Abstracts from      

Slaughter of pregnant cattle - ethical and legal aspects

By Katharina Riehn, Gottfried Domel, Almuth Einspanier, Jutta Gottschalk, Goetz Hildebrandt, Jörg Luy und Ernst Lücker

Slaughter | cattle | pregnancy | animal welfare | ethic |consumer protection

  Abstract

Cutting cooked sausage emulsion

Part 1: Technological investigations

By Günther F. Hammer und Stephan Stoyanov

cooked sausage | number of cutter knives | energy | sausage properties

  Abstract

3-Monochloropropane-1,2-diol (3-MCPD) in smoked meat products

Investigation of contents and estimation of the uptake by the consumption of

Von Wolfgang Jira

3-MCPD | 3-Monochloropropane-1,2-diol | smoked meat products | contamination level | minimisation strategies

  Abstract

Influence of sodium chloride and sodium nitrite on the survival of C. jejuni in chicken meat juice model

By Ahmad Hamedy, Thiemo Albert, Thomas Alter und Karsten Fehlhaber

Campylobacter spp. | sodium chloride | curing salt |sodium nitrite | chicken juice

  Abstract

Rapid detection of bacteria by biochips during food processing

By Bernd Heidenreich, Christopher Pöhlmann, Mathias Sprinzl und Manfred Gareis

biosensor | ribosomal RNA | detection | meat | E. coli

  Abstract

Handling raw materials and by-products of animal provenance in food processing plants

By Edwin Ernst und Anette Krusholz

raw materials | by-products of animal provenance | food processing plants | primary programme | interface | law governing elimination of by-products

  Abstract

The recognition of fresh meat quality parameters using the dielectric time domain reflectometry

By Cornelia Dreyß, Klaus Troeger und Ernst Lücker

meat quality | high frequency | storage time | freezing processes | extraneous water

  Abstract

Studies on the water-to-protein ratio in chicken and turkey legs

Gisela Hahn, Michael Judas, Manfred Spindler und Wolfgang Branscheid

water-to-protein ratio | chicken | turkey | parts | leg | physiological water content | extraneous water

  Abstract