News in FLEISCHWIRTSCHAFT International 1/11

News in FLEISCHWIRTSCHAFT International 1/11

Contents of
FLEISCHWIRTSCHAFT International No. 1, March 2011

Being a constant in meat industry and research

Trade Fair
Henk W. Hoogenkamp
Future trends in the poultry industry

AMI Preview
Facing the top challenges

Stephen G. Campano
Safety Reducing cost and consumer concerns

Stephan Drusch
Investment in value-adding ingredients

Heinrich Henze
Meeting basic and superior need

Bernd-Adolf Lang
Textile meets tradition

Ralf Schmalfeld
Intrinsic values determine functionality

Knut Franke and Bernhard Hukelmann
Hygiene and functionality united

Marcel Veenstra
Packaging has to do justice to the product

Cole Martin
Potential for growth, but obstacles abound

Maryna Mykhaylenko and Vera Belaya
Meat sector requires political measures

Research & Development
P. Kumar, B.D. Sharma and R.R. Kumar
Product profile comparison of analogue meat nuggets versus chicken nuggets

N. Gundogan and S. Citak
Prevalence and antibiotic resistance of S. aureus, E. coli and B. cereus in doner kebabs - Investigations in products retailed in Turkish fast food restaurants

F.B. Luciano and R.A. Holley
Bacterial degradation of glucosinolates and its influence on the growth of E. coli O157:H7 - Investigations in a dry fermented sausage model - Part 2

U. Schröder, M. Manthey-Karl, I. Lehmann and C. Meyer
Long-term stability study on Asian fish sauce distributed in Germany

Z.F. Bhat, V. Pathak and H.F. Bhat
Storage studies on chicken seekh kababs extended with different non-meat proteins

H. Gajewska-Szczerbal and M. Krzywdzinska-Bartkowiak
Impact of curing brine injection technique on quality parameters of porcine M. longissimus dorsi - Comparative assessment of the changes in histometric parameters and tenderness of the lumbar and thoracic part

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