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  1. Consumer Info

    https://meatsci.osu.edu/http%3A/meatsci.osu.edu/consumer-info/nutrition-and-health/consumer-info

    Products  Knipe Antibiotics in Meat Date Topic / Title Author December 18, 2014 Midlands Vocies: With ... About Bacon Josh Ozersky November 3, 2014 Why the Bacon Trend Will Never End Josh Ozersky February 19, ... / Topic  Author November 18, 2014 Rendering: The World's Oldest Recycling System Peggy Lowe June 18, ...

  2. HACCP Systems Validation

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/systems-validation

    Forms Knipe 2014 Finding Supporting Documentation Knipe 2016 Forms for Evaluating Supporting ...

  3. Labeling Resources

    https://meatsci.osu.edu/programs/labeling/labeling-resources

      Year Title Author 2017 FSIS Compliance Guideline for Label Approval USDA 2014 Label Development ... Request Form (LDRF)   2014 New Ingredient Requirements   2014 SIRF   2012 Facts Up Front (also known as ...

  4. Meat Industry News

    https://meatsci.osu.edu/news/meat-industry-news

    meatpacker in Columbus, celebrates 125 years The Columbus Dispatch 2014 Date Title / Topic Source November ... 17, 2014 Coshocton Brings Home Bacon with Kraft 300-Job Expansion Coshocton Tribune October 3, 2014 As ... The National Provisioner September 30, 2014 Gallia Lands $30 Million Beef Facility My Daily Tribune ...

  5. Salmonella Control

    https://meatsci.osu.edu/programs/food-safety/resources/salmonella-control

    Validation Research UW Website   Summary of UW Validated Beef Jerky Processes Bob Hanson PDF 2014 Compliance ... Guidelines for Meat and Poultry Jerky  FSIS PDF   ...

  6. Listeria Control For Ready-to-Eat Products

    https://meatsci.osu.edu/programs/food-safety/resources/listeria-control

      Year Title / Topic Author 2014 Post-Packaging Pasteurization: Using Heat to Reduce Risk  ...

  7. OSU News

    https://meatsci.osu.edu/news/osu-news

      Date Topic 2014     Dr. Knipe Recieves Gamma Sigma Delta's International Award of Merit ...

  8. Use of Phosphates in Sausage

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

    in pH (approximately 0.6 unit maximum) appears to increase water-holding capacity and protein ...

  9. Coshocton Brings Home Bacon with Kraft 300-Job Expansion

    https://meatsci.osu.edu/news/coshocton-brings-home-bacon-kraft-300-job-expansion

    November, 17, 2014 article from The Coshocton Tribune Link ...

  10. As You Like it: Or Derv Foods’ Custom Capabilities Make it a Partner for Large and Small Customers Alike

    https://meatsci.osu.edu/news/you-it-or-derv-foods%E2%80%99-custom-capabilities-make-it-partner-large-and-small-customers-alike

    October 3, 2014 article from The National Provisioner Link ...

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