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2021 Buckeye Fresh Mini Meat Cutting Workshops
https://meatsci.osu.edu/news/2021-buckeye-fresh-mini-meat-cutting-workshops
Friday and Saturday from 8 AM – 5 PM March 26 & 27 April 9 & 10 April 23 & 24 May 7 & ...
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2021 Buckeye Fresh Mini Meat Cutting Workshops
https://meatsci.osu.edu/events/2021-buckeye-fresh-mini-meat-cutting-workshops
Friday and Saturday from 8 AM – 5 PM March 26 & 27 April 9 & 10 April 23 & 24 May 7 & ...
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Consumer Info
https://meatsci.osu.edu/http%3A/meatsci.osu.edu/consumer-info/nutrition-and-health/consumer-info
Alternative Meats Date Topic/ Title Author November 23, 2018 Challenges of Meatless/ Meatlike ... Made Aug. 23, 2015 Deli Meat How It's Made Nov. 29, 2015 Pepperoni How It's Made Labeling ... Author August 23, 2018 The Case for Sustainable Meat Keir Watson Vegetarian Diets Date Title / Topic ...
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Ohio Meat Industry Newsletter- May 2020
future short courses during these uncertain times, but we are proposing the following: July 22-23 ... : Intro HACCP for Meat & Poultry Processors August 20-21: Advanced HACCP September 21-23: Thermal Processing ...
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What You Need to Know About Animal Processing on the Farm in Ohio
condemned. Enlarged lymph nodes If signs of disease are observed, it is important to have a veterinarian ...
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Retail Classes- 2015 Buckeye Invitational
https://meatsci.osu.edu/programs/youth-meat-judging/2015-buckeye-invitational/retail-id-classes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 ...
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Retail ID Key
https://meatsci.osu.edu/node/232
Porterhouse Steak 22 Beef Loin Tri-Tip Roast 23 Lamb Rib/Rack Rib Roast Frenched 24 Pork Ham/Leg Rump Portion ...
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Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products
https://meatsci.osu.edu/node/132
cook) (190°F) 18 minutes Lean Hams- smokehouse (steam cook) (190°F) 23 ...
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Selected Results of OSU Post-Packaging Pasteurization of RTE Meat Products
https://meatsci.osu.edu/node/133
cook) (190°F) 18 minutes Lean Hams- smokehouse (steam cook) (190°F) 23 ...
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Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples
https://meatsci.osu.edu/node/87
Store pkg'd product B 23-pathogen growth C-none identified P-none identified No Not likely to ...