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  1. 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   ...

  2. Addressing Allergens in Your Meat Products

    https://meatsci.osu.edu/node/114

    Addressing Allergens in Your Meat Products   Notice 45-05 instructs inspectors to verify that ... dry ingredients that are added to products, as well as any other ingredients that could come in ... contact with products (such as cleaners and sanitizers).    This Notice became necessary nearly two years ...

  3. Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products

    https://meatsci.osu.edu/node/132

    Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products Project   By C. Lynn ... of ready-to-eat (RTE) meat products, using hot water (185°F), steam (190°F) and dry heat cooking in ... time, and expected negative effects on the product quality. Cooked, cured pork and beef sausages and ...

  4. Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products

    https://meatsci.osu.edu/node/133

    Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products Project   By C. Lynn ... of ready-to-eat (RTE) meat products, using hot water (185°F), steam (190°F) and dry heat cooking in ... time, and expected negative effects on the product quality. Cooked, cured pork and beef sausages and ...

  5. Basic Information on Thermal Processing

    https://meatsci.osu.edu/node/126

      Presentation Abstracts for the Thermal Processing of Ready-to-Eat Meat Products Short Course ... process where the product that will be ultimately consumed is most vulnerable. It is critically important ... both product and non-product contact surfaces.  Essential to the concept of a sanitary design is ...

  6. Lot Identification of the Products that You Produce

    https://meatsci.osu.edu/node/84

     By Lynn Knipe Many are panicking over the thought of lot identifying all of their products, and ... a supplier's recall. First, lot identification of the' products that you produce is necessary, due to ... highest priority at this time. You are encouraged to lot identify the products that you make, and get ...

  7. Meat Emulsions

    https://meatsci.osu.edu/node/130

    be too large or too many fat cells may be broken to yield a stable product.  We should not ignore the ... emulsions allowed to stand for long periods of time may not form stable products. Fat source also affects ... the stability of emulsion products. Beef fat and pork leaf fat are generally not considered to be good ...

  8. Recall Survival Guide

    https://meatsci.osu.edu/node/81

    It's never going to happen to you, right? You have a clean plant, produce a wholesome product, and take ... you are able to track and recall all potentially harmful products. To get as much harmful product as ... without it. Recall refers to any actions to remove product from trade or consumer channels. Most of us ...

  9. Ohio Farm Packing Company- Production Manager

    https://meatsci.osu.edu/node/142

    Production Manager Northeast Ohio meat processing facility has an opening for a Production ... Manager. Responsible for daily operation of the harvest line. Duties include: managing production processes ...

  10. Meat and Poultry Product Labeling Short Course

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

    requirements for labeling of inspected meat and poultry products, including basic labeling, Child Nutrition ... for labeling and regulatory compliance, for products made under meat inspection, as well as regulatory ... employees who are responsible for meat and poultry product labels.    Key Presenters: Susan Glenn  has ...

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