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  1. CFAES HR/Fiscal Meeting

    https://fabe.osu.edu/node/698

    219 Thursday, January 2, 2014- 1:00pm to 3:00pm ...

  2. Groundbreaking Ceremony featured in Daily Record

    https://fabe.osu.edu/news/groundbreaking-ceremony-featured-daily-record

    2014, nearly four years after the tornado. Peter Ling will be glad when the new building is completed. ...

  3. OSUE Annual Conference- December 9-11

    https://franklin.osu.edu/news/osue-annual-conference-december-9-11

    Save the date for the 2014 OSU Extension Annual Conference. This three-day conference provides an ...

  4. 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 ...

  5. Responding to an NR

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

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

  6. 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 ...

  7. 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 ...

  8. In Plant Validation

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

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

  9. 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 ...

  10. 2014 International Nonthermal Processing Workshop

    https://fabe.osu.edu/nonthermalworkshop

    For more information, please click here ...

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