Browsing Programs, Centers, Institutes, and Other Offices by Published Date "2009"

xmlui.dri2xhtml.structural.head-subtitle

Browsing Programs, Centers, Institutes, and Other Offices by Published Date "2009"

Sort by: Order: Results:

  • York, Valerie K.; Brannon, Laura A.; Roberts, Kevin R.; Shanklin, Carol W.; Howells, Amber D. (2009)
    Within the framework of the theory of planned behavior (Ajzen, 1991), this study compared the relative usefulness of utilizing a focus group or survey methodology when eliciting restaurant employees’ beliefs about ...
  • Daniel, M.J.; Dikeman, Michael E.; Houser, Terry A.; Unruh, John A.; Jaeger, John R.; Murray, Leigh W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Beef cows are culled from herds because of reproductive inefficiency, poor performance, old age, or farm downsizing due to high production costs. The National Market Cow and Bull Beef Quality Audit of 1999 reported that ...
  • Hai-Jew, Shalin; Anders, Brent A. (2009)
    With the popularization of socio-technical online spaces (high-tech spaces through which people interact, collaborate, and co-create), Web 2.0 ("Social Web") information technologies offer a new tool for the creation of ...
  • Snead, Bruce; Teener, Linda; Dorsett, Bill (Kansas State University, 2009)
    This presentation will overview UFM's Solar Energy Project, discuss the practical logistics of using passive and active solar energy production and will look at ways to share this information across Kansas and the ...
  • Getty, Kelly J. K.; Harper, N.M.; Boyle, Elizabeth A. E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    The New Mexico Department of Health linked salmonellosis to beef jerky in 2003 after 26 individuals became ill; this prompted a recall of nearly 21,600 lb of product. Following this incident, the USDA’s Food Safety and ...
  • Bronleewe, Tonya (Kansas State University, 2009)
    In order for today's young people to be adequately informed, educated, and prepared for adulthood they need to understand both local and global natural resources, and the issues that surround them. Every decision from ...
  • LeHew, Melody (Kansas State University, 2009)
    The proposed presentation will report the preliminary results from Phase 1 of an extended research project focused on examining ecologically sustainable consumption practices. A qualitative methodology was used in this ...
  • Gaugh, Emily (2009)
    Through this masters' field experience, I have gained exposure to many different aspects of disease surveillance, especially as it relates to avian influenza in South Africa. This report will consider three main opportunities ...
  • DeGeer, S.L.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Dry aging is an old-time process used to produce a high quality beef product marketed to high-end customers. Its most unique quality is the distinctive dry-aged flavor. Dry aging has been accomplished through many protocols ...
  • Duttlinger, A.W.; Houser, Terry A.; Tokach, Michael D.; Dritz, Steven S.; Prusa, K.J.; Huskey, L.; DeRouchey, Joel M.; Nelssen, Jim L.; Goodband, Robert D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Sensory characteristics were evaluated on a total of 80 loins from pigs fed diets containing glycerol, ractopamine HCl (RAC), and a combination of glycerol and RAC during the last 28 d prior to harvest. A total of 1,054 ...
  • Thompson, Kelly R.; Chambers, Delores H.; Chambers, Edgar, IV (2009)
    This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...
  • Kansas State University. Agricultural Research Center--Hays (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Roundup is the major beef cattle education and outreach event sponsored by the Agricultural Research Center–Hays. The purpose is to communicate timely, applicable research information to producers and extension personnel. ...
  • Brown, Susan P. (Kansas State University, 2009)
    One of the goals of a land grant university is to find out the needs of the community and work towards research and programming to meet those needs. The Energy Savings Store has over 5 years of “boots on the ground” ...
  • Klein, Melanie (Kansas State University, 2009)
    Citizens of Greensburg, Kansas say opportunity [1] emerged from tragedy when a May 2007 tornado leveled ninety-five percent of their rural community. The "opportunity" was to have a community-driven document that reflects ...
  • Boguski, Terrie (Kansas State University, 2009)
    As concern about climate change increases, greenhouse gas inventories are being increasingly used as a measure of sustainable practices and a baseline for improvement by organizations and individuals. Carbon footprints ...
  • Lewis, Katrina; Dickinson, Torry; Lewis, Summer (Kansas State University, 2009)
    The educators introduce students to basic concepts and practices of sustainable development by exploring fair trade in the world today. They guide students in researching, creating, and implementing fair trade projects in ...
  • Sutterfield, A.; Crow, B.A.; Grobbel, J.P.; Phebus, Randall K.; Dikeman, Michael E.; Hollis, Larry C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...
  • Mohan, A.; Houser, Terry A.; Barstow, T.E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Meat color as perceived by consumers serves as a valuable guide for assessing overall quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen ...
  • Miller, Ruth Douglas; Hopkins, Mark; Brown, Amanda (Kansas State University, 2009)
    The National Renewable Energy Laboratory (NREL) began the Wind for Schools (WfS) Project as part of the Wind Powering America (WPA) Program. WfS was started to promote wind energy education among rural school teachers and ...
  • McGill, Zachary (2009)
    The following documents are a collection of products finished by Kansas State University graduate student Zachary McGill in support for his master’s degree in public health. The student had a field experience at three ...