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  1. Cooked Sausage HACCP Plan Example

    https://meatsci.osu.edu/node/314

    P 10-foreign materials B 21-pathogen contamination C-none identified No No   Not likely to occur, based upon ...

  2. 4-H News and Notes: January 21, 2016

    https://wayne.osu.edu/news/4-h-news-and-notes-january-21-2016

    Dear 4-H Members, Parents, and Advisors, Listed below are several important 4-H updates and reminders.  Please click the headlines below for more details. 2016 4-H Activity Fee Information Letter to all 4-H Families (mailed out January 20, 2016). Activity ...

  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. 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 ...

  5. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

        Store packaging materials P 10-foreign materials B 21-pathogen contamination C-none identified No No Not ...

  6. 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 ...

  7. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    history, and letters of guarantee     Store packaging materials P 10-foreign materials B 21 ...

  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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