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  1. Entomology Seminar Recording Archive

    https://entomology.osu.edu/home/spring-2014-entomology-seminar-schedule

      2014 Speaker and Affiliation Title (Click on title for recording of seminar) 8/27 Laramy Enders ...

  2. 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 ...

  3. Update to Person Content type

    https://training.cfaes.ohio-state.edu/blog/wed-06172015-721am/update-person-content-type

    ...

  4. Stink bug factsheet for soybean growers

    https://entomology.osu.edu/about-us/multimedia/stink-bug-factsheet-soybean-growers

    http://entomology.osu.edu/ag/images/StB_Factsheet_June_26.pdf  The brown marmorated stink bug was finally found in several soybean fields last year in ... http://entomology.osu.edu/ag/images/StB_Factsheet_June_26.pdf.   ...

  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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