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  1. 2014 Borlaug Dialogue- The World Food Prize

    https://ipa.osu.edu/events/2014-borlaug-dialogue-world-food-prize

    Please visit  https://www.worldfoodprize.org/index.cfm?nodeID=25286 for more information ...

  2. Extension teams from Ohio State & China’s Ministry of Agriculture Exchange Visits to Expand Knowledge of Agriculture

    https://ipa.osu.edu/news/extension-teams-ohio-state-china%E2%80%99s-ministry-agriculture-exchange-visits-expand-knowledge

    staff were on hand to discuss and show how a county extension office operates on a daily basis. The 2014 ...

  3. 2014 Annual Report

    https://cityextension.osu.edu/2014highlights

      OSU Extension has a rich history in Ohio cities and continues to address today’s priorities, while engaging in research to prepare for the future. As part of the OSU College of Food, Agricultural, and Environmental Sciences, OSU Extension is the univers ...

  4. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    foaming of the exudate which suggests the need for vacuumizing the tumbler contents. There are also two ... hexametaphosphates). If any salt is to be added to the product at all, a minimum of 0.6 percent in the final product ... may be necessary. Below 0.6 percent salt in the final product has been shown to actually be more ...

  5. Responding to an NR

    https://meatsci.osu.edu/node/110

    Small Plants Appealing Inspection Decisions, at: fsis.usda.gov/PDF/SVS_Appeals_Guidelines.pdf ...

  6. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    failed) for metal content.  Monitoring the metal detectors would not work as a GMP, in place of a CCP for ...

  7. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    due to the buffering capacity of meat. Alkaline phosphates increase meat pH in the range of 0.1 to 0.6 ...

  8. In Plant Validation

    https://meatsci.osu.edu/node/112

    content of your product formula, etc.  However, challenge studies, which involve applying the critical ...

  9. Forum Questions

    https://meatsci.osu.edu/node/82

    and with each product (product diameter as well as moisture and fat content would affect your critical ...

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