Abstracts from

Lamb quality in comparison of retail cuts
By Friedrich Schöne, Elke Herzog, Katrin Kuhnt, Gerhard Jahreis, Heike Lenz und Rita Kirmse
Meat | lamb | lamb saddle | lamb leg | nutrients | fatty acids |trace elements
Nutrient composition of Swiss cured cooked meat
By Alexandra Schmid, René Badertscher, Daniel Scherrer, Reto Portmann, Sébastien Dubois, Monika Spahni und Helena Stoffers
Cured cooked meat | meat product | nutrients | vitamins | minerals | nutrition
Results of the Zoonoses Surveillance 2010 in foodstuffs in Germany
By Matthias Hartung und Annemarie Käsbohrer
Zoonoses | food control | surveillance | Salmonella | Campylobacter | E. coli VTEC/STEC | Listeria monoytogenes | quantitative results | trends
Lamb quality
1. Part: Lean meat and fat tissue of leaner and fatter retail cuts, physically-chemical meat characteristics and sensory meat assessment
By Friedrich Schöne, Carmen Kinast, Heike Lenz und Andrea Greiling
Lamb | lamb saddle | lamb leg | meat| fat tissue | meat characteristics
Comparative microbiological stability of raw ham after dry curing, injection curing or curing using a new nitrogen and low pressure method
By Manfred Gareis und Jan Kabisch
curing | dry-cured ham | rolled fillet of ham | microbiological safety | nitrogen-low pressure curing
Microflora and quality of raw sausages from Northern Serbia produced according to traditional process
By Ilija Vukovic´, Ljiljana Petrovic´, Dragan Vasilev und Snežana Saičic´
traditional raw sausage | Kulen | Sremska kobasica | Petrovská klobása | microflora | quality
Evaluation of a novel agar medium for the detection of hydrogen peroxide producing lactic acid bacteria
By Lothar Kröckel
starter and protective cultures | lactic acid bacteria | peroxide producers | bacteriocin producers | hydrogen peroxide | prepackaged sliced Bologna-type sausage | Prussian Blue agar | manganese dioxide agar
3-MCPD in grilled meat and meat products
Formation applying different grilling methods
By Kristin Schallschmidt, Alexander Hitzel, Margarete Pöhlmann, Karl Speer, Fredi Schwägele und Wolfgang Jira
3-MCPD | 3-monochloropropane-1,2-diol | PLE | grilled meat |grilling methods| minimisation strategies | consumer recommendations
German
English
Abstract
