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

  Abstract

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

  Abstract

Sensory evaluation as a criterion for meat quality

A comparison of different meats

By Milan Ristic

taste value | sensory evaluation | poultry | pork | beef

  Abstract

Identification and characterisation of catalase positive cocci isolated from pastirma

By Güzin Kaban

Pastirma | Catalase positive cocci | S. xylosus | S. equorum | K. varians

  Abstract

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

  Abstract

Reduction of fat content in canned cooked sausage

By F. Reimold and F. Thiemig

Obesity | canned food | fat content | fibres | vegetables | quality

  Abstract

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

  Abstract

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

  Abstract