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  1. 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 ...

  2. FSPCA- Preventive Controls for Human Food Training

    https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-1

    regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for ... including management and new product development in the food industry as well as in extension, research and ...

  3. Quality and Innovation Management Course

    https://foodindustries.osu.edu/services/courses-and-training/quality-and-innovation-management-course

    with hands-on lab sessions where attendees can test and evaluate their own company's products ...

  4. Pilot Plants

    https://foodindustries.osu.edu/node/12

    a state-of-the-art sensory evaluation testing service that are available for new product development, process ... desired product flow patterns. In addition, the designers were cognizant of the need to provide ... beverage products. Responses are collected via computerized software that provides timely results. ...

  5. 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   ...

  6. Meet the Team

    https://foodindustries.osu.edu/about-us/meet-team

    product development in the food industry as well as in extension, research and teaching. His professional ... Quality Assurance and Product Development at Country Fresh, Inc., Grand Rapids, Michigan. Valente is ...

  7. 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, ...

  8. Knipe Honored by AMSA with Distinguished Extension- Industry Service Award

    https://meatsci.osu.edu/node/123

    and extension activities related to the unique characteristics of processed meat products for export ... of Ready-to-Eat Meat Products, and others.   The American Meat Science Association professional ...

  9. 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 ...

  10. 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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