Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2000, Número 4

  • The developing of modern smokehouses - Ecological and economical aspects

    M. Wilms

    págs. 8-13

    

  • Benzpyrene no longer a problem today

    pág. 14

    

  • Exact monitoring and steering now possible

    pág. 15

    

  • Faster production with liquid smoke

    pág. 16

    

  • Thermography makes heat visible - Application in developing butchery machines helps optimise process design

    Eberhard Haack, W. Hähle, G. Mahler

    págs. 17-23

    

  • Microbial consequences of premortal stress on slaughtering pigs

    K. Fehlhaber, T. Alter

    págs. 24-28

    

  • Reduction of the microbial contamination of fresh meat - 1. Microbial control at the farm and during transport (Pre-harvest factors)

    F.J.M. Smulders, M. Upmann

    págs. 29-31

    

  • Ageing and sensory properties of meat

    C. Augustini, A. Fischer

    págs. 32-35

    

  • A hygiene assessment system to score fresh meat premises

    Lüppo Ellerbroek

    págs. 36-37

    

  • Use of nitrite and nitrate In the manufacture of meat products Assessment of the technological necessity

    F.-K. Lücke

    págs. 38-41

    

  • Stabilisation of sensory aspects and bacterial status of packaged fresh meat due to the application of spice mixtures

    B.M. Grohs, Benno Kunz

    págs. 42-44

    

  • Changes in different zones of dry-cured ham during drying Moisture and sodium chloride content

    Jacint Arnau Arboix, C. Boadas, Pere Gou, A. Valero

    págs. 45-48

    

  • Influence of modified atmosphere packaging on shelf life of fish salami

    O. Ozden, T. Baygar, H. Kalafatoglu, H. Gun, S. Metin, Nuray Erkan, C. Varlik

    pág. 49