Contents of FLEISCHWIRTSCHAFT International No. 3, June 2010
Production
Claus Deblitz:
Where beef is produced at lowest costs
Food Safety
Roger Mann:
Securing confidence and business
Dennis Seman:
Validation and verification being essential
Technology
J.D. Stopforth, H. Kroon, P. Sijtsema, D. Visser and E.W. Bontenbal:
Effectively reducing sodium content
T. Lickert, M. Badewien, G. Vorwold, D. Albers, S. Töpfl and A. Knoch:
Many new configuration options
Friedemann Nau:
Compensating fluctuations in raw material
Ulf Hansen and Jörg Hoja:
Frying on cast iron pans
Smoking
Coupling concentrates to traditional use
Shelf Life
Tal Leizer:
Advanced packaging technology
Market
Vera Belaya and Timea Török:
Beef consumption expected to grow
Research & Development
S.P. Suman, R.A. Mancini, R. Ramanathan and M.R. Konda: Modified atmosphere packaging influences premature browning in beef Longissimus lumborum steaks
H. Gajewska-Szczerbal and H.M. Baranowska: Water holding properties in pork Longissimus dorsi muscle due to two different injection techniques
R. Sakata, A.T. Okatani, H. Tanabe and S. Yano: Rheological and macrobiological properties of soft sausage developed for the elderly
R.K. Aulakh, H.S. Sehgal, G.K. Sehgal and S.S. Thind: Effect of processing and storage on mineral content of two (carp) value-added fish products
K.S. Rathod, P.N. Zanjad and R.K. Ambadkar: Effect of dehydration temperature as hurdle on shelf life of ready-to-eat chicken curry
J.-F. Hocquette, F. Gondret, E. Baéza, F. Médale, C. Jurie and D.W. Pethick: Biomarkers of meat fat content - a review
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Media data
Source: afz – allgemeine fleischer zeitung