Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2016, Número 4

  • World market: The growth remains stable

    Hans Wilhelm Windhorst

    págs. 14-18

    

  • Energy: From carcasses to kilowatt

    Uwe Schröder

    págs. 19-21

    

  • Processing: Opportunities for large growth look good

    Dominik Eberhard

    págs. 22-23

    

  • Sustainability: Real plant meat may assure supply

    Henk Hoogenkamp

    págs. 27-31

    

  • Texturates: Vegetable-proteins serve as meat substitute

    Michael Weinberger

    págs. 32-36

    

  • Production: The machine determines the sausage quality

    Andreas Seydelmann

    págs. 38-39

    

  • Food safety: Suitable packaging can reduce food waste

    Pavan Kumar, Rajeev Ranjan, Akhilesh K. Verma, Pramila Umaraw

    págs. 40-47

    

  • Slicing: It all boils down to the components

    Mathias Dülfer

    págs. 50-53

    

  • Marketing: Consumers questioning the quality of their meat

    Katia Witham

    pág. 54

    

  • Effects of the rearing systems on growth performance, carcass traits and meat quality in Taiwan game hens

    Cheng-Yung Lin, Hsiao-Yun Kuo, Ryoichi Sakata, Shiro Takeda, Tien-Chun Wan

    págs. 58-61

    

  • Effects of light sources on ohysicochemical/color properties and oxidative/microbiological stability of ground beef during storage at 4ºC

    Hasan Ibrahim Kozan, Cemalettin Sariçoban

    págs. 63-68

    

  • Volatiles of fried goose liver and foie gras

    Rebekka Wilhelm, Waldemar Ternes

    págs. 70-75