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  1. Exhibitors

    https://fsr.osu.edu/exhibitors-2021

    product at a reasonable price! Look over the Exhibitor Information Guide when it is released in March for ... the keyword search tools Edit your product categories that will also be used for the printed program ...

  2. Meat Processing Business Tool Kit

    https://meatsci.osu.edu/programs/meat-processing-business-toolkit

    reviewing the region’s livestock production, current meat processing capacity, and the various models for ... processing capacity and livestock production. Check the user information guide in each resource to see how ... business be managed? How will the business market its products or services? What is the business’s ...

  3. HACCP

    https://meatsci.osu.edu/programs/food-safety/resources/haccp

        Planning to go Exempt? Read this first! Mary Kay Folk   Addressing Allergens in Your Meat Products     Use ... Tested Products     SSOP Model     SSOP Forms Lynn Knipe   Temperature Regulations and Guidelines Lynn ... Knipe   Lot Identification of the Products that you Produce Lynn Knipe   Emergency Management Plan ...

  4. Farm Science Review Draws Virtual Visitors

    https://fsr.osu.edu/node/256

    a whole and farm productions through the pandemic, said Joyce Chen, an AEDE professor of development ... economics. Food production, including fruit-picking and meat processing centers, has seen large outbreaks, ... production as well as some on tillage and harvesting,” he said. “Some of these can even be viewed in virtual ...

  5. Processing Resources

    https://meatsci.osu.edu/http%3A/meatsci.osu.edu/programs/processing/courses/resources

    Challenges Lynn Knipe   Sectioned and Formed Meat Products Lynn Knipe Freezing Storage Conditions Can Impact ... Meat Products Lynn Knipe   Phosphates as Meat Emulsion Stabilizers Lynn Knipe   Use of Phosphates in ... Sausage Lynn Knipe   Use of Phosphates in Meat Products Lynn Knipe Pork Quality Further Processing of Meat ...

  6. Supply chain, U.S. trade policy, COVID-19 to be discussed during Farm Science Review

    https://fsr.osu.edu/node/246

    producers have seen hits to corn due to reduced ethanol production, have witnessed lower cattle and pork ... increasing the fixed costs of per-unit production to meet the needs during non-peace time becomes pricey and ... resilient: Know your cost of production, have a marketing program, have a relationship with your lender, and ...

  7. Selling Meat From Your Farm

    https://fsr.osu.edu/node/245

    stores. But direct marketing of any product comes with challenges. “Figuring out what consumers want is ... in water, without soil.  There’s been a rising demand for value-added meat products, those that have ...

  8. University/Industry Partnership Takes Field Scouting to The Next Level

    https://fsr.osu.edu/node/250

    to implementing new technology and best practices to optimize production and, more importantly, ... stewardship.” The Taranis equipment and technology, a relatively new product offering of Integrated Ag, is ...

  9. Food Safety Courses

    https://meatsci.osu.edu/programs/food-safety/courses

    knipe.1@osu.edu, for more information. Thermal Processing of Ready to Eat Meat Products Short Course Three-day ... of cooking, chilling and post-package handling of ready-to-eat meat products, presented by industry, ...

  10. Courses

    https://meatsci.osu.edu/programs/processing/courses

    cooking of sausage and whole muscle meat products. Being developed.  If interested, please contact Lynn ... hands-on course that will focus on specialty products, such as taco meat, pizza toppings, meat-based soups, ... shredded barbeque products, batter and breaded products, cooked patties, etc., presented by industry ...

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