Abstracts from      

The impacts of different carcass chilling techniques on the quality of pork

By Artur Rybarczyk, Arkadiusz Pietruszka, Tadeusz Karamucki and Beata Matysiak

Keywords: Pigs | chilling system | physico-chemical traits | sensory properties

  Abstract

Comparison of the quality of self-service minced meat by different producers

By Ulrike Herbert, Lourens Heres and Judith Kreyenschmidt

Keywords: Minced meat quality | quality parameter | MAP

  Abstract

Probiotic use in meat products

An overview of a risk assessment of the usage of probiotics particularly in meat products

By Danuta Kolozyn-Krajewska, Zbigniew Dolatowski and Dorota Zielinska

Keywords: Probiotics | hazard identification | hazard characterisation |exposure assessment | risk assessment | risk characterisation

  Abstract

PAH contents in cold smoked raw sausages

Influence of different smoking conditions on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances using smouldering smoke

By Alexander Hitzel, Margarete Pöhlmann, Fredi Schwägele, Karl Speer and Wolfgang Jira

Keywords: polycyclic aromatic hydrocarbons | phenolic substances | mini-salami | smoking conditions | GC/MS

  Abstract

Microbiological safety of poultry salami with a short production time

By H. Andreas Hartmann, Gerd Untiedt, Thomas Wilke and Ralf Erdmann

Keywords: Poultry salami | Campylobacter | Listeria | Salmonella | protective cultures | curing agents

  Abstract

Analysis for optimisation of the mincing process

Part 3: Analysis of flowing properties of different types of tissue through the drill holes of a grinding plate during the mincing processes

By Wolfram Schnäckel, Janet Krickmeier, Warattha Pongjanyanukul, Dimitrinka Schnäckel, Ingo Micklisch and Oliver Haack

Keywords: meat cutting | mincing | plate with holes | length of meat pieces | flowing

  Abstract

Influence of dietary supplementation with protein-xanthophylls (PX) concentrate of alfalfa

Investigations on pig meat quality

By Malgorzata Karwowska, Zbigniew J Dolatowski and Eugeniusz Grela

Keywords: Alfalfa concentrate | Fatteners | Feeding | Loin | Oxidation

  Abstract

Product development of a new sausage: hard cheese added sausage

By Hüdayi Ercoskun

Keywords: Sucuk | Kashar | Value addition | Cholesterol content | Fatty acid profile | Sensory quality

  Abstract