News in FleischWirtschaft International 3/14

The Contents of FleischWirtschaft International No. 2, April 2014 are available as print-magazine, iPad-App and E-paper.












Position
Robin Ganzert
Re-connecting with agriculture

Position
Henk Hoogenkamp
Butter is back

Cutting
Jens Westerheide
Portioning machines ensure success

Automation
Jens Ulrich Nielsen and Rosa Kirstine Christensen
A new 3D robot increases earnings

Commercial Agreement
Claus Deblitz and Barbara Wildegger
Is free trade a threat for EU-beef production?

Foreign Countries
Friedrich-Wilhelm Busse
Chinese consumers are fond of pork

Food Safety
Michael Erkes
Cultures assure ripening and protection

Production
Andreas Seydelmann
Final product with a clear cut

Fermentation
Christian Hertel
Additions to the range of starter cultures

South America
Elena Beier
Exporting with clever marketing

Study
Josef Bausch and Jörg Priese
Between flexibility and focus on costs


Research & Development

Muriel Machtolf, Matthias Moje, Klaus Troeger and Michael Bülte
Stunning slaughter pigs with helium and carbon dioxide – a comparison

P.Selvan, Porteen Kannan, S.K. Mendiratta and K.N. Bhilegaonkar
Effect of chemical decontaminants on quality of buffalo head meat

Sobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi and Asgar Farahnaky
Inclusion of tomato pomace in meat and meat-free (hybrid) sausages: Physicochemical characteristics

Jairo Humberto Lopez-Vargas, Jorge A. Gallego-Restrepo, José A. Pérez-Álvarez and Manuel Viuda-Martos
Chemical, physico-chemical, microbiological and sensory characterisation of “Medellinean chorizo”, a Colombian dry-cured sausage

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