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  1. Express Services

    https://senr.osu.edu/about-us/events/express-services-19

    Express Services are offered in 210 Kottman Hall to students on a walk-in basis with a time limit of 15 minutes. Students can get help with:  Scheduling, adding or dropping a class prerequisite concerns general academic questions signatures for forms such ...

  2. Labeling

    https://meatsci.osu.edu/programs/labeling

    Labeling info ...

  3. Karn Meats History

    https://meatsci.osu.edu/node/100

    One of the Midwest's largest meat processors of raw and cooked custom meat products, Karn Meats was established as a retail shop in the 1920's, in the former "Central Market" in downtown Columbus, Ohio. The company moved to its current ...

  4. EFFECTS OF GLYCOLYTIC POTENTIAL, STORAGE, AND CHEMICAL TREATMENT ON CURED, COOKED HAM QUALITY ATTRIBUTES AND SENSORY CHARACTERISTICS

    https://meatsci.osu.edu/node/98

    By: Brian D. Paxton, M.S. The Ohio State University, 1999 Professor C. Lynn Knipe, Adviser Improving pork quality is an important economic concern to pork processors today. The processing quality of pork from pigs with the Napole gene was evaluated in ord ...

  5. IRIDESCENCE IN RAW AND COOKED MEATS

    https://meatsci.osu.edu/node/96

    Erwin Waters Waters and Associates Boca Raton, Florida Iridescence in meats, specifically beef, can be detected in some of the muscle tissues of some animals before and after rigor mortis. It is most common in the muscles comprising the round, navel and b ...

  6. Forum Questions

    https://meatsci.osu.edu/node/82

    What is the value of writing Good Manufacturing Practices (GMPs)? GMPs are a written description of what you are doing in your operation to control conditions and ensure the production of safe meat products. GMPs include facilities/product flow, equipment ...

  7. Hazard Analysis Revisited

    https://meatsci.osu.edu/node/80

    By Lynn Knipe As very small meat plants are preparing their HACCP plans, they need to be aware of an FSIS letter that was to be sent this past spring to selected small and large meat plants that had already implemented HACCP. FSIS was concerned that some ...

  8. What Can You Do With Your Woods?

    https://senr.osu.edu/about-us/events/what-can-you-do-your-woods

    Ohio Woodland Stewards Program offers a variety of educational programs across the state for woodland owners and those interested in learning more about the forests of Ohio. This class will be held in Crawford County.  ...

  9. AMSA Foundation establishes mentorship in the name of Dr. Vern Cahill

    https://meatsci.osu.edu/node/67

    The American Meat Science Association (AMSA) mentor recognition program gives members a unique avenue to recognize the professional mentors or colleagues who have influenced their careers. The program allows such members to make a contribution designated ...

  10. The Art of Meat Cutting

    https://meatsci.osu.edu/node/66

    Dr. Cahill paid $500 for this framed poster portraying Max Cullen at a silent auction at the Reciprocal Meat Conference in June 2009, and he donated it to the Meat Lab Office (122 Animal Science Building). You can read more about Max Cullen below. Max O. ...

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