Fleischwirtschaft international: journal for meat production and meat processing

• 

  Año 2021, Número 2

  • New Meat

    • Potential of meat alternatives

      Olga Graf, Stephanie Ries, Anastasia Eggers

      págs. 9-25

      

  • International trade

    • Recovery signalled for 2021

      Joris Coenen

      págs. 26-28

      

  • Farming metohd

    • Organic meat and it's relevance: Need, potential and sustainable at the time of land scarcity

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

      págs. 30-33

      

  • Position

    • Brexit is about politics not economics: the sector is a main loser, meat exports to the EU have collapsed

      Jean-Pierre Garnier

      págs. 34-37

      

  • Inspection

    • Safe meat obtained in easier ways: moving towards a simpler method requires a collaborative and innovative approach from all stakeholders

      Ole Alvseike, Lis Alban, Miguel Prieto Maradona, Madalena Vieira Pinto, Riikka Laukkanen-Ninios

      págs. 38-41

      

  • Packaging

    • Casings preserve quality: bio-based packaging materials explained

      Parveez Ahmad Para, Henna Jalal

      págs. 42-44

      

  • Alternatives

    • Non-stop protein growth: dry fractioning allows all-natural protein ingredient processing without the use of water and chemicals

      Henk Hoogenkamp

      págs. 46-48

      

  • Ingredients

    • Wheat-based with added value: functional blends optimize production processes and sensory appeal

      Henrik Hetzer

      págs. 49-51

      

  • Sustainability

    • Missing the real culprit?: insights on the water footprint of the meat industry

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

      págs. 52-58

      

  • Technology

    • Space for whole muscle pieces: the XPi vacuum filling machine ensures gentle production of cooked ham

      Vitali Kemmer

      págs. 60-61

      

  • Packaging

    • Environmentally compatible at high level

      Sabrina Deininger, Lisa Schraut

      págs. 62-63

      

  • Cured meat

    • Positive resukts with UVC desinfection

      Flurin Alexander Urech, Philipp Bächi

      págs. 64-65

      

  • Pasteurization

    • Advantages of high pressure processing

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

      págs. 66-70

      

  • Research & Development

    • Enhancement in the functionally of meat products using Moringa oleifera

      Shalini Arora, Saurabh Arora

      págs. 73-79

      

    • Attributes of corn starch incorporated low fat buffalo calf meat sausages

      Gauri Jairath, Randhir Singh Dabur, D.P. Sharma, Pramod K. Singh, Suman Bishnoi

      págs. 80-85