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  1. OSU Dairy Economist: Milk Prices, Global Export Demand and New Margin Protection Program Will Be Topics to Watch in 2015

    https://governmentaffairs.cfaes.ohio-state.edu/news/osu-dairy-economist-milk-prices-global-export-demand-and-new-margin-protection-program-will-be

    and production rates on dairy farms in the U.S. have increased significantly over the last decade, ...

  2. Meat Judging Recognition

    https://ansci.osu.edu/about-us/department-history/meat-judging/meat-judging-recognition

    "Meat Judges Rate Tenth in Nation" 1948 2nd place link to Lantern article: December 1, 1948 ...

  3. What Does Discovery of Bovine Tuberculosis in a Herd in Ohio Mean for Ohio Livestock Farmers?

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-12-issue-4/what-does-discovery-bovine-tuberculosis-herd-ohio

    used at this farm have had an extremely high retention rate and have frequently allowed the correct ID ...

  4. 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 ...

  5. Pork Slaughter Example

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

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

  6. 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 ...

  7. Slow Moving Vehicle Sign

    https://fabe.osu.edu/node/1377

    simulator had been constructed to test human recognition rates of different shapes and colors mounted on ...

  8. 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 ...

  9. 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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