Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2021, Número 1

  • Future Tec

    • Step by step to new frontiers: "Future of technology" is rarely disruptiv

      Gerd Abeln, Michael Weisenfels

      págs. 7-20

      

  • International FoodTec Award

    • Gold and silver for new concepts: DLG and partners honor pioneering developments in terms of innovation and efficiency

      págs. 21-25

      

  • Steam Smoke

    • Traditional smoke for quality products

      Norbert Hoffmann

      págs. 30-35

      

  • Poultry

    • Top positions lose shares: higher slaughter weights and increased slaughter numbers boost world poultry market

      Hans Wilhelm Windhorst

      págs. 39-41

      

  • Animal Welfare

    • Chemical residues are challenge

      Parveez Ahmad Para, Suhail Ahmad Parra, Chirag Singh

      págs. 42-46

      

  • Alternatives

    • Hype , trend or the future market?

      Andreas Seydelmann, Stefan Geisen

      págs. 50-52

      

  • Automatizacion

    • From concept to robot in just four months: the equipment can handle pork meat products with different weights

      Carsten Jensen

      págs. 52-54

      

  • Process control

    • Secure testing and documentation: software solution protects employees and companies during pandemics

      Rigobert Kullmann, Philipp Bogner

      págs. 57-59

      

  • Food Safety

    • The clash of cultures

      Michael Erkes

      págs. 60-63

      

  • Reconstruction

    • Expansion during ongoing operations: biomanufaktur Havelland gains more space for production

      Dennis Lißner, Tobias Lißner, Thomas Schubert

      págs. 64-67

      

  • Marketing

    • Consumers adjust preferences: food safety of meat, pandemic Covid-19 ans changing consumer habits

      Asli Solmaz Kaiser

      págs. 68-70

      

  • Poultry Processing

    • Restart in a greenfield like oasis: Argentinian Motta Group wants to conquer shelves abroad with their own Calisa brand

      Marco Solleveld

      págs. 71-72

      

  • Research & Development

    • Effect of mechanically deboned turkey meat

      Hüdayi Ercoşkun

      págs. 79-83

      

    • Bacteriophage application to reduce salmonella contaminations in the meat preparation chain

      Hansjorg Lehnherr, Tatiana Lehnherr, Lukas Lis, Andrea Kroj, Sergej Kreps, Dennis Otte, Darius Gawlik, Anika Faros, Reinhard Bartsch, Michael Fink

      págs. 84-90