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Home » Authors » Lynn Knipe
Lynn Knipe

Lynn Knipe

Lynn Knipe is the Extension Processed Meats Specialist and Associate Professor in Food Science and Technology, and Animal Sciences at Ohio State University. He is also a member of The National Provisioner Editorial Board. For more information, contact him at knipe.1@osu.edu or (614) 292-4877.

Articles

ARTICLES

Cultured, Lab-grown Meat
Processing Tech

Challenges of meatless, meatlike products

Lynnknipe
Lynn Knipe
November 23, 2018
No Comments
There is a lot of attention being given to the topic of alternative protein — "meatlike" products — which is causing concern among some people involved in the traditional production of meat.
Read More
The management of change process ensures companies have taken everything into consideration when implementing a change
Processing Tech

Management of change

Lynnknipe
Lynn Knipe
December 19, 2016
No Comments

Change management may be more familiar to people in the meat industry than management of change; however, these two labels are often used interchangeably.


Read More
0116NP_106_foodsafety_img1.jpg
Food Safety

Sanitation and sanitary design

Lynnknipe
Lynn Knipe
January 26, 2016
No Comments

When making ready-to-eat (RTE) meat products, the processing step that poses the greatest biological hazard is the post-lethality handling step.


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HACCP data

Tracking and trending HACCP data

Lynnknipe
Lynn Knipe
December 3, 2015
No Comments

Meat processors generate a lot of data during the monitoring of their CCPs and GMPs, associated with their HACCP programs, and this data could be better used by most meat processors to further support their HACCP plans.


Read More
np0815_073_tech_img1.jpg

Process control: Crunch, analyze and control

Refining process-control strategies and methods for the meat industry.
Lynnknipe
Lynn Knipe
August 24, 2015
No Comments

Process control is used extensively by the large meat companies to optimize processing, by maintaining process variables within a desired range.


Read More
.

More than just mixing

Lynnknipe
Lynn Knipe
April 2, 2015
No Comments
Traditionally, the mixing process has been used to combine meat with other ingredients, or to extract protein to improve moisture and fat binding, as well as texture, upon cooking.
Read More
.
Processing Tech

Storage conditions can impact frozen-meat quality

Lynnknipe
Lynn Knipe
February 18, 2015
One Comment
A lot of emphasis is put on the need for rapid freezing to maximize the quality of frozen meat.
Read More
NP1114_foodsafety_img1.jpg

Post-packaging pasteurization: Using heat to reduce risk

Lynnknipe
Lynn Knipe
November 12, 2014
No Comments
Post-packaging pasteurization has become an important intervention for reducing the Listeria monocytogenes hazard in packages of ready-to-eat (RTE) meat products, as well as extending the shelf life of RTE products.
Read More
meat grinding, meat stuffer
Processing Technology

Assessing in-line grinding

Lynnknipe
Lynn Knipe
May 10, 2014
No Comments
In-line grinding is not new technology, but it offers some unique advantages to those who haven’t previously considered it.
Read More
sliced deli meat

Hard water affects phosphate functionality in injected meat products

Lynnknipe
Lynn Knipe
January 26, 2014
No Comments
Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.
Read More
View All Articles by Lynn Knipe
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