Contents of FLEISCHWIRTSCHAFT International No. 3, June 2012 Contents of FLEISCHWIRTSCHAFT International No. 3, June 2012
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Animal Production
Hans-Wilhelm Windhorst:
China is the world's biggest pork producer
Product Safety
Charlie Purser:
Tracking pork with RFID ear tags
Curing
Henk Hoogenkamp:
Using renewable raw materials
Stabilisers
Friedemann Nau:
Taylor-made injection brines for cooked meats
Production
Andre Budesheim:
Modern technology for quality hams
Professional Clothing
Markus Schad:
Assuring hygiene in production processes
Hygiene
Thomas Tyborski:
Keeping halal production systems clean
Floors
Thomas Mückenmüller:
Energy efficient and sustainable
Education
Henning Ossendorf:
Finding new perspectives
Research & Development
Christine Hengl and Fredi Schwägele
Linked analysis of stored meat with regard to microbiology and variation of biogenic amines
Ceyhune Yürür, Ahmet Hamdi Ertas and Hudayi Ercoskun
The effect of nitrite levels on the colour attributes of heat treated sucuks
Artur Rybarczyk, Arkadiusz Pietruszka, Tadeusz Karamucki and Beata Matysiak
The effect of prodding technique on pork quality and its relationship with conformation
Rebekka Wilhelm and Waldemar Ternes
Identification of volatiles from fried liver
Hüseyin Bozkurt and Anıl Uzun
Effects of fat levels and cooking time on the volatile compounds and textural attributes: Investigations on a Turkish meat dish (Kavurma)
Petr Pipek, Bo-Anne Rohlík and Tomáš Potucek
The effect of maturation time on texture and colour of cooked ham
Each issue with News, Business News, Industry News and Abstracts
Subscribe FLEISCHWIRTSCHAFT International
Media data
To view Fleischwirtschaft International on your computer please click here: www.fleischwirtschaft.com/epaper
Animal Production
Hans-Wilhelm Windhorst:
China is the world's biggest pork producer
Product Safety
Charlie Purser:
Tracking pork with RFID ear tags
Curing
Henk Hoogenkamp:
Using renewable raw materials
Stabilisers
Friedemann Nau:
Taylor-made injection brines for cooked meats
Production
Andre Budesheim:
Modern technology for quality hams
Professional Clothing
Markus Schad:
Assuring hygiene in production processes
Hygiene
Thomas Tyborski:
Keeping halal production systems clean
Floors
Thomas Mückenmüller:
Energy efficient and sustainable
Education
Henning Ossendorf:
Finding new perspectives
Research & Development
Christine Hengl and Fredi Schwägele
Linked analysis of stored meat with regard to microbiology and variation of biogenic amines
Ceyhune Yürür, Ahmet Hamdi Ertas and Hudayi Ercoskun
The effect of nitrite levels on the colour attributes of heat treated sucuks
Artur Rybarczyk, Arkadiusz Pietruszka, Tadeusz Karamucki and Beata Matysiak
The effect of prodding technique on pork quality and its relationship with conformation
Rebekka Wilhelm and Waldemar Ternes
Identification of volatiles from fried liver
Hüseyin Bozkurt and Anıl Uzun
Effects of fat levels and cooking time on the volatile compounds and textural attributes: Investigations on a Turkish meat dish (Kavurma)
Petr Pipek, Bo-Anne Rohlík and Tomáš Potucek
The effect of maturation time on texture and colour of cooked ham
Each issue with News, Business News, Industry News and Abstracts
Subscribe FLEISCHWIRTSCHAFT International
Media data
Source: FLEISCHWIRTSCHAFT International 3/12