News in FLEISCHWIRTSCHAFT International 4/10

News in FLEISCHWIRTSCHAFT International 4/10

Contents of
FLEISCHWIRTSCHAFT International No. 4, August 2010

Leif Lykke, Per Arnmark and Claus Borggaard
One incident every twentieth year

InterMeat 2010

Sustainability goes mainstream
What's new at InterMeat 2010?

Nutritive Value

Basappa M. Naveena, Arup R. Sen and
Napa Kondaiah

Ensuring activity and bioavailability

Artificial Casings

Zoran Savic
Information and transparency needed


Robert Möslein
Well-founded information for development


Gerhard Lapp
Improving continuity and performance

Colour Stability

Sara Sengespeik
Light plays a crucial role


Marcos Fava Neves
Private labels even within premium segments

Research & Development

G. Kandeepan, A.S.R. Anjaneyulu, Y.P. Gadekar, N. Kondaiah and S.K. Mendiratta: Quality comparison of buffalo meat curry stored at refrigeration temperature

P. Konieczny, J. Stangierski, M. Hes and J. Kijowski:
Selected quality attributes of dried turkey meat snacks with added raisins

V. Apparao, S. Wilfred Ruban and A. Kalaikannan:
Low voltage electrical stimulation of spent rabbit carcass - physical and structural characteristics

M.A. Cebirbay and M. Nizamlioglu:
Research on changes in microbiological quality of doner kebab during consumption time

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Source: Fleischwirtschaft International 4/10


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