News in FLEISCHWIRTSCHAFT International 5/09

by Editor fleischwirtschaft.com
Tuesday, September 29, 2009


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

Anuga
Stable business platform for all segments

Technology
Matthias Moje:
Hygiene advantages through robots

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

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

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

Spice Foil
Dirk Drews:
Closed wrap without substrate

Safety
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

Each issue with News, Business News, Industry News and Abstracts

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