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In Plant Validation
https://meatsci.osu.edu/node/112
the desired effect (Part 2). The draft guidance materials indicate that at least one product from ... each product category would need to be In-Plant Validated. It would be wise to select the worst-case ... scenario of products in each process category for the in-plant validation process. Scientific Support The ...
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Ohio Farms Packing Company- QC Technician
https://meatsci.osu.edu/node/141
We are a growing meat processing facility in Northeast Ohio, producing various products and ... and highest quality product available. This is a perfect position for someone to help ...
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Meat and Poultry Product Labeling Short Course
https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-course-0
...
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OSU Thermal Processing of Ready-to-Eat Meat Products Short Course
https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-products
products, presented by industry, regulatory and academic experts. Click here for more information. Click ...
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C. perfringens Control for Ready-to-Eat Products
https://meatsci.osu.edu/programs/food-safety/resources/c-perfringens-control
Year Title Author 2011 Making and packaging a safer sausage, The National Provisioner Lynn Knipe 2010 Proper chilling pays dividends, The National Provisioner Lynn Knipe ...
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In Plant Validation Update
https://meatsci.osu.edu/node/111
case of RTE (ready-to-eat) meat products it is important to know the microbial levels of incoming raw ... materials used to make products in order to properly validate a plan. It is difficult to know what level of ... time, etc. Critical parameters for an RTE product might be % moisture, salt and/or sodium lactate, ...
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Gamma Sigma Delta's International Award of Merit
https://meatsci.osu.edu/node/149
China based on the issues of global trade of food products which was well received by students. As ...
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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
Minolta b* (yellowness) and tenderness. No differences in cured product package purge were found between ... possess significantly (P<.05) less package purge after raw and cured product storage. No significant ...
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Phosphates as Meat Emulsion Stabilizers
https://meatsci.osu.edu/node/97
are not distinguishable on the smooth product surface. However, if either the quantity or quality of ... in a poor quality product upon cooking. If it is assumed that a meat emulsion is not a true emulsion, ... use in meat products, by USDA-FSIS, appear in Table 1. While phosphates also affect the pH of meat, ...
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Dr. Bobby D. VanStavern Honored for Beef Leadership
https://meatsci.osu.edu/node/124
facilities, to annually bring more than 800 million pounds of Certified Angus Beef ® brand products to market. ...