News in FLEISCHWIRTSCHAFT International 5/10

by Editor fleischwirtschaft.com
Wednesday, October 06, 2010


Contents of FLEISCHWIRTSCHAFT International No. 5, October 2010

Meat Production
Tim McRae
Demand for agriculture food will rise

Functional Food

Henk W. Hoogenkamp
Consumers request for diversification

Technology

Tim Martin Seibert
Culture to eliminate residual oxygen

Fibres

Jürgen Sieg
Combinations expand the spectrum

Plant Protein

Michael Gusko
Healthy solution for less meat and lower fat

Cutting Technology

Michael Koschinski
Production reliability is a top priority

Merchandise Store

Mark Dohmen
Storage and order boxes in one single system

Cooling

Monika Witt
Safeguard expenditure and environment

Safety

David Barber
Wise investment protects from complications

Automation

Hans P. Fritsche
The art of fixed weight packaging

Labelling

Marc Büttgenbach
That example for multifunctionality

Market

Hubert Gerhardy and Jean-Pierre Garnier
Sales potential of sheep meat


Research & Development

C. Burgos, C. Moreno, J.A. Carrodeguas, J.A. Barcelona, L. Tarrafeta and P. López-Buesa:

The effects of trimming on loin composition from pigs fed a modified diet

S. Wajda and T. Daszkiewicz:
The effect of pre-slaughter handling and bull genotype on meat quality

N. Berry
, A. Johnson, S. Lonergan, T. Baas, J. Hill, C. Schultz Kaster, J. Matthews, L. Karriker and K. Stalder: Loading gantry vs. traditional chute - Effect on fresh pork loin quality attributes with challenges at loading

S.J. Manwar and A.B. Mandal:
Effect of processed wheat feeding on carcass traits and sensory attributes of broiler chicken meat

I. Wojtasik, K.A. Skibniewska, S. Bednarek and J. Zakrzewski:
Innovations in meat processing can depress daily protein intake of polish students
 
S.T. Engez and P. Baskan: Effects of freezing rates on drying times of biltong


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