News in FLEISCHWIRTSCHAFT International 3/12

News in FLEISCHWIRTSCHAFT International 3/12

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

Henk Hoogenkamp:
Using renewable raw materials

Friedemann Nau:
Taylor-made injection brines for cooked meats

Andre Budesheim:
Modern technology for quality hams

Professional Clothing
Markus Schad:
Assuring hygiene in production processes

Thomas Tyborski:
Keeping halal production systems clean

Thomas Mückenmüller:
Energy efficient and sustainable

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

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