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

    pork from pigs with the Napole gene was evaluated in order to improve functionality. Paired hams from ...

  2. Extending Assistance

    of small agriculture functions this way. We want to bring some of these principles in, but how do we ...

  3. Phosphates as Meat Emulsion Stabilizers

    and sodium chloride The functionality of phosphates is greatly affected by the addition of common ...

  4. Pre-Rigor / Hot Boning of Pork Carcasses

    functional advantages to hot boning of meat, currently, the main commercial reason for pre-rigor boning of ... muscle is the easiest form, from which to extract the highly functional protein, myosin.              ...

  5. Processing Resources

    to Open a Meat Plant Lynn Knipe Phosphates Hard Water Affects Phosphate Functionality in Injected ...

  6. Queen City Sausage Quality Control Technician

    needed. ·         Maintain understanding of processes and functional interdependencies. Recognize and ...

  7. Use of Phosphates in Sausage

    in its functional properties in meat.  Unlike ingredients such as salt (sodium chloride), phosphate ... functional properties of phosphates.  First, as expected, alkaline phosphates raise the pH of meat products.  ...