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  1. Custom Meat Processors and Meat Markets offer Diversity and Distinction

    https://meatsci.osu.edu/news/custom-meat-processors-and-meat-markets-offer-diversity-and-distinction

    Processing, Baltic Country Meats, Bay Packing, and Zavotski Custom Meats and Deli Link ...

  2. Inaugural Issue

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-1-issue-1/inaugural-issue

    HACCP principles, which was printed, folder, and sent through US mail.  That process was not sustainable ... a balance of fresh and processed meats topics.   In addition to the meat science articles, I will highlight ...

  3. Programs

    https://meatsci.osu.edu/programs

    Meat and Poultry Labeling Meat Processing Youth Meat Judging Within each of these areas, Extension ... 292-3642 Dr. Lynn Knipe, Processed Meats Extension Specialist, (614) 292-4877 ...

  4. Food Safety Resources

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

    Contact us with any questions on these materials: Dr. Lynn Knipe, Processed Meats Extension Specialist ...

  5. E. coli 0157:H7 Control

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

    Processed in Small Meat Establishments PSU, TTU & WSU   E. coli interventions Lynn Knipe   E. coli ...

  6. In Plant Validation

    https://meatsci.osu.edu/node/112

    scenario of products in each process category for the in-plant validation process.   Scientific Support The ... (Appendix A & B) and regulations, in which the critical parameters match your product and process ... validation has always been described as a process that included generating data during the initial 90-day ...

  7. Dr. Lynn Knipe

    https://meatsci.osu.edu/people/dr-lynn-knipe

    Dr. Lynn Knipe Processed Meats Extension Specialist Fax: (614)292-3513 (614) 292-4877 ... knipe.1@osu.edu Lynn Knipe is responsible for processed meats extension programs in Ohio and conducting research ... related to the quality and safety of processed meat products.  Lynn has a B.S. degree in Agriculture from ...

  8. Labeling Resources

    https://meatsci.osu.edu/programs/labeling/labeling-resources

    Labeling Policy Book USDA Contact us with any questions on these programs: Dr. Lynn Knipe, Processed Meats ...

  9. Meat Industry News

    https://meatsci.osu.edu/news/meat-industry-news

    Featuring: Cotterman Brothers Processing, Baltic Country Meats, Bay Packing, and Zavotski Custom Meats and ...

  10. Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products

    https://meatsci.osu.edu/node/132

    a smoke house.  Steam cooking may have some potential, however, the processing time takes longer than in ... a hot water tank.  Dry heat cooking in a smoke house is not recommended due to the very long processing ... processor validate their post-packaging pasteurization process? To properly validate such a process ...

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