• Journal of Animal Science and Technology
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• 제64권2호
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• pp.365-379
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• 2022

The present study was conducted with the aim of investigating the effect of storage length, turning frequency and egg position on internal quality traits of chukar eggs obtained from 56-week-old chukar partridges under the same nutrition and management conditions. A total of 720 eggs were collected and assigned to 36 subgroups according to storage length (7, 14, 21, and 28 d), turning frequency (0, 1, and 24 per day) and egg position (pointed end up, blunt end up and horizontal). As a result of the study, almost all the internal quality traits of chukar eggs were negatively affected by lengthening of storage period especially 21 days and longer (p < 0.001). Internal egg quality traits weren't statistically affected by turning frequency except yolk index (p < 0.01). An improvement was observed in Haugh unit, albumen index and heigh of eggs stored with pointed end up (p < 0.001). Some significant interactions occurred among all internal egg quality traits which were mostly dependent on the eggs stored horizontally, extended storage time more than 21 days and egg turning during storage. The results and interactions showed that internal quality traits would be preserved well for the eggs stored less than 21 days with the position of pointed end up independent of turning. If the storage period was to exceed 21 days, the eggs should be positioned horizontally and turning should be applied to preserve the quality of chukar eggs.

• 한국물환경학회지
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• 제38권6호
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• pp.275-281
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• 2022

To maintain water quality after water treatment, monitoring whether the quality of treated tap water quality changes is essential. However, current investigations are insufficient to prevent secondary contamination in drinking water supply systems. This study investigated Gyeonggi's e apartment where a red water problem occurred and monitored the water quality and corrosiveness of the overall water supply system to the apartment from June 2021 to April 2022. In a comparison of drinking water quality after water treatment and the influent of the reservoir, turbidity and heavy metal concentrations were increased and residual chlorine was decreased due to increases in temperature. Correlation analysis and principal component analysis (PCA) indicated that a low level of residual chlorine may cause the abscission of Mn²⁺ and Fe²⁺ through microorganism activation, which also causes a high level of turbidity. The corrosion index (LI) in the influent of the reservoir tank was increased due to Ca²⁺ and temperature. These results indicate that the corrosiveness of drinking water and the deterioration of drinking water quality were mainly increased between the drinking water treatment plant and the reservoir tank's influent. The findings provide clear evidence that it is essential to manage water supply systems and reservoir tanks to prevent the secondary contamination of drinking water.

• 한국조리학회지
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• 제15권3호
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• pp.356-372
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• 2009

본 연구에서는 국내 식품, 조리, 외식, 관광 관련 대표 학술지에 게재된 한식당의 서비스 품질 관련 논문 분석을 통해서 한식당 서비스 품질 연구의 학문적 경향을 고찰하고자 하였다. 연구 결과, 선정된 7개의 학술지에 게재된 한식당 서비스 품질 관련 연구는 2000~2008년 동안 총 26편이었으며, 그 중 100석 이상 규모의 중 대형 전문한식당을 대상으로 한 연구가 14편을 차지하였다. 방법론적인 측면에서 한식당의 서비스 품질 측정에 가장 빈번하게 사용된 척도는 Parasuraman et al.(1988)의 SERVQUAL, Stevens et al.(1995)의 DINESERV, Brady & Cronin(2001) 등의 척도로 나타났다. 내용적인 측면에서 한식당의 서비스 품질과 관련된 연구 동향을 고찰한 결과, 고객의 인지된 서비스 품질 중 직원과 고객 간의 상호작용 품질이 물리적 품질이나 전문적 품질보다 고객의 행동 반응에 더 큰 영향력을 지니는 것으로 조사되었다. 이러한 결과를 통해, 한식당 서비스 품질 고찰을 통한 제도적 연구를 위해서는 체계적으로 검증된 척도로써 고객의 인지된 서비스 품질을 파악하는 것이 우선적으로 시행되어야 하며, 연구 방법론에 있어서도 다양성을 모색하고, 연구 주제에 적합한 연구 방법을 시도해야 할 것으로 판단된다. 또한, 국내 한식당 서비스 품질과 관련된 대부분의 연구들이 고객의 인지된 서비스 품질과 만족도, 행동 의도의 인과관계 고찰과 같은 특정 주제에 집중된 경향을 보이고 있었으므로, 이러한 경향에서 벗어나기 위해서는 창의적인 연구 주제를 발굴하고 다양하고 과학적인 분석방법을 설계하는 것이 필요할 것으로 여겨진다.

• 유통과학연구
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• 제18권1호
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• pp.59-69
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• 2020

Purpose: This study aims to examine such relationships as the experiential value that customers respond to with regard to maintenance service by empirically revealing how the quality of auto maintenance and repair service affects both customer satisfaction and intention to reuse the same service through the Perceived-experiential Value of customers. Research design, data and methodology: The research model was designed with service qualities such as human quality, material quality, interaction quality, and system quality as independent variables, perceived-experiential value as a parameter, and service satisfaction and return visit intention as dependent variables. Through a questionnaire composed of 24 items, a total of 319 survey data from customers with the experience of using car maintenance service centers in Korea were collected and analyzed using a structural equation. Results: The material quality did not affect the customers' perceived-experiential value, whereas the interaction quality had the greatest influence. It is confirmed that human quality, interaction quality, and system quality can generate customer satisfaction and repurchase intention through the perceived-experiential value. Conclusions: The experiential value of customers can play an important medium role in improving satisfaction, with customers considering interaction quality important. Therefore, the auto maintenance and repair service should consider relationship-focused service strategies.

• Journal of Electrical Engineering and Technology
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• 제1권1호
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• pp.28-34
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• 2006

Recently, in accordance with the development of IT technology, it is prevalent for power quality monitors to be connected to each other via networks and share their data because such networks provide system-wide insights to customers concerning power quality. Those systems can alarm and display power quality events for the convenience of customers. However, if a power quality event occurs, it is difficult for customers to determine its cause and solution because the systems do not provide appropriate power quality diagnosis functions. The power quality management system presented in this paper has been developed to provide customers with various power quality diagnosis functions so that they can cope well with power quality problems with the right measure in the right place. This paper presents the structure and functions of the developed power quality management system and shows some results of the power diagnosis functions.

• 마케팅과학연구
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• 제18권2호
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• pp.47-64
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• 2008

It is well known that consumer's quality perception is strongly affected by price. Higher priced products tend to be perceived to have better quality than lower priced products although the objective product quality is the same. However, it is less known the process through which quality perception is affected by price cues. The existing literature suggests three potential hypotheses (i.e., the selectiveprocessing hypothesis, the selective interpretation hypothesis, and the representativeness heuristic hypothesis) that explain the underlying processes of the price-induced quality perception. The current research tests among the three competing hypotheses and also examines the role of consumer knowledge as a moderating factor. An experiment was conducted to test the moderating role of the knowledge in the price-quality relationship and to investigate the underlying process. The results indicate that theinfluence of price on perceived quality differs between novices and experts. Expert consumers' quality perception is not significantly influenced by price and this finding is consistent with the extant literature. On the other hand, novice consumers' quality perception is affected by price and the tests on the underlying process support for the representativeness heuristic hypothesis. Novice consumers assess that a high-priced brand should have good product quality due to the belief that high (low) price brands represent better (worse) brand quality and such a representativeness heuristic occurs without involving selective attention or selective interpretation price-consistent information.

• 대한안전경영과학회지
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• 제19권3호
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• pp.137-150
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• 2017

Logistic enterprises want to be competitive enterprises in fierce logistic market and worry about the securement of discriminative competitiveness for it. The standards for the judgement of logistic industry's maintenance of competitiveness are not only economic feasibility of logistic costs but also the satisfaction of users because well-established service system for variety and enhancement of logistic needs. Some of the quality attributes sufficiently satisfy expectation of customers, but not guarantee high-quality satisfaction. Therefore, it's difficult to grasp quality attributes with the existing approach of perceived service quality. Quality attribute model suggested by Kano is widely used as the concept is accurate, there is high possibility to be used at the stage of product/service planning, and it can be easily applied. Kano model has a limitation that quality attributes are classified with mode and the differences between strong property of the quality attribute and week property in quality attributes were ignored. Therefore, Timko calculated customer satisfaction coefficient with the result of Kano's survey and effects of customer satisfaction and unsatisfaction through relations between satisfaction coefficient and unsatisfaction coefficient. The purposes of this study are to use ASC, the average of satisfaction coefficient and unsatisfaction, as the satisfaction of quality characteristics, decide the importance of quality characteristics with TOPSIS, a representative multi-standard decision-making method, and calculate strategy improvement propriety of logistic service quality.

• 경영과학
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• 제21권2호
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• pp.123-143
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• 2004

Internet shoppers interact with Internet shopping mall systems while they shop. To understand why Internet shoppers make purchase, this study view Internet shopping malls as information systems. Although this view point seems reasonable, little previous studies employing this perspective are found in the relevant literature. This study develops a research model where Internet shoppers' transaction intentions are affected by the mediating effects of trust and satisfaction. Trust can mitigate uncertainty of the e-commerce environment for consumers, and satisfaction is widely used to measure the effectiveness of information systems. Therefore, we consider them as key elements in this study. We further employ the construct of website quality to explain why shoppers have different levels of trust and satisfaction. We classify website quality into information quality, system quality. and design quality. We collected 282 survey responses from Internet shoppers who have prior experiences with Internet shopping malls to purchase a product or service. The survey data are used to empirically test the proposed nine research hypotheses using LISREL. The LISREL results indicate that information quality and design quality have significant impact on both satisfaction and trust, while system quality has little relation to trust level. Further, trust is shown to have significant influence on satisfaction. Finally. both trust and satisfaction is strongly related to the future transaction intention.

• Physical Therapy Rehabilitation Science
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• 제11권3호
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• pp.376-383
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• 2022

Objective: This study investigated how social support and self-efficacy affect the quality of life of elderly people with chronic diseases. Design: The study consisted of descriptive survey research. Methods: A questionnaire covering social support, self-efficacy, and quality of life was distributed to 320 elderly people with chronic diseases. Pearson's correlation analysis was performed to examine the correlation between the respondents' social support (family support, friend support, medical support), self-efficacy (confidence, self-regulation efficacy, preference for task difficulty), and quality of life. Multiple regression analysis was also performed to identify the factors affecting the respondents'quality of life. Results: "Friend support" and "quality of life" (r=-636, p<0.001), had a negative correlation, "confidence" and "quality of life" (r=0.827, p<0.001), "self-regulating efficacy" and "quality of life" (r=0.736, p<0.001), and "preference for task difficulty" and "quality of life" (r=0.295, p<0.001)-had positive correlations. Friend support (𝛽=-0.164, p<0.001), confidence (𝛽=0.592, p<0.001), and self-regulation efficacy (𝛽=0.160, p<0.001) were found to affect quality of life. The independent variables showed the following degrees of influence, in order: confidence, friend support, and self-regulation efficacy. Their explanatory power was 73.3% (F=146.844, p<0.001). Conclusions: The quality of life of elderly people with chronic diseases can be improved by formulating health-promotion programs that foster a sense of community.

• 한국축산식품학회지
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• 제36권3호
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• pp.291-299
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• 2016

Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1⁺⁺ (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature but decreased the redness after cooking and steaks cooked at 60℃ were more reddish than steaks cooked at 82℃ in both QG groups. Higher cooking temperature greatly (p<0.05) increased the cooking loss, but there was no significant interaction between cooking temperature and QG on the cooking loss. Moisture is negatively correlated with temperature in both QG while the proportionate relationship between crude fat and end-point temperature found in QG 1⁺⁺. WBSF values were significantly (p<0.05) high for QG 1, while that was significantly (p<0.05) increased when the temperature continues to increase. The increasing quality grade of beef resulted in significant higher (p<0.01) level of TBARS and cooking temperature increased TBARS content. Fatty acid composition was not altered by cooking at both temperatures and also the amount of fat intake was not changed. The current study indicates that eating quality of beef m. longissimus was greatly influenced by end-point temperature being interacted with QG. However, the amount and composition of fat were stable regardless of end-point temperatures. These results will provide a consumer reference to determine cooking conditions and intramuscular fat content.