Contents of FleischWirtschaft International No. 1, February 2013 Contents of FleischWirtschaft International No. 1, February 2013
Environment
Seth Nuamah:
Consuming meat in a sustainable way - Part 2
Product Development
Henk Hoogenkamp:
Building a better hybrid burger - Part 1
Antioxidants
Waut Dooghe:
Maintaining the quality of burgers
Packaging
Ulrich Nielsen:
Putting emphasis on full automation
Curing
Peter J. Danwerth:
Precision in injection
Disinfection
Martin Urbanek:
Disinfecting surfaces safely
Pollution Control
Stephan Mätzschke:
Using environmentally friendly disinfectants
Market Research
Tina Vukasovic:
Consumer preferences in organic meat
Research & Development
G. Kandeepan, A.S.R. Anjaneyulu, S.K. Mendiratta and C.K. Beura:
Effects of storage conditions on the quality of buffalo meat curry
K. M. Wójciak, D. Kolozyn-Krajewska, M. Trzaskowska and Z. J. Dolatowski:
Effects on physico-chemical properties and oxidative stability of dry fermented sausages during chilling storage – Investigations on Lactobacillus casei LOCK 0900 probiotic strain with antioxidant addition
N. Erkan, S. Dursun, S. Ulusoy, S. Akcay and M. Yesiltas:
Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets
Each issue with News, Business News, Industry News and Abstracts
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Seth Nuamah:
Consuming meat in a sustainable way - Part 2
Product Development
Henk Hoogenkamp:
Building a better hybrid burger - Part 1
Antioxidants
Waut Dooghe:
Maintaining the quality of burgers
Packaging
Ulrich Nielsen:
Putting emphasis on full automation
Curing
Peter J. Danwerth:
Precision in injection
Disinfection
Martin Urbanek:
Disinfecting surfaces safely
Pollution Control
Stephan Mätzschke:
Using environmentally friendly disinfectants
Market Research
Tina Vukasovic:
Consumer preferences in organic meat
Research & Development
G. Kandeepan, A.S.R. Anjaneyulu, S.K. Mendiratta and C.K. Beura:
Effects of storage conditions on the quality of buffalo meat curry
K. M. Wójciak, D. Kolozyn-Krajewska, M. Trzaskowska and Z. J. Dolatowski:
Effects on physico-chemical properties and oxidative stability of dry fermented sausages during chilling storage – Investigations on Lactobacillus casei LOCK 0900 probiotic strain with antioxidant addition
N. Erkan, S. Dursun, S. Ulusoy, S. Akcay and M. Yesiltas:
Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets
Each issue with News, Business News, Industry News and Abstracts
Subscribe FleischWirtschaft International
Media data
Source: FleischWirtschaft International 1/13