News in FleischWirtschaft International 2/14

by Editor fleischwirtschaft.com
Tuesday, April 22, 2014

Contents of FleischWirtschaft International No. 2, April 2014
The Contents of FleischWirtschaft International No. 2, April 2014 are available as print-magazine, iPad-App and E-paper.

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Processing

Friedrich-Wilhelm Busse
Production is carried out in Kazakhstan

Interpack
Showing the entire value chain

Thermoformers
Stefan Krakow
Increasing output on a grand scale

Logistics
Reiner Jedermann, Miriam Mack and Judith Kreyenschmidt
Intelligent containers for the entire supply chain

Catering
Robert Wild
Packaging keeps taste and consistency

What’s new at Interpack 2014?

Product inspection
Simon King
Solving the quality equation

Portioning
Mark Boom and Marten van Zoelen
Texture determines the sensory quality

Chicken
Henk W. Hoogenkamp
Easiness of preparation is a welcome bonus

Gases
Friedrich Moser
Efficient cooling assures reliable processing

Sensory
Lene Meinert and Margit D. Aaslyng
Understanding consumer preferences


Research & Development

Rajendran Thomas, Nashrin Jebin, Madan Kumar Tamuli and Dilip Kumar Sarma

Bamboo shoot extract – a potential natural preservative for pork nuggets at refrigeration temperature (4±1 °C) storage

Katharina Stollewerk, Anna Jofré, Josep Comaposada, Jacint Arnau and Margarita Garriga
Food Safety in fast drying of dry-cured meat products – High pressure and NaCl-free processing implementation

Michał Piatek, Hanna Maria Baranowska and Mirosława Krzywdziñska-Bartkowiak

Modern thawing methods and muscle structure

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