• Asia Marketing Journal
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• v.21 no.4
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• pp.25-43
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• 2020

Although ready meals have recently increased their market share in the Korean food industry, a literature review found that the use of ready meals triggers feelings of guilt in homemakers. Such guilt arises as a result of several factors apparently related to consumers' health. Consequently, levels of guilt might be expected to vary depending on consumers' perceived health locus. The present study aims to examine (a) how health locus affects guilty feelings about ready-meal consumption, (b) how the effect varies in relation to the consumption of different types of ready meal, and (c) the relationship between consumers' guilty feelings and willingness to buy ready meals. Three dimensions of health locus of control (HLC) -internal HLC (IHLC), powerful-others HLC (PHLC), and chance HLC (CHLC)- were presumed to influence consumers' feelings of guilt in association with ready meals. Data were collected via an online survey, and participants were randomly assigned to either of two groups: one group was instructed to heat meals in a microwave (ready-to-heat [RTH] group, n=104) and the other cooked using a pan with additional ingredients (ready-to-cook [RTC] group, n=101). The study found that guilty feelings about consuming RTH meals increased in line with increased external HLCs, namely, PHLC and CHLC. For the RTC group, guilt increased in line with increased PHLC. IHLC had no significant effect on guilty feelings in either group. Willingness to buy ready meals decreased for both groups as consumers' feelings of guilt increased. Even RTC meals, which require more time and energy in food preparation, did not reduce guilty feelings among consumers with higher PHLC. RTC meals are preferable for consumers with higher CHLC, since their sense of greater involvement in the cooking process alleviates their feelings of guilt. Cooking with already prepared and uncooked ingredients brought fun and joy, both for the participants and their significant others. This interpretation may be developed into a strategic plan by ready-meal producers to strengthen their marketing strategy.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.138-141
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• 2007

The aim of this study was to investigate the effect of irradiation treatment on the inactivation of pathogens in ready-to-use cooked carrot. The pathogens tested were Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria inocua. Following the inoculation of these organisms into cooked carrot (about $10^6-10^8\;CFU/g$), the growth of each was inhibited due to irradiation for 24 hr of storage at $20^{\circ}C$. S. typhimurium and E. coli inoculated into cooked carrot were not detected following irradiation with 3 kGy. S. aureus and L. inocua inoculated into the cooked carrot decreased by 5 logs (CFU/g) following 2 kGy irradiation. The range of $D_{10}$ values was from 0.30-0.50. The Hunter color, $L^*-,\;a^*-$, and $b^*-values$, and the hardness of the cooked carrot were not effected by irradiation treatment. The sensory score of irradiated cooked carrot was not statistically different from that of non-irradiated samples (p>0.05). These results indicate that low dose irradiation can enhance the microbial safety and extend the shelf-life of ready-to-eat foods such as cooked carrot.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.05b
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• pp.101-104
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• 2005

It analyzed the supply status of fine aggregate and find the point of issue related alternative fine aggregate through researches and interviews. The conclusions of the study are as follows. 1. Ready mixed concrete manufacture used crushed fine aggregate (15.5$\%$) and recycled fine aggregate (1.5$\%$) for alternatives aggregate than 1.3$\%$ in 1991. It is not allowed to use a recycled fine aggregate in ready mixed concrete, but they used it. 2. All alternative aggregate are satisfied the Korean Standard, But they showed low properties of mortar compared to when it replaced with natural fine aggregate. So, it is needed to make another special Korean Standard to use alternative aggregate in normal concrete by mixing method to recover the workability and compressive strength.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.388-400
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• 2007

The purpose of this study was to identify the characteristics of consumers who purchase home meal replacements (HMR) and to analyze the differences for frequency of use, preference, satisfaction, and repurchase intention based on HMR product categories. The subjects were adults in their twenties or older, who had used HMRs and lived in Seoul and the Gyeonggi Province of Korea. Five-hundred and fifty subjects were chosen by random sampling, and questionnaires were distributed from March 12 to 30, 2005. A total of 451 questionnaires were returned (the rate of return was 82%). The primary results of the study are as follows. First, by analyzing for differences based on the demographical characteristics of the HMR consumers, men had higher 'frequencies of use' and preference, whereas women had higher satisfaction and 'intentions to purchase again.' This implies that HMRs assist women who are usually in charge of home food preparation, based on time and cooking effort; hence a higher satisfaction among the women. Second, by analyzing for differences based on the characteristics of HMR consumers who ate the products, 'frequency of use' (p<.001), preference (p<.01), satisfaction (p<.001), and 'intention to repurchase' (p<.001) for the 'ready to eat' HMR category, by the person who prepared the food, were significantly higher for those subjects in their 20s than for those in other age groups. As for persons influenced by the meal, the teen age group had significantly lower 'frequency of use'(p<.001), preference (p<.05), satisfaction (p<.01) and 'intention to repurchase' (p<.01) than other age groups. 'Frequency of use' (p<.001) and preference (p<.05) were lower if the person influenced by the meal was one's spouse or child than if the person influenced by the meal was oneself. Third, regarding the preference for eating at home or eating out, 'frequency of use' was significantly higher than the other analyzed factors for the 'ready to eat,' 'ready to heat,' and 'ready to end-cook' HMR categories. In short, the 'frequency of use' for HMRs was higher for those who preferred to eat at home versus eating out, simply as a result of being bored with eating out, which is essentially the reason for the origin of HMR.

• Journal of the Korean Society of Food Culture
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• v.38 no.3
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• pp.129-142
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• 2023

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in ready-to-eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

• Korean Journal of Poultry Science
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• v.31 no.1
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.770-778
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• 2013

In this study, a liquid carbonation method was applied for producing precipitate calcium carbonate by liquid-liquid reaction. We recycled the recycling water of ready-mixed concrete, one of construction waste for use source of carbonate ion. A supernatant separated from the recycling water of ready-mixed concrete, as a result of ICP analysis of a cation, $Ca^{2+}$ was contained up to 1100 ppm. We used MEA as a $CO_2$ absorbent for the liquid carbonation. A precipitate $CaCO_3$ was produced at more than MEA 20 wt%. The precipitate $CaCO_3$ as a final product was separated and dried. The result of XRD was confirmed the generation of $CaCO_3$ to calcite structure.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.3 s.162
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• pp.364-375
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• 2007

The propose of this study is to develop the optimal sizing system of ready-to-wear far elementary school boys using a newly invented statistical technique. The body measurements was classified by the method that equalizes the distribution of the subjects using the probability density function, to theoretically systemize a method to determine a size range of ready-to-wear for elementary school boys between 7 to 12 yeiws old. The results were as follows: 1. Height group includes 9 types of heights: 115, 120, 125, 130, 135, 140, 145, 150 and 155. 2. In the case of short children's groups, the variance in bust girth and waist girth is narrow. The people cluster together around the average. The size deviation of ready-to-wear is small. 3. In the case of tall children's groups, the variance in bust girth and waist girth is wide. The people spread widely around the average. The size deviation of ready-to-wear is large. 4. The optimal size system is suggested considering the weight of growth exponent of children according to their respective ages. Clothing companies can selectively choose sizes that meet the target of their brands. 5. It suggests the body sizes chart, which based on their means by the middle size children for each height group, so that clothing companies make use of it.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.4
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• pp.483-491
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• 2021

The purpose of this study is to analyze the economic effect of the use of recycled aggregate on the construction industry and the effect of increasing the value of the recycled aggregate production industry on the premise of supporting quality assurance technology to promote the high-quality use of recycled aggregate. Accordingly, the production cost of ready-mixed concrete that can be obtained through the use of high-quality recycled aggregate is analyzed according to the recycled aggregate application rate recommended in the recycled aggregate quality standard, The economic effect of general ready-mixed concrete and recycled aggregate-applied rea dy-mixed concrete industry wa s a na lyzed by identifying the domestic rea dy-mixed concrete industry sca le a nd the ra te of satisfaction of recycled aggregate volume, and a cost-benefit analysis method was used to examine the benefits of high-quality recycled aggregate production and sales. As a result, the production cost of ready-mixed concrete is reduced by 2.3~16.2% depending on the application rate, the economic effect of the use of recycled aggregate on the construction industry is about 106.8~142.6 billion KRW, and the effect of increasing the value of the recycled aggregate production industry generated about 1.22 times the benefit.

• Journal of the Korean Society of Safety
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• v.29 no.4
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• pp.123-131
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• 2014

Whole amount of waste water, approximately 921.6 liter, for cleaning a ready mixed concrete truck should be used to produce concrete as a mixing water or cleaning water. Recycling water for concrete mixing contains solids, which cause decrease in slump, air and compressive strengths, so it may influence on poor concrete quality. Therefore, it has been maintained to use recycling water with less than 3 percent of solids. Since no evaluation system has been constructed to directly reflect on variability of recycling water from ready mixed concrete plants, it is necessary to develop "Automatic recycling solid measuring system" for quality controls in real time. In this research, sensors measuring waste water concentration in ultrasonic and inductance methods were developed, and automatic system using the sensors were established. The accuracy of measurement sensors developed for recycling water based on various conditions of concentration was proved, and application limits were evaluated. Also, concentration of recycling water using sensors developed from ready mixed concrete plant was measured, and curing method verified the accuracy of the sensors. Moreover, measurement sensors for recycling water in various locations were installed to evaluate the effects on measuring method and spots. The automatic measuring system for recycling water concentration, which is developed in the research, will contribute to improve concrete quality safety through reliable solids maintenance.