Site

Search results

  1. Listeria Control For Ready-to-Eat Products

    https://meatsci.osu.edu/programs/food-safety/resources/listeria-control

    Sanitation Procedures International HACCP Alliance 2007 Selected Results of OSU Post-Packaging Pasteurization ...

  2. Meat Emulsions

    https://meatsci.osu.edu/node/130

    protein result in a maximum number of salt bridges between peptide chains and a net charge of zero. The pI ... after it has gone through rigor. Increasing or decreasing the pH away from the pI will result in ... result in a repulsion of charged protein groups of the same charge and increased capacity for water ...

  3. Use of Phosphates in Sausage

    https://meatsci.osu.edu/node/125

    effects on flavor, some researchers have indicated that phosphates, particularly at high levels, result in ... maximum level of addition, tetrasodium pyrophosphate – treated franks were found to result in a “metallic” ... time, polyphosphates will be hydrolyzed to the orthophosphate form which has been shown to result in ...

  4. Cooked Sausage HACCP Plan Example

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

    as a result of the deviation enters commerce. CCP-2 Chilling cooked product Meet rapid chill ... adulterated as a result of the deviation enters commerce. CCP-3 Packaging cooked product No positive Listeria ... adulterated as a result of the deviation enters commerce. Cooked Sausage HACCP Form C Process Step/CCP ...

  5. Gamma Sigma Delta's International Award of Merit

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

    a result of his contacts in China, OSU was invited to participate in the US-China Agriculture and Food ...

  6. Preventing Listera monocytogenes in Ready-to-Eat Prodcuts

    https://meatsci.osu.edu/node/136

    products are greater for smaller processors, than for larger processors.  These problems often result in ... work down the sample site list to sample as many sites as possible as soon as you can. Negative results ... growing yet in your operation.   Negative results are not necessarily something to celebrate, and mean ...

  7. Preventing Listera monocytogenes

    https://meatsci.osu.edu/node/134

    products are greater for smaller processors, than for larger processors.  These problems often result in ... Negative results for Listeria, from these contact surfaces, tells you two things: you didn’t have Listeria ... is growing yet in your operation.   Negative results are not necessarily something to celebrate, and ...

  8. SSOP Models

    https://meatsci.osu.edu/node/116

    organoleptic, sanitation inspection after pre-operational cleaning and sanitizing. The results of this ... facilities. The results of this inspection are recorded on Form.  If inspection finds that the facilities are ... sanitation procedures once during each production shift and these results are recorded on Form          .  ...

  9. Phosphates as Meat Emulsion Stabilizers

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

    meat ingredients or the processing methods are inadequate, the meat mixture will be unstable and result ... negative charges on the protein result in a maximum number of salt bridges between peptide chains and a net ... the pH away from the pI will result in increased water-holding capacity by creating a charge ...

  10. SECTIONED AND FORMED MEAT PRODUCTS

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

    will result in a dry product which is more difficult to stuff. Many different theories exist concerning ... meat, the resultant protein extraction is also slower than with tumbling. Research has indicated that ... while preventing excessive muscle destruction which could result from a continuous process and may allow ...

Pages