Contents of FLEISCHWIRTSCHAFT International No. 4, August 2012 Contents of FLEISCHWIRTSCHAFT International No. 4, August 2012
IMSSociety increasingly expects animal welfare
Fifth quarter becomes more important
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FLWI 4/12
ResearchMarinus F.W. te Pas, Bénédicte Lebret, Marie Damon, Bo Thomsen, Mariusz Pierzchala, Agnieszka Korwin-Kossakowska, Kui Li, Lars Kristensen, Jette F. Young, Birthe Pedersen and Niels Oksbjerg:Predicting meat quality with biomarkers
BuildingMichael Trautwein:Further refining the processing chain
Environmental ProtectionParisa Javadian Namin:Efficiency right down the line
Food SafetyHenk Hoogenkamp:Sodium: too much or too little?
Shelf lifeArabinda Ghosh:Taylor cut packaging for meat products
Waste ReductionAlan Davey:Producing environmentally sound packaging
Food SafetyPMMI:Ensuring safety across the food chain
IdentificationMarc Büttgenbach:Labelling in meat processing
AbsorbersLisa Benson and Dave Payne:Extending shelf life with active packaging
AntioxidantsWaut Dooghe:Protection against spoilage
Research & DevelopmentA. Rybarczyk, A. Pietruszka, T. Karamucki and B. Matysiak:The impact of carcass chilling techniques on the quality of pork
G. Özyurt, A. Simsek, M. Etyemez and Y. Özogul:Effects of frying oil type on oxidative stability and fatty acid profiles of goatfish during cold storage– Investigations on oils made from sunflower, soybean, corn and canola
Chidanandaiah and Rajendra Kumar K:Effect of flour combinations in batter mixes on sensory and physico-chemical quality of battered chicken
R. M. Khandagale, R. C. Keshri, P. Kumar and N. Mehta:Optimisation of the level of fish flesh in pork nuggets and their storage studies
N.K. Pandey and A.S. Yadav:Quality and shelf-life evaluation of egg cutlets prepared incorporating chicken meat
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