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Purpose: By trailing data collection and analytical methods this study aims to address the dearth of research into the use of attending off-site events for professional learning. Design/methodology/approach: Three events, for academics and school leaders, were studied. A range of methods was trailed during 2006-2007, with the aim of collecting real-time data. These included shadowing individual delegates, interviews of other delegates, still and moving imagery and a survey questionnaire. Findings: Collecting evidence of professional activities in real-time requires sensitivity to minimise its impact on the activities. It is ideal if everyone at such events can be informed fully in advance of data collection. Any assistance, including participating in the research, in reflecting on the benefits of attending an event was appreciated. The most important benefit of attending events was in networking rather than the formal purpose of the event itself. It was found that such interactions are likely to affect the delegates' sense of identity. Individuals also reported that their strategies for using knowledge from events are incompletely developed. Practical implications: The study raises issues of how best to support learning at events and the use of knowledge and understanding back in the workplace. Raising awareness of the importance of networking at an event to participants could influence how both organisers plan for, and delegates use, such events. Originality/value: The study is exploratory both in methodological and in conceptual development and highlights key issues and possible avenues for conceptualising the learning from events. Few studies have been carried out on such events. (Contains 2 tables, 3 figures, and 5 notes.)

Abstract Bone health, characterized by its mass, density, and microarchitectural qualities, is maintained by a balanced system of remodeling. The lack of these qualities, caused by an uncoupling of the [...]

Fifty-two Angus x Gelbvieh rotationally crossed virgin, ovariectomized, or single-calf heifers were slaughtered after 100 d on a high-concentrate diet. Heifers from each treatment were approximately 31, 33, or 35 mo of age, and they produced 31 A, 5 B, and 16 C maturity carcasses. Because of the small number, B maturity carcasses were not included in this study. Number of A maturity carcasses decreased as age increased. No differences (P > .05) in slaughter weight, total weight gain, dressing percentage, longissimus muscle area, or kidney fat percentage existed between carcass maturity groups, but C maturity heifers had 3.56 mm more fat (P < .01) over the longissimus muscle than A maturity heifers. Marbling scores of [slight.sup.79] and [small.sup.0] for A and C maturity carcasses, respectively, did not differ (P > .05). The A and C maturity heifers had similar amounts of collagen and hydroxylysyl-pyridinium crosslinks in metacarpal bone cortex and in longissimus muscle. Neither means for panel tenderness nor Warner-Bratzler shear values differed (P > .05) between maturity groups. Coefficients of variation for tenderness were slightly higher in steaks from C maturity carcasses, but CV for shear values between A and C maturity groups were similar. Because inconsistent meat tenderness is a recognized problem in the beef industry, more research on tenderness variability within maturity and marbling groups is needed. This information, in addition to pooled SEM and differences between means, should aid in finding ways to reduce beef tenderness variability. Key Words: Bovines, Maturity, Collagen, Tenderness, Age

Fifty-three Angus/Gelbvieh rotationally crossed heifers were slaughtered after 100 d on a high-concentrate diet. The average slaughter age for each of three different groups was 31, 33, or 35 mo, which falls within the USDA's 30- to 42-mo age range for animals producing 'B' maturity carcasses. Each age group consisted of five or six heifers that had never been bred (virgin), six heifers ovariectomized at 1 yr of age (spayed), and six heifers that had weaned calves approximately 120 d postpartum (single-calf). Slaughter weight was higher (P < .05) for the virgin heifers but total weight gain in the feedlot was similar among the three groups. Single-calf heifers fed 100 d after weaning calves tended to be fatter than virgin or spayed heifers. Carcass maturity scores for the single-calf, virgin, and spayed heifers were different (P < .05); single-calf heifers produced carcasses that appeared older and spayed heifers produced carcasses that appeared younger. Maturity scores coupled with lighter and shorter metacarpal bone weights indicated single-calf heifers matured earlier (P < .05) than the other groups. Panel tenderness and Warner-Bratzler (WB) shear values of rib roasts from virgin, spayed, and single-calf heifers were determined. No differences among groups of heifers existed but scores within each group varied greatly. Marbling score was correlated (P < .05) with panel tenderness and shear force and the hydroxylysylpyridinium (HP) crosslink of muscle collagen was correlated (P Key Words: Heifers, Calving, Ovariectomized Females, Carcasses, Tenderness, Collagen