Site

Search results

  1. Forum Questions

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

    What is the value of writing Good Manufacturing Practices (GMPs)? GMPs are a written description ... of what you are doing in your operation to control conditions and ensure the production of safe meat ... foundation onto which HACCP is built. GMPs serve as a cushion of safety against the many potential hazards ...

  2. EFFECTS OF GLYCOLYTIC POTENTIAL, STORAGE, AND CHEMICAL TREATMENT ON CURED, COOKED HAM QUALITY ATTRIBUTES AND SENSORY CHARACTERISTICS

    https://meatsci.osu.edu/node/98

    Improving pork quality is an important economic concern to pork processors today. The processing quality of ... pork from pigs with the Napole gene was evaluated in order to improve functionality. Paired hams from ... 33 hogs were obtained and glycolytic potential (GP) was determined. One ham of each pair was stored ...

  3. Retail ID Key

    https://meatsci.osu.edu/node/232

    Cut Number Species Primal Retail 1 Beef Flank Flank Steak 2 Pork Shoulder Blade Boston 3 Lamb Loin ... Loin Chop 4 Pork Various Meats Sausage Pattie 5 Beef Round Eye Round Steak 6 Beef Loin T-Bone Steak ... 7 Pork Ham/Leg Shank Portion 8 Pork Various Meats Hocks 9 Beef Plate Skirt Steak 10 Lamb Rib or Rack Rib ...

  4. Pre-Rigor / Hot Boning of Pork Carcasses

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

    Pre-rigor/Hot Boning of Pork Carcasses April 26, 2002 Lynn Knipe Associate Professor The Ohio ... pork is to extend the shelf life (time until the lean loses color) of the fresh color.  Other ... output) or change the pitch and reduce the clearance of the auger flights (to potentially increase ...

  5. Phosphates as Meat Emulsion Stabilizers

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

    water retention of lean pork. Food Technol. 16:91. Shults, G. W. and E. Wierbicki. 1973. Effects of ... phosphates. The main effects of phosphates in finely chopped meat systems are on the pH, ionic strength, ... this effect, as determined by standard pH measurements, is somewhat less than their effect in water, ...

  6. Pork Carcasses- 2015 State FFA

    https://meatsci.osu.edu/programs/youth-meat-judging/2015-state-ffa/pork-carcasses-2015-state-ffa

    Pork Forequarters Pork Hindquarters Pork Interiors Back to 2015 State FFA  ...

  7. Pork Carcasses- 2015 State FFA

    https://meatsci.osu.edu/node/309

    Pork Forequarters Pork Hindquarters Pork Interiors Back to 2015 State FFA  ...

  8. Pork Carcasses Inside Views

    https://meatsci.osu.edu/node/210

    1 2 3 4 Pork Carcasses Pork Carcasses Front Views ...

  9. Pork Carcasses Front Views

    https://meatsci.osu.edu/node/211

    1 2 3 4 Pork Carcasses Pork Carcasses Inside Views ...

  10. Pork Carcass Pictures- 2015 Buckeye Invtiational

    https://meatsci.osu.edu/programs/youth-meat-judging/2015-buckeye-invitational/pork-carcasses

    Pork Carcasses Inside View Pork Carcasses Front View ...

Pages