Site
- Did you mean
- been small ruminant productive management 2
Search results
-
2015 State FFA
https://meatsci.osu.edu/programs/youth-meat-judging/2015-state-ffa
Beef Carcasses Pork Carcasses Lamb Carcasses Pork Wholesale Cuts Retail ID ...
-
Beef Carcass Hindquarters- SFFA 2015
https://meatsci.osu.edu/node/304
Numbers Top View Side / Bottom View Interior View 1 2 3 4 Back to Beef Carcasses ...
-
SFFA- Beef Forequarters
https://meatsci.osu.edu/node/303
Number Top View Bottom / Side View Interior View 1 2 3 4 Back to Beef Carcasses ...
-
What You Need to Know About Animal Processing on the Farm in Ohio
thoroughly sprayed with a vinegar solution with a clean garden sprayer, to destroy E. coli on beef carcasses ...
-
Temperature Regulations and Guidelines
https://meatsci.osu.edu/node/117
Products (except poultry) 158 ° F (Salmonella guidelines) Cooked Ground Beef ... Poultry 155 ° F Chill Times/Temperatures – Cooked Products Cooked Beef Chill ... 3.1:1 Dried beef- 2.04:1 ...
-
Karn Meats History
https://meatsci.osu.edu/node/100
Packing Co. and incorporated in Ohio. The processing of wholesale beef, specifically ground beef, was ... was changed to Karn Meats Inc, to promote the fact that it did more than kill and pack beef. In 1990 ... boxed beef shipped in from the major packing companies throughout the Midwest. At the same time, Karn ...
-
Center for Advanced Functional Food Research & Entrepreneurship
https://oardc.osu.edu/facility/center-advanced-functional-food-research-entrepreneurship
Program Manager Phone: 614.292.0229 E-mail: manning.318@osu.edu ...
-
Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products
https://meatsci.osu.edu/node/132
time, and expected negative effects on the product quality. Cooked, cured pork and beef sausages and ... cured hams were produced in the OSU Meat Laboratory, which is a very small, state (Ohio Department of ... Agriculture) inspected establishment on the OSU campus. These products represented small (20 mm) and large (5 ...
-
Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products
https://meatsci.osu.edu/node/133
time, and expected negative effects on the product quality. Cooked, cured pork and beef sausages and ... cured hams were produced in the OSU Meat Laboratory, which is a very small, state (Ohio Department of ... Agriculture) inspected establishment on the OSU campus. These products represented small (20 mm) and large (5 ...
-
Meat Judging Team
https://meatsci.osu.edu/programs/meat-judging-team
Collegiate Meats contests consist of several competition categories. Judgers place ten classes of beef, lamb ... of the cut. There are also classes on retail meat cut identification for beef and lamb, yield grading ... of beef carcasses, and oral reasons. Students interested in becoming a member of the Meat Judging ...