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  1. 2009

    https://students.cfaes.ohio-state.edu/academics/undergraduate/research/cfaes-undergraduate-research-forum/archives/2009

    Gehrt Christina Egner Effects of Application Rate of an Acidic Conditioner on Bacterial Counts in ...

  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. OARDC announces award winners at annual conference

    https://cfaes.osu.edu/faculty-staff-resources/cfaes-monthly/archives/oardc-announces-award-winners-annual-conference

    muscles grow and develop-- key to improving the birds' growth rate, keeping them lean and raising ...

  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. Additional CompensationOLD

    https://cfaes.osu.edu/faculty-staff-resources/human-resources/hr-service-center/additional-compensation

    rate Bonus- percent of salary Other The HR Service Center processes all requests for additional pay. In ...

  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. Colbert, Whitt, Wright win Ohio State Distinguished Staff Awards

    https://cfaes.osu.edu/faculty-staff-resources/cfaes-monthly/archives/colbert-whitt-wright-win-ohio-state-distinguished

    the first activity from every 4-H project book and added ratings of each project by the members who ...

  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. 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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