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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. FDA & FOOD FACILITIES: To register or not to register?

    https://producesafety.osu.edu/fda-food-facilities-register-or-not-register

    OTHER farms and holding that product on site. Bringing in extra product from another farm and storing it ... in your facility. The farm is processing the raw product into a value-added product, is doing special ... packing (atmospheric packaging, co-mingled product packing-like fruit salad), dicing or slicing, or other ...

  5. 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 ...

  6. 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 ...

  7. New Local Foods "Grocery Store", Knox County, looking for local suppliers

    https://producesafety.osu.edu/new-local-foods-grocery-store-knox-county-looking-local-suppliers

    November 23, 2012 called Harvest @ The Woodward.  The organizing committee is looking for food products ... for keeping their products stocked and ensure that it meets the standards set by management.  The ... marketing all store products.  In turn, providers/vendors will be charged a 20% commission on all items sold ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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