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Abstracts from 
Physical imaging for structure and texture recognition in meat processing
By Dominik Geier, Walid Hussein, Mohamed Hussein and Thomas Becker
Keywords: Minimal Processing | Meat processing | Automatic fine cutting | Ultrasound | Stereo camera system
AbstractThe development of an aroma profile number for smoked meat and sausage products
By Christoph Hildebrand, Frederike Reimold, Adam Erdös and Frank Thiemig
Keywords: Liverwurst | Liver sausage | Smoke wood | Aroma | Quality | Flavour wheel | Sensory analysis
Kinetic energy and efficiency of different captive bolt stunning
By Katharina Dörfler, Klaus Troeger, Ralf Lautenschläger, Holger C. Schönekeß, Frank Jäger and Ernst Lücker
Keywords: Captive bolt stunning | Slaughter | cattle | animal welfare | kinetic energy | stunning efficiency
Relationships between physico-chemical and sensory characteristics of three types of dry-cured hams
By Lourdes Cabezas, Elena Galán and José Fernández-Salguero
Keywords: Dry-cured ham | Physico-chemical variables | Sensory evaluation | Acepptance test | Correlated variables | Principal Component Analysis (PCA)
Parvalbumins: allergenic proteins in herring products
By Hartmut Rehbein, Matthias Schwarz, Ingrid Clawin-Rädecker, Andreas Kerstan and Axel Trautmann
Keywords: Herring | Allergy | Parvalbumin | Marinades
PAH contents in smoked meat products
Influence of different types of wood and smoking spices on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances
By Alexander Hitzel, Margarete Pöhlmann, Fredi Schwägele, Karl Speer and Wolfgang Jira
Keywords: Polycyclic aromatic hydrocarbons | Phenolic substances | Frankfurter-type sausages | Mini-salami | Wood types
Rosemary extract and its affect on meat products' properties
By Bo-Anne Rohlík and Petr Pipek
Keywords: Rosemary | Antioxidants | VIA | Meat products | Colour | Lipid
Salmonella Ohio identified in pork
By Cornelia Meyer, Maria Fredriksson-Ahomaa, Kaja Kokott and Erwin Märtlbauer
