• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.45 no.10
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• pp.892-897
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• 2017

As the weapon system SW development and management manual of the DAPA, which is the regulation for the overall weapon system SW development, is revised, the level and scope of SW reliability test are upgraded to improve the reliability and quality of SW. It is a big burden for SW developers. In particular, the dynamic test requires a schedule and manpower required to implement the weapon system SW, and should be performed every time the source code changes, not just one time. In this paper, we propose a regression test automation program(VectorCast Environment Manager) that performs a dynamic test using VectorCast, a dynamic test tool, and then performs a regression test automatically by minimizing human intervention in the regression test of dynamic test due to the change of the source code.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.135-142
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• 2009

The present study was undertaken to investigate the effects of slaughter weight (SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW. (Yorkshire $\times$ Landrace) $\times$ Duroc-crossbred gilts and barrows were fed a diet containing 3,060 kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135 kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater (P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed (P<0.01). Backfat thickness (BFT), which increased with increasing SW (P<0.01 and P<0.05), was greater in barrows than in gilts (P<0.01); BFT of barrows at 125 kg (24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW (P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best (P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased (P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase (P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.47 no.6
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• pp.19-26
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• 2010

Nowadays, the high technology weapons system has been developed and the importance of ATE which measures the test specification is growing bigger and bigger. So the ATE software reliability becomes critical but the regulation of ATE development/management is less inadequate than that of DoD. In this paper, the improvement way of the ATE software reliability verification and ATE development/management processes were proposed.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.143-154
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• 2009

(Y $\times$ L) $\times$ D-crossbred gilts and barrows weighing $80.2\pm0.2$ kg were fed a "medium-energy" (ME) or "low-energy" (LE) diet (3.2 vs 3.0 M cal DE/kg) and slaughtered at 110, 125, or 138 kg, after which physicochemical and sensory quality traits of major primal cuts of resulting carcasses were analyzed, under a 2 (sex) $\times$ 2 (diet) $\times$ 3 (slaughter weight; SW) factorial arrangement of treatments. The ADG and ADFI were greater (P<0.01) in barrows than in gilts and also in 125- and 138-kg vs 110-kg SW. Moreover, ADG and gain:feed were greater in ME vs LE (P<0.01), whereas ADFI was greater in LE vs ME (P<0.01). Backfat thickness, which increased with increasing SW (P<0.01), was not affected by sex or diet. Carcass marbling score was greater (P<0.01) in gilts and LE than in barrows and ME, respectively. Carcass quality grade, which was superior in LE vs ME, was not affected by SW, whereas the yield grade decreased abruptly between 125- and 138-kg SW primarily due to the upper limit of carcass weight imposed on the A and B grades. Physicochemical characteristics including pH, drip loss, and variables pertaining to color of belly, ham, and loin were not affected significantly by any of the treatment factors, albeit statistically significant in some cases, in terms of quality criteria. In sensory evaluation, the acceptability of fresh belly was not influenced by any of the treatment factors. Marbling score of fresh ham was greater in LE vs ME (P<0.01) and tended to increase between 110- and 125-kg SW (P=0.10); in loin, the increase of this variable between the two SW was significant (P<0.01). Following cooking, LE was superior to ME in the acceptability in belly and ham, but the effect of SW was insignificant in any of the sensory quality traits evaluated in this study in any of the three major primal cuts. In conclusion, the present results suggest that SW can be increased to up to 138 kg without compromising carcass quality and that LE has some beneficial effects on quality of the whole carcass and the major primal cuts.

• Journal of the Korea Convergence Society
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• v.10 no.6
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• pp.1-6
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• 2019

This paper examines the complexity of recent SW development such as the 4th industry to apply the requirement engineering and redimimn application to the project to solve the difficulty of scope management during project management of medium and small businesses. These engineering techniques were applied to mid-sized and small-sized SW development projects. It was verified through supervision of 15 SW development projects. As a result, we observed about 30% reduction in related issues. In addition, Redmimn was introduced to SW development projects involving medium and small sized companies, and it proved that it has the effect of shortening delivery time through requirement management and tracking management. In order to secure the safety of the SW system development project, it is necessary to apply the required engineering techniques and tools, and it is necessary to continuously cultivate professional manpower to carry out this.

• Electronics and Telecommunications Trends
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• v.32 no.1
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• pp.102-115
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• 2017

본고에서는 SW 개발 R&D 프로젝트에 개발 소스 품질 검증을 위한 정적분석 실행방안을 기술한다. 정적분석 실행 방안으로 소스 코드 품질 검증 대상 SW 개발 R&D 프로젝트 범위와 정적분석 검증 기준을 기술하고, 정적분석 검증을 위한 구체적 실행 방안과 검증 프로세스 그리고 정적분석 검증을 지원 환경 체계를 제시했다. 또 제시된 정적분석 검증 실행 방안에 근간하여 수행 중인 프로젝트에서 개발한 소스 코드에 대해 시범적으로 정적분석 검증을 수행하고 이를 바탕으로 정적분석 검증 실행의 안정적인 도입 및 운영 방향을 시사점으로 기술하였다. 제시된 정적분석 검증 실행 방안은 SW 개발 R&D 프로젝트에서 개발 소스 코드 품질 관리 및 유지를 위한 방안으로 고려해 볼 수 있을 것으로 기대한다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.12
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• pp.97-106
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• 2020

The purpose of this study is to determine how to apply ISO/IEC/IEEE 29119 software test procedures and ISO/IEC 25023 software test evaluation items to software-accredited testing laboratories based on the ISO/IEC 17025 international standard requirements. As a method, the overall requirements for their application to a test laboratory were analyzed by mapping ISO/IEC/IEEE 29119 and ISO/IEC 25023 based on ISO/IEC 17025. According to the mapping analysis, a total of 29 documents were created, including quality manuals, procedures, and test guidelines for the operation of the test laboratory. As a result of the study, a test laboratory management system was developed using Confluence 6.15 software by applying the analyzed results of the overall requirements. The test procedures, documents, and records were stored in, and operated from, this system. Verification of suitability for operation of the test laboratory was conducted by KOLAS evaluators through a document review and an on-site audit at the LG Electronics SW Accredited Test Laboratory in Seoul. In conclusion, it was confirmed through the KOLAS evaluation that the test laboratory management system and the operation of the test laboratory are appropriate and, compared with previous cases, the test laboratory operates effectively, and the overall schedule of accreditation could be shortened.

• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.353-364
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• 2022

The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality. A total of 36 (Landrace × Yorkshire) × Duroc gilts and barrows were slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemical analyses and sensory evaluation on their longissimus dorsi (LD) and Semimembranosus (SM) muscles. Backfat thickness was greater (p < 0.05) for the XHi (31.2 mm) and Hi (29.3 mm) groups than for Av (25.0 mm). Dressing percentage and yield of the belly per whole carcass were also slightly greater for XHi and Hi vs. Av. The intramuscular fat (IMF) content of SM was greater for XHi (2.64%) than for Av (1.83%) and Hi (2.04%) and also was correlated with SW (r = 0.55). The pH value, lightness, redness, drip loss, shear force, and moisture and protein contents of LD and SM, as well as IMF content of LD, were unaffected by SW. Percentages of 14:0, 16:0, and total saturated fatty acids (FA) were less for Hi and XHi vs. Av in SM, those of total unsaturated FA, 18:2, 20:4, and n-6 being opposite; FA composition of LM was not influenced by SW except for a reduced 18:0 percentage for XHi vs. Av. The sensory score was less for XHi vs. Av for odor in fresh LD and SM, and less for Hi and XHi vs. Av for aroma in fresh LM; scores for color, drip loss, marbling, and acceptability were unaffected by SW. As for cooked muscles, none of the scores for color, aroma, flavor, juiciness, tenderness, and acceptability was affected by SW, except for a greater LD color score for Hi and XHi vs. Av. Collectively, the results suggested that the increased yield of the carcass and belly due to increased SW is outbalanced negatively by excessive backfat deposition in production efficiency, whereas the SW increase exerts little influence on overall sensory quality of fresh or cooked meat. Production of non-lean market pigs overweighing 115 kg therefore will be uneconomical unless consumers pay a substantial premium for the over-fattened pork.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.113-119
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• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

• Journal of KIISE
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• v.41 no.11
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• pp.935-942
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• 2014

Today, it is very important issue to high quality of software issue on huge scale of code and time-to-market. In the industrial fields still developers focuses on Code based development. Therefore we try to consider two points of views 1) improving the general developer the bad development habit, and 2) maintenance without design, documentation and code visualization. To solve these problems, we need to make the code visualization of code. In this paper, we suggest how to visualize the inner structure of code, and also how to proceed improvement of quality with constructing the Tool-Chain for visualizing Java code's inner structure. For our practical case, we applied Object Code with NIPA's SW Visualization, and then reduced code complexity through quantitatively analyzing and visualizing code based on setting the basic module unit, the class of object oriented code.