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  1. 2015 State FFA

    https://meatsci.osu.edu/programs/youth-meat-judging/2015-state-ffa

    Beef Carcasses Pork Carcasses Lamb Carcasses   Pork Wholesale Cuts Retail ID   ...

  2. Ohio Meat Industry Newsletter- May 2020

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1/ohio-meat-industry-newsletter-may-2020

    collection is what we have found, but we would encourage you to send me news stories about your companies ...

  3. 2015 Buckeye Invitational

    https://meatsci.osu.edu/programs/youth-meat-judging/2015-buckeye-invitational

    Beef Carcasses Pork Carcasses Lamb Carcasses Beef Wholesale Cuts Pork Wholesale Cuts Retail ID   ...

  4. Retail Classes- 2015 Buckeye Invitational

    https://meatsci.osu.edu/programs/youth-meat-judging/2015-buckeye-invitational/retail-id-classes

    37 38 39 40 Photos from the Buckeye Invitiational- February 14, 2015 Retail ID Key Here ...

  5. Inaugural Issue

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-1-issue-1/inaugural-issue

    to send me news stories about your companies that I can add to this site.    ...

  6. Ohio Meat Industry History

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

    companies.  If you have something to contribute about an Ohio company (existing or not), please send to ...

  7. Lot Identification of the Products that You Produce

    https://meatsci.osu.edu/node/84

    Species or Product Quantity (head) Slaughter Date Slaughter Lot I.D. Examples Cut Date Cutting Lot ... Process Date Process Lot I.D. Examples Sub-Lot Examples Component Lots Hot Dogs 100 lbs. 9/18/99 91899 ...

  8. Queen City Sausage Quality Control Technician

    https://meatsci.osu.edu/node/161

    effectively is a must. Responsibilities: ·         Audits products for quality and safety prior to sending out ...

  9. In Plant Validation

    https://meatsci.osu.edu/node/112

    recommend that you send your comments to FSIS whenever you have the opportunity and you can do that by ... or sending written comments to:  Docket Clerk, USDA, FSIS, Room 2-2127, 5601 Sunnyside Avenue, ... would be important to send comments that you appreciate the opportunity for the industry to comment on ...

  10. Meat Emulsions

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

    law: V= D 2 (d i-d o)g 18n where V = rate of separation of fat D = diameter of the fat d o  and d i  = ...

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