Site

Higher Moisture Levels in Grain Call for Additional Safety Measures

https://agsafety.osu.edu/higher-moisture-levels-grain-call-additional-safety-measures

intake, grain flows and the farmer is immediately buried in the grain.” In fact, in 2010, there were 51 ...

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 ...

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. ...

Citation Help

https://ati.osu.edu/node/939/citation-help

Citation Help (MLA) Commonly accepted facts do not need to be cited (The sky is blue.) ...

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 ...

Monthly Garden Tips

https://ross.osu.edu/program-areas/master-gardener-volunteers/monthly-garden-tips

beautification group. •Read a few OSU Extension fact sheets at webgarden.osu.edu •Consider interplanting ...

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 ...

Fact Sheets

https://ati.osu.edu/node/909

Agricutlural Business / Food Business Agricultural Commerce / Agricultural Business Agronomy / Crop Agricultural Communication / Agriscience Education Agricultural Systems Management Biochenmical Sciences Biotechnoology Community Leadership Construction M ...

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 ...

Search results