Contents of FLEISCHWIRTSCHAFT International No. 4, August 2012 Contents of FLEISCHWIRTSCHAFT International No. 4, August 2012
IMS
Society increasingly expects animal welfare
Fifth quarter becomes more important
Switch to E-paper: FLWI 4/12
Research
Marinus 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
Building
Michael Trautwein:
Further refining the processing chain
Environmental Protection
Parisa Javadian Namin:
Efficiency right down the line
Food Safety
Henk Hoogenkamp:
Sodium: too much or too little?
Shelf life
Arabinda Ghosh:
Taylor cut packaging for meat products
Waste Reduction
Alan Davey:
Producing environmentally sound packaging
Food Safety
PMMI:
Ensuring safety across the food chain
Identification
Marc Büttgenbach:
Labelling in meat processing
Absorbers
Lisa Benson and Dave Payne:
Extending shelf life with active packaging
Antioxidants
Waut Dooghe:
Protection against spoilage
Research & Development
A. 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
Each issue with News, Business News, Industry News and Abstracts
Subscribe FLEISCHWIRTSCHAFT International
Media data
Society increasingly expects animal welfare
Fifth quarter becomes more important
Switch to E-paper: FLWI 4/12
Research
Marinus 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
Building
Michael Trautwein:
Further refining the processing chain
Environmental Protection
Parisa Javadian Namin:
Efficiency right down the line
Food Safety
Henk Hoogenkamp:
Sodium: too much or too little?
Shelf life
Arabinda Ghosh:
Taylor cut packaging for meat products
Waste Reduction
Alan Davey:
Producing environmentally sound packaging
Food Safety
PMMI:
Ensuring safety across the food chain
Identification
Marc Büttgenbach:
Labelling in meat processing
Absorbers
Lisa Benson and Dave Payne:
Extending shelf life with active packaging
Antioxidants
Waut Dooghe:
Protection against spoilage
Research & Development
A. 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
Each issue with News, Business News, Industry News and Abstracts
Subscribe FLEISCHWIRTSCHAFT International
Media data
Source: FLEISCHWIRTSCHAFT International 4/12