• 아태비즈니스연구
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• 제2권2호
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• pp.1-35
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• 2011

Facing information overload in today's complex environments, managers look to a concise set of marketing metrics to provide direction for marketing decision making. While there have been several papers dealing with the theoretical aspects of dashboard creation, no research creates and tests a dashboard using scientific techniques. This study develops and demonstrates an empirical approach to dashboard metric selection. In a fast moving consumer goods category, this research selects leading indicators for national-brand and store-brand sales and revenue premium performance from 99 brand-specific and relative-to-competition variables including price, brand equity, usage occasions, and multiple measures of awareness, trial/usage, purchase intent, and liking/satisfaction. Plotting impact size and wear-in time reveals that different kinds of variables predict sales at distinct lead times, which implies that managerial action may be taken to turn the metrics around before performance itself declines.

• Plant Resources
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• 제8권3호
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• pp.230-234
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• 2005

This study was conducted to determine feasibility of utilization of Angelica acutiloba. Especially, the quality characteristics of bread prepared with the addition of Angelica acutiloba powder were investigated. Sensory evaluation and spoilage test were conducted for preparation of functional breads which added with ground plant matters (leaves and stems) from Angelica acutiloba. The result showed that the functional breads had high score of overall liking as well as low spoilage rate when added with 0.5 to 1.0% ground plant matters of Angelica acutiloba. Consumer acceptability evaluation showed a significant preference when added 0.5 to 1.0% ground leaves and stems of Angelica acutiloba into breads. Functional breads which added powder of Angelica acutiloba inhibited the growth of fungi. The more addition of Angelica acutiloba powder, the higher the degrees of this inhibited. These results suggested that the shelf-lives of the breads were extended by the addition of Angelica acutiloba powder. Further studies were required for improvement of functionality and diversity of bread products using medicinal plant materials as an additive.

• 한국의류학회지
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• 제34권6호
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• pp.1033-1041
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• 2010

This study investigates the combined effect of clothing interest and fashion innovativeness on dimensions of scent quality (pleasantness, intensity, familiarity, and congruency) to understand which dimensions of scent quality have significant positive effects on the appeal of scented apparel products. The survey data were statistically analyzed. A structural equation modeling using LISREL was conducted to test the model. Results indicate that clothing interest has a significant impact on scent quality attitude. Positive evaluations of the product were most strongly influenced by the pleasantness quality of the scent. Intensity and familiarity were factors that affected the approach of consumer responses toward scented products. Congruency was not a significant scent quality in generating positive responses for apparel products among consumers.

• 가족자원경영과 정책
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• 제12권2호
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• pp.95-120
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• 2008

The purpose of this study is to find the factors that facilitate married female immigrants' early adjustment in Korea. For this purpose, 14 immigrated female participants living in Daegu were interviewed in-depth by using an open-ended questionnaire. The major findings are as follows: Through content analysis of participants' responses, three major factors were found to influence successful adjustment of married female immigrants personal factors, familial support and the social support system. Among the personal factors, having a conservative marital attitude, optimism and liking the partner rather than economic concern for the reason of marital decision making are contributing factors to the successful marital adjustment. Above all, familial support, a husband's good personality, care, and active support are the important factors in a foreign wife's adjustment and life satisfaction. Parent-in-law's help and tolerance playa role in a foreign daughter-in-law's successful adjustment. In the social support system, joined activities and the support of mends from the homeland make a contribution to decreasing the sense of isolation and to giving mental well-being for married female immigrants. The center for support of multicultural family gives them the opportunity to meet people from their homelands and to expand the social network.

• 한국식생활문화학회지
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• 제32권2호
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• pp.150-161
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• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• 한국의류학회지
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• 제25권4호
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• pp.807-816
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• 2001

The purpose of this research was to compare American Korean consumers perceptions or evaluations of womens formal wear and casual wear. Results revealed that two groups classified differently the products in formal wear, not casual wear. In general, compared to Korean subjects, Americans rated the Korean business formal wear as more fashionable, attractive, stylish and of having higher quality than U.S. formal wear, indicating they were more likely to purchase. On the other hand, compared to U.S. subjects, in general, Koreans rated higher the U.S. casual wear as more liking, purchasing, comfortable, and appealing than Korean casual wear. Regarding clothing image toward each picture, there was a statically difference in both groups. To increase American or Korean exports of apparels, companies must look globally to develop new markets for their products.

• 한국식품영양학회지
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• 제31권1호
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• pp.80-88
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• 2018

This study was conducted to develop easily chewable Korean rice cake (Garaedduk) for the elderly while maintaining its original form and flavor. We developed two types of easy-to-chew Garaedduk products by adding starch-degrading enzyme or trehalose, respectively. Characteristics of Garaedduk products were investigated and comparative analysis was carried out between control and experimental groups. The water content of control and enzyme-added Garaedduk was 43.55% and 44.11%, respectively, which was significantly higher than trehalose-added Garaedduk (40.30%) as free water content was reduced by the formation of hydrogen bonds between trehalose and water molecules. Due to the browning of reducing sugar produced by the decomposition of rice starch, Hunter b-value of enzyme-added Garaedduk was significantly higher compared to others. Hardness, adhesiveness, gumminess, and chewiness of experimental groups were lower than the control group. Consumer test scores showed significant differences with respect to overall liking, chewiness, and swallowing between control and experimental groups. Elderly preferred experimental Garaedduks over control and the experimental groups were evaluated to be softer, easily chewable, and swallowable.

• 한국식품조리과학회지
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• 제24권6호
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• pp.763-770
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• 2008

전반적으로 모든 소비자 군에서 카레덮밥을 가장 선호 하였으나 불고기덮밥은 20대 남자 소비자가, 해물덮밥의 경우 30대 여자 소비자가 선호하는 것으로 나타나 소비자 군에 따라 수용도의 차이를 보였다. 특히 곤약잡채와 해물 덮밥에 대한 소비자 평가는 연령에 따라 상이한 것으로 분석되었다. 9점 기호척도와 BWS의 결과가 유사하였으나 BWS의 경우 시료간의 선호도 차이를 더 확연히 나타냈다. 주관식 응답 설문 기법은 정량화하기는 어려우나 구체적인 개선 방안을 제시하기도 하여 의사 결정의 자료로 사용하기 보다는 제품의 개선 시 개선 방향에 대한 참고 자료로 유용할 것이라 판단된다.

• Journal of Animal Science and Technology
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• 제58권9호
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• pp.35.1-35.10
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• 2016

Background: The aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market. Methods: Thirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer's preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA). Results: The Halal market ewes have shown lower dressing percentages ($42.91{\pm}0.82$ vs $46.42{\pm}0.69$) and lower conformation score ($4.5{\pm}0.5$ vs $7.8{\pm}0.4$). The Halal market meat showed higher cooking loss in oven ($37.83{\pm}1.20$ vs $32.03{\pm}1.15%$), lesser Chroma value ($18.63{\pm}0.70$ vs $21.84{\pm}0.67$), and lesser Hue angle value ($0.26{\pm}0.02$ vs $0.34{\pm}0.02$). This product had also lower fat percentage ($4.2{\pm}0.4$ vs $7.09{\pm}0.4$). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) ($43.84{\pm}1.05$ vs $38.22{\pm}1.10$), while the Halal market meat had higher percentage in ${\omega}3$ poliunsatured fatty acids (PUFA) ($5.04{\pm}0.42$ vs $3.60{\pm}0.40$). The consumer test showed as the ewe meat was appreciate by the consumers. Conclusions: Both meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat.

• 한국식품영양학회지
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• 제28권6호
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• pp.1071-1081
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• 2015

친환경농산물이 많이 소비되고 있는 반면에 소비자의 기호도에 관한 연구는 부족한 실정이다. 본 연구의 목적은 국내에서 시판되는 오이를 생식으로 섭취할 경우 소비자의 기호도에 차이가 있는지를 알아보고, 친환경오이와 일반오이에 대한 소비자 외관 기호도 차이가 있는지, 그리고 친환경오이와 일반오이의 물리화학적 특성을 연구하고자 하였다. 9점척도법을 이용하여 백다다기오이, 가시오이, 무농약미니오이, 유기농가시오이, 유기농조선오이에 대한 소비자의 기호도를 조사하였고, 전반적인 기호도에서는 백다다기오이, 유기농조선오이, 유기농가시오이를 선호하였다. 그러나 오이에 대한 기호도와 선호도가 다른 소비자의 소그룹이 있었다. 외관 기호도를 평가하였을 때, 친환경농산물 여부에 관계없이 유기농가시오이를 가장 선호하였다. 물리화학적 특성으로 껍질과 과육의 색도, 오이의 길이, 둘레, 무게, 수분활성도, 당도, 조직감(경도, 부서지는 정도)을 측정한 결과, 수분활성도와 경도를 제외한 모든 특성에서 시료간에 유의적인 차이가 있었다(p<0.05). 백다다기오이의 당도는 3.8 brix로 오이 시료 중 가장 높았고, 그 다음으로는 무농약미니오이와 유기농조선오이의 순이었다. 백다다기오이, 유기농조선오이, 유기농가시오이는 부서지는 정도가 다른 시료보다 높았다. 명도는 백다다기오이가 가장 높았으며, 무농약미니오이, 유기농가시오이, 가시오이 사이에는 유의적인 차이가 없었다.