• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.719-725
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• 2019

This study examined the relative importance and the effective utility of fermented milk by consumers. The questionnaire was developed by an in-depth interview and literature review and was surveyed on-line. Statistical analysis was carried out descriptive analysis, ANOVA, paired t-test, and conjoint analysis using the SPSS package. First, an analysis of the consumption status of fermented milk found that the consumption frequency was 1-2 times/week (36.2%), 3-4 times/week (26.5%). The product choice attributes of fermented milk were found to be the same with 'taste' (3.93) and 'manufacturing date/expired date' (3.92), rated the highest, followed in order by, 'sanitary quality' (3.82), 'origin of ingredient' (3.81). Comparative analysis of the importance and satisfaction level of the choice attributes of fermented milk showed that the choice attributes with lower satisfaction compared to importance were 'taste', 'nutrients', 'manufacturing data/expired date', 'sanitation quality', 'price', 'manufacturing method' and 'certification of quality' (p<0.001, p<0.01). 'Price' and 'certification of quality' were the choice attributes of fermented milk classified as 'Focus Here' because of its high importance and low satisfaction. The preferred combination of relative importance in choice attributes of the fermented milk was 'domestic resource', 'Eat with spoon', and 'none additives'. Therefore, it is believed that sales will increase if dairy companies can improve the 'price' and 'certification of quality'. In addition, the use of domestic ingredients in the development of new fermented milk products in the future could be an important marketing factor in consumer choice.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.189-197
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• 2013

This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire${\times}$Landrace (YL), Yorkshire${\times}$Berkshire (YB), and Yorkshire${\times}$Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110-120 kg range of market weight, slaughtered, and cooled at $0^{\circ}C$ for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05). The cooking loss of YB bellies was lower than those of others (p<0.05). The TBARS values in YB was significantly higher than those of the others at 14 d. YL bellies had a higher percentage of stearic acid, oleic acid, and MUFA than the other breeds, while YB and YC had a higher percentage of myristic acid, linoleic acid, linolenic acid, and n-6 fatty acids than the YB (p<0.05). PUFA content and P/S were significantly higher in YC compared with YL. Except for arginine, the concentrations of most free amino acids were higher in YB bellies than in others, (p<0.05). Sensory evaluation scores of bellies were higher for YC than for other breeds (p<0.05).

• Journal of Digital Convergence
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• v.12 no.5
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• pp.395-401
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• 2014

As social network service becomes common, the consumers use many discount coupons with which they can purchase goods via social commerce. Although, the quantities of coupons offered from social commerce are currently on the sharp increase, customized coupon service that reflects user preference is not offered. This paper proposes a coupon service method reflecting user's subjective inclination targeting food coupons to offer customized coupon service for social commerce. Towards this end, this paper conducts hierarchization of the factors that become standard in selecting coupons including food types, food prices, discount rates and the number of buyers. And then, this study classifies, extracts and offers the coupons using Fuzzy-AHP, a decision making support method that reflects subjective inclination. From the user satisfaction results on the extracted coupons, the users are generally satisfied: very satisfactory with 45%, satisfactory with 33% and fair with 22%, and there was no experiment participant, who was dissatisfied.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.693-724
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• 2021

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is considered as efficient, environmental friendly, better ensuring public safety and nutritional security, as well as ethical way of producing meat. Source of stem cells, media ingredients, supply of large size bioreactors, skilled manpower, sanitary requirements, production of products with similar sensory and textural attributes as of conventional meat, consumer acceptance, and proper set up of regulatory framework are challenges faced in commercialization and consumer acceptance of in-vitro meat. To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers. The new challenges of increasing demand of meat with the increasing population could be fulfill by the establishment of in-vitro meat production at large scale and its popularization. The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the developed world.

• Korean Journal of Environmental Agriculture
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• v.41 no.3
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• pp.153-157
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• 2022

BACKGROUND: The residue dissipation pattern of pesticides for agricultural products during the pre-harvest period after the final application is important to prevent the maximum residue limit (MRL) violations in domestic and export markets. The MRL violations of carbendazim are observed more often in chamnamul by pesticide residue management surveys by the Ministry of Food and Drug Safety. The residue level at the pre-harvest interval (PHI) and the residue dissipation constant from the critical good agricultural practice (cGAP) trials could be estimated to meet the MRL and pose a health risk to consumers. METHODS AND RESULTS: Chamnamuls were harvested at 0, 1, 3, 5, 7, 10, and 14 days after application of carbendazim in accordance with critical GAP. The residue analysis in chamnanul was performed by HPLC-DAD with the C₁₈ column. The limit of quantitation of carbendazim was 0.04 mg/kg, and the recoveries were 74.4 - 95.8% at the two spiked levels (LOQ and 10LOQ) of carbendazim. The dissipation rates in chamnamul were calculated from the residues at the sampling days by statistical method at a 95% confidence level. The biological half-lives of residual carbendazim in the field trials 1 and 2 were 4.9 and 4.4 days, respectively. CONCLUSION(S): In this dissipation study, the residue concentrations at the recommended PHI were higher than the established MRL in Korea. Therefore, the MRL is proposed based on the residue data sets from the trials conducted at the same cGAP and the dietary exposure assessment.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.833-848
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• 2022

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L^* and b^* than Ufipa chickens in both the breast and the thigh meat, except for a^* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens' breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5'-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers' preferences.

• Journal of Dairy Science and Biotechnology
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• v.40 no.1
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• pp.35-47
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• 2022

The taste preference for cheese is primarily dependent on an individual's habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.

• ALGAE
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• v.36 no.4
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• pp.241-261
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• 2021

Amphidinium species are amongst the most abundant benthic dinoflagellates in marine intertidal sandy ecosystems. Some of them produce a variety of bioactive compounds that have both harmful effects and pharmaceutical potential. In this study, Amphidinium cells were isolated from intertidal sand collected from the East China Sea. The two strains established were subjected to detailed examination by light, and scanning and transmission electron microscopy. The vegetative cells had a minute, irregular, and triangular-shaped epicone deflected to the left, thus fitting the description of Amphidinium sensu stricto. These strains are distinguished from other Amphidinium species by combination characteristics: (1) longitudinal flagellum inserted in the lower third of the cell; (2) icicle-shaped scales, 276 ± 17 nm in length, on the cell body surface; (3) asymmetrical hypocone with the left side longer than the right; and (4) presence of immotile cells. Therefore, they are described here as Amphidinium stirisquamtum sp. nov. The molecular tree inferred from small subunit rRNA, large subunit rRNA, and internal transcribed spacer-5.8S sequences revealed that A. stirisquamtum is grouped together with the type species of Amphidinium, A. operculatum, in a fully supported clade, but is distantly related to other Amphidinium species bearing body scale. Live A.stirisquamtum cells greatly affected the survival of rotifers and brine shrimp, their primary grazers, making them more susceptible to predation by the higher tropic level consumers in the food web. This will increase the risk of introducing toxicity, and consequently, the bioaccumulation of toxins through marine food webs.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.328-339
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• 2010

This study was conducted to develop a service quality measurement scale suitable for the fast food restaurant segment. After reviewing the relevant literature, it was decided that the current service quality measurement scales (SERVQUAL, SERVPERF, DINESERV) are not appropriate for the fast food restaurant segment. Based on Cronin & Taylor's (1994) argument, perceived service quality is a form of attitude that represents a long-term overall evaluation of the company. Therefore, this study selected SERVPERF items for the initial pool of service quality items. Through a systematic scale development process, the SERVPERF instrument was then refined and a new concise scale was produced. Specifically, a focus group discussion with a group of patrons who are very familiar with fast food restaurants was conducted and the new service quality measure was refined so that it would be more realistic and closely describe service operation in the fast food industry. Moreover, the data collected from 112 college students who visit fast food restaurants frequently were used to statistically evaluate each of the items again via EFA (Exploratory Factor Analysis) and three sub-dimensions were derived: (1) responsiveness, (2) tangibles, and (3) reliability. Additionally, the data collected from 179 fast food restaurant consumers was used to conduct CFA (Confirmatory Factor Analysis). During this process, the convergent validity, discriminant validity, and internal consistency were double-checked. Overall, the newly developed scale achieved validity and reliability on a theoretical and statistical basis. Possible interpretations and managerial implications are also suggested.

• Journal of Environmental Policy
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• v.7 no.3
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• pp.41-61
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• 2008

Although the size of the organic food market in Korea has increased significantly, its further development is hampered by the information asymmetry between the producers and consumers of organic food. It isn't just about revitalizing the market; it's also about Korean farmers surviving an era of trade liberalization. In order to produce more value-added products, the information asymmetry issue has to be resolved regarding the organic food market and other agricultural credence goods such as Han-woo(Korean beef). Therefore, measuring information asymmetry has become a central issue. One way to measure asymmetry is to use Game Theory. However, in practice, estimating payoffs at the industry level is hard to accomplish, and even when it is possible, the reliability of the estimated payoffs is not guaranteed. As an alternative, the concept of Information Entropy(disorder level of information), developed by Shannon(1948), was used in this study. It is proposed that this measure should be used when assessing the level of information asymmetry in the Korean organic food market. Using recent data, it was found that information entropy in the Korean organic food market has been decreasing constantly since 2003. Therefore, it was proposed that measures should be adopted by the government to improve the certification system of organic food.