Genotyping for proof of origin - Genetic fingerprints in meat bring clarity to the entire meat industry
M. Graab
págs. 8-11
Haptoglobin - A screening parameter for the encompassing health management of the meat production chain
E. Pönsgen-Schmidt, B. Petersen, C. Lipperheide, S. Knura-Deszczka
págs. 12-15
Quality of pork The effect of stress, experienced just before stunning
P.G. Van der Wal, G.M. Reimert, B. Engel
págs. 16-20
Reduction of the PSE-content in pigs by electrical post-stunning while debleeding
Frank Thiemig, P. Oelker
págs. 21-25
Automatic slaughter line for pigs - Danish Crown has integrated the automatic evisceration process in the daily production
págs. 26-30
Robots for meat primal cutting - Standard industrial robots can replace arduous and dangerous manual operations
M. Wenninger, K. Khodabandehloo
págs. 31-32
Reduction of the microbial contamination on fresh meat - 2. Microbial control at slaughter and processlng (Post-harvest factors)
F.J.M. Smulders, M. Upmann
págs. 33-34
Heterocyclic aromatic amines (HAA) in German meat loaf
R. Steinmann, A. Fischer
págs. 35-40
Production without interruptions - Leading turkey processor in the UK takes advantage of Air Products' MAP-technology
D. Gamm
págs. 41-42
Quality of chicken nuggets containing by-products and extenders
A. Konda Reddy, Napa Kondaiah, Anne S. R. Anjaneyulu
págs. 43-46
Quality of mutton patties - Effect of admixture of raw and hydrolysed fascia
K. Charan, V.K. Rao, B.N. Kowale, Ch. Raja Thimma Reddy
pág. 47
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