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  1. 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 & ...

  2. 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 & ...

  3. 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  ...

  4. Ohio Meat Industry Newsletter- May 2020

    https://meatsci.osu.edu/newsletter/meat-science-newsletter/volume-2-issue-1/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 ...

  5. 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

    condemned. Enlarged lymph nodes If signs of disease are observed, it is important to have a veterinarian ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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