Worldwide competence in packaging
págs. 8-9
The role of packaging - Active, smart, and intelligent - packaging will be providing more than passive protection
págs. 10-11
Features of convenience packaging - Innovations will combine food technology, packaging and information technology
págs. 12-14
A mark of good taste - Legal requirements for natural casings in the wake of the BSE crisis
Monika Beutgen
pág. 15
Natural casings must meet stringent demands
pág. 16
A brief history of casings - Recent technology has increased the profitability
pág. 17
Handling and storage - Various grades and diameters with several specifications for length
págs. 18-20
Special qualities and characteristics - Multiple specifications available according to the sausage manufacturer's purposes
págs. 21-23
Artificials casings - overview and trends
Heinrich Henrze, Kai Warkentin
págs. 24-27
Smokeable plastic casings - Weight loss is much lower than with products in natural or collagen casings
Ralf Schmalfed
págs. 28-29
The success story of the Danish model - Development and present status of pig and pork production in Denmark
Hans-Wilhelm Windhorst
págs. 30-38
General planning for the meat industry - Project design focuses on linear and hygiene regulations
Christian Falkenstein
págs. 39-41
Improving the tenderness of hot boned beef muscles - Restriction methods of rigor mortis contraction can reduce the effects of cold shortening
Kjell Ivar Hildrum, Bjorg Narum Nilsen, Magnus Wahlgren
págs. 42-48
Gluten determination in meat products - Application of immunoenzymatic methods with biotinylated antibodies
Joanna Leszczynska, Marzenna Wiedlocha
págs. 49-50
Detection of Salmonella in chicken pieces - Evaluation of the efficacy of Rambach R, Xylose-Lysine-Deoxycholate (XLD) Agars and Oxoid Salmonella Chromogenic Medium (OSCM)
Girma Zewde
pág. 51
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