News in FleischWirtschaft International 5/14

News in FleischWirtschaft International 5/14

Contents of FleischWirtschaft International No. 5, October 2014 Contents of FleischWirtschaft International No. 5, October 2014

The Contents of FleischWirtschaft International No. 5, October 2014 are available as print-magazine, iPad-App and E-paper.


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Leif Lykke, Margit Dall Aaslyng, Laura Boyle and Dayane Lemos
Highest stress during loading and unloading

Peter Hardwick
Re-invigorating European lamb consumption

Saul Mercado
Increasing global trade

International Trade
Hans-Wilhelm Windhorst
There will be no cost advantages for the EU

Jan Meerdink
Turning hogs into Hot Dogs

Mikhail L’vovitch Faivishevsky
Combined meat products offer chances

Henk Hoogenkamp
Meat, grain and biofuel collision course

Raw Cured Products
Wang Wei, Zhang Jiamin, Tang Renyong and Jürgen Schwing
Starter cultures improve Sichuan bacon

Drum Motors
Eberhard Schütz
Reliable systems guarantee higher quality

Neil Giles
Systemised inspections maximise quality

Research & Development

Suman Talukder, B.D. Sharma, S.K. Mendiratta, R.R. Kumar,O.P. Malav and Sheikh Rafeh
: Development of restructured chicken meat block incorporated with lotus (Nelumbo nucifera) root powder

Joo-Yeon Lee: Investigation of functional properties of Kimchi as antioxidant in fermented sausage in beaker during its ripening at 24 °C

Parminder Singh, Jhari Sahoo, Manish K. Chatli and Ashim K. Biswas: Utilisation of spent hen meat for the development of ready-to-eat chicken meat caruncles by using response surface methodology

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