Fleischwirtschaft international: journal for meat production and meat processing

• 

  Año 2001, Número 2

  • Emerging production systems in Europe - Dramatic changes in the food industry predicted - Food safety the most important issue

    H.W. Windhorst

    págs. 39-41

    

  • Potential use of HACCP-oriented measures in livestock

    Lüppo Ellerbroek

    págs. 42-48

    

  • Alternative methods of slaughtering and cutting More safety in critica. process stages in the slaughtering of cattle

    Klaus Troeger

    págs. 49-51

    

  • Complete traceabillty in the cutting up of beef New traceability technology closes gaps which have long needed to be dealt with

    M. Steinsträter, A. Jensen

    págs. 52-56

    

  • Reduction of the microbial contamination on fresh meat - 3. 'Third line' intervention strategies: The decontamination issue

    F.J.M. Smulders, M. Upmann

    págs. 57-59

    

  • Every construction is an odd piece - The quality of every project depends on the overall planning

    Christian Falkenstein

    págs. 60-62

    

  • Storage stability depends on technology - Today's systems allow central production of assured quality mince

    Eberhard Haack, H.-W. Warnecke

    págs. 63-69

    

  • Marination of fresh meats by means of spray effect

    D. Ruíz, D. Borrell, Marta Xargayó, Josep Lagares, Eva Fernández

    págs. 70-74

    

  • Boiled ham production - Character and water binding qualities - Options for and restrictions to increasing yields

    Walter Vösgen

    págs. 75-76

    

  • Nitrosamine concentrations in beef ham 1. Influence of smoking and diversified combinations of functional additives

    Ryszard Rywotycky

    págs. 77-80

    

  • New concepts for product safety - Fewer cases of food poisoning and minimally processed foods are the international goal

    Lothar Leistner

    págs. 81-83

    

  • Animal welfare and Controlled Atmosphere Stunning (CAS) of poultry using mixtures of CO2 and O2

    P. Barton Gade, Karen von Holleben, M. von Wenzlawowicz

    págs. 84-88

    

  • On-line measurements of colour of pork

    P. Dvorák, H. Musilova, I. Svarcova

    págs. 89-91

    

  • Classification of Greek meat products on the basis of pH and aw values

    S. Ramantanis, O. Sabatakou, E. Watsos, F. Mantis

    pág. 92