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  1. Responding to an NR

    https://meatsci.osu.edu/node/110

    facts? 2.      Were there facts that were not considered by the FSIS/ODA employee when the NR was ...

  2. Tuned In, or Tuned Out: How is Technology Affecting Your Family?

    https://butler.osu.edu/news/tuned-or-tuned-out-how-technology-affecting-your-family

    no connection with the conversation.  In fact, if there is time to have a family dinner, many family ...

  3. Antimicrobial Agents for Ready-to-Eat Meat Products

    https://meatsci.osu.edu/node/135

    the fact that the purge is distributed evenly over the entire product surface inside a package. ...

  4. SPECIAL EVENT: Navigating the Academic Pathway: Challenges and Solutions

    https://fabe.osu.edu/node/2500

    academia, the fact remains that this career path has become increasingly difficult at all rank.  Relevant to ...

  5. Extension Fact Sheet Meeting

    https://fabe.osu.edu/node/4566

    219 Dee Jepsen Friday, January 22, 2016- 11:00am to 12:30pm ...

  6. Phosphates as Meat Emulsion Stabilizers

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

    often, in fact, decrease the pH of meat systems. Table 1. pH values for 1% water solutions of ... Phosphates serve a very valuable role in extracting proteins from muscles. In fact, tetrasodium pyrophosphate ...

  7. Frequently Asked Questions

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens

    application of a regulatory provision and the facts supporting the disagreement. When appealing the finding, ... to subsequent FSIS decision makers so that facts can be verified promptly. When an EIAO challenges ... the goals? b. Is it just fact finding? FSIS is concerned about the recent upward trend in Salmonella ...

  8. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    the fact that more crude myosin is extracted from pre-rigor muscle than from post-rigor muscle and ...

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