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1. 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 ...

2. Thomas L. Parker (1921 to 2014)

   https://advancement.cfaes.ohio-state.edu/news/thomas-l-parker-1921-2014

   An innovative businessman and dedicated friend to the College of Food, Agricultural, and Environmental Sciences, Thomas L. Parker passed away July 7. He was 92. Parker, of Upper Arlington, was a retired chairman and former president of Big Drum, Inc. He g ...

3. Clermont 4-H Members Succeed at Ohio State Fair

   https://clermont.osu.edu/news/clermont-4-h-members-succeed-ohio-state-fair

   Clermont County 4-H youth celebrated many successes, with 31 participants placing, during the 2014 ...

4. Responding to an NR

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

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

5. 2014 Alumni Awards Luncheon

   https://advancement.cfaes.ohio-state.edu/events/2014-alumni-awards-luncheon

   College of Food, Agricultural, and Environmental Sciences presented its 2014 Alumni Awards at the Ohio ...

6. Dale Leppo receives CFAES award

   https://ati.osu.edu/newsletters/spring-2014/dale-leppo-receives-cfaes-award

   is the recipient of the 2014 College of Food, Agricultural, and Environmental Sciences Meritorious ...

7. 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 ...

8. The Glass Castle: ATI Programming Page

   https://ati.osu.edu/node/1503

   classroom.    The 2014-2015 BBC selection is The Glass Castle by Jeannette Walls.  We expect all entering ...

9. 2014

   https://students.cfaes.ohio-state.edu/node/1579

   NAME TITLE   (to read abstract, click on title) PROJECT ADVISOR 2ND PROJECT ADVISOR Kristen Bartholomew Short-Term Intermittent Hypoxia Improves Stroke Outcome in Mice Randy Nelson   Joey Brown Performance of First Lactation Jersey Cows in Response to Hig ...

10. 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 ...

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