CFAES Give Today
Ohio State ATI

CFAES Wooster

CFAES

Site

Search results

  1. Pathogen Modelling Programs

    https://meatsci.osu.edu/node/322

    Carcass Chilling & Cooking Rate of Meat Products Models   Combase Modelling Programs ...   Therm2.0   NAMI Pathogen Lethality Equation for Cooked Meat Products     ...

  2. HACCP Systems Validation

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

    Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products ... Heat-Treated RTE and NRTE Meat and Poultry Products Produced by Small and Very Small Establishments and Revised ...

  3. Hazard Analysis

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

    Title Author Hazards & Controls Guide FSIS, L. Knipe, M.K Folk Pathogens Specific to Product ...

  4. Pathogen Modeling Guide

    https://meatsci.osu.edu/node/323

    Pathogen Modeling Program Flow Charts             Carcass Chilling             Raw Product Storage ... and Thawing             Cooking Rate of Meat Products             Chilling Rate of Cooked Meat ... Products             Refrigerated Storage of Ready-to-Eat Products             Fermented and Dried Meat ...

  5. 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, ...

  6. Consumer Info

    https://meatsci.osu.edu/http%3A/meatsci.osu.edu/consumer-info/nutrition-and-health/consumer-info

    Products Knipe June 10, 2018   Lab Meat: More hype than Substance LA CHEFS Antibiotics in Meat Date Topic ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. Buying From a Local Meat Processor and Why it Matters

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/buying-local-meat-processor-and-why-it-matters

    stores to provide all the products American consumers demand, plus some However, in recent days, the ... processor plays a critical role in not just supplying meat products to American consumers, but also helping ... processed products (ham, sausage, bacon, etc.) from your local processors to provide local products in their ...

Pages