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  1. Ohio Meat Industry Newsletter- May 2020

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1/ohio-meat-industry-newsletter-may-2020

    future short courses during these uncertain times, but we are proposing the following: July 22-23: Intro ... Processors October TBD:  Intro HACCP for Meat & Poultry Processors November 12-13: Labeling for Meat ...

  2. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    Sci. Food Agric. 5:468. Ellinger, R. H. 1972. Phosphates as food ingredients. CRC Press, Cleveland, OH. ... sodium chloride levels on protein solubility, stability and pH of meat emulsions. J. Food Sci ... tetrasodium pyrophosphate on meat emulsion characteristics. J. Food Sci. 50(4):1014. Knipe, C. L., D. G. ...

  3. Intro to HACCP Principles for Meat & Poultry Processors

    https://meatsci.osu.edu/events/intro-haccp-principles-meat-poultry-processors

    Presented in collaboration with the Ohio Department of Agriculture's Division of Meat Inspection.  For this class, we will also have 2 EAIOs from the Chicago District in attendance to assist with questions. Click here to register. Click here for cour ...