Consuming meat in a sustainable way
págs. 10-15
virtual products can be used for optimisation
E. Olsen, C. Niels
págs. 16-27
Stunning failure rate zero percent?
Klaus Troeger
págs. 28-30
Eu appeals for greater individual responsibility
Bettina Maurer
págs. 31-33
Slaughter robots reduce costs
Stephan Toxopeüs
págs. 34-38
Improving food safety with x-ray inspection
Frank Seelig
págs. 39-41
Casing calibre - classifications and reactions
Ralf Schmalfeld
págs. 42-44
Advances in handling and freshness
Friedrich Schneider, Brigitte Kury-Herzog, Sonja Möller
págs. 45-48
Effective production of pepperoni
Heinrich Henze
págs. 49-52
Excerpt from the list of the Top 150 companies in the German meat industry 2011
págs. 53-55
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