A New Approach to Marketing and Outreach for Engineering Libraries

This article describes the marketing and outreach efforts and related assessment activities of the Columbia University Libraries Science & Engineering division. Our marketing and outreach plan incorporated a three step approach to connect with our user base. The steps included launching a monthly newsletter, marketing our extensive electronic resources, and implementing a robust workshop schedule. Our assessment of these activities has shown continual growth of campus interest in our services and resources

Fall 2022 Student Textbook Survey Results

During the Fall 2022 semester, eleven Oberlin Group institutions in association with the Open and Equitable Access to Scholarship Working Group conducted a student textbook survey adapted from the 2016 Florida Virtual Campus survey and the 2019 Gettysburg College survey. The goal of the project was to gain a better understanding of how the costs of course materials impact our own students. This presentation provides an overview of those results as well as action steps libraries can take to better support our students. This study was coordinated by the Oberlin Group - Open and Equitable Working Group

Determinants of Fatigue in the Biceps Brachii During Blood Flow Restriction Training

poster abstractTraining loads of 60% - 80% of maximum are traditionally recommended for increasing muscular strength. Lifting lighter loads (~20% of 1RM) with concomitant blood flow restriction (BFR) can also increase muscle strength. It is unknown if adaptation with BFR is limited to the muscle or also due to changes in the nervous system. We examined changes in the output of the motor cortex and the muscle with stimulation, when subjects perform 1.) Training with light loads, 2.) Training with light loads with BFR, and 3.) Training with moderate loads. 5 subjects completed three training sessions with the elbow flexor muscles. Maximal strength was measured before and after each training session. Voluntary activation was tested with cortical stimulation (TMS) and with electrical stimulation of the biceps during additional MVCs. Subjects trained with a block of 4 isometric contractions at 20% MVC (120s, 60s, 60s, 60s durations) or at 60% MVC (40s, 20s, 20s, 20s durations). Fatigue (% decrease in MVC after training) was similar between 20% with BFR and 60% conditions (18.6% and 16%) and less in the 20% without BFR condition (9.7%). Cortical voluntary activation decreased similarly between the 20% BFR and 60% conditions (-3.6% and -3.3%) and showed less change with 20% without BFR (-1.8%). Alternatively, with electrical stimulation of the muscle, both 20% training conditions showed a decline in voluntary activation (-3.1% and -5.15), while voluntary activation increased by 8% after the 60% condition. Similar levels of fatigue occur at different contraction intensities when BFR is applied during the lighter contraction. Both 20% with BFR and 60% loading causes deficits in cortical activation, though the limiting factor in the 20% BFR condition is a decrease in activation of the muscle directly, while in the 60% contraction it is due to an inability to drive the motorneuron pool sufficiently

Application of 50 MHz doppler radar wind profiler to launch operations at Kennedy Space Center and Cape Canaveral Air Station

This paper presents a case study where a significant wind shift, not detected by jimspheres, was detected by the 50 MHz DRWP (Doppler Radar Wind Profiler) and evaluated to be acceptable prior to the launch of a Shuttle. This case study illustrates the importance of frequent upper air wind measurements for detecting significant rapidly changing features as well as for providing confidence that the features really exist and are not due to instrumentation error. Had the release of the jimsphere been timed such that it would have detected the entire wind shift, there would not have been sufficient time to release another jimsphere to confirm the existence of the feature prior to the scheduled launch. We found that using a temporal median filter on the one minute spectral estimates coupled with a constraining window about a first guess velocity effectively removes nearly all spurious signals from the velocity profile generated by NASA's 50 MHz DRWP while boosting the temporal resolution to as high as one profile every 3 minutes. The higher temporal resolution of the 50 MHz DRWP using the signal processing algorithm described in this paper ensures the detection of rapidly changing features as well as provides the confidence that the features are genuine. Further benefit is gained when the profiles generated by the DRWP are examined in relation to the profiles measured by jimspheres and/or rawinsondes. The redundancy offered by using two independent measurements can dispel or confirm any suspicion regarding instrumentation error or malfunction and wind profiles can be examined in light of their respective instruments' strengths and weaknesses

Palatability of Ground Beef Increases When Brand Is Disclosed in Consumer Testing

Of the beef products on the market, ground beef is one of the least expensive and most universal. Ground beef represents the largest volume of protein served in the foodservice industry, at 64%, and is the most popular beef item for consumers when preparing meals in their home (NCBA, 2012). To date, little research has evaluated ground beef palatability despite representing a large sector of the beef market. All ground beef is not the same to consumers. Ground beef from branded beef programs, higher lean points, and primal-specific blends are traditionally sold at retail for higher prices. Branding is used to indicate an increased quality level associated with the product, and encourages consumers to pay a premium in order to receive a superior product (Grunert et al., 2004). Certain branding strategies can influence consumers’ purchasing decisions even if they have not previously tasted the product (Levin and Gaeth, 1988). There is no conclusive evidence of how ground beef palatability changes with fat levels, although some studies have indicated products with higher fat levels are perceived to be more juicy (Myers et al., 2012). It is common for meat product studies to evaluate palatability differences in products through blind testing; however, consumers do not purchase and consume meat without being exposed to information about the product. Therefore, the objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties

The Effect of Enhancement on Trained Panel Beef Palatability Scores Is Dependent Upon USDA Quality Grade

Quality grades are used to determine beef value. The U.S. Department of Agriculture grading system categorizes beef into levels of eating satisfaction with the highest being Prime and decreases until reaching the Canner quality grade. Currently the premium of Prime graded carcasses over Select is $16.73 (USDA, 2015). Traditionally, USDA Select cuts are known to have lower palatability ratings for juiciness, tenderness, and overall liking. Select steaks also fail to meet consumer eating expectations more than 33% of the time (Corbin, 2015). This failure rate represents a large cost for the industry. Product enhancement utilizing a water, salt, and phosphate solution is commonly used in the pork and poultry industries to increase product eating satisfaction. This technology offers an opportunity for the beef industry to improve palatability as well. Previous research has shown enhancing beef results in a higher juiciness, tenderness, and overall liking ratings by consumers and trained panelists (Pietrasik and Janz, 2009). Previous research has shown enhancing Select cuts results in products that rate similar to Prime (Woolley, 2015). To date, it is unknown if enhancement of higher quality beef (Choice and Prime) results in the same increase in palatability observed in lower quality cuts. Therefore, the objective of this study was to determine the effect of enhancement on trained panel beef palatability scores of strip loins of three quality grades when cooked to three degrees of doneness

Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness

There are three main factors that contribute to meat palatability: tenderness, juiciness, and flavor (Bratzler, 1971). These three individual factors all play a role in the overall palatability perceived by a consumer. If a product fails for juiciness, there is a greater chance that it will fail in overall acceptability (Emerson et. al, 2013). In the past, research has established a method of segregating steaks based on tenderness acceptability. Researchers have been able to institute thresholds to be able to accurately explain at what shear force a steak will be rated tender by consumers. Similar methods have not been evaluated for juiciness until very recently when Woolley (2014) developed a method to objectively quantify beef juiciness. The method that was created included calculating the percentage of moisture loss from each sample after being compressed. From this work, thresholds for juiciness acceptability were established using loigistic regression; however, additional research is needed to verify these established thresholds. Therefore, the objective of this study was to determine the accuracy of previously established threshold values by testing consumer juiciness ratings for beef steaks in relation to objective juiciness measures

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties. Journal of Animal Science, 94(11), 4943-4958. doi:10.2527/jas2016-0894The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties. Six treatments were used in the study: 90/10 Certified Angus Beef (CAB) ground sirloin, 90/10 ground beef, 80/20 CAB ground chuck, 80/20 ground chuck, 80/20 ground beef, and 73/27 CAB ground beef. Ground beef was processed into 151.2-g patties using a patty former with 2 consecutively formed patties assigned to blind consumer testing and the following 2 assigned to informed testing. Following cooking to 74 degrees C, patties were cut into quarters and served to consumers. Consumers (n = 112) evaluated samples in 2 rounds for tenderness, juiciness, flavor liking, texture liking, and overall liking. Each trait was also rated as either acceptable or unacceptable. In the first round of testing, samples were blind evaluated, with no information about the treatments provided to consumers, but in the second round, product type and brand were disclosed prior to sample evaluation. Additionally, texture profile and shear force analyses were performed on patties from each treatment. Few differences were observed for palatability traits during blind consumer testing; however, during informed testing, 90/10 CAB ground sirloin was rated greatest (P < 0.05) for all palatability traits other than juiciness. Also, 90/10 CAB ground sirloin had increased (P < 0.05; (consumer informed score -consumer blind score)/consumer blind score) ratings for tenderness (17.4%), juiciness (36.5%), flavor liking (23.3%), texture liking (18.2%), and overall liking (24.7%) due to brand disclosure. Increased (P < 0.05) ratings were found for CAB products for multiple traits due to treatment disclosure, whereas the only non-CAB-branded product that received increased (P < 0.05) ratings during informed testing was 90/10 ground beef for tenderness and juiciness. Texture results indicated that decreased fat level increased hardness, cohesiveness, gumminess, and chewiness. These results indicate that when sampling ground beef without brand and product information, few consumers find differences in eating quality among ground beef treatments; however, when consumers are aware of the brand, fat level, and subprimal blend prior to sampling, these factors have a large impact on consumer eating satisfaction