Abstracts from

Utilization of laying-type cockerels as coquelets
Growth performance and carcass quality
By Mirjam Koenig, Gisela Hahn, Klaus Damme und Matthias Schmutz
coquelet | laying type cockerel | ethics | laying hens | carcass trait | carcass quality | growth performance
Isolation of potential starter strains from spontaneously fermented Swiss raw sausages
By Dino Isolini, Cora Weishaupt, Charlotte Egger, René Badertscher und Ruedi Hadorn
Raw sausage | starter culture| Lactobacillus | Staphylococcus | isolation | nitrate | nitrite | acidification | microbial growth
Sensory evaluation as a criterion for meat quality
A comparison of different meats
By Milan Ristic
taste value | sensory evaluation | poultry | pork | beef
Identification and characterisation of catalase positive cocci isolated from pastirma
By Güzin Kaban
Pastirma | Catalase positive cocci | S. xylosus | S. equorum | K. varians
Production of entire males - Challenges and opportunities
By Ronald E. Klont, Esra Kurt, Lourens Heres und Bert Urlings
entire males | boar taint | reduction | prevention | detection
Reduction of fat content in canned cooked sausage
By F. Reimold and F. Thiemig
Obesity | canned food | fat content | fibres | vegetables | quality
DNA-analysis for the charakterization of shrimps
Identification of brown shrimp (Crangon crangon) using PCR-based analysis
By K. Schiefenhövel and H. Rehbein
brown or common shrimp | Crangon crangon | charakterization| consumer protection
Detection of β-lactamase A and B in human and porcine strains of Yersinia enterocolitica 4/O:3 from Bavaria in Germany
By R. Bonke, C. Meyer, E. Stüber, M. Fredriksson-Ahomaa
β-lactamase | blaA | blaB | β-lactam-antibiotics |Y. enterocolitica 4/O:3 | agardiffusion | PCR
German
English
Abstract
