News in FLEISCHWIRTSCHAFT International 1/08

Contents of FLEISCHWIRTSCHAFT International No. 1, February 2008

Poultry Processing

Roland Kranen: Efficient processing of broilers

Trimming

Stefán Axelsson: Yield increase using intelligent technology

Slaughtering

Frank Schmidt and Marek Stark: High productivity, flexibility and reliability

Meat Quality

Josef Richardt, Ralf Borau, Andreas Kasel and Thomas Wieschallah:
Objectification by colour image processing

Functional Food

Peter Nitsch: It’s the mix that matters

Clipping

Andreas Flies: High performance and precision combined

Heiko Schleucher: Impermeability is not a digital state

Natural Casing

The knack with the natural packaging

Satoe Nakae, Toshio Oshida, Tadayuki Nishiumi, Hyukil Yoon and Ryoichi Sakata: Maximum force and breaking strain decrease

INSCA

Hans-Martin Kersting: HACCP manual developed for casings industry

Economy

Heinrich Henze: Facts to replace assumptions

Research & Development

O. Erkmen and A. Barazi: Predictive model for the survival of S. Typhimurium in sucuk under modified atmospheres and storage temperatures

R. Rezler and H.M. Baranowskai: Utilisation of starch preparations in sausage production – rheological properties and water bindings

R. Ibik, M. Karakaya and M.T. Yilmaz: The effect of spices on colour changes, autoxidation and sensory properties of kavurma made from beef and chicken

K. Nuernberg, D. Dannenberger, G. Nuernberg and K. Ender†: N-3 fatty acids and conjugated linoleic acids (CLA) in beef and lamb meat

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