News in FLEISCHWIRTSCHAFT International 5/09

by Editor
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

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

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

Subscribe FLEISCHWIRTSCHAFT International

Media data