data warehouses. Although there are many commercial OLAP products, they have been developed without any kind of standard resulting in poor data exchange and difficulty in interfacing among the OLAP products. In this paper we propose an OLAP metadata interchange model that can be used among different OLAP products and have implemented an OLAP metadata interchange system that can interchange the cubes created from the metadata. XML is used for the OLAP metadata model and the user interface is Web-based, which makes it easier to interchange metadata among different OLAP products. Users can experience the different analysis environments of different products without the need to learn the complex cube creation process for each product. By extending this research to design a common query language that can be used among OLAP products, OLAP products should be able to more easily talk to one another.

• Journal of the Korean Operations Research and Management Science Society
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• v.21 no.3
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• pp.11-46
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• 1996

The objectives of this research paper are to identify the types of the firm's new product development strategy and their characteristics about business strategy, to examine the effect of each type on new product outcomes, and to explore the contingency variable influencing the relationship between these types and new product outcomes. The result of the research are summarized as follows : First, in terms of both the resource allocation for product innovativeness and technology acquisition method, this study suggests 9 types of the firm's new product development strategies- Type 1 (pursuing low innovative products/relying on external technology), Type 2 (pursuing low innovative products oriented/relying on internal technology), Type 3 (pursuing low innovative products/relying on mixed technology), Type 4 (pursuing high innovative products/relying on internal technology), Type 6(pursuing high innovative products /relying on mixed technology), Type 7 (balancing low and high innovative products/relying on external technology), Type 8 (balancing low and high innovative products/relying on internal technology), Type 9 (balancing low and high innovative products/relying on mixed technology). Second, these 9 types are deeply associated with the firm's business strategic variables such as product differentiation and market differentiation, and exhibit different level of both technical and commercial performance of new products. Finally, the effects of these types on new product outcomes are different according to industrial environment and firms' characteristics with respect to size and technological capability.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• Journal of the Korean Wood Science and Technology
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• v.47 no.4
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• pp.486-497
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• 2019

The non-isothermal and isothermal pyrolysis properties of H lignin and P lignin extracted from different biorefinery processes (such as supercritical water hydrolysis and fast pyrolysis) were studied using thermogravimetry analysis (TGA) and pyrolyzer-gas chromatography/mass spectrometry (Py-GC/MS). The lignins were characterized by ultimate/proximate analysis, FT-IR and GPC. Based on the thermogravimetry (TG) and derivative thermogravimetry (DTG) curves, the thermal decomposition stages were obtained and the pyrolysis products were analyzed at each thermal decomposition stage of non-isothermal pyrolysis. The isothermal pyrolysis of lignins was also carried out at 400, 500, and $600^{\circ}C$ to investigate the pyrolysis product distribution at each temperature. In non-isothermal pyrolysis, P lignin recovered from a fast pyrolysis process started to decompose and produced pyrolysis products at a lower temperature than H lignin recovered from a supercritical water hydrolysis process. In isothermal pyrolysis, guaiacyl and syringyl type were the major pyrolysis products at every temperature, while the amounts of p-hydroxyphenyl type and aromatic hydrocarbons increased with the pyrolysis temperature.