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  1. 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 ...

  2. Volume 2, Issue 11, June 15, 2015

    https://agnr.osu.edu/Vol2Issue11

    http://southcenters.osu.edu/marketing/2014-direct-marketing-webinars.Please share this link with clientele to answer their questions and give them updates from OSU. The Ohio ... the City of Defiance and another in the Village of Hicksville. In 2014, the City of Defiance had 50 ...

  3. 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 ...

  4. In Plant Validation

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

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

  5. 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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