The purpose of the present study was to determine the association
of initial weight, average daily gain, days on feed, percent total
digestible nutrients (TDN) and percent digestible protein in the ration
with USDA carcass grade, marbling score, conformation score, back
fat thickness and area of longissimus dorsi of beef...
The total kinetic energy (TKE) in the fast neutron induced fission of 237Np was measured for neutron energies from En = 2.6 – 45.7 MeV at the LANSCE- WNR facility. The postTKE release decreases non-linearly with increasing incident neutron energy and can be represented as TKE(MeV) = (169.365 ± 1.551)...
Purpose of the Study:
The purpose of this study was to identify and compare the current
written philosophical expressions of industrial arts with the
acceptance of these by select groups of industrial arts teacher educators.
Procedure:
The data for this study were obtained through the use of a
questionnaire derived...
Allegro is a network database management system being developed at Oregon State University. This project adds a user friendly query facility to the system. The user is presented with pictorial display of the network records and a query interface modeled on the Query-By-Example system. By request the user may be...
Purpose of the Study
The purpose of this study was to determine the exposure and
influence of recruitment techniques and influential sources and factors
which influenced student selection of vocational-technical education.
Procedures
The data for this study were obtained through the use of a student
questionnaire. The questionnaire was administered...
Electrical stimulation of beef carcasses (n=18) did not cause a
significant reduction in microbial population on three different sampling
positions immediately following slaughter. In constrast, significant
microbial reduction (P > 0.05) was found at position 2 (muscle
above aitch bone), but not at position 1 (inside of neck) or position...
A 2x2 factorial experimental design with 2 replications was
used to study the effects of a combination of electrical stimulation
and delayed chilling of pre-rigor muscle on meat characteristics.
Twenty Standard and Good grade beef cattle were slaughtered and 5
carcasses were assigned to each of the 4 treatments. Meat...
This study was designed to confirm or refute the tenderizing
effect of ultra-hydrostatic pressure on warm excised pre-rigor
muscle, plus to take a thorough look at its effect on some meat
characteristics of economic importance.
Samples for the experiment were obtained from animals (cattle
and sheep) slaughtered at Oregon State...