Site

Did you mean
line hogs

Search results

  1. Garlic Breath? Science Says Eat an Apple

    https://fst.osu.edu/news/garlic-breath-science-says-eat-apple

    in different types of green tea,” Barringer said. “The bottom line would be, yes, there are foods you ...

  2. Gamma Sigma Delta's International Award of Merit

    https://meatsci.osu.edu/node/149

    an unbiased source, Lynn is developing on-line courses on sausage and whole muscle processing. Dr. ...

  3. Dr. Bruce Harte to give Harris Award Lecture

    https://fst.osu.edu/news/dr-bruce-harte-give-harris-award-lecture

    on-line MS in Packaging and broadly increased its research capabilities and outreach activities.  Dr. ...

  4. Ohio State not alone in spending big on research

    https://fst.osu.edu/news/ohio-state-not-alone-spending-big-research

    Cichon said. She can’t talk about the details of unpublished research, but one line of inquiry looks at ...

  5. Tank's Meats Inc. is continually growing after 102 years of service

    https://meatsci.osu.edu/node/99

    processing of beef, pork, lambs and goats, to a full line of fresh cut beef and pork in their cases. They ... also have a full line of lunchmeats and sausages, and ham and bacon that are all made at Tank's. ...

  6. Cooked Sausage HACCP Plan Example

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

    aprons, etc., that make contact with exposed cooked product. Two tests, per line per month Smoke-house ...

  7. Basic Information on Thermal Processing

    https://meatsci.osu.edu/node/126

    food handling, but for plant and process line design. Adhering to these recommendations can ... linear/spiral ovens and freezers and also in line fryers. The use of collected profile temperature to optimize ... common to all continuous thermal processing lines.  In summary we will discuss how those variables ...

  8. HACCP Overview for Line Employees

    https://meatsci.osu.edu/node/113

    A HACCP overview for line employees By: Mary Kay Folk, MS and Lynn Knipe, Ph.D.     HACCP:   Plan, ... frequently due to circumstances such as a new product line, new equipment, unforeseen hazards, or repeated ...

  9. In Plant Validation Update

    https://meatsci.osu.edu/node/111

    data, discussed above.  We have not seen a time-line in either the guidance document or the Fact Sheet.  ...

  10. Food Defense for Small Plant

    https://meatsci.osu.edu/node/131

    security of wells, municipal and internal water supply lines and all storage tanks, such as brine mixing ...

Pages