Life Sciences Commons^™

Effect Of Forage Feeding And Length Of Grain Finishing Period On Selected Performance, Carcass, And Sensory Characteristics Of Serially Slaughtered Hereford Steers Of Varying Frame Score Classifications, Henry Walker Stockley Iii

Masters Theses

Eighty-one Hereford steers were backgrounded on fescue-orchard grass-clover pasture and then removed after summer grazing and assigned subjective scores for frame size and muscling. Steers were then fed whole shelled corn ad libitum for 0, 28, 56, 84, 112, and 140 days on feed (DOF), evaluated for performance traits and slaughtered. Carcass data were collected then the left side of each carcass was fabricated and evaluated for various yield, quality, chemical, physical, and palatability characteristics.

Large framed steers had heavier live weights (P<.05) and were taller at the withers (P<.05) than small framed steers throughout the forage feeding phase. All frame size groups were similar in ultrasonic fat thickness measurements during forage feeding.

During grain-finishing, the large framed steers were taller (P<.05) at the withers than the small-framed cattle through 140 DOF but past 28 DOF no advantage in frame size, with respect to live weights was discovered. Live fat thickness measurements did not differ (P>.05) among frame size groups. The small framed …

The Impact Of Computer Use On Food Service Organizations, Stephanie D. Ference

Masters Theses

An investigation was conducted in college and university food services to assess the present situation and probable future developments in the use of computers as well as to identify and evaluate the effect of computer use on employee skill requirements and employment trends. Results were obtained by two mail questionnaires. The first questionnaire inquired about the present and future use of the computer. The second questionnaire was used to evaluate the effect of computer utilization on employee skill requirements and labor trends. Eighty-five or 40% of the college and university food service directors responded to the questionnaire.

Forty-seven percent, or …

Technical, Human, And Conceptual Skill Development For Potential Foodservice Administrators In Four-Year Degree Programs, John E. Brady

Masters Theses

An inquiry was conducted to investigate the need for technical, human, and conceptual skills in the foodservice industry and to investigate the role of baccalaureate degree programs in developing these skills for potential foodservice administrators. Technical, human, and conceptual skills are collectively referred to as administrative skills.

Courses in colleges and universities which emphasize administrative skills, were identified and used in the development of a Semantic Differential scale. The purpose of the Semantic Differential scale is to measure the meaning of specific concepts by various people by having them judge the concept against a series of descriptive scales. The Semantic …