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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 ...
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Food Safety Courses
https://meatsci.osu.edu/programs/food-safety/courses
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 ...
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Extending Assistance
https://meatsci.osu.edu/news/extending-assistance
production. Thistlethwaite’s perspective helps processors navigate bigger-picture issues in their businesses, ... producers with aspirations of processing and selling their brand of products directly to consumers or via ... check Lately, many livestock production operators come to NMPAN with questions about how they can add ...
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Courses
https://meatsci.osu.edu/programs/processing/courses
management of change, presented by industry and academic experts. Brochure included here for more ... 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 ...
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Ohio Food Bank Association Benefits from Partnership with OSU – Meat Science Extension Research Project Led by Dr. Lyda G. Garcia
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 ... Manager and 4 – 5 undergraduate/graduate students. In addition, other faculty and staff assisting were ...
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Courses
https://meatsci.osu.edu/programs/fresh-meats-processing/courses
real-time process control, and management of change, presented by industry and academic experts. The ...
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Howard Wyman Leadership School Securing a Strong Future for Sheep
https://meatsci.osu.edu/news/howard-wyman-leadership-school-securing-strong-future-sheep
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 ...
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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 ...
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Students Benefit Through OSU Meat Science Extension and Prairie View A&M University Collaboration.
live management practices on meat quality and safety; this is so critical yet often missed” – Dr. Lyda ...
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HACCP
https://meatsci.osu.edu/programs/food-safety/resources/haccp
You Knipe 2000 HACCP Plan Implementation and Record Management Video Knipe HACCP Overview for line ... 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 ...