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  1. Salm Brothers R & D

    https://meatsci.osu.edu/node/315

    Job Description ...

  2. Meat Emulsions

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

    in meat is at a minimum at what is called the iso-electric point (pI) of proteins. The pI is the pH ... protein result in a maximum number of salt bridges between peptide chains and a net charge of zero. The pI ... after it has gone through rigor. Increasing or decreasing the pH away from the pI will result in ...

  3. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    Water-holding capacity in meat is at a minimum at what is called the iso-electric point (pI) of proteins. The pI ... charge of zero. The pI of meat (where water-holding capacity is at a minimum) is in the pH range of 5.0 ... the pH away from the pI will result in increased water-holding capacity by creating a charge ...

  4. Addressing Allergens in Your Meat Products

    https://meatsci.osu.edu/node/114

    descriptions of their HACCP plans, as well as their product labels.  Of these foods, eggs, milk products and ... Description and the Flow Chart.  Any intentionally added allergens (or other ingredients that could cause ... adverse reactions) should be listed in the Product Description.  If you are purchasing an ingredient that ...

  5. Emergency Management Plan Example

    https://meatsci.osu.edu/node/85

    [general description of product] because they may be contaminated with Listeria monocytongenes according to ...

  6. Basic Information on Thermal Processing

    https://meatsci.osu.edu/node/126

    process (cooking), which is followed by a brief description of common cooking equipment used in continuous ...

  7. Forum Questions

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

    What is the value of writing Good Manufacturing Practices (GMPs)? GMPs are a written description ...