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  1. 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   ...

  2. 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 ...

  3. 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 ...

  4. What You Need to Know About Animal Processing on the Farm in Ohio

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

    thoroughly sprayed with a vinegar solution with a clean garden sprayer, to destroy E. coli on beef carcasses ...

  5. 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 ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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