Salmonella control in pigs and pork - Pre-harvest measures are an integral part of the food safety continuum from "farm to table"
Thomas Blaha
págs. 9-11
Ultrastructural damage in the M. longissimus dorsi (thoracis) - Influence of the reflective muscle movements of stunned pigs during debleeding
Frank Thiemig, Peter Oelker
págs. 12-16
Trends in cutting technology - Electronic process control and hygienic design of cutters improved further
Eberhard Haack
págs. 17-23
Application of grinding technology - The Vemag system offers considerable advantages in regards of flexibility and food safety
Heiko Walther, Michael Weisenfels
págs. 24-27
Improving shelf life and safety - Latctates can inhibit the growth of spoilage and pathogenic bacteria in meat products
Marcel Wilmink
págs. 28-30
Contamination control in meat processing
Jochen SchlieBer, Julien Huen
págs. 31-35
Influence of cooking regime on the physico-chemical properties of myofibril gels made from mechanically recovered broiler meat
Jerzy Stangierski, Jacek Kijowski
págs. 36-38
Gelation properties of poultry myofibrillar proteins and comminuted poultry meat - Effect of protein concentration, pH and muscle type - A review
Tomasz Lesiów, Youling L. Xiong
págs. 39-43
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