Fleischwirtschaft international: journal for meat production and meat processing

• 

  Año 2018, Número 1

  • Dynamic growth documented. Patterns of EU pig meat production and trade

    Hans-Wilhelm Windhorst

    págs. 50-52

    

  • High growth rates. Poultry is gaining in popularity, and is processed and offered in many forms

    Herbert Weber

    págs. 54-59

    

  • Unhygienic meat processing poses risks. The government of Ghana will develop a comprehensive and harmonized sanitation reporting system

    Seth Nuamah, Francis Obeng

    págs. 62-68

    

  • Probiotic meats - scope and challenges. Fermented products provide an adequate environment for the growth and survival of probiotic microbiota

    Devendra Kumar

    págs. 70-74

    

  • Value added fish meat products. There is a great demand for seafood based products in RTE convenience products

    Parveez Ahmad Para

    págs. 77-78

    

  • The effects of different levels of iota- and kappa-carrageemam on some properties of a beef emulsion

    Hikmet Salman, Cemalettin Sariçoban

    págs. 82-88

    

  • The influenceof binder, fat content and degree of comminution on the quality of restuctured beef steaks

    Julia Bogdanowicz, Waclaw Mozolewski, Magdalena Dudek, Zenon Nogalski

    págs. 89-93

    

  • Efficacy of various bind enhancing agents on the quality of extended restructured mutton chops

    Heena Sharma, B.D. Sharma, Suman Talukder, Meena Goswami Awasthi, Imran Ahmed Ganai

    págs. 94-99