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  1. Improving Tractor Ride Comfort

    https://agsafety.osu.edu/newsletter/ag-safety-stat/april-2015/machinery-maintenance/improving-tractor-ride-comfort

    pressure too high or too low), the planter rate will also be altered (underseeding, or overseeding). Modern ...

  2. Safety and Health Topics for your Winter Programs

    https://agsafety.osu.edu/newsletter/ag-safety-stat/january-2016/announcements/safety-and-health-topics-your-winter-programs

    meetings or Workers Compensation group-rating programs. Our staff will work with you to design a program ...

  3. Ohio State University to Offer Series of Tax Schools Statewide, November and December

    https://farmoffice.osu.edu/news/ohio-state-university-offer-series-tax-schools-statewide-november-and-december

    Tax Rates and Useful Tables The preregistration fee for each workshop is $325 with late registration ...

  4. 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 ...

  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. 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  = ...

  8. Use of Phosphates in Sausage

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

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

  9. 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 ...

  10. 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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