Site

Search results

  1. 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 ...

  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. Financial Maturity: A Guide to Increasing Financial Returns From Your Woodland

    https://ohioline.osu.edu/factsheet/f-48

    130 board feet in the butt log (board foot content of a 200-inch-dbh tree containing one merchantable ...

  4. 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 ...

  5. Using Local Woodlot Lumber

    https://ohioline.osu.edu/factsheet/F-9-03

    When air-drying alone, lumber can take several years to get to a 15%–20% moisture content depending on ...

  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. 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. 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 ...

  9. In Plant Validation

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

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

  10. 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 ...

Pages