News in FLEISCHWIRTSCHAFT International 5/09

News in FLEISCHWIRTSCHAFT International 5/09

Contents of FLEISCHWIRTSCHAFT International No. 5, September 2009

Worldwide Food Expo
Taste the new economic reality
Cooked Ham
M. Xargayó, J. Lagares, E. Fernández and D. Sanz:
Hand-stuffed quality with automatic stuffing

Stable business platform for all segments

Matthias Moje:
Hygiene advantages through robots

Susanne Wiese-Willmaring and Henriette Bednarszky:
Combining the requirements of many Muslims

Meat Quality
Marcel Veenstra:
Self-service packaging for active seniors

Laurence Sifre and Jean-Philippe Coton:
Assessment of muscle fibre destructuration

Spice Foil
Dirk Drews:
Closed wrap without substrate

Franz-Gustav Winkler:
Hands off conveyor and feed tools

Research & Development
A. Schmid, M. Collomb and R. Hadorn: Fatty acid composition of Swiss cooked sausages
B. Özalp, M. Karakaya and M.T. Yılmaz: Functional properties of meat emulsion systems formulated with orange albedo
J.F. Stika, S.P. Suman, Y.L. Xiong and W.G. Moody: Post-mortem proteolysis and tenderness in loin steaks from mature cows of various ages
B. Rubio, B. Martínez, Mª D. García-Cachán, J. Rovira and I. Jaime: The effects of HHP treatment on Listeria monocytogenes inoculated in dry-cured meat products
A.R. Sen, N.B. Maheswarappa and M. Muthukumar: Effect of wheat fibre on sensory, physico-chemical traits and storage stability of low fat mutton nuggets

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Source: FLEISCHWIRTSCHAFT International 5/09


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