News in FLEISCHWIRTSCHAFT International 1/07

Contents of FLEISCHWIRTSCHAFT International No. 1, February 2007

Animal Welfare

Temple Grandin: Methods to improve handling and stunning

Slaughtering

Volker Thran: Hygienic progress by special equipment

Dromedary

Joachim W. Hertrampf: Ships of the desert as meat suppliers

Laser technology

Jens Westerheide: Precision portioning of fresh meat

Processing

Heinrich Henze and Gerhard Decker: Modern casings for sliced luncheon

Quality control

Ljiljana Milovanovic, Ivanka Popovic, Snežana Saicic, Marija Ranic, Dejan Skala and Dušan Antonovic: Thermal analysis of lipids of fallow deer

Quality control

Osman Erkmen: Potential presence raises concern

Poultry meat

Rajani K. Kala, Napa Kondaiah, Anne S.R. Anjaneyulu and Rajendran Thomas: Semi-convenience product for patties

Research & Development

Michael Judas, Reinhard Höreth and Wolfgang Branscheid: Computed tomography as a method to analyse the tissue composition of pig carcasses

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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