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  1. Standard EEET forms

    https://pde.osu.edu/eeet-forms

    question with its own rating scale. When should it be used? At the end of a meeting / teaching session ...

  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. Pork Slaughter Example

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

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

  4. 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  = ...

  5. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    the rate of emulsion temperature rise.  Decreased emulsion viscosity would be advantageous when ...

  6. INNOVATION IN EXTENSION: The Ohio State University

    https://pde.osu.edu/ohioState

    teachers and adults rated the 4-H Agri-Science in the City program and its instructors as “Excellent.” 90% ...

  7. 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 ...

  8. INNOVATION IN EXTENSION: Tennessee State University

    https://pde.osu.edu/tennesseeState

    region has a modest oil seed production rate by area farmers,” said Dr. Jason de Koff, assistant ...

  9. INNOVATION IN EXTENSION: Virginia Polytechnic Institute & State University

    https://pde.osu.edu/virginiaPolytechnic

    online survey: With limited staff resources and an increased rate of hires, we developed teams in each ...

  10. 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 ...

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