Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2018, Número 6

  • Food Safety

    • Proper labelling helps with healthy eating. Consumers' ability to choose their diets partly depends on quantity and quality of information

      Seth Nuamah, Francis Obeng

      págs. 8-17

      

  • Casings

    • Edible coatings show their potential. Functionality and performance of the coating depends essentially on the process used

      Tarun Pal Singh

      págs. 18-27

      

  • By-Products

    • Fully utilizing secondary raw materials. Equipment, processing and use of bones of salughter animals - Part 2

      Mikhail L'vovitch Faivishevsky

      págs. 28-31

      

  • Ingredients

    • Binders in meat products. Restructuration is a recently developed meat processing technology

      Liming Zhao, Siya Guo, Yin Zhang, Hu Xia, Wei Xiong, Longyi Zhang, Ting Zhang

      págs. 32-35

      

  • Preservation

    • Meat pickles are on the rise. The change of lifestyle headway for meat products pickled in vinegar or oil

      Parveez Ahmad Para

      págs. 36-37

      

  • Technology

    • Cell-cultured meat for today's future. In the future, cellular biotechnology is going to be the second domestication

      Henk Hoogenkamp

      págs. 38-44

      

  • Research & Development

    • Essential oil from sage herbal dust exhibits antioxidative and antimicrobial activity in cooked pork sausages

      Branislav Sojic, Branimir Pavlic, Predrag Ikonic, Zoran Zekovic, Vladimir Tomovic, Natalija Dzimic, Suncica Kocic Tanackov, Snezana Skaljac, Maja Ivic, Tatjana Peulic, Marija Jokanovic

      págs. 47-50

      

    • Effect of feeding processed pearl millet on broiler. Investigations on carcass traits, growth of digestive and immune organs of chicken

      Satish J Manwar, A. B. Mandal

      págs. 51-56