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  1. Buying From a Local Meat Processor and Why it Matters

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/buying-local-meat-processor-and-why-it-matters

    stores.  Why not go directly to the source for these products? Ohio and Meat Processors With an estimated ... https://agri.ohio.gov/wps/portal/gov/oda/divisions/meat-inspection/meat-district-coverage-map Sources: Lyda G. Garcia, PhD Assistant Professor of Meat Science Meat Extension Specialist, Fresh ...

  2. What You Need to Know About Animal Processing on the Farm in Ohio

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-2/what-you-need-know-about-animal-processing-farm

    other animals.” Source: (Centers for Disease Control and Prevention, 2014).. https://www.cdc.gov/ Groups ...

  3. Meat Industry News

    https://meatsci.osu.edu/news/meat-industry-news

    2020 Date   Source March, 2020 Dr. VanStavern Passes Away National Provisioner       2019 ...     January, 2019 Thurn's: An Icon in the Meat Industry The Conveyor 2018 Date Title / Topic Source August ... Ohio Country Journal   2017 Date Title / Topic Source May 11, 2017 Keystone Meats builds on ...

  4. Consumer Info

    https://meatsci.osu.edu/http%3A/meatsci.osu.edu/consumer-info/nutrition-and-health/consumer-info

    Source Oct. 14, 2014 Behind the Scenes at a McDonald’s Food Plant ABC News Jan. 2, 2012 Hot Dogs How ...

  5. Salm Brothers R & D

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

    Job Description ...

  6. Seafood HACCP

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/seafood-haccp

    Source Association of Food and Drug Officials   - Go to Upcoming Courses Seafood Network ...

  7. Knipe Honored by AMSA with Distinguished Extension- Industry Service Award

    https://meatsci.osu.edu/node/123

    (800)517-2672 KNIPE HONORED BY AMSA WITH DISTINGUISHED EXTENSION-INDUSTRY SERVICE AWARD SAVOY, IL — C. Lynn ...

  8. Meat Emulsions

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

    emulsions allowed to stand for long periods of time may not form stable products. Fat source also affects ... with different fat sources. If beef fat is the predominant fat used, final emulsion temperatures should ...

  9. 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 ...

  10. Ohio Meat Industry History

    https://meatsci.osu.edu/history/ohio-meat-industry

    knipe.1@osu.edu Name Location Source Link Cooper Farms Northwest, Ohio Presidential Turkey 2014 web page David ...

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