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  1. Talking Points: COVID-19’s Effect on the Meat Supply

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/talking-points-covid-19%E2%80%99s-effect-meat-supply

    positive countries? According to the FDA and USDA there is no evidence of COVID-19 being transmitted ...

  2. Dr. Lynn Knipe

    https://meatsci.osu.edu/people/dr-lynn-knipe

    1997, returned to OSU in his current position.  He has been actively involved in assisting meat ...

  3. Ohio Farms Packing Company- QC Technician

    https://meatsci.osu.edu/node/141

    Manager and is responsible daily verification monitoring of our programs. This position is involved in all ... and highest quality product available. This is a perfect position for someone to help ...

  4. Labeling Information

    https://meatsci.osu.edu/node/144

    25 years in regulatory and technical positions at Prime Label, Design Foods and State Fair Foods. ...

  5. Queen City Sausage Quality Control Technician

    https://meatsci.osu.edu/node/161

    simply this; “Never Cheapen Your Products!” Job Summary: Full time position.  Maintains all aspects of ... products.  Must have some knowledge of fresh and process meat. This position requires extreme attention to ...

  6. Preventing Listera monocytogenes in Ready-to-Eat Prodcuts

    https://meatsci.osu.edu/node/136

    sample comes back positive, you then would need to sample each of those 5 sites separately to determine ... change of seasons, volume of production, corrective actions taken with previous positives.   Getting ... a positive Listeria result on a contact surface should be looked at as a positive thing, not a point to ...

  7. Preventing Listera monocytogenes

    https://meatsci.osu.edu/node/134

    if a composite sample comes back positive, you then would need to sample each of those 5 sites ... the change of seasons, volume of production, corrective actions taken with previous positives ... .   Getting a positive Listeria result on a contact surface should be looked at as a positive thing, not ...

  8. Meat and Poultry Product Labeling Short Course

    https://meatsci.osu.edu/events/meat-and-poultry-product-labeling-short-course

    worked for 25 years in regulatory and technical positions at Prime Label, Design Foods and State Fair ...

  9. Pre-Rigor / Hot Boning of Pork Carcasses

    https://meatsci.osu.edu/node/127

    in WHC of muscle during the rigor process.  Proteins have both negative and positive charges on their ... of lactic acid, the positive charges from the acid cancel out the negative charges of the muscle.  ... Therefore as muscle approaches the post-rigor state, there is nearly an equal number of positive and ...

  10. Meat Emulsions

    https://meatsci.osu.edu/node/130

    either positively or negatively charged groups and may be either polar (like water) or non-polar (like ... at which all side chain groups are charged. At this point, equal positive and negative charges on the ... increased WHC by creating a charge imbalance. A predominance of either positive or negative charges will ...

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