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  1. Ohio Farms Packing Company- QC Technician

    https://meatsci.osu.edu/node/141

    We are a growing meat processing facility in Northeast Ohio, producing various products and ... and highest quality product available. This is a perfect position for someone to help ...

  2. 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 ...

  3. 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, ...

  4. 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 ...

  5. 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 ...

  6. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    are not distinguishable on the smooth product surface. However, if either the quantity or quality of ... in a poor quality product upon cooking. If it is assumed that a meat emulsion is not a true emulsion, ... use in meat products, by USDA-FSIS, appear in Table 1. While phosphates also affect the pH of meat, ...

  7. Dr. Bobby D. VanStavern Honored for Beef Leadership

    https://meatsci.osu.edu/node/124

    facilities, to annually bring more than 800 million pounds of Certified Angus Beef ® brand products to market. ...

  8. Responding to an NR

    https://meatsci.osu.edu/node/110

    that is needed to make your point.  If you are dealing with raw product or product with a short shelf ... personnel related to your establishment, such as product condemnation, NOIEs, etc.  For more information on ...

  9. Pork Slaughter Example

    https://meatsci.osu.edu/node/88

    recurrence are established, and 4. No product that is injurious to health or otherwise adulterated as ... action records. Check the checker weekly. Pre-shipment review- each lot. Reassess plan- annually. Product ...

  10. Meat Judging Team

    https://meatsci.osu.edu/programs/meat-judging-team

    agriculture through teaching how the final end product is evaluated, fabricated and marketed. Furthermore, ...

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