News in FLEISCHWIRTSCHAFT International 5/10

News in FLEISCHWIRTSCHAFT International 5/10

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


Tim Martin Seibert
Culture to eliminate residual oxygen


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


Monika Witt
Safeguard expenditure and environment


David Barber
Wise investment protects from complications


Hans P. Fritsche
The art of fixed weight packaging


Marc Büttgenbach
That example for multifunctionality


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