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  1. Knipe Honored by AMSA with Distinguished Extension- Industry Service Award

    https://meatsci.osu.edu/node/123

    safety training programs, such as Hazard Analysis and Critical Control Point (HACCP), Thermal Processing ...

  2. Forum Questions

    https://meatsci.osu.edu/node/82

    foundation onto which HACCP is built. GMPs serve as a cushion of safety against the many potential hazards ... I tell my customer who calls about Listeria and the safety of my meat products? Until recently, ... animals, complying with drug withdrawal times, etc.), might be willing to sign off on the safety of their ...

  3. In Plant Validation Update

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

    article that you would need to meet to obtain the same degree of safety as claimed in the paper.  Critical ...

  4. Addressing Allergens in Your Meat Products

    https://meatsci.osu.edu/node/114

    controlled through an establishment’s food safety systems (i.e., HACCP plans, SSOPs, or other prerequisite ...

  5. Pre-Rigor / Hot Boning of Pork Carcasses

    https://meatsci.osu.edu/node/127

    actomyosin physically reduces the space between protein chains and the potential binding sites for binding ...

  6. HACCP Overview for Line Employees

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

    1996 (also referred to as the MegaReg), as a means to improve the safety of meat products, while ...

  7. Phosphates as Meat Emulsion Stabilizers

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

    to form polyelectrolytes. This ionization causes a masking of positive sites on the meat proteins ...

  8. Food Safety

    https://meatsci.osu.edu/programs/food-safety

    ...

  9. SECTIONED AND FORMED MEAT PRODUCTS

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

    directly by increasing the number of binding sites for water. By increasing the ionic strength, phosphates ...

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