Fleischwirtschaft-International
Alliance to combat black markets
Alternative to using tubes
Application of vegetable protein ingredients - Part 2: Proteins in meat based convenience products improve the cooking behaviour and appearance
Ban of poultry products lifted
Bioaccessibility of folic acid added to ready-to-eat meat products - By Irene Galán, M. Luisa García and M. Dolores Selgas
CEO to acquire outstanding stock
Changes in management
Clippers in all sizes
Coating for “Wiener Schnitzel”
Company starts poultry project
Components of bones for food products - Bones contain valuable fat, protein and mineral components to enrich products for human consumption
Differences using BLBT
Early detection of E. coli
Encrusting savory food
Export directory available
Fighting against trypanosomosis
Flemish Minister-President prepares action plan
Food safety system in China
Four co-located education and trade events - This year’s AMI expects more than 1,145 exhibitors coming from 150 different countries showing worldwide industry news
Genetic marker to control PRRS
Genetic relationship and pathogenic potential of H3 subtype avian influenza
Getting input from speaking sessions - At AMI there will also be the possiblity to listen to experts giving their view about market developments and more
Ginger extract improves tenderness of whole-muscle beef Biceps femoris - By S. P. Suman, P. Joseph, K. M. McClelland, S. Li, G. Rentfrow and Y. L. Xiong
High livestock contribution to GDP
Increased productivity through speed - Longevity and speed are united in a newly developed U-clip machine
Investment in the poultry industry
Kinetics of thermal destruction of Salmonella in ground chicken
Lock helps to keep up hygiene
Managing global challenges - Every year researchers and industry people meet to discuss the recent results in meat science and technology
Manufacturing high numbers
MIE 2012 taking place in April
Moisture sorption isotherms in two days
Monitoring transmission routes of Listeria spp. in smoked salmon production
New office in Shanghai
New poultry plant in Nicaragua
New structure of the group
News
One machine for all products - Intensive vacuum charge improves the appearance of compact sausage meats and boiled cured meats
Optimised detection and isolation of Cl. estertheticum and Cl. estertheticum-like organisms - Investigations on vacuum-packed beef By Rohtraud Pichner, Eva Ziegler, Susanne Eckardt, Jan Kabisch, Hansgeorg Hechelmann and Manfred Gareis
Production facility in Italy
Proficiency certificate for farmers
Proudly producing and trading meat - The 19th IMS World Meat Congress will be held in Paris on 5 to 6 June 2012 at the Palais des Congrčs
Refined convenience products
Removal of bone splinters - A new bone suction device improves food safety by clearing the surface of meat from particles
Rosemary extract and its affect on meat products’ properties - By Bo-Anne Rohlík and Petr Pipek
Safe foods in appetising brown - Browning agents promote an attractive product appearance of heat-treated convenience products
Salmonella cases decrease
Selection for tetracycline-resistant Chlamydia suis in treated pigs
Sensory acceptability of raw and extruded bovine rumen protein in processed meat
Temporary inspection facilities
The meat industry has to take global responsibility - Elisabeth Kilian on the need for new technologies in the meat industry
Toxoplasma gondii in commercially available pork meat and cured ham
Unfair import restrictions
Using renewable raw materials - High-end packaging machines work with environmentally friendly materials for microwaveable meals
Win-win ending to the trade war