Food Law

Martin Hartig: The new “Hygiene Package” of the EU

Hygiene Strategy

Julius Grüter: No difference compared with fresh product

Packaging

Carolin Heisterkamp: Coding solutions for the meat industry

Slaughtering

Ahmet Daoudi, Mourat El Allouchi, Susanne Kaufmann and Andreas Stolle: Dromedary Slaughter – Facing towards Mecca

Microbiology

Sumru Citak and Neslihan Kamanli: Gram-negative bacteria a public health risk

Meat Processing

Asirgeldi Besimov, Mustafa Karakaya, Mustafa T. Yilmaz and Cemalettin Sariçoban: Some emulsifying properties of turkey giblets

Research & Development

E. Kurt and R. Klont: WHC of pork from Pietrain-sired pigs measured under different commercial slaughterhouse conditions in Germany – 1. Effect of pH and temperature decline curves in relation with different carcass chilling conditions

A. Swetwiwathana, N. Lotong, J. Nakayama and K. Sonomoto: Maturation of Nham – a Thai fermented meat product Effect of Pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) as starter culture, nitrite and garlic on Salmonella anatum during Nham fermentation

A. Litwinczuk, R. Dziedzic, Z. Litwinczuk, T. Grodzicki and M. Kedzierska-Matysek: Comparison of nutritional value of meat of wild and farm pheasants