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  1. Spring Planting Requires Increased Focus on Safety

    https://agsafety.osu.edu/news/spring-planting-requires-increased-focus-safety

    industry sectors to see an increase in the rate of injuries and illnesses in 2011. The increase was led by ...

  2. 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 ...

  3. Leadership Institute: First Session

    https://leadershipcenter.osu.edu/events/leadership-institute-first-session

    Environmental Sciences faculty & staff, please use the code CFAES to receive the reduced rate. The cost is ...

  4. Pork Slaughter Example

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

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

  5. 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 ...

  6. Leadership Institute: Session #1

    https://leadershipcenter.osu.edu/events/leadership-institute-session-1

    the reduced rate.  The cost is $320 for non CFAES professionals.   The registration fee includes meals ...

  7. 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 ...

  8. 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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