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Using a Hydroponic System with Tall Fescue to Remove Nitrogen and Phosphorus from Renovated Turkey Processing Wastewater
https://setll.osu.edu/node/163
removal rates. To view full text, click here. ...
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OSU Introductory HACCP for Meat and Poultry Processors
https://meatsci.osu.edu/events/osu-introductory-haccp-meat-and-poultry-processors
information. Note: rates may be out of date for December of 2014, but contact information should be correct. ...
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Market Steer Weigh-In & Tagging
https://hardin.osu.edu/events/market-steer-weigh-tagging
for the Rate of Gain Contest. The Hardin County Cattle Producers will furnish the tag for the first ...
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National Sheep Improvement Program
https://hardin.osu.edu/events/national-sheep-improvement-program
the rate of genetic progress in their flocks in traits such as growth, mothering ability (milk), ...
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Pre-Rigor / Hot Boning of Pork Carcasses
https://meatsci.osu.edu/node/127
consistent sized particles, than chopping, but adjustments may need to be made to the feeding rate with hot ... grinder. Roll back is caused by the auger forcing the meat against the plate, at a faster rate than the ...
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Meat Emulsions
https://meatsci.osu.edu/node/130
law: V= D 2 (d i-d o)g 18n where V = rate of separation of fat D = diameter of the fat d o and d i = ...
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Use of Phosphates in Sausage
https://meatsci.osu.edu/node/125
the rate of emulsion temperature rise. Decreased emulsion viscosity would be advantageous when ...
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Pork Slaughter Example
https://meatsci.osu.edu/node/88
chill cooler temperature records, and carcass chillling rate records. Not likely to occur, based upon ...
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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 ...
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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 ...