News in FLEISCHWIRTSCHAFT International 2/09

News in FLEISCHWIRTSCHAFT International 2/09

Contents of FLEISCHWIRTSCHAFT International No. 2, April 2009

Meat Production

Hans-Wilhelm Windhorst:
Crisis crunch in Canada – Part 2

Texturising

Frederic Ballber:
Complete functional systems in demand

Certificate

Paul Konstantinidis:
Global business to respect local customs

Plant Fibre

Jürgen Fischer:
Risk reduction by consuming dietary fibre

Animal Welfare

Karen von Holleben:
Intelligent prevention of fail stunning

Cleaning

Atilla Karka:
Specialist know-how makes the difference

Natural Casings

Joris J. Wijnker:
Virus inactivation through salt preservation

Food Safety

Henk R. Hoogenkamp:
Your enemy’s foe is your friend

Research & Development

E. Jacyno, A. Ko³odziej, A. Pietruszka, M. Kawecka, B. Matysiak and D. Stepien-Poleszak: Meat quality of pigs fed on L-carnitine-supplemented and high-iron diet


G. Hugenschmidt, R. Hadorn, D. Guggisberg, P. Silacci, D. Scherrer, M. Haldimann, M. Scheeder and C. Wenk: Destructurations in cooked cured ham – Chemical and physical characterisation of defects in processed products


G. Kaban: Identification and characterisation of catalase positive cocci isolated from pastirma


A. Kuzelov and O. Kirovska Cigulevska: Application of a new micro-enzymatic preparation in processing of canned beef meat products


M. Karwowska, Z.J. Dolatowski and H.M. Baranowska: Effect of added buckwheat and oat extrudates on WHC and microstructure of ground beef patties

Each issue with News, Business News, Industry News and Abstracts

Subscribe FLEISCHWIRTSCHAFT International



Media data
Source: FLEISCHWIRTSCHAFT International 2/09
stats