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  1. Pork Slaughter Example

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

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

  2. 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 ...

  3. 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 ...

  4. Slow Moving Vehicle Sign

    https://fabe.osu.edu/node/1377

    simulator had been constructed to test human recognition rates of different shapes and colors mounted on ...

  5. 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 ...

  6. 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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