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  1. What You Need to Know About Animal Processing on the Farm in Ohio

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

    http://beefandlamb.ahdb.org.uk/wp-content/uploads/2018/09/AbattoirGuide_1555_180917_WEB.pdf#page=1   After skinning, evisceration and rinsing with water, it is recommended that the carcass be ... for Disease Control and Prevention, 2014). Salmonella: “Most people with Salmonella infection suffer ... Prevention, 2014). Campylobacter: “ Campylobacter infection, or campylobacteriosis, is caused by Campylobacter ...

  2. ANR News

    https://wayne.osu.edu/program-areas/agriculture-and-natural-resources/anr-news

      Recent ANR News Articles Direct Marketing of Meat Determining Forage Moisture Content Set ...

  3. Determine Forage Moisture Content

    https://wayne.osu.edu/news/determine-forage-moisture-content

    forage quality, but for any stored forage, moisture content at harvest is a close second. Moisture ... content drives what happens to that forage after it is removed from the field, whether quality is ... maintained or degraded. Improper moisture content can reduce storage life. The most common method of ...

  4. Ohio Meat Industry Newsletter- May 2020

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/ohio-meat-industry-newsletter-may-2020

    https://files.hudexchange.info/resources/documents/Quick-Guide-CDBG-Infectious-Disease-Response.pdf      ...

  5. Talking Points: COVID-19’s Effect on the Meat Supply

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/talking-points-covid-19%E2%80%99s-effect-meat-supply

    hands or use hand sanitizer with at least 60% alcohol content as soon as you can after handling packages ...

  6. Native Seed Collection Technician

    https://epn.osu.edu/jobs/541

    resume (required) and cover letter separately using the upload buttons. All applications must be ...

  7. Chow Line: Questions on meat safety and supply amid COVID-19

    https://cfaes.osu.edu/news/articles/chow-line-questions-meat-safety-and-supply-amid-covid-19

    hands with soap and water for 20 seconds or use hand sanitizer with at least 60% alcohol content after ...

  8. 2020 Updates

    https://senr.osu.edu/about-us/2020-guidance

    resources: A message from the President  March 26: COVID-19 case updates: A message from the President  (PDF ...   (PDF) (posted on SENR website on March 27, 2020) March 22: University state of emergency: A message from ... the President  (PDF)   (posted on SENR website on March 23, 2020) March 20: Flexibility for students: ...

  9. Stored Grain Management

    https://wayne.osu.edu/news/stored-grain-management

    grain into the warmer summer months, it is important to know the moisture content of your stored grain. ... The recommended maximum storage moisture contents for summer storage are 13-14% for corn, 11% for ... soybeans and 13.5% for wheat. If your stored grain is currently at a higher moisture content, you should ...

  10. Virtual Cattle Battle

    https://ohio4h.org/newsletter/ohio-4-h-highlights/april-2020/virtual-cattle-battle

    animal, then upload the video to the appropriate class. The first show was just for Ohio youth and had 100 ...

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