News in FLEISCHWIRTSCHAFT International 1/07

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Contents of FLEISCHWIRTSCHAFT International No. 1, February 2007
Joanna Leszczynska and Agata £acka: Carnitine content in thermally treated meat
Stefan Töpfl and Volker Heinz: Application of Pulsed Electric Fields to improve mass transfer in dry cured meat products
Lynn Moran, Pam Scates and RobertH. Madden: Optimisation of isolation procedures for obtaining Campylobacter spp. from retail packs of raw poultry
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Animal Welfare
Temple Grandin: Methods to improve handling and stunningSlaughtering
Volker Thran: Hygienic progress by special equipmentDromedary
Joachim W. Hertrampf: Ships of the desert as meat suppliersLaser technology
Jens Westerheide: Precision portioning of fresh meatProcessing
Heinrich Henze and Gerhard Decker: Modern casings for sliced luncheonQuality control
Ljiljana Milovanovic, Ivanka Popovic, Snežana Saicic, Marija Ranic, Dejan Skala and Dušan Antonovic: Thermal analysis of lipids of fallow deerQuality control
Osman Erkmen: Potential presence raises concernPoultry meat
Rajani K. Kala, Napa Kondaiah, Anne S.R. Anjaneyulu and Rajendran Thomas: Semi-convenience product for pattiesResearch & Development
Michael Judas, Reinhard Höreth and Wolfgang Branscheid: Computed tomography as a method to analyse the tissue composition of pig carcassesJoanna Leszczynska and Agata £acka: Carnitine content in thermally treated meat
Stefan Töpfl and Volker Heinz: Application of Pulsed Electric Fields to improve mass transfer in dry cured meat products
Lynn Moran, Pam Scates and RobertH. Madden: Optimisation of isolation procedures for obtaining Campylobacter spp. from retail packs of raw poultry
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