Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2004, Número 2

  • Meating point of the year

    pág. 10

    

  • Equipment for meat processing

    pág. 12

    

  • IFFA Meat Vision Conference

    pág. 14

    

  • What's new at IFFA 2004

    pág. 16

    

  • Detection of CNS tissue in MRM

    Klaus Troeger

    págs. 48-51

    

  • The secret behind tender porc

    Marchen Hviid, Margarit Aasling

    págs. 52-54

    

  • Crunchy coating for meat slices

    Olaf Kohnke

    pág. 59

    

  • Some chemical and physicochemical indicators of pork quality

    Lidija Kozacinski

    págs. 60-62

    

  • Textile gut develops into hi-tech casing

    Bernd-Adolf Lang

    págs. 64-67

    

  • Solution for improving meat texture

    Marta Xargayó

    págs. 68-74

    

  • Contamination of Campilobacter spp. in poultry processing

    Lenka Povolna, Iva Steinhauserova, Mojmir Nebola

    págs. 88-91

    

  • Alternative antioxidants for preservation

    Ozlem Tokusoglu, Hatice Basmacioglu

    págs. 92-95

    

  • Trichinella spiralis in approved swine carcasses and susceptibility of chicken, ducks and geese to infestation

    Mohamed Khaled Elmossalami, Anuar Moustafa Darwish, Sahar Elbaz

    págs. 96-98

    

  • Colour changes caused by surface decontamination of meat by lactic acid

    Petr Pipek, Masatoshi Izumimoto, Jarmila Jelenikova

    págs. 99-102

    

  • Enrobing of pork patties

    Ashim Kumar Biswas, Ramesh Chandra Keshri, Sunil Kumar

    págs. 107-111

    

  • Peptides contribute to colour formation

    Ryaichi Sakata

    págs. 113-116