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  1. 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 ...

  2. Labeling Information

    https://meatsci.osu.edu/node/144

    labeling of inspected meat and poultry products, including basic labeling, Child Nutrition and Nutrition  ... regulatory compliance, for products made under meat inspection.   Key Presenters: Susan Glenn has worked for ...

  3. Temperature Regulations and Guidelines

    https://meatsci.osu.edu/node/117

    Temperature Regulations/Guidelines (7/12/99) Cooked Product Final Internal Temperatures Cooked ... Products (except poultry)                           158 ° F (Salmonella guidelines) Cooked Ground Beef ... Poultry                                              155 ° F   Chill Times/Temperatures – Cooked Products   Cooked Beef                         Chill ...

  4. 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 ... 4.      District Manager   5.      Executive Associate for Regulatory Operations 6.      OFO Assistant ... personnel related to your establishment, such as product condemnation, NOIEs, etc.  For more information on ...

  5. OSU Thermal Processing of Ready-to-Eat Meat Products Short Course

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

    products, presented by industry, regulatory and academic experts. Click here for more information. Click ...

  6. 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 ...

  7. 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 ...

  8. 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, ...

  9. 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 ...

  10. 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, ...

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