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  1. Reality: Dairymen are hurting

    https://farmprofitability.osu.edu/news/reality-dairymen-are-hurting

    0.17 0.44 0.82 1.21 0.18 1.18 1.43 0.75 SUP 15.03 16.13 23.16 19.2 17.62 19.54 15.8 12.11         We ...

  2. Don't cut your dairy profitability

    https://farmprofitability.osu.edu/news/dont-cut-your-dairy-profitability

    23,632 24,635 24,217 Feed cost/cwt $12.68 $11.78 $12.10 $13.03           Average of high 20% Cows 323 238 ...

  3. Dairy farmers suffer financial pain in 2016

    https://farmprofitability.osu.edu/news/dairy-farmers-suffer-financial-pain-2016

    24,250 23,632 24,635 24,217 24,469 Feed cost/cwt of milk $12.68 $11.78 $12.10 $13.03 $11.88 Total cost ...

  4. Use of Phosphates in Sausage

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

    “soapy” or bitter tastes.  At phosphate levels belowthe approved limits (e.g. 0.3 percent) we have only ... salt levels (2 – 2 ½ percent), we see no additional value in adding phosphates at more than about 0.3 ...

  5. Cooked Sausage HACCP Plan Example

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

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process  Step/CCP   Critical Limits Monitoring Procedures ...

  6. Frequently Asked Questions

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/questions-and-answers/allergens

    satisfactory scientific documentation?(9-03) Inspection program personnel are not appropriately trained to ... evaluates the design of a HACCP system, when does the CSI have responsibility to question the plan?(9-03 ... compliance?(9-03) The EIAOs are part of the district office staff, under the Office of Field Operations (OFO). Most ...

  7. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Summer Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

  8. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ...

  9. SECTIONED AND FORMED MEAT PRODUCTS

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

    contains 2 to 3 percent salt and 0.3 percent to 0.5 percent phosphate (usually a mixture of tripoly and ... a final product containing 2 to 2.5 percent salt (NaCl) and 0.3 percent alkaline phosphates. A mixture of ...