News in FLEISCHWIRTSCHAFT International 1/09

News in FLEISCHWIRTSCHAFT International 1/09

Contents of FLEISCHWIRTSCHAFT International No. 1, February 2009


Sergey Yushin: Difficult times again for Russia’s meat sector

Anuga FoodTec 2009

Sustainable solutions and cost-effectiveness

Meat Production

Hans-Wilhelm Windhorst: Crisis crunch in Canada

Meat Inspection

Baden Pearse, John Langbridge, Rowland Cobbold and Ron Glanville: Current activities add little to food safety

Natural Casings

Joris J. Wijnker: Safety measures are mandatory now

Artificial Casings

Robert Wilfer: How to make the right choice

Heinrich Henze: Surprising synergistic effects

Research & Development

J.N. Sofos: Preparing safe nonintact meat products – a review

H. Bozkurt and K.B. Belibagli: Changes in physical and chemical attributes of a cooked meat product (kavurma)

H.D. Larsen, J.P. Teilmann, M. Wahlgren and H. Christensen: Hygienic effect of steam vacuuming lamb and cattle carcasses in a Norwegian slaughterhouse

A.K. Biswas, N. Kondaiah, A.S. Ram Anjaneyulu and G.S. Rao: Simultaneous determination of cypermethrin and deltamethrin residues in buffalo meat

H.M. Baranowska: Water binding in poultry pâtés containing plant fats

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Source: FLEISCHWIRTSCHAFT International 1/09