• International Journal of Quality Innovation
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• 제1권1호
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• pp.38-57
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• 2000

Quality science may be defined as the subject promoting both quality and productivity, which may include quality management, quality engineering and technology innovation. The research and application of quality science have been in existence for many years in China. This report first reviews its recent history as well as the analysis of the status quo. Finally, a prospectus and comments section for the future of quality science points out the development trends and its significant effectiveness on China's modem economics.

• Journal of Information Processing Systems
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• 제7권3호
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• pp.473-518
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• 2011

Software measurement is a key factor in managing, controlling, and improving the software development processes. Software quality is one of the most important factors for assessing the global competitive position of any software company. Thus the quantification of quality parameters and integrating them into quality models is very essential. Software quality criteria are not very easily measured and quantified. Many attempts have been made to exactly quantify the software quality parameters using various models such as ISO/IEC 9126 Quality Model, Boehm's Model, McCall's model, etc. In this paper an attempt has been made to provide a tool for precisely quantifying software quality factors with the help of quality factors stated in ISO/IEC 9126 model. Due to the unpredictable nature of the software quality attributes, the fuzzy multi criteria approach has been used to evolve the quality of the software.

• 한국축산식품학회지
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• 제41권2호
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.

• 농업과학연구
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• 제37권1호
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• pp.7-12
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• 2010

A significant difference in table grape quality was found between harvest seasons, producers and cultivars. In general, 'Kyoho' grapes showed much greater difference in fruit quality than 'Campbell Early'. The ratio of 'Campbell Early' grapes with poor quality (below quality standard within grades), was higher in fruit harvested early in the season, mainly because of immature fruit harvest. In 'Kyoho', poor quality of fruit seemed to be derived from the deviation of cultural practice between producers. Major factors responsible for poor quality in both cultivars includes harvest of unripe cluster, poor sorting and grading, berry abscission, and poor coloration. It is recommended to introduce a new quality standards considering the market condition in 'Kyoho' or a fresh-cut technology of grape berries for niche market.

• 한국토양비료학회지
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• 제37권3호
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• pp.192-198
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• 2004

The heavy dependence of modern science-based agriculture on chemicals such as fertilizers and pesticides, and heavy machinery gave rise to questions about long-term sustainability of agriculture in relation to degradation of soil quality. The research achievements and trends in developing soil quality indicators were introduced and discussed in this report. Organization for Economic Cooperation and Development (OECD) established 13 agri-environment indicators including soil quality indicator in 1994, collected the soil data and methodologies for development of soil quality indicators in OECD member countries responded to OECD questionnaires and published the OECD reports, Environmental Indicators for Agriculture Volume 1, 2, and 3. Leading countries such as USA, Canada and New Zealand collected national data and evaluated the data in aspect of soil quality. They developed the various methods for selecting a minimum data set (MDS), scoring the soil properties and calculating soil quality index integrating the score of each soil property.

• 한국축산식품학회지
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• 제37권6호
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• pp.873-883
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• 2017

Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.

• 한국축산식품학회지
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• 제40권6호
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• pp.908-923
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• 2020

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1⁺ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p<0.05). Regarding the nucleotides, no differences occurred in all the identified nucleotides between the two beef types (p>0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p<0.05). In terms of sensory aspects, the panelists found no differences in scores of all the eating quality traits between the two sex types of beef (p>0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 2004년도 품질경영모델을 통한 가치 창출
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• pp.326-331
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• 2004

ISO international quality management system plays an important role in many organizations. It has been a basis to build quality management system in organizations to meet customer's need. Korea Institute of Science and Technology Information(hereinafter KISTI) is first ISO registered organization in field of scientific and technological information service in Korea. But many foreign organizations have been registered to ISO or have other quality management system in same field. We can find some issues from the result of KISTI's ISO 9001:2000 quality management system registration.

• 대한산업공학회지
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• 제27권2호
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• pp.118-134
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• 2001

The research in the field of quality engineering has mainly focused on the manufactured products. The philosophy and concept of the existing quality engineering should be equally applicable in the coming e-Business era. However, there would be numerous new quality-related issues in the e-Business environment, due to the fundamental change in the business processes, which did not exist in the past. This paper first proposes a framework for quality engineering research suited for the e-Business environment, and then identifies major quality-related issues that should be resolved in the near future. It also evaluates the potential usefulness and limitations of the existing quality engineering tools in resolving such issues.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.523-540
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• 2015

This study examines the structural relationships between service quality, satisfaction, and behavioral intentions in responsible tourism. In particular, the study focuses on moderating effects of age. Data were collected from 471 tourists from seven responsible tourism agencies. SPSS 20.0 and AMOS 18.0 were used for frequency, reliability, exploratory factor, confirmatory factor, and path analyses. The results of a exploratory factor analysis yield two dimensions of service quality (functional quality and technical quality). The results of structural equation modeling indicate that functional quality and technical quality had positive effects on satisfaction, which in turn had a positive effect on behavioral intentions. In addition, age moderated the relationships between service quality, satisfaction, and behavioral intentions such that functional quality had a positive effect on satisfaction in the group of tourists in their twenties and thirties and that functional quality and technical quality were important factors for tourists in their forties. The results are expected to help responsible tourism communities better manage service quality to increase tourist satisfaction.