News in FLEISCHWIRTSCHAFT International 3/06

Contents of FLEISCHWIRTSCHAFT International No. 3, September 2006

World Meat Congress

Exporters are optimistic

InterMeat

Freshness is quite in demand Market place offers new ideas What’s new at InterMeat 2006?

Microbiology

John N. Sofos and Yohan Yoon: Safer food using predictive modelling

Congratulations

AMI – Meat industry represents success story

Hygiene

Boris Dobrenov: Macro clean with micro standards

Ingredients and additives

Herbert Weber: Useful helpers for flavour and more Jürgen Sieg and Andreas Vogelbacher: Production of tasty low fat sausage

Sausage making

Joo-Yeon Lee and Benno Kunz: Kimchi comparable with starter culture

Quality control

Jo Smewing: Testing times for texture care for sensory properties needed

Tenderness

Ryoichi Sakata, Kaoru Yamazaki, Toshio Oshida, Tadayuki Nishiumi, Shinji Tsuji and Kouichi Soejima: Essentially the same effect

Meat production

Hans-Wilhelm Windhorst: Dynamism determines the decade

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