Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2019, Número 2

  • Interview

    • Where science and practice meet: Dr. Fredi Schwägele

      págs. 10-12

      

  • Machinery

    • Starting in a good position

      Beatrix Fraese

      págs. 21-24

      

  • Expendables

    • Trends in additives and ingredients, skins and casings

      págs. 26-27

      

  • Preview

    • What's new at the fair?

      págs. 28-64

      

  • Poultry

    • Chicken meat in the focus of analysis: Global trade developments in the decade from 2006-2016

      Hans-Wilhelm Windhorst

      págs. 65-69

      

  • Ham production

    • Massaging is more effective

      págs. 70-74

      

  • Equipment

    • Ready for industry 4.0

      Uli Merkle

      págs. 75-76

      

  • Construction

    • Lifelong good performance

      Michael Trautwein

      págs. 77-79

      

  • Processing

    • The Patty is what makes the Burger

      Andreas Seydelmann, Stefan Geisen

      págs. 80-82

      

  • Trimming

    • Flexible with optimised tools: Cutting and trimming tools with lighter weight end ergonomic properties

      Gregor Thomalla

      págs. 84-85

      

  • Building

    • Reconstruction of a plant without a production stop

      págs. 86-86

      

  • Ingredients

    • Natural colors may provide benefits

      Parminder Singh, Sandeep Ghatak, Tarun Pal Singh

      págs. 87-90

      

  • Meet Business

    • Conquering the market with MAP

      Marcel Veenstra

      págs. 93-95

      

  • Protein

    • Creating equal access to wholesome food

      Henk Hoogenkamp

      págs. 96-102

      

  • Research & Development

    • Improving the quality of beef burger using olive fruit powder

      Hoda Gamal Mohammad Ali, Mohammad Hasan Mohammad Abdeldaiem, Mohamed Fawzy Ramadan

      págs. 106-113

      

    • Efficacy of pine nut paste as functional ingredients in mutton nuggets

      R.R Kumar, B.D. Sharma, Sanjod Kumar Mendiratta, O.P. Malav, Kumbhar Vishal Hanamant, Dhananjay Kumar

      págs. 114-119

      

    • Hygienic quality of porcine slaughter by-products

      Joanna Corbeil, Michael Bucher, Ute Messelhausser, Sven Reese, Nathalie Drees, Manfred Gareis

      págs. 120-124