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Spring Planting Requires Increased Focus on Safety
https://agsafety.osu.edu/news/spring-planting-requires-increased-focus-safety
industry sectors to see an increase in the rate of injuries and illnesses in 2011. The increase was led by ...
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Leadership Institute: First Session
https://leadershipcenter.osu.edu/events/leadership-institute-first-session
Environmental Sciences faculty & staff, please use the code CFAES to receive the reduced rate. The cost is ...
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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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Leadership Institute: Session #1
https://leadershipcenter.osu.edu/events/leadership-institute-session-1
the reduced rate. The cost is $320 for non CFAES professionals. The registration fee includes meals ...
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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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Ohio State's Food Industries Center Helps Food, Beverage Industry Taste Success
develop the recipe for commercial production, and gave us the opportunity to develop a first-rate ...
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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 ...
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Forum Questions
https://meatsci.osu.edu/node/82
rates, delivery truck temperatures, incidence of product rejection/returns, age of product post-kill, ...