News in FLEISCHWIRTSCHAFT International 6/12

by Editor
Monday, November 19, 2012

Contents of FLEISCHWIRTSCHAFT International No. 6, November 2012
Seth Nuamah:
Consuming meat in a sustainable way

Eli V. Olsen, Niels C. Kjaersgaard and Marchen Hviid:
Virtual products can be used for optimisation

Animal Welfare

Klaus Troeger and Matthias Moje:
Stunning failure rate zero percent?

Bettina Maurer:
EU appeals for greater individual responsibility

Stephan Toxopeüs:
Slaughter robots reduce costs

Quality Control
Frank Seelig:
lmproving food safety with x-ray inspection

Ralf Schmalfeld:
Casing calibre – classifications and reactions

Friedrich Schneider, Brigitte Kury-Herzog, Sonja Möller and Manfred Rahn:
Advantages in handling and freshness

Heinrich Henze:
Effective production of pepperoni

High-flyers only in export business: Excerpt from the list of the Top 150 companies in the German meat industry 2011 . . .

Research & Development

C. Meyer, M. Fredriksson-Ahomaa, K. Kokott and E. Märtlbauer:
Salmonella Ohio identified in pork

G. Overesch, S. Büttner and V. Perreten:
Evolution of methicillin-resistant Staphylococcus aureus (MRSA) –
Sequence Typ ST49 prevalence among Swiss slaughter pigs

T. Jacobsen, J. J. Leisner, A. Granly Koch and J. Søltoft-Jensen
Investigations on the shelf life of Danish saveloy

J. Stangierski and A. Kaczmarek
Effects of transglutaminase modification on the quality of poultry surimi –
Investigations on poultry surimi obtained from mechanically recovered chicken meat

M. Gareis, J. Kabisch, R. Pichner and H. Hechelmann
Behaviour of L. monocytogenes and S. aureus in minisalami

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