• 한국식생활문화학회지
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• 제34권6호
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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.

• 한국축산식품학회지
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• 제33권2호
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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).

• 디지털융복합연구
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• 제12권5호
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• pp.395-401
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• 2014

소셜 네트워크 서비스가 보편화되면서 사용자들은 소셜 커머스를 통해 상품을 저렴하게 구입할 수 있는 할인 쿠폰서비스를 많이 이용하고 있다. 현재 소셜 커머스에서 제공되는 쿠폰의 양은 크게 증가하고 있으나, 사용자의 선호도를 반영한 맞춤형 쿠폰 서비스는 이루어지지 않고 있다. 본 논문에서는 소셜 커머스를 위한 맞춤형 쿠폰 서비스를 제공하기 위하여 음식 쿠폰을 대상으로 사용자의 주관적 성향을 반영한 쿠폰 서비스 방법을 제안한다. 이를 위하여 음식 종류, 가격, 할인율, 구매자수 등과 같은 쿠폰을 선택하는 기준이 되는 요소를 계층화하고, 주관적 성향을 반영한 의사결정 지원 방법인 Fuzzy-AHP를 이용하여 쿠폰을 분류하고 추출하여 제공하였다. 추출된 쿠폰에 대한 사용자의 만족도를 조사한 결과, 매우 만족은 45%, 만족 33%, 보통 22%로 대체적으로 만족스러웠으며 불만족하는 실험자는 없었다.

• Journal of Animal Science and Technology
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• 제63권4호
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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.

• 한국환경농학회지
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• 제41권3호
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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.

• 한국축산식품학회지
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• 제42권5호
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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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• 제40권1호
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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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• 제36권4호
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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.

• 동아시아식생활학회지
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• 제20권2호
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• pp.328-339
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• 2010

이 연구의 목적은 패스트 푸드 산업에서 '서비스의 질'(Service Quality)을 측정할 수 있는 신뢰도 높은 측정 스케일을 개발하는 것이다. 선행 연구들은 SERVQUAL, SERVPERF, DINESERV 등의 스케일들을 개발해왔다. 하지만, 이론적 배경과 문헌고찰을 통해서, 이러한 선행 스케일들은 패스트 푸드 산업의 특성과는 적합하지 않다는 주장이 제시되었다. 따라서, 본 연구는 Cronin & Taylor(1992)의 이론적 배경을 바탕으로, '서비스의 질'은 소비자들의 태도이고, 이러한 점에서 그 회사에 대한 거시적 평가라는 부분에 초점을 맞추어, SERVPERF 아이템들을 initial pool로 선택하여 패스트 푸드 산업에 실무적으로 쓰일 수 있는 새로운 스케일을 개발하였다. 6단계에 걸친 체계적인 스케일 개발 과정들을 거쳐서 13개로 구성된 새로운 측정 스케일이 개발되었고, 3가지 하위 요인들(Responsiveness, Tangibles, and Reliability) 이 도출되었다. 패스트 푸드 레스토랑에 가는 빈도가 높은 소비자 그룹과의 심층 인터뷰를 통해서 기존의 SERVPERF 아이템들이 수정/보완되었다. 이렇게 수정/보완된 아이템들을 통계적으로 재평가하기 위해서 112명의 대학생 샘플로부터 얻어진 데이터를 이용하여 탐색적 요인 분석이 시행되었고, 아이템들이 통계적으로 재평가되었다. 마지막으로, 179명으로 구성된 패스트 푸드 레스토랑 소비자 그룹 데이터를 이용하여 확인적 요인 분석이 실시되어 convergent validity, discriminant validity, and internal consistency가 검증되었다. 새로 개발된 스케일은 이론적/통계적으로 유의하며, 신뢰도가 높다는 것이 확인되었다. 이를 바탕으로 실무적/이론적 시사점이 논의 되었다.

• 환경정책연구
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• 제7권3호
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• pp.41-61
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• 2008

우리나라 친환경농산물시장은 외형적으로 꾸준히 증가하고 있지만, 친환경농산물에 대한 소비자들의 신뢰도는 낮은 것으로 나타나, 친환경농산물시장의 발전에 걸림돌이 되고 있다. 따라서 친환경농산물시장을 활성화하고 궁극적으로 국민 건강의 증진 및 개방화시대에 우리나라 농업이 살아남기 위해서는, 친환경농산물을 비롯한, 한우와 수입우 등 '신뢰재(Credence Good)' 시장에서의 정보비대칭성(Information Asymmetry) 문제가 해소되어야 한다. 게임이론을 통하여 이러한 정보비대칭성을 계측할 수 있으나, 게임 참가자들의 보상(payoff)을 계측하는 문제의 해결이 용이하지 않고, 가능하더라고 유의성을 담보할 수 없다. 따라서 대안으로 Shannon(1948)에 의하여 주창된 정보엔트로피(Information Entropy; 정보무질서도 또는 정보교란도)의 측정을 통하여 정보비대칭성 지표를 개발하고 이를 토대로 친환경농산물시장을 관리하여야 한다. 본 연구에 따르면, 2003년 이후 친환경농산물시장의 정보엔트로피는 꾸준히 감소하고 있으며, 정책적 제안으로 인증제도의 개선 및 지표의 개발을 통하여 친환경농산물시장을 활성화시킬 것을 주장하였다.