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  1. Responding to an NR

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

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

  2. Spring Chorus of Wood Frogs- Ross County- March 15, 2014

    https://ocvn.osu.edu/news/spring-chorus-wood-frogs-ross-county-march-15-2014

    Spring arrives in southern Ohio to the chorus of male wood frogs staking their claim to a section of a vernal pool, a temporary body of water vibrant with life. See how wood frogs are already laying their eggs this spring- possibly in a vernal pool near y ...

  3. 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 ...

  4. 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 ...

  5. In Plant Validation

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

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

  6. 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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