News in FLEISCHWIRTSCHAFT International 1/12

by Editor fleischwirtschaft.com
Monday, March 12, 2012

Contents of FLEISCHWIRTSCHAFT International No. 1, March 2012
Anuga FoodTec 2012
Three thematic pillars for food production
What's new at Anuga FoodTec 2012?

Meat Analysis
Geir Stang Hauge:
Compact and accurate fat analysis



Processing
Dijana Naseva, Zlatko Pejkovski and Aco Kuzelov:
Ostrich - yield and chemical composition

Stabiliser
Henk Hoogenkamp:
Application of vegetable protein ingredients

Marketing
Nina Veflen Olsen:
Interactive toolbox for product development

Quality
Cai Clemen Christensen:
Emulsions in cold and warm processes

Outlook
Albert Vernooij:
Supply discipline to be essential

Symposium
1st International Summer School
Ageing and packaging of meat

Knowledge Management
Lena Sloth and John Eggers Fohlmann:
Information retrieval in the meat industry


Research & Development

S. Milewski, Z. Tanski, T. Daszkiewicz and Antoszkiewicz
Slaughter value and meat quality in lambs - Investigations on Skudde lambs slaughtered at different ages

M. Karwowska, Z. J. Dolatowski and E. Grela
Influence of dietary supplementation with proteien-xanthophylls (PX) concentrate of alfalfa - Investigations on pig meat quality

H. Ercoskun
Product development of a new sausage: hard cheese added sausage

I. Martynyuk
Improving the technology for cooked sausage products comprising amaranth

K. M. Wojciak, Z. J. Dolatowski and A. Okon
The effect of probiotic strains on oxidative stability of cured pork meat products - Investigations on Lactobacillus casei LOCK 0900 and Lactobacillus paracasei LOCK 0919


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