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  1. 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 ...

  2. Antimicrobial Agents for Ready-to-Eat Meat Products

    https://meatsci.osu.edu/node/135

    Antimicrobial Agents for Ready-to-Eat Meat Products There are a number of antimicrobial agents ... monocytogenes.  Some of these are ingredients which would be added to the product formulation; others are used as ... different effects on pathogens, both of which are important for producing safe meat products, and they are ...

  3. 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 ...

  4. 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 ...

  5. 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 ...

  6. 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 ...

  7. 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 ...

  8. Queen City Sausage Quality Control Technician

    https://meatsci.osu.edu/node/161

    Small batch production.  Real hickory wood smoke.  No stockpiling.  Our founder and president’s motto is ... simply this; “Never Cheapen Your Products!” Job Summary: Full time position.  Maintains all aspects of ... products.  Must have some knowledge of fresh and process meat. This position requires extreme attention to ...

  9. 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 ...

  10. 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 ...

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