Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2020, Número 1

  • Ranking

    • Industry moving downn a gear: Companies, data and structures of the German meat industry in 2018

      Wageningen University and Research Centre

      págs. 10-12

      

  • Quality

    • Zones of destructered meat in fresh hams representa a serious economic problem

      Esra Kurt, Ediz Klont, Sjaak Wise, Ronald Klont, Ozer Ergun

      págs. 14-21

      

  • Non-Thermal tecnology

    • Prospects in the meat industry: The new technology could be used for accelerated drying, curing, and other production steps

      Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Nitin Mehta

      págs. 22-27

      

  • Measurement

    • Manage transparently with key figures to get a holistic view of processes

      Jörg Brezl

      págs. 30-32

      

  • Poltry

    • Every step of the way ensures quality: Good quality broiler carcasses can only be obtained from birds with good health and proper growth

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

      págs. 34-43

      

  • Spectroscopy

    • NIRS enables simple analyzes: A multi-parameter system allows food producers comprehensive quality control

      Alexander Mücke

      págs. 44-47

      

  • Mixing

    • Modern production of fine emulsions: Modern production of fine emulsions

      Frank Loeffler

      págs. 48-49

      

  • Antioxidants

    • Exploiting synergies with mixed products

      Suman Talukder, V. Shukla, A. Soni

      págs. 50-57

      

  • Research and developent

    • The application of essential oil for masking boar taint Investigations on cooked pork sausages

      Branislav Sojic, Vladimir Tomovic, Predrag Ikonic, Branimir Pavlic, Snezana Skaljac, Marija Jokanovic, Igor Tomasevic

      págs. 61-65

      

    • Effect of propolis on diferent properties of freeze dried beff powder

      Sabire Yerlikaya, Cemalettin Sariçoban

      págs. 66-70