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EFFECTS OF GLYCOLYTIC POTENTIAL, STORAGE, AND CHEMICAL TREATMENT ON CURED, COOKED HAM QUALITY ATTRIBUTES AND SENSORY CHARACTERISTICS
https://meatsci.osu.edu/node/98
high GP animals were found to have decreased pH, cooking yield, Minolta L* (lightness), and increased ... yield from both treatments was found to be greater in hams from RN- animals. Frozen hams were found to ... increase in tenderness was observed for hams from RN- animals. However, when NaOH was added, an increased ...
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Ohio Farms Packing Company- QC Technician
https://meatsci.osu.edu/node/141
a strong understanding of the meat industry. The QC Tech will report to the corporate Quality Assurance ...
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AMSA Foundation establishes mentorship in the name of Dr. Vern Cahill
https://meatsci.osu.edu/node/67
The lifetime of contributions made by Dr. Cahill to the meat industry, students, national and ...
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Karn Meats History
https://meatsci.osu.edu/node/100
catering to the foodservice industry Today Karn Meats uses an advanced tracking system of all products. ...
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Meat Emulsions
https://meatsci.osu.edu/node/130
slaughter, myosin in animal muscles is in a readily usable state, however, after rigor-mortis has set in, ... animal tissue is approximately 7.0. Within 1 to 2 hours, pre-rigor salted meat will have a pH of 6.0 to ...
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Pre-Rigor / Hot Boning of Pork Carcasses
https://meatsci.osu.edu/node/127
of animals are converted to meat. It is referred to as the stiffness of death. This stiffness is ... and animals will continually contract and relax except at times during sleep and upon death. ... general, the larger the animal, the longer the delay in the onset of rigor mortis. This time delay is ...
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Frequently Asked Questions
https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens
they are to document the incident. What are the future plans for collaborative industry training and ... meeting was attended by academia, industry representatives, extension agents, FSIS officials, FDA and ... agency's outreach activities. Collaborative industry training and assistance for smaller plants in food ...
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Planning to Go Exempt? Read This First!
https://meatsci.osu.edu/node/83
slaughters, prepares or processes animals including poultry on his own premises for his personal or family use ... and sells no meat or meat products of such animals. "a retail dealer or retail butcher who sells ... others. Custom slaughter of livestock exemption criteria include: the animal must be delivered by the ...
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Food Defense for Small Plant
https://meatsci.osu.edu/node/131
current,” particularly for cleaning materials, laboratory reagents, and bacterial cultures. Live Animals ... (Slaughter Establishments Only) Verify that animals received do not have “symptoms of diseases that may ...
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Antimicrobial Agents for Ready-to-Eat Meat Products
https://meatsci.osu.edu/node/135
finished RTE products. The most commonly used antimicrobial agents in the meat industry today are lactates ...