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  1. Natural Gas Drilling: Questions Residents and Local Leaders Should Be Asking

    https://ohioline.osu.edu/factsheet/CDFS-1282

    local services. Should tax rates be increased for everyone rather than just those directly benefiting ...

  2. Financial Considerations of On-Farm Renewable Energy

    https://ohioline.osu.edu/factsheet/CDFS-4104

    first year after the facility has been placed in service, the recapture is 100%. The rate declines by ...

  3. 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 ...

  4. Livestock Water Development

    https://ohioline.osu.edu/factsheet/ANR-12

    rate that provides total daily needs in four hours is needed (Bartlett, 1996). Drinking space and ...

  5. Using Local Woodlot Lumber

    https://ohioline.osu.edu/factsheet/F-9-03

    will vary due to age, growth rate, site conditions, and internal stress within the tree. The lumber ...

  6. Pork Slaughter Example

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

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

  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. 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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