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  1. Pork Slaughter Example

    https://meatsci.osu.edu/node/88

    chill cooler temperature records, and carcass chillling rate records. Not likely to occur, based upon ...

  2. Volume 2, Issue 6, March 31, 2015

    https://agnr.osu.edu/Vol2Issue6

    of application method, timing and nutrient rates. Another 12% will be conducting on-farm research in ... rate (89%), at the Right time (81%) and in the Right place (73%). Fertilizer Training curriculum was ...

  3. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    the growth of C. perfringens.  [F1]  Monitoring of the chilling rate alone, in place of a CCP for ...

  4. Volume 2, Issue 11, June 15, 2015

    https://agnr.osu.edu/Vol2Issue11

    agricultural industry suffers from a higher rate of injuries and fatalities than the mainstream workforce. ... 1) Nitrogen rates and Sulfur for wheat, 2) pop-up starters for corn and 3) Phosphorus and Potassium ...

  5. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    This results in a higher turnover rate in inventory. Furthermore, improved pickle penetration causes ... cations also inhibits oxidative rancidity and slows the rate of color fading of cured meat. However, it is ...

  6. Forum Questions

    https://meatsci.osu.edu/node/82

    rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...

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