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  1. Temperature Regulations and Guidelines

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

    Poultry                40 ° F (storeage)                                       > 55 ° F (processing), chill to 40 ... ° F in 2 hrs. Processing Room Temperature >50 ° F requires mid-shift cleanup Moisture:Protein Ratios ...

  2. EFFECTS OF GLYCOLYTIC POTENTIAL, STORAGE, AND CHEMICAL TREATMENT ON CURED, COOKED HAM QUALITY ATTRIBUTES AND SENSORY CHARACTERISTICS

    https://meatsci.osu.edu/node/98

    Improving pork quality is an important economic concern to pork processors today. The processing quality of ... frozen and the other non-frozen. Two processing methods were also applied to each pair of hams. One ... panel for evaluation of sensory qualities. Phase 2 processing methods were the same as phase 1, but ham ...

  3. Pre-Rigor / Hot Boning of Pork Carcasses

    https://meatsci.osu.edu/node/127

    advantages to pre-rigor processing include a firmer texture to the final cooked sausage, with less cooking ... loss.    Pre-Rigor Processing Techniques The slaughter process for hot-boning is typically no different ... Additional information that may help explain the rigor process follows (links to other information on the ...

  4. 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 ... develop/implement programs and be a part of a process where their contribution matters. Duties and Responsibilities ...

  5. Food Defense for Small Plant

    https://meatsci.osu.edu/node/131

    operations.  USDA FSIS has prepared a checklist to assist in this process, which you can access at: ... suppliers, unsecured trucks/trailers. Operations (Slaughter, Processing, etc.) Security – access to large ... already exist. A model Food Security Plan for meat processing can be accessed at: ...

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

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

    The OSU Thermal Processing short course is a three-day course course that covers all of the ...

  7. Responding to an NR

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

    process and are looking for some encouragement and support to get past the point of intimidation.  I have ... process in Ohio is that much better than the rest of the country or if some of you have received NRs that ... you weren’t sure how to address.   Receiving an NR means that someone in the inspection process has ...

  8. Frequently Asked Questions

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens

    likely to be recognized by individuals affected. FSIS is in the process of developing a proposed rule to ... the validity of scientific studies published through their journal/publication review process. FSIS ... the corrective action process. Industry understanding that agency will only test if the plant has the ...

  9. Antimicrobial Agents for Ready-to-Eat Meat Products

    https://meatsci.osu.edu/node/135

    product, if the product is contaminated with L. monocytogenes from the processing environment after ... cooking.  Validated use of a process or ingredient, which has either bacteriocidal or bacteriostatic effects ... success with the larger processes either because of prohibitive costs or negative quality effects on the ...

  10. Archives

    https://meatsci.osu.edu/news/osu-news/archives

    USDA FSIS New Technology Office Link 2003     June 2003 Knipe honored by AMSA with meat processing ...

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