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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 ...
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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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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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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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INNOVATION IN EXTENSION: The Ohio State University
teachers and adults rated the 4-H Agri-Science in the City program and its instructors as “Excellent.” 90% ...
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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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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 ...
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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 ...
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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 ...