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Livestock Judging: Coach Kays

https://ansci.osu.edu/about-us/history/livestock-judging/1914-42-coach-kays

Learn more about Coach Donald J. Kays: J. Anim. Sci 74:1751-1752 (pdf) Year Photo Team Results 1914 no photo A. J. Bishop, C. J. Fawcett, K. G. Hancher, D. W. Williams, E. A. Hoftizer 1915 no photo R. M. Carr, C. T. Conklin, L. M. Evans, R. L. Hammond, ...

The Age of Sustainable Development

https://ansci.osu.edu/about-us/events/age-sustainable-development

Ohio State’s inaugural Provost’s Discovery Themes Lecturer will be Jeffrey Sachs, director of The Earth Institute, Quetelet Professor of Sustainable Development, professor of health policy and management at Columbia University, and author of The Price of ...

Heifer International Lunch

https://ansci.osu.edu/about-us/events/heifer-international-lunch

All proceeds benefit Heifer International to help purchase an animal for a family in need. ...

Labeling

https://meatsci.osu.edu/programs/labeling

Labeling info ...

Karn Meats History

https://meatsci.osu.edu/node/100

One of the Midwest's largest meat processors of raw and cooked custom meat products, Karn Meats was established as a retail shop in the 1920's, in the former "Central Market" in downtown Columbus, Ohio. The company moved to its current ...

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

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

By: Brian D. Paxton, M.S. The Ohio State University, 1999 Professor C. Lynn Knipe, Adviser 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 ord ...

Pork Slaughter Example

https://meatsci.osu.edu/node/88

Form A Ingredient/ Process Step Potential hazards introduced, controlled or enhanced at this step. Is this hazard likely to occur? (yes/no) Justification for decision made in previous column) Preventive Measures CCP? 1. Receive & hold hogs P 1- metal, ...

Hazard Analysis Revisited

https://meatsci.osu.edu/node/80

By Lynn Knipe As very small meat plants are preparing their HACCP plans, they need to be aware of an FSIS letter that was to be sent this past spring to selected small and large meat plants that had already implemented HACCP. FSIS was concerned that some ...

HACCP Consultant List

https://meatsci.osu.edu/node/79

Brian Paxton paxton.18@osu.edu (513)673-7197 Andrea Van Eerten 131 W. Mansfield Street New Washington, OH 44854 (419)492-2370 Fax: (419)492-2153 Heleen Roush (937)987-2744 Fax: (937)987-2744 e-mail: coslafin@in-touch.net Smart Food Safety, Inc. Mark Schad ...

The Art of Meat Cutting

https://meatsci.osu.edu/node/66

Dr. Cahill paid $500 for this framed poster portraying Max Cullen at a silent auction at the Reciprocal Meat Conference in June 2009, and he donated it to the Meat Lab Office (122 Animal Science Building). You can read more about Max Cullen below. Max O. ...

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