Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Analysis on Housewives' Usage, Perception and Willingness to Use Beef Traceability for Settlement of Beef Traceability

쇠고기 이력제 정착을 위한 주부들의 쇠고기 이력제의 이용실태, 인식도 및 이용의도 분석

  • Kim, Hyochung (Dept. of Human Counseling & Welfare, The Institute of Human Environmental Welfare, Inje University) ;
  • Kim, Meera (Dept. of Food Science & Nutrition, Center for Beautiful Aging, Kyungpook National University)
  • 김효정 (인제대학교 생활상담복지학부, 인간환경복지연구소) ;
  • 김미라 (경북대학교 식품영양학과, 장수생활과학연구소)
  • Received : 2013.09.30
  • Accepted : 2013.12.16
  • Published : 2013.12.31
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Abstract

This study examined the usage, perception and willingness to use beef traceability. The data were collected from 255 housewives in Busan and Gyeongnam region through a self-administered questionnaire. Frequency, Cronbach's ${\alpha}$, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. Only twelve percent of the respondents experienced to use beef traceability. Most respondents checked it by kiosk or bar code reader in a store. On the other hand, eighty-eight percent did not use beef traceability. The reasons for not usage of it were "Do not know beef traceability very well", "Do not know how to use beef traceability", and "Information from packing or counters is reliable" in order. In the level of perception of beef traceability, safety assurance was highest, followed by information quality, usefulness, and information accessibility. The percentage of correct answers of knowledge about beef traceability was not high. The multiple regression analysis showed that employment status, knowledge about beef traceability, information quality, information accessibility, and usefulness were significant factors to affect the willingness using beef traceability.

Keywords

References

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