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  1. Pastures and Pipelines

    https://energizeohio.osu.edu/news/pastures-and-pipelines

    method to be used and seeding rates.   It may also be helpful to provide a description on how the area is ...

  2. Energy Conservation in the Home

    https://energizeohio.osu.edu/news/energy-conservation-home

    the stock market has gone up and down. The unemployment rate remains high. Gasoline prices rise and ...

  3. Energy Efficiency and Renewable Energy Policy

    https://energizeohio.osu.edu/roadmap/energy-efficiency-and-renewable-energy-policy

    energy efficiency projects. Loans have interest rates at 3% below market rate for a 5-year term. Loans ...

  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. Bill Mead '81: Career proves value of two-year degree

    https://ati.osu.edu/newsletters/spring-2014/bill-mead-81-career-proves-value-two-year-degree

    He initially planned to return to the family farm with his uncle. “But 1980 was when interest rates ...

  6. Ghana Study Abroad Program Celebrates 10 Years

    https://ati.osu.edu/newsletters/spring-2014/ghana-study-abroad-program-celebrates-10-years

    that the banks' interest rates were at least 100 percent. Also, the banks will not loan to the ...

  7. Pork Slaughter Example

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

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

  8. 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 ...

  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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