• Journal of Digital Convergence
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• v.13 no.8
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• pp.91-99
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• 2015

Reviewing the previous researches related to SW quality, we find that they are mostly quality evaluation models for SW quality improvement and maturity-design models for software project management evaluation. There are few studies for the appropriateness of SW quality management by Quality Control(QC) functions. Moreover, they are bound for government's SW R&D projects in the view of the third party. Therefore, we propose means for the objective evaluation of SW quality management's appropriateness by QC functions. For this reason, there are three research proposes in our study as follows. Firstly, we produce problems for the evaluation of the existing government's SW R&D project management's appropriateness. Secondly, to overcome the drawbacks for the evaluation of the appropriateness of SW quality management, new appropriateness evaluation methods are proposed. Lastly, we investigate the availability and effectiveness of the appropriateness evaluation methods for WBS projects.

• Journal of Digital Convergence
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• v.10 no.1
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• pp.317-321
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• 2012

There are SW engineering absence that cause the SW quality and Productivity Increase problems during software development project. Are exist necessity awareness of SW engineering growth and professional SW engineering manpower education. This paper define the SW Engineering standard Curriculum that establishment continuous growth and suggest guide manpower practical use guide. When performing the projects, we can suggest for SW Engineering professionals acquisition and standard to solve them by using Standard Curriculum for Software Engineering, which can strengthen manpower capacity the organization SW Engineering. This research provides solution of SW Process Curriculum about SW Development Process and SW Quality.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.12
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• pp.1956-1959
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• 2021

AIS(Automatic Identification System) provides navigational information including identification, position, a ship's course and status to ground and other vessels. To obtain AIS Marine Equipment Approval Service, various requirements are required and meet the requirements International Standards. However, most of the requirements are to identify essential functions, response time, hardware requirements, and communication protocols of AIS. The requirements for the quality of SW are not sufficient or detailed, and the weight is relatively low. As role of SW grows and types become more diverse, AIS SW quality inspection is essential. In this paper, We apply eight-quality characteristics of ISO/IEC 25023 standard to improve SW coverage quality of AIS. Suggest additional AIS SW requirements based on the eight quality characteristics of ISO/IEC 25023 standard.

• Journal of Digital Convergence
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• v.11 no.5
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• pp.1-11
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• 2013

To make the DRM technology protect adequately the copy right of digital contents, DRM software should have high quality and no defects when DRM is added to digital contents. It can be a basis for the effective protection of the copyright of digital contents to develop a quality evaluation model of DRM SW. First of all, the security of DRM SW is the most critical quality characteristic that DRM software must have. In this paper, we conducted research on how to measure the quality of security of DRM SW.

• Korean Management Science Review
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• v.34 no.2
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• pp.85-101
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• 2017

Currently, the SW industry is the center of digital economy and it is very important industry in terms of market scale and ripple effect. Due to the suffering from poor working environment of the SW industry and the disproportion of manpower supply due to the lack of experienced SW manpower, it is hard to create jobs of high quality for the SW professionals who can be applied to various convergence industries. In this study, we try to analyze the benchmarking cases of successful foreign industrial innovative clusters in order to promote sustainable development direction of SW industry and to create high quality SW jobs. First, the comparison criteria are derived from the viewpoint of creation of high quality SW jobs through an analysis of SW environment by using expert FGI (Focus Group Interview) technique. The critical success factors (CSFs) are derived by comparing and analyzing each industrial cluster cases in terms of SW job creation. This article presents the desirable implications of the cluster of SW industry that can generate SW jobs continuously from the viewpoint of ecosystem environment infrastructure. Through this study, we propose a meaningful direction of SW clusters for job creation, and solve the business inconsistency and suggest ways to increase the sustainability of core competence manpower.

• 한국IT서비스학회:학술대회논문집
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• 2009.05a
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• pp.527-530
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• 2009

공개SW의 여러 가지 장점 때문에 공공부분에서 적극적으로 도입하고 있으며, 국방 분야에서도 무기체계 개발 시 공개SW 적용을 권고하고 있다. 하지만 무기체계 개발 시 적용할 가이드라인은 정립되어 있지 않으며, 이에 대한 연구가 필요한 실정이다. 본 논문에서는 요구 분석, 공개SW 식별, 평가대상 공개SW 선정, 평가기준 정의 및 수행, 평가결과 분석 등 5단계로 구성된 식별 및 선정 프로세스를 제안한다. 향후 무기체계에 공개 SW 도입 시 안전성과 신뢰성 확보 측면에서 도움을 줄 것으로 기대한다.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1181-1187
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• 2016

The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW) and gender (barrows and gilts, resp.). Pigs were divided into weight categories: SW1 (75 to 99.9 kg), SW2 (100 to 109.9 kg) and SW3 (110 to 130 kg) and all individual traits were analyzed by the general linear model procedure (SAS 9.3). Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01). Lean meat content was 48.94% (SW1), 48.78% (SW2), and 48.76% (SW3). Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05). Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%), compared to the highest drip loss in SW3 (2.59%). Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05).

• Proceedings of the Korea Information Processing Society Conference
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• 2012.11a
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• pp.1563-1566
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• 2012

공공에서 개발되는 SW도 타 산업과 같이 융 복합화 되고 복잡해지고 있으며 점차 SW의 품질이 행정 서비스의 경쟁력을 좌우하는 핵심요소로 부각되고 있다. 더욱이 최근의 정보화사업은 시민 편의성 안정성 확보 및 행정 효율성 강화로 확대적용 됨에 따라 정보시스템의 신뢰성 확보가 더욱 중요한 요소로 부각되어 그간 등한시 되었던 공공 정보화 사업관리의 품질분야에 대한 보다 적극적인 개선 노력이 필요하게 되었다. 이에 대한 개선 노력의 일환으로 SW 프로세스 품질인증제 도입을 분석하고 적용 사례를 연구하고자 한다.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.206-215
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• 2010

A total of 582 gilts and barrows were analyzed to investigate the regressive relationships to slaughter weight (SW) of variables related to production efficiency and pork quality. Average initial weights and SW were 88.6 and 122.5 kg, respectively, for gilts and 88.7 and 121.4 kg, respectively, for barrows. Average daily gain and gain:feed ratio were not affected by SW. Backfat thickness, which was significantly greater (p<0.01) in barrows (23.3 mm) than in gilts (20.7 mm), increased with increasing SW (0.21 mm/kg; p<0.001). When the 4-notch carcass yield and quality grades were quantified according to an arbitrary 1 point-per-1 notch scale, the former, but not the latter, regressed on SW (-0.64/10 kg; p<0.01). The percent yield of the belly per total lean (overall mean=20.7%) increased with increasing SW (0.37%/10 kg; p<0.001), whereas in other cuts, the SW effect was negligible. The redness of the loin also increased with increasing SW (p<0.05), but other physicochemical characteristics were minimally influenced by SW. In sensory evaluation, effects of SW for fresh and cooked loin, ham, and belly were mostly considered insignificant in terms of quality, albeit statistically significant in several cases. However, positive regressions on SW (p<0.01) of the marbling and acceptability scores of fresh loin as well as the fat:lean ratio of fresh belly were noteworthy. Collectively, SW of approximately 125 kg was maximal for both sexes under the current carcass yield grading, in which 94 kg is the upper weight limit for grade A carcass. However, if the carcass weight limit of the grading was to be removed or broadened, the SW for gilts (but not that for barrows because of their excessive fat content at above 125-kg SW) could be increased to 135 kg or greater without compromising carcass quality.

• Journal of Animal Science and Technology
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• v.53 no.3
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• pp.211-222
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• 2011

The present review was aimed to assess the feasibility of increasing the slaughter weight (SW) of finishing pigs. Growth performance, including ADG, ADFI and gain:feed, does not change significantly with increasing SW between 110 and $135{\pm}5kg$ in lean-genotype pigs, whereas in non-lean pigs, ADG and gain:feed decrease with increasing SW within the similar range of BW. Backfat thickness (BFT) and marbling of the carcass, which are greater in barrows than in gilts, increase with the increase of SW. The SW could be increased by using a low-energy diet and thereby reducing the rate of fat deposition per weight gain. The yield of the belly increases with the increase of SW, which may be economically significant in Korea. However, yields of some other primal cuts do not change so much as to affect the carcass value. The redness and fat content of the muscle increase slightly with the increase of SW whereas moisture content is minimally influenced by SW. Muscular protein content rarely changes, but sometimes increases slightly, with increasing SW. Other physicochemical characteristics, including lightness, pH, drip loss, and cooking loss of the muscle, are barely influenced by SW. Marbling of fresh loin and ham increases with increasing SW. Sensory characteristics of fresh loin, ham, and belly, including color, aroma, off-flavor, drip, and acceptability, are not influenced significantly by SW. The eating quality of cooked pork also has almost no relation to SW. In conclusion, it is thought that the current SW for moderately lean barrows and gilts can be raised up to 125 and 135 kg, respectively, with BFT at these weights predicted to be approximately 24 mm near the last rib, without compromising the meat quality.