News in FLEISCHWIRTSCHAFT International 4/11

by Editor fleischwirtschaft.com
Tuesday, August 09, 2011

Contents of FLEISCHWIRTSCHAFT International No. 4, August 2011


Refrigerating
Matthias Liehm
Safety for users and goods

Packaging
Nina Pollack
Accuracy with efficiency

Wholesale and Retail
Julian Hertzig and Thomas Kersten
Independent of time and location

Processing
Henk Hoogenkamp
Restructured and protein-enhanced meat

Slicing
Dietmar Bohlen
Perfect slices with safety and quality

Packaging
Annette Schäfer
A renaissance of the EPS tray

Automation
Rüdiger Winter
Robotic workforce enhances the procedure

MAP
Silvia Henke
Food-grade gases extend shelf life

Sustainability
PJ Corcoran
Consistency is the name of the game

Data Consolidation
Rolf Ibald, Christian Dorau and Thomas Bode
Lack of forecasts reduces earnings and enhances risks

Processing
Tobias Richter
Efficiency and food safety all down the line


Research & Development

W. Schnäckel, J. Krickmeier and Oktaviani
Determination of meat cutting properties through the analysis of Warner Bratzler curve -
Investigations on beef, pork and back fat under chilled temperature and low speed
for energy saving

D. Kolozyn-Krajewska, Z. Dolatowski and D. Zielinska
Risk assessment of probiotic use particularly in meat products - a review

M. Gareis, J. Kabisch, R. Pichner and H. Hechelmann
Occurrence of food borne pathogens in minisalami

J. Trafialek and W. Przybylski
Analysis of risk exposure to carcinogenic diseases from pork meat -
Investigations to the risk of the intake of heterocyclic amines from meat


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