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  1. Identifying and Managing Feed Shrink

    https://wayne.osu.edu/news/identifying-and-managing-feed-shrink

    a $400/ton concentrate that is fed at a rate of 6 lb./cow/day, amounts to almost $0.10/cow/day (Harner et ...

  2. Practice Good Grazing Management During the Summer

    https://wayne.osu.edu/news/practice-good-grazing-management-during-summer

    recent weather pattern of 80 degree plus days with no rainfall demonstrated how quickly growth rates of ...

  3. 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  = ...

  4. Use of Phosphates in Sausage

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

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

  5. 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 ...

  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. Timber Sale Contracts

    https://ohioline.osu.edu/factsheet/F-38-02

    The timber sale contract should identify the reimbursement rate or a procedure to determine the ... reimbursement rate for these types of damages. Provisions with respect to fire. These might include the ...

  9. 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 ...

  10. 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 ...

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