Site

Search results

  1. Inaugural Issue

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-1-issue-1/inaugural-issue

    and high quality meat products.  Some of you may remember when I was doing a monthly newsletter about ...

  2. Hazard Analysis

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

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

  3. Labeling

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

    See the Events section of this website for upcoming courses Meat and Poultry Product Labeling ... Two-day course, deals with the regulatory issues related to labeling of meat products, under USDA FSIS ...

  4. Pathogen Modelling Programs

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

    Equation for Cooked Meat Products     ...

  5. Meat and Poultry Product Labeling Short Course

    https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-course-0

    ...

  6. 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   ...

  7. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    a wider range of poultry and red meat products.  This ruling includes, for the first time, the direct ... from other ingredients conventionally added to emulsion meat products.  There are eleven different ... phosphates which have been approved for use in meat products and each one is somewhat different from the rest ...

  8. Cooked Sausage HACCP Plan Example

    https://meatsci.osu.edu/node/314

    meat B 3- pathogen growth   C-none identified P-none identified Yes Product temperature increase into ... B 5-pathogen contamination C 1-nitrite level P-none identified Yes No No Product temperature increase is likely ... Grinding is likely to cause temperature rise in product. Not likely to occur, based upon SSOP records. Not ...

  9. IRIDESCENCE IN RAW AND COOKED MEATS

    https://meatsci.osu.edu/node/96

    Present merchandising, primarily for product cost, demands that many of the processes that enhance the ...

  10. Dr. Lynn Knipe

    https://meatsci.osu.edu/people/dr-lynn-knipe

    related to the quality and safety of processed meat products.  Lynn has a B.S. degree in Agriculture from ...

Pages