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  1. Thermal Processing of Ready-to-Eat Meat Products

    https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-products-0

    2024  Brochure New  Lodging Information Confirmed  Committee Speaker ...

  2. Food Safety Courses

    https://meatsci.osu.edu/programs/food-safety/courses

    processors and food service operations.  Conducted as needed, based upon demand from the meat industry, but ... Knipe at  knipe.1@osu.edu, for more information. Thermal Processing of Ready to Eat Meat Products Short ... aspects of cooking, chilling and post-package handling of ready-to-eat meat products, presented by ...

  3. Extending Assistance

    https://meatsci.osu.edu/news/extending-assistance

    check Lately, many livestock production operators come to NMPAN with questions about how they can add ... plant operators. SDSU Extension regularly offers cohort programs to provide immersive, year-long ... entrepreneurs at any stage of their business lifecycle, from startup to longtime family-owned operations is the ...

  4. Howard Wyman Leadership School Securing a Strong Future for Sheep

    https://meatsci.osu.edu/news/howard-wyman-leadership-school-securing-strong-future-sheep

    workshops, feedlot tours, and conversations among sheep producers from the nation’s diverse operations. The ... on getting better in their production. Producers should know what our feeders want so they can be ... profitable, and so can the meat packer. We need to keep a consistent quality product here in the United States ...

  5. Courses

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

    ingredients, processing methods, and cooking of sausage and whole muscle meat products. Being developed.  If ... course] 2-1/2-day, hands-on course that will focus on specialty products, such as taco meat, pizza ... toppings, meat-based soups, shredded barbeque products, batter and breaded products, cooked patties, etc., ...

  6. Labeling

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

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

  7. Ohio Food Bank Association Benefits from Partnership with OSU – Meat Science Extension Research Project Led by Dr. Lyda G. Garcia

    https://meatsci.osu.edu/news/ohio-food-bank-association-benefits-partnership-osu-%E2%80%93-meat-science-extension-research-project

    cows (thin and normal) to determine the percentage of saleable product.  This study comes from ... data showing impacts of body condition on percent saleable product. Dr. Garcia was quick to arrange the ...

  8. Home

    https://meatsci.osu.edu/home

    learn from experts, interact with industry colleagues, and get your hands on products. Short courses in ... Listeria intervention, Meat and Poultry labeling, Thermal Processing of Ready-to-Eat Products, Process ... Processing       •      Youth Meat Judging Quick Links Off Site Meat Lab Retail Sales     •     Meat Science ...

  9. Salmonella Control

    https://meatsci.osu.edu/programs/food-safety/resources/salmonella-control

    Ready-to-Eat Products Year Title Author Link 2021 Meeting the Humidity Requirements for Appendix ... Establishments that Produce Ready-to-Eat Products FSIS Website 2018 New Compliance Guidelines for Ready-to-Eat ... Products Knipe PDF Dry-Fermented Products   Raw Products  Year Title Author Link 2005 Antimicrobial Spray ...

  10. HACCP

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

      Addressing Allergens in Your Meat Products     Use of Good Manufacturing Practices (GMPs) in HACCP Programs ...     Industry Best Practices for Holding Tested Products     SSOP Model     SSOP Forms Lynn Knipe   Temperature ... Regulations and Guidelines Lynn Knipe   Lot Identification of the Products that you Produce Lynn Knipe ...

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