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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Source: FLEISCHWIRTSCHAFT International 5/10