News in FleischWirtschaft International 1/13

by Editor
Monday, February 25, 2013

Contents of FleischWirtschaft International No. 1, February 2013
Seth Nuamah:
Consuming meat in a sustainable way - Part 2

Product Development
Henk Hoogenkamp:
Building a better hybrid burger - Part 1

Waut Dooghe:
Maintaining the quality of burgers

Ulrich Nielsen:
Putting emphasis on full automation

Peter J. Danwerth:
Precision in injection

Martin Urbanek:
Disinfecting surfaces safely

Pollution Control
Stephan Mätzschke:
Using environmentally friendly disinfectants

Market Research
Tina Vukasovic:
Consumer preferences in organic meat

Research & Development

G. Kandeepan, A.S.R. Anjaneyulu, S.K. Mendiratta and C.K. Beura:
Effects of storage conditions on the quality of buffalo meat curry

K. M. Wójciak, D. Kolozyn-Krajewska, M. Trzaskowska and Z. J. Dolatowski:
Effects on physico-chemical properties and oxidative stability of dry fermented sausages during chilling storage – Investigations on Lactobacillus casei LOCK 0900 probiotic strain with antioxidant addition

N. Erkan, S. Dursun, S. Ulusoy, S. Akcay and M. Yesiltas:
Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets

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