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  1. Salm Brothers R & D

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

    Job Description ...

  2. 2020 a busy year for SWBR

    https://southcenters.osu.edu/newsletter/winter-2021/2020-busy-year-for-swbr

    agronomic crop rotations and geographic locations. Descriptions, photographs, and illustrations (including ...

  3. 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 ...

  4. Blueberry trees focus of Gary Gao’s University of Florida visit

    https://southcenters.osu.edu/newsletter/connections-newsletter-spring-edition-2017/blueberry-trees-focus-gary-gaos-university

    work on grafted blueberry trees.  Dr. Darnell was the PI of the project.  She showed Gary their grafted ...

  5. 2017 Ohio Business Matchmaker

    https://southcenters.osu.edu/events/2017-ohio-business-matchmaker

    Description: The 2017 Ohio Business Matchmaker is an event created to help Ohio and surrounding ...

  6. Business Planning Resources

    https://southcenters.osu.edu/aquaculture/aquaculture-extension/boot-camp/intensive-new/business-planning-resources

    Risk Management Checkup-List  (page 2) Writing a Job Description Cooperative Overview Presentation ...

  7. Duty Area I:

    https://southcenters.osu.edu/cooperatives/special-ocdc-projects/csa-growermanager-dacums-duty-task-and-smes-lists/duty-area-i

    Develop job descriptions Develop policies and procedures Remove safety hazards Provide staff incentives ...

  8. HOPS Workshop at Wooster

    https://southcenters.osu.edu/events/hops-workshop-wooster

    Auditorium. Topics to be covered:  OSU project description and first year findings Trellis desings and ...

  9. 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 ...

  10. 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 ...

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