Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2019, Número 3

  • Turkey Meat

    • Market grows more slowly than production: Focus on global turkey meat trading between 2006 and 2016

      Hans-Wilhelm Windhorst

      págs. 12-15

      

  • Process Expo

    • Displaying impressive solutions

      págs. 16-17

      

  • Machinery

    • How the sausage gets into the casing: Filling machines and sealing machines work together in the same production step

      págs. 18-20

      

  • Thermal Processing

    • How much heat is necessary?

      Anette Granly Koch, Tomas Jacobsen, Lene Meinert

      págs. 24-25

      

  • Ingredients

    • Natural colors may provide benefits: Following natural regulations color additives are added globally to compensate color losses - Part II

      Parminder Singh

      págs. 26-34

      

  • Processing

    • Tender meat attracts consumers: beneath other mechanical processes in the meat industry tenderization is used globally

      Akhilesh K. Verma, Pramila Umaraw, V. P. Singh, Pavan Kumar, Nitin Mehta

      págs. 36-43

      

  • Packaging

    • Meat and sausages via online trade: corrugated cardboard insulating packagings for e-commerce

      Sven Sängerlaub, Anna Liebrich, Hermann Fraidling

      págs. 44-47

      

  • Organization

    • Inclusive solution is more effective

      Hans-Peter Jordi

      págs. 48-50

      

  • Research & Development

    • Efficiency of dried plum powder as fat replacer in buffalo meat incorporated cookies

      Meena Goswami Awasthi, B.D. Sharma, Sanjod Kumar Mendiratta, Vikas Pathak, Heena Sharma

      págs. 53-57

      

    • Evaluation of antioxidant and antimicrobial activity of extract from irradiated olive leaves

      Mervat Mohamed Anwar, Essam Mohamed Sallam

      págs. 58-65