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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. 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 ...

  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. 2014 NC 1023 Annual Committee Meeting

    https://fst.osu.edu/about-us/events/2014-nc-1023-annual-committee-meeting

    For information about this meeting, please go to their website at:  http://u.osu.edu/nc10232014/ ...

  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 ...

  7. 2014 Syft Users Meeting

    https://fst.osu.edu/about-us/events/2014-syft-users-meeting

    ...

  8. Happy New Year 2014

    https://fst.osu.edu/about-us/multimedia/happy-new-year-2014

    ...

  9. 2014 Nonthermal Processing Workshop

    https://fst.osu.edu/about-us/events/2014-nonthermal-processing-workshop

    ...

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