Fleischwirtschaft international: journal for meat production and meat processing

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  Año 2002, Número 4

  • Estimation of the commercial value of pig carcasses by using Video Image Analysis

    Monika Sönnichsen, Andreas Dobrowolski, Reinbardt Höreth, Wolfgang Branscheid

    págs. 8-11

    

  • Carrot fibre as opportunity -Natural carrot fibre can be used for dietary fibre enrichment, water-binding and as fat substitute in sausages

    Werner Huber, Walter Vösgen, Yannick Le Mintier

    págs. 12-15

    

  • Phosphates in Marinades - Nowadays marinated products are already available in most countries

    Hubert Schneider

    págs. 16-23

    

  • The effect of glucose on the keepability of cooked meat products made from coarsely ground pork

    Esko Petäjä, Eero Puolanne

    págs. 24-30

    

  • Greater safety and stability - Innovative procedures and their potential use in practice

    Herbert Weber

    págs. 31-34

    

  • Composition of fermented sausages in the USA retail market - Eight types of fermented sausages from USA retail markets with different moisture

    Figen Korel, James C. Acton

    págs. 35-40

    

  • Effects of packaging in modified atmosphere rich in CO2, storage temperatures and time on the quality and shelf-life of sliced poultry sausage

    Renata Cegielska-Radziejewska, Jan Pikul

    págs. 41-45

    

  • High pressure processing combined with sodium chloride and organic acids to inactivate the microbiota of mechanically recovered poultry meat

    Josep Yuste Puigvert, Montserrat Mor-Mur i Francesch

    págs. 46-48

    

  • Automated vision inspection of broiler carcasses - Vision systems in the poultry industry

    Jan Van Hoof, Raymond Ectors

    págs. 49-53

    

  • Cattle as cannibalistic: perverse or fictitious? No relevant argument regarding the balance between safety and destruction of values

    Goetz Hildebrandt, Jörg Luy, Ortwin Simon

    pág. 54