Site

Search results

  1. Extending Assistance

    https://meatsci.osu.edu/news/extending-assistance

    of many sources of information for those exploring the possibility of a meat processing startup. OSU ...

  2. Meat Processing Business Tool Kit

    https://meatsci.osu.edu/programs/meat-processing-business-toolkit

    Co-op Financial Start-Up Model Template Financial Model Template Exploring Funding Sources Meat ... sources. Exploring Capital Sources for Meat Processing Enterprises Feasibility Study Example Entrepreneurs ...

  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. 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 ...

  5. Consumer Info

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

    foods you might find them in bestfoodfacts.org How It's Made Date Topic / Title Source Oct. 14, ...

  6. Salm Brothers R & D

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

    Job Description ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. Phosphates as Meat Emulsion Stabilizers

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

    4.2 Source: Ellinger, 1972 Water-holding capacity of meat emulsions Water-holding capacity of meat is ... 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 ...

Pages