The present study investigated the dealing mode and the quality of Chuncheon Dakgalbi on marketing. Distribution of chicken as raw material for Dakgalbi at 100 restaurants in Chuncheon was studied. Boneless chicken was sold at 89, bone-in chicken was sold at 9 and both of them were sold at 2 restaurants, respectively. Consumer's taste for Dakgalbi was surveyed at different area such as apartment (A), university (B) and downtown area (C) in Chuncheon. The redness and taste score of Dakgalbi was found to be significantly higher (p<0.05) among the members of family (A) as compared to others. Saccharinity and salinity of Dakgalbi were rated significant (p<0.05) among university student (B) than other consumers. In conclusion, quality characteristics of Dakgalbi differs with marketing area or consumer group in Chuncheon.

ABSTRACT   I. 서론   II. 재료 및 방법    1. 시판 닭갈비의 거래형태 및 품질 조사    2. 실험방법   III. 결과 및 고찰    1. 시판 닭갈비의 거래형태 조사 분석    2. 시판용 닭갈비의 품질 분석   IV. 요약   사사   V. 인용문헌

• 이성기(강원대학교 동물식품응용과학과) | Sung Ki Lee Corresponding Author
• 김희주((주)미트뱅크) | Hee Ju Kim
• 최원희(강원대학교 동물식품응용과학과) | Won Hee Choi
• 강선문(강원대학교 동물식품응용과학과) | Sun Moon Kang
• 무흘리신(강원대학교 동물식품응용과학과) | Muhlisin
• 조선재(한국소비자연맹 강원춘천지부) | Seon Jae Cho
• 김천제(건국대학교 축산식품생물공학과) | Cheon-Jei Kim