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1. Farm Tax Webinar

   https://clermont.osu.edu/events/farm-tax-webinar

   deduction went from $500,000 in 2013 to $25,000 in 2014.  “We are counting on it being raised back up to ...

2. 2014 Annual Report

   https://cityextension.osu.edu/2014highlights

     OSU Extension has a rich history in Ohio cities and continues to address today’s priorities, while engaging in research to prepare for the future. As part of the OSU College of Food, Agricultural, and Environmental Sciences, OSU Extension is the univers ...

3. 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 ...

4. 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 ...

5. 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 ...

6. Responding to an NR

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

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

7. 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 ...

8. 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 ...

9. 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 ...

10. In Plant Validation

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

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

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