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FleischWirtschaft International 5/13

The magazine and app for meat production, processing and research The magazine and app for meat production, processing and research

The Contents of FleischWirtschaft International No. 5, October 2013 are available as print-magazin, iPad-App and E-paper:

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Process Expo
Growth of international exhibitors

Food Ingredients Europe

Courage and flexibility needed

Comparison
Dijana Naseva, Zlatko Pejkovski and Aco Kuzelov:
Ostrich meat shows nutritional advantages

Process Technology
Josep Comaposada, Jacint Arnau, Josep M. Montfort,Daniel Sanz, Llorenç Freixanet and Josep Lagares:
Producing fermented sausages the quick way

Mixing
Frank Loeffler:
Mixers in ham production

Trends
Henk Hoogenkamp:
The society beyond meat – Part 2

Product inspection
Richard Hebel:
Overcoming the tough challenges

Conveyor belts
Fabio Conti, Jürgen Seidel and Lars Blom:
Economic benefits on the long run

Regulations
Francesca Conte:
Halal certification in Italy

Research & Development

H. Sharma, B. Deo Sharma, S. Talukder and R. Giriprasad:
Utilisation of tamarind seed powder as bind enhancing agent in extended restructured mutton chops

Th. Albert, J. Straube, J. Manteufel, J. Heinze, U. Truyen and K. Fehlhaber:
Survival of viruses in raw sausages – Influence of ripening and storage temperature

M. Ali Çakir, Mükerrem Kaya and Güzin Kaban:
Effect of heat treatment on the volatile compound profile and other qualitative properties of sucuk

Wen-Shyan Chen, Yung-Kai Lin, Meng-Ru Lee, Liang-Chuan Lin, Tien-Chun Wan and R. Sakata:
Effects of humectants on venison jerky – Influence on chemical, microbiological, physical and sensory traits
Source: FleischWirtschaft International 5/13
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