News in FLEISCHWIRTSCHAFT International 5/07

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Contents of FLEISCHWIRTSCHAFT International No. 5, November 2007
Exhibition, education and events combined
Top of the German meat industry league
Friedemann Nau: All the ingredients influence the system
Errol V. Raghubeer: Technology appeared at the proper time
E. Syrovatski: Self-sharpening meat grinder cutting pairs
C. Saricoban, M. Karakaya and M. Tahsin Yilmaz: Effect of different proportions of mechanically and hand deboned chicken meat on chicken sausages – Parameters investigated were mineral composition, cholesterol content and TBARS values
K. Dietze, M. Lammers and W. Ternes: Effects of natural additives on warmed-over flavour (WOF) of dark turkey meat analysed with Dynamic Headspace GC/MS – Investigation of the influence of rosemary extract, tartaric acid, quercetine dihydrate and onion extract
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Foreign Markets
China’s demand and plans growExhibition, education and events combined
Top of the German meat industry league
Ingredients
Majda Hadolin Kolar, Simona Urbancic and Dushka Dimitrijevic: Rosemary extract protects sausage effectivelyFriedemann Nau: All the ingredients influence the system
Functional Food
Peter Nitsch: Sensory quality retainedLogistics
Peter Puscha and Patrick Klinger: The “intelligent” meatboxMeat Quality
Friedrich Bauer and Karl-Otto Honikel: Meat – a food of high nutrient densityErrol V. Raghubeer: Technology appeared at the proper time
Packaging
Arné Reinhart Meyer: Bio-packages to rise organic food’s estimationAnalysis
Andrey B. Lisitsyn, Nina F. Neburchilova and Evgeniya A. Mishenina: Price system and economic laws conflictingResearch & Development
H. Melly, A.M. AL-Emadi, A.E. Arwana, Th. Alter, A. Hamedy and K. Fehlhaber: Prevalence of thermophilic Campylobacter spp. on broilers from Syrian chicken abattoirsE. Syrovatski: Self-sharpening meat grinder cutting pairs
C. Saricoban, M. Karakaya and M. Tahsin Yilmaz: Effect of different proportions of mechanically and hand deboned chicken meat on chicken sausages – Parameters investigated were mineral composition, cholesterol content and TBARS values
K. Dietze, M. Lammers and W. Ternes: Effects of natural additives on warmed-over flavour (WOF) of dark turkey meat analysed with Dynamic Headspace GC/MS – Investigation of the influence of rosemary extract, tartaric acid, quercetine dihydrate and onion extract
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