News in FLEISCHWIRTSCHAFT International 5/11

by Editor fleischwirtschaft.com
Tuesday, September 13, 2011

Contents of FLEISCHWIRTSCHAFT International No. 5, September 2011
Anuga Preview
Meat exports powering growth
Fair with more than 6,500 suppliers
Global growth opportunities



Meat Production
Hans-Wilhelm Windhorst
Regional concentration increases

History
Henk Hoogenkamp
A fast forward history of meat processing

Product Development
Claudia Durmus
Less salt thanks to intelligent mixtures

Proteins
Christian Vestergaard, Aurélie Mauray and Jakob Søltoft-Jensen
Functional ingredients in meat products

Texturising
Marie-Jo Leroy
Assistance for value engineering in meat

Analytics
Scarlett Biselli, Marion Mandix, Lutz Hartig and Kerstin Roß
Routine screening provides safety

Information Platform
Christian Kagerer, Manfred Schoberth, Dominik Töller and Detert Brinkmann: IT structure facilitates the recording of results

Consumer
Sherry Frey
Food for the next generation

Food Balance
Jos Bartels and Gé Backus
Why sustainable foods have a low market share


Research & Development

R. Rezler
Application of the technique of oscillation rheometry -
Investigations on meat raw materials and products

M. Gareis, J. Kabisch, R. Pichner and H. Hechelmann
Behaviour and survival of Salmonella spp. in minisalami

F. Çagiltay, N. Erkan, D. Tosun and A. Selçuk
Chemical composition of the frog legs (Rana ridibunda)

C.-Y. Lin, H.-Y. Kuo, M.-L. Lee, Y.-T. Liu, L.-C. Lin, R. Sakata and T.-C. Wan
Nutrient profile and colour determination from beef in Taiwan -
Comparison between buffalo, Holstein and imported Australian beef


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