• 한국식품조리과학회지
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• 제15권5호
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• pp.524-532
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• 1999

This study was carried out to obtain information about preferences of the meat food in 491 Koreans including the ones living in New Zealand. General preference for the meats was not significant differences according to sex, monthly income level, residing area, marriage status and family number. Degree of preferences for the meats which have consumed commonly such as beef, pork and chicken showed relatively a high tendency, but the meats such as goat, lamb, deer and turkey were very low in preference score. In the meats cooking style, most subjects preferred Korean style followed by Chinese and western style. The younger had a high score than the older inpreference of the processed meats. The meat foods subjects preferred were Tzeams, Kui, Tangs, cutlets and Tangsuyuks. There were not significant differences in preferences for the meats between Korean living in domestic and New Zealand. This study showed that the meat foods which theirs preference was high have had a high tendency in the intake frequency also. Preferences for the meat food was affected by intake frequency and amount of intake and nutritional knowledge, but not related to BMI, health status and monthly income level.

• 수산경영론집
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• 제47권3호
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• pp.1-14
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• 2016

The purpose of this research paper is to segment seafood market and find the factor and process that divide the segment market. Cluster analysis and in-depth interview was performed to identify meaningful segment market. The result of the research found three segment market such as seafood integration familiarity group, domestic seafood familiarity group, seafood unfamiliarity group. Seafood integration familiarity group is active consumer that consume both domestic and imported seafood at home. This group have high preference and familiarity about seafood. Seafood familiarity group purchase imported seafood for the reason that imported seafood is cheaper than domestic seafood and have similar quality level. Domestic seafood familiarity group consume mostly domestic seafood and not purchase imported seafood for the reason that imported seafood have low quality and safety. This group have high preference and familiarity about seafood. Seafood unfamiliarity group is low preference group about seafood and seldom eat at home. This study found that the main factor that divide segment market is seafood familiarity that formed by experiencing seafood in youth and seafood familiarity is main factor that determine consumption degree of seafood at home.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.245-256
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• 2002

This study was carried out to examine Koreans preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of six dishes consisting of common dishes and mushroom dishes. The data were collected from 2,777 subjects in various age ranges by means of a survey questionnaire. Variables, such as age, gender, diet quality and the degree of interest in diet were significant factors considered in relation to preference of mushrooms. Adults ate mushrooms because of their healthfulness, but this attibute was not a factor among adolescent students. The level of nutritional knowledge was relatively low and the ratio of "do not know" responses was higher than the ratio of "yes" or "no" . Generally, housewives, elementary school children and those who were healthy, ate floods because of health consciousness, and those who preferred mushrooms had better dietary habits. The characteristics of mushroom dishes, both as main and side dishes, had much more correlation with the factors considered for the subjects than the common dishes and one dish meals, respectively. Dietary altitudes, such as mushroom preference, frequency of mushroom intake and level of nutritional knowledge, were strongly correlated with the characteristics of the six dishes. It has been shown that mushroom dishes were recognized as nutritional, rather than delicious.

• 한국조경학회지
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• 제20권4호
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• pp.26-38
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• 1993

The purpose of this study was to suggest objective basic data for landscape research which cotained interdiciplinary approach between ecological and psychophysical method. For this, the naturalness and preference in greenary space, spatial image structure of physical elements have been analyzed by correlation coefficient and factor analysis algorithm. The results are as follows; 1. The relation between the estimation of naturalness and the preference in natural forest was deeply correlated. And the estimation of naturalness was higher than the estimation of DGN(Degree of Green Naturality). 2. The estimation of naturalnesss was decided by the physical features of forest and was different from the DGN. 3. Factors covering the spatial image of the forests have been found to be the 'overall evaluation', 'ability', 'naturalness' and 'idiosyncracy'. By using the control method for the number of factors, T.V. has been obtained as 61.68%. 4. The factors of the 'overall evauation', 'naturalness' were found to be the main factors determining the visual preference of greenary space.

• 한국식생활문화학회지
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• 제34권1호
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• pp.68-74
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• 2019

This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.

• 기술혁신연구
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• 제7권1호
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• pp.124-150
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• 1999

This study examines the personal characteristics, organizational attitudes, technical performances, and reward preferences of R&D professionals with Ph.D. degree in large private companies in Korea. Based on survey data from 887 professionals in nine different R&D organizations, the following results are found; 1) R&D professionals with Ph.D. degree exhibit higher autonomy preference, need for achievement, self-efficacy, technical career orientation, and performance proficiency than other R&D professionals; 2) As their organizational tenure increases, performance proficiency and transfer career orientation increases but their socialized level of organizational goals and values does not change; 3) They produce more technical publications and exhibit more positive organizational attitude than other R&D professionals; 4) They are more likely to prefer job content, professional, and job security rewards. These empirical findings suggest several theoretical and practical implications for the management of R&D professionals with Ph.D. degree in the large Korean firms.

• 한국식품조리과학회지
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• 제13권3호
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• pp.369-378
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• 1997

The consumption frequency, preference, purchasing behavior and satisfaction degree for bean sprout were surveyed from the housewives living in Seoul and Kyungki-do area. Most of the subjects (84.3%) took bean sprout less than 4 times per 21 meals. Major reasons for the rare consumption were the poor safety, habitual, and long cooking time, in deceasing order. Packed bean sprout was purchased more in Kyungki-do but unpacked was preferred in Seoul. While the major reason for purchasing unpacked bean sprout was the cheap price (57.8%), that for the packed was the safety (82.00). The most unsatisfactory factor for packed bean sprout was the high price, however, unlabelled additives were the primary concern for the unpacked. The satisfaction degree for the quality was higher in packed bean sprout compared with the unpacked. The most unsatisfactory factor for the quality of both packed and unpacked bean sprout was the overall acceptability, followed by texture, taste, and color.

• 한국조경학회지
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• 제25권2호
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• pp.104.1-104.1
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• 1997

The purpose of this study is to grasp the characteristics of user''''s response to perceived safety and visual preferences for outdoor green spaces by the types of campus layouts. This research was investigated by color slide ratings and questionnaire survey to the students who are majoring in Landscape architecture in three universities locating at Taegu area. Two research sites have similarities in many ways but have differences in campus land form and design type such as ''''Closed'''' and ''''Open'''' types. Major results were summarised as follows ; 1. As a result of the slide test, the high degree of visual preference was shown in the campus that is ''''Closed'''' type. However the degree of perceived safety was lower than that of in Youngnam Univ. campus. 2. According to the result of the comparative analysis between user''''s perceived safety and visual preferences in each campus, the degree of perceived safety at ''''Closed'''' type was lower than that of ''''Open'''' type, but the degree of visual satisfactioni was higher at ''''Closed'''' type. 3. The factors affecting visual preference in campus were shown as density of wood, land form, and diverse type of the spaces. On the other hand, the factors affecting perceived safety were ''''enclosed space by wood'''' at the day time, and ''''the condition of lighting'''' at night. 4. Regarding gender differences in sensation of each space variables, female users showed higher satisfactio on the scenic beauty. 5. Regression analysis showed that general satisfation was determined by the variables such as ''''arrangement'''', familiarity'''', ''''cleanness'''', and ''''closed feeling'''', in Kyungbook Univ. And in Youngnam Univ. , the variables were ''''texture'''', ''''perceived beauty'''', ''''cleanness'''', and ''''complexity'''' respectively. 6. In conclusion, campus users wanted the outdoor spaces that have various land form and somewhat ''''open-closed'''' mixture type, which has a good ''''Edge Effect'''' to satisfy both aspects in safety and visual preferneces.

• 한국조경학회지
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• 제25권2호
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• pp.104-116
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• 1997

The purpose of this study is to grasp the characteristics of user's response to perceived safety and visual preferences for outdoor green spaces by the types of campus layouts. This research was investigated by color slide ratings and questionnaire survey to the students who are majoring in Landscape architecture in three universities locating at Taegu area. Two research sites have similarities in many ways but have differences in campus land form and design type such as 'Closed' and 'Open' types. Major results were summarised as follows ; 1. As a result of the slide test, the high degree of visual preference was shown in the campus that is 'Closed' type. However the degree of perceived safety was lower than that of in Youngnam Univ. campus. 2. According to the result of the comparative analysis between user's perceived safety and visual preferences in each campus, the degree of perceived safety at 'Closed' type was lower than that of 'Open' type, but the degree of visual satisfactioni was higher at 'Closed' type. 3. The factors affecting visual preference in campus were shown as density of wood, land form, and diverse type of the spaces. On the other hand, the factors affecting perceived safety were 'enclosed space by wood' at the day time, and 'the condition of lighting' at night. 4. Regarding gender differences in sensation of each space variables, female users showed higher satisfactio on the scenic beauty. 5. Regression analysis showed that general satisfation was determined by the variables such as 'arrangement', familiarity', 'cleanness', and 'closed feeling', in Kyungbook Univ. And in Youngnam Univ. , the variables were 'texture', 'perceived beauty', 'cleanness', and 'complexity' respectively. 6. In conclusion, campus users wanted the outdoor spaces that have various land form and somewhat 'open-closed' mixture type, which has a good 'Edge Effect' to satisfy both aspects in safety and visual preferneces.

• 한국식품영양학회지
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• 제25권4호
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.