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

  Abstract

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

  Abstract

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

  Abstract

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

  Abstract

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

  Abstract

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

  Abstract

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

  Abstract

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

  Abstract