Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2017, Número 2

  • Automated collating and deposting into trays assures higher productivity

    Michael Fürgut

    págs. 17-18

    

  • The sensor-based continuous analysis of the meat composition allows smart usage of raw materials

    Thorsten Niermeyer

    págs. 26-28

    

  • Salmonella control in pig industry is an essential basic for hygiene

    Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta, O.P. Malav

    págs. 30-40

    

  • Impossible Foods has received funding and support from strong investors

    Henk Hoogenkamp

    págs. 42-44

    

  • Supply chain view to prevention and surveillance of residues of antimicrobials in meat

    Lis Alban

    págs. 45-47

    

  • Spanish pigmeat production is on track for success

    Verena Schütz

    págs. 48-51

    

  • Yonekyu brand stands for bringing smiles to the dining table

    Marcel Veenstra

    págs. 52-53

    

  • New techniques make use of proteins in the efficient production of on-trend meat products

    Bernd A. Giessmann

    págs. 54-55

    

  • An innovative method of fine comminution of meat raw material - An alternative to a long-standing tradition

    Andrey B. Lisitsyn, A.A. Semenova, A.N. Zakharov, B.R. Kapovsky, T.G. Kuznetsova

    págs. 60-64

    

  • Evaluation of the food safety risk associated with de-boning of Danish sows - Investigations on sows with chronic purulent lesions indicative of prior septicaemia

    Tanja Ostergaard Pedersen, Anne Kristine Baekbo, Jesper Valentin Petersen, Marianne Halberg Larsen, Lis Alban

    págs. 66-70

    

  • Effect of pearl millet flour on quality attributes and storage stability of emu meat nuggets

    Nitin Mehta, Manish Kumar Chatli, Pavan Kumar, O.P. Malav, Akhilesh K. Verma, Devendra Kumar

    págs. 71-75