Ihre Suche nach "meat" ergab 556 Treffer in 32 Rubriken:
eMag: (33 Treffer)
eMag: Online Edition 03/2010
Seite 27: ...a very compact, homogeneous and color intensive emulsion which is ideal for sliced products. screw conveyors. The meat components like fat, protein, water and collagen are analyzed directly during the process and the system ...
eMag: Online Edition 03/2010
Seite 13: ...as wings, necks, back/shoulder portions. In mechanical de-boning of whole carcasses, the filet and the drumstick meat are the most important raw materials as they contain the least connective tissue and fat. The most ...
eMag: Online Edition 03/2010
Seite 33: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: Online Edition 03/2010
Seite 29: ...to the visitors at their stand. T he high barrier casing ®NaloSafe is especially suitable for processed meat products that should stay fresh even when stored at ambient temperatures. Its high oxygen barrier avoids ...
eMag: Online Edition 03/2010
Seite 3: ...sehr kurzsichucts that would be very short sighted. In future tig. In Zukunft werden sich auch Fleischverarbeiter, meat processors that want to expand their market die ihren Marktanteil ausbauen möchten, zunehmend share will ...
eMag: Online Edition 03/2010
Seite 39: ...Provided with all the properties of ZARTIN® the "original", it makes all treated types of meat more tender, juicier and fresher. ZARTIN® Liquid impairs the growth of micro-organisms and with its ...
eMag: Online Edition 03/2010
Seite 24: ...DMFB90 is a fully-automated line for the portioning and forming of products with rounded off edges. With its help, meat products can Fischerstraße 20 89542 Herbrechtingen Tel.: 07324/172-0 ...
eMag: Online Edition 03/2010
Seite 6: ...notiert News Personalien would represent an additional $2.3 billion in meat and poultry exports and the potential creation of 29,524 new jobs, according to a white paper released by the American Meat Institute (AMI). The ...
eMag: Online Edition 03/2010
Seite 9: ...the right place. This control centre has already been proven in practise which a large number of companies in the meat industry can confirm. Fully-automated hygiene A special feature of the Robotik-Pack-Line can be found right at ...
eMag: Online Edition 03/2010
Seite 16: ...event three years ago, from 47 to 59% more than ever before. This means full order books for manufacturers of meat-processing and packaging machines and a sector distinguished by a much greater willingness to invest following a ...
eMag: Online Edition 03/2010
Seite 47: ...materials. Another point is that the bio-plastics available on the market do not fulfil the requirements of the meat industry. Bio-plastics most foil producers agree still display barrier properties which are too ...
eMag: Online Edition 03/2010
Seite 48: ...ist. Brilliantly packaged Gausepohl Fleisch group of companies are relying new foils for fresh meat packaging. One of the main reasons is sustainability. However, they also use thinner foils which save ...
eMag: Online Edition 03/2010
Seite 35: ...project team was established in March 2009. RS232/RS485, Ethernet, WLAN oder Profibus unterstützen. Auf InitiatiMeat processing companies, machine suppliers, system and ve des VDMA wurde Anfang März 2009 das Projektteam WS Food ...
eMag: Online Edition 03/2010
Seite 23: ...additives that need to be declared. Within this modular system, Gewürzmüller combines seasonings, meat cultures and process technology tailored to individual products. For the convenience sector ...
eMag: Online Edition 03/2010
Seite 49: ...line efficiency. On the other hand, the sealing temperature can be reduced which protects the surface of the meat from burning. The forming temperature of the packaging can also be reduced which additionally saves energy. ...
eMag: Online Edition 03/2010
Seite 18: ...Reproducible Quality with BAADER B aader's technology for separating sinews and cartilages from pre-cut meat, "Baadering", leads to improvements in the product quality with precisely reproducible ...
eMag: Online Edition 03/2010
Seite 28: ...sich ein Demontieren der Zubringerschnecke erübrigt. T he K 280 is suitable for processing both fresh meat and frozen meat blocks. Its heavy, strong and durable design coupled with its high performance enable ...
eMag: Online Edition 03/2010
Seite 20: ...for the company's grinder range, the new CFS PowerGrind 280 is a highcapacity machine for grinding both fresh meat and frozen meat blocks without a tool or worm change. It also has a very large infeed area and ...
eMag: Online Edition 03/2010
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business IFFA 2010 Nachbericht · Entsorgung · Verpacken · Automation ...
eMag: Online Edition 03/2010
Seite 59: ...dem Füllen und Abdrehen. Dieses stellt sicher, dass das Wurstbrät unmittelbar bevor amount of sausage meat and minces it as gently as possible in the cutting tool. The ratio of sausage meat flow and blade number ...
eMag: Online Edition 03/2010
Seite 55: ...buying sausage products in the last few years. One impor- tant result of these surveys was that especially with meat and sausage products it is the visual signals which generate interest in a product and therefore evoke a ...
eMag: Online Edition 03/2010
Seite 5: ...processing industry. For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: Online Edition 03/2010
Seite 26: ...of innovations at the IFFA. part from new developments in the field of control technology, portioning, minced meat production and robotics, the new high-performance versions of the HVF 670, the specialist ham machine for ...
eMag: Online Edition 03/2010
Seite 41: ...Model M6 operates continuously at high production capacities, and is designed for easy cleanup and maintenance. Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines Z ...
eMag: Online Edition 03/2010
Seite 4: ...world" Aber richtig! "Feed the world" but responsibly 3 6 Aktuelles aus der Branche/ Meat News Automation/ Automation Robotik-Pack-Line: Teamarbeit für die Automation Robotik-Pack-Line: Teamwork ...
eMag: Online Edition 03/2010
Seite 31: ...a smaller machine with up to 6 tonnes daily production. DICECUT®, MAGURIT's unique technology for frozen meat dicing, was be reinvented with the new DICECUT® A automatische Gefrierfleischwürfler. Damit kann ...
eMag: Online Edition 03/2010
Seite 43: ...and were the only company to show all machines for intra-logistics with returnable containers (E2 boxes) in the meat industry. For this reason, the turnout was enormous. Not only because a traditional Bavarian 'Brotzeit' meal was ...
eMag: Online Edition 03/2010
Seite 11: ...a great variety of module and transport conveyor belts which fulfil all requirements of the food and especially the meat sector. The necessary connections of the modules and systems for operational safety are equally important. ...
eMag: Online Edition 03/2010
Seite 60: ...Strong drives make them top of their individual performance classes; this is why even stiff or cold sausage meat is no problem for the Robby or the Robot 500. Both machine types have a one-piece machine housing made ...
eMag: Online Edition 03/2010
Seite 51: ...treatment under vacuum Since the end of 2009 almost the complete waste and wastewater of the largest private meat processing company in Norway is processed in an innovative solution that brings together biogas, composting ...
eMag: Online Edition 03/2010
Seite 57: ...was perforated it is not turn off inside the machine and it can thus be flushed away with the remaining sausage meat residue with the integrated flushing unit, so that you can continue linking straight away. This reduces downtime ...
eMag: Online Edition 03/2010
Seite 58: ...outer radius of the cutting tools (this is where most work is done) and mix the particles in the arriving sausage meat flow. What is important in this respect is that the blades on the front and back of the cutter hub stand ...
eMag: Online Edition 03/2010
Seite 15: ...Fleischwirt- INTERNATIONAL attraction 58,000 decision makers visited the world's leading trade fair for the meat-processing sector. The machine manufacturers were pleased by the growth in global demand. T he results and the mood ...
eMag: BLICK/ff-delikat 04/2011 (4 Treffer)
eMag: BLICK/ff-delikat 04/2011 - 29.03.1900
Seite 6: ...Deutschland statt. Die Ausrichtung der Veranstaltung haben der Verband der Fleischwirtschaft (VDF) und die German Meat GmbH übernommen. Das Bundesministerium für Ernährung, Landwirtschaft und ...
eMag: BLICK/ff-delikat 04/2011 - 29.03.1900
Seite 1: ...c h w e i ne f l e i s c h R i nd f l e i s c h Ka l b f l e i s c h Die belgischen Fleischlieferanten Belgian Meat O ff i c e www.belgianmeat.com VLAM · Büro der belgischen Fleischlieferanten ...
eMag: BLICK/ff-delikat 04/2011 - 29.03.1900
Seite 5: ...voll im Trend: frei von kennzeichnungspf lichtigen Allergenen glutenfrei unternehMen & konzePte Meat meets Ski Europäischer Pionier in Sachen Lebensmittelsicherheit Herzhafte Spezialität aus den ...
eMag: BLICK/ff-delikat 04/2011 - 29.03.1900
Seite 48: ...& Konzepte Meat meets Ski Eine Top-Sportveranstaltung in Verbindung mit dem Genuss von hochwertigen Fleischspezialitäten zu bringen und zu kommunizieren, ist ein nicht alltägliches Ereignis. Proviande, ...
eMag: BLICK/ff-delikat 10/2011 (7 Treffer)
eMag: BLICK/ff-delikat 10/2011 - 26.09.2011
Seite 19: ...Coenen das ist kaum vorstellbar. Doch zum Jahresende geht der langjährige Chef des Kölner Belgian Meat Büros in den wohlverdienten Ruhestand. Stellvertretend für die gesamte ...
eMag: BLICK/ff-delikat 10/2011 - 26.09.2011
Seite 14: ...in die Kölner Messehallen. ine der wichtigsten Fachmessen unter dem Kölner Dach ist die Anuga Meat. Auf einer Bruttoausstellungsfläche von rund 50.000 Quadratmeter zeigt sie in den Hallen 5, 6 und 9 ...
eMag: BLICK/ff-delikat 10/2011 - 26.09.2011
Seite 2: ...aus. Belgian Meat O ff i c e www.belgianmeat.com 11384-DE-V1-198x297-Blick_anuga.indd 1 01/09/11 ...
eMag: BLICK/ff-delikat 10/2011 - 26.09.2011
Seite 18: ...N U GA 2011 AL SPEZI Das zentrale Thema des diesjährigen von Belgian Meat organisierten Round-Table-Gespräches in Brüssel war die ,,Rückverfolgbarkeit" von Fleisch und Fleischwaren. Unter der Moderation ...
eMag: BLICK/ff-delikat 10/2011 - 26.09.2011
Seite 15: ...versuchen, die große Vielfalt und das umfassende Leis- Eine der wichtigsten Fachmessen ist die Anuga Meat. Auch sie zeichnet sich durch eine große Internationalität aus. tungsspektrum der ...
eMag: BLICK/ff-delikat 10/2011 - 26.09.2011
Seite 6: ...in Köln stattfindet, als stabile Größe im internationalen Foodbusiness. Im Mittelpunkt der Anuga Meat und der anderen neun Fachmessen stehen wieder neue Produkte und Strategien. 14-37 Auf den Ständen ...
eMag: BLICK/ff-delikat 10/2011 - 26.09.2011
Seite 20: ...Nord). Am gleichen Ort trifft sich die internationale Fleischbranche am Sonntag um 18 Uhr zum ,,Meat Essentials". Anlaufpunkte für die Messebesucher sind auch die zahlreichen Sonderschauen. So werden ...
eMag: BLICK/ff-delikat 11/2011 (4 Treffer)
eMag: BLICK/ff-delikat 11/2011 - 02.11.2011
Seite 5: ...Fachbesucher kamen zur 31. Anuga nach Köln, um das Angebot der 6596 Anbieter zu sichten. Auf der Anuga Meat, einer der zehn Fachmessen unter einem Dach, präsentierten die Aussteller der Fleischbranche nicht ...
eMag: BLICK/ff-delikat 11/2011 - 02.11.2011
Seite 42: ...SPEZIAL TOP-PRÄSE N TAT I O N E N Auf dem 270 Quadratmeter großen repräsentativen Stand des BELGIAN MEAT OFFICE empfingen die belgischen Fleischlieferanten ihre internationale Klientel. Ein Schwerpunkt lag auf ...
eMag: BLICK/ff-delikat 11/2011 - 02.11.2011
Seite 39: ...sichten. Eine besondere Rolle unter den zehn Messen, die unter dem Kölner Dach stattfanden, spielte die Anuga Meat. Auf den Ständen präsentierten die rund 800 Aussteller der Fleischbranche nicht nur Neuheiten, ...
eMag: BLICK/ff-delikat 11/2011 - 02.11.2011
Seite 40: ...sagen hat, war in Köln als Besucher oder Aussteller vertreten beispielsweise Rene Maillard von Belgian Meat. Auf ihrem Messerundgang besuchte Ilse Aigner (links) auch den Stand von Steinhaus. ...
eMag: FH Fleischer-Handwerk 01 2012 (1 Treffer)
eMag: FH Fleischer-Handwerk 01 2012 - 09.03.2012
Seite 58: ...Stapel können dies verschiedene Fächer sein oder bei der hauchdünn geschnittenen Ware (,,shaved meat") ein relativ loser Verbund, der auch die besondere Schnittführung repräsentativ wiedergibt. Das ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 (42 Treffer)
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 3: ...is exactly what we had in Sollten Sie dennoch einmal keine Fleischerei Technik mind: If you don't have a copy of Meat Technology zur Hand haben, bieten wir Ihnen dort demnächst das at hand, you will soon find an e-paper ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 27: ...maintaining HACCP regulations and certification standards like IFS. Besides, it can be utilised in many sectors of meat and sausage production, leading to significant cost reductions. A formation, the risk of scalding as well as ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 42: .../ Cutter emptying and adjacent conveying Feinbrät-Herstellung über EcoCut CAP 2 / Fine sausage meat production with EcoCut CAP 2 ² Brät-Transport zur Füllmaschine / Sausage meat transport ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 9: ...auf die Herausforderungen von morgen. Erleben Sie auf gleich zwei Messeständen Slicing Technology und Meat Processing auf dem neusten Stand der Technik. Besuchen Sie uns in Halle 8, Stand C44 + H30. Wir freuen uns auf ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 15: ...year's IFFA, Rex Technologie will present their new RVF series 300, 500, 700 and 900 vacuum fillers. The Rex ground meat line will be presented as an absolute innovation on this trade show. The pre-cut charge is exactly portioned ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business VORSCHAU PREVIEW Zerkleinern von Gefrierfleisch Chopping of frozen meat Gewürzextrakte ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 35: ...dem 2500 2000 1500 1000 500 0 2250 1880 1700 1532 2000 lar to that after chopping in a meat cutter. This unit consists of a base frame, removable chassis, flange, mill, knives, control unit, ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 25: ...the new RS 2005V ham full vacuum filler will also be presented which is suitable for processing large pieces of meat. A further focus on the trade show will lie on the sausage tying machines. Hall 8, Booth H44 Fotos: Risco, ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 4: ...Mischung The right mix Märzt/April 2010 March/April 2010 3 6 Kurz notiert/ News Aktuelles aus der Branche/ Meat News Marktforschung/ Market Research EU: Überwachung der Lebensmittelversorgungskette EU: Controlling the ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 36: ...units Durchmesser der Fräse, mm Diameter of the mill, mm Querschnitt des Blockes, mm Cross-section of the meat block, mm spezif. Vorschubkraft, kg Specif. feeding force, kg Durchsatz, kg/h Throughput, ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 41: ...potential machine suppliers. In December 2006 the construction of the process line or preparation line for sausage meat already began. In meat processing various machines by CFS Germany, a specialist in tailor-made solutions ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 23: ...will be presented for the first time on the IFFA 2010. Apart from the high output of approx. 10 tons of sausage meat per hour, the fine mincer exhibits an improved hygiene. Due to the improved, non-contact rotor-stator ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 34: ...Eigenschaften von zwei Fleischarten, die auf der Anlage 1 mit verschiedenen Dreh- Chopping of frozen meat with mills The chopping process of frozen meat for the production of sausages with a finely ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 46: ...we call in at the design department. This is the workplace of experienced specialists who master the basics of meat technology: with the aid of state-of-the-art technology, they work on making tried and tested machinery even ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 52: ...Sauerstoffabsorber werden so überflüssig. www.chr-hansen.de Chr. Hansen Say goodbye to greyish meat products With the new meat culture Bactoferm® Rubis Chr. Hansen's researchers have solved the problem ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 53: ...offers ideas inspired by South Africa. Whether for typical South African Boerewors fried sausages or for crispy meat skewers finely seasoned spice mixes have been a speciality of the company for 90 years now. The Clean ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 63: ...zugeschnittene Angebote haben beide ein breites Angebot. Bei MPS heißen diese Gruppen Red Meat Slaughtering für den Schlachtbereich, Meat Logistic für maßgeschneiderte Zerlegesysteme ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 57: ...Wusterhausen have answered several questions as to the effects of the disease on the general German meat industry. Besnoitiosis has probably been introduced to Germany through Limousin and Charolais from France. How ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 62: ...& Zerlegen Slaughtering & Jointing Von A wie ANLIEFERUNG bis Zwie ZERLEGEN 2007 errichtete Van Rooi Meat in Helmond einen modernen Schlachthof, an dem in der Woche mittlerweile bis zu 30.000 Schweine geschlachtet ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 7: ...l e i s c h R i nd f l e i s c h Ka l b f l e i s c h jährlich 300.000 Tonnen Schweinefleisch in Belgien. Belgian Meat O ff i c e w ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 47: ...Zweiflern? Production of low fat sausages The prebiotic fibre Inulin can be used for the production of fat-reduced meat and sausage products. Dr. Liv Jánváry, Beneo's Category Manager meat and sausage ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 6: ...notiert News Messe · Fair 16.03.-19.03.2010 Meat Industry, Moskau/RU www.expotop.ru 21.03.-24.03.2010 Foodex Meatex, Birmingham/UK www.foodex.co.uk 21.04.-23.04.2010 Resale, Karlsruhe/D www.resale-germany.com ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 65: ...January 1, 2010 the German JWE Group, one of the world's leading suppliers of solutions for the slaughtering and meat processing trade, operates under the name of JWE Baumann GmbH. The manufacturer of special-purpose machines JWE ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 68: ...the optimisation of their production processes for a long time now. T he Schirnhofer group is a medium-sized meat and sausage company which has established itself as the "Styrian delicatessen specialist" for many ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 61: ...will be showcasing a large range consisting of new, further developed and known and trusted machines for the meat processing industry. The circular blade cutting machine Cortex CB 495 Slicer gently cuts non-frozen, ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 16: ...T he product range from Autotherm offers solutions for all areas of modern smoking and thermal treatment of meat and sausage products. In the early forties, Ludwig Brümmendorf already conceptualised the conservation ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 18: ...humidified smoke. Three different smoke densities can be set and selected. Hall 8, Booth A 65 Efficient packaging of meat products Ishida will be displaying state-ofthe-art weighing and packaging equipment, including machinery that ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 14: ...packages to unwrapped produce increases the speed of reaction in the sector. The wide variety of packaged meat and sausage products is reflected by the growing spectrum of different types of packaging, which means it ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 64: ...Betrieb übernommen. Im Neubau allerdings greift das Unternehmen auf die Lösungen zurück, die MPS Meat Logistics im Bereich der Zerlegetechnik zu bieten hat. Dann sind alle vier Produktgruppen von MPS in ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 22: ...lines. One of the highlights on the Multivac stand will be a fully automated packaging line for packing fresh meat products such as steaks. Multivac will be demonstrating a gripper system that is guaranteed to handle ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 59: ...infected by the related parasite Besnoitia bennetti. What are the economic losses which are to be expected? MPS Meat Processing Systems / AQUA industrial Watertreatment World market leader in design, engineering, ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 13: ...die Bereiche Schlachten, Zerlegen, Verarbei- PLACE FRANKFURT The leading international trade fair for the meat industry processing, packaging and sales will be opening its doors in Frankfurt am Main from 8 to ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 5: ...Sie im Fachthema über Gewürze und Zusatzstoffe. This special topic deals with the reduction of fat in meat and sausage products and the beneficial effects of spice extracts. Internationale Leitmesse der ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 67: ...display. In any case the complete documentation of the plant will run in the background. With the use of Foodsprint meat processing companies industrial and small are able to assure high product quality and safety. ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 29: ...celery and cinnamon, and is free of lactose, free of gluten and added glutamate. All three products give the meat and the bratwurst new, intensive flavours which set them apart from familiar seasonings. The new Vantasia ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 39: ...· weight loss during thermal treatment decreases with a higher degree of dispersion of the sausage meat · weight loss of the control sample occurred according to the weight loss of the sample produced with ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 73: ...time on processing equipment and household surfaces, therefore increasing the chance of cross or recontamination. Meat, poultry, cheese and fish are the categories most at risk. Control methods, such as organic acids, nisin ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 28: ...extracts are amongst the constituents which have a positive effect on the development of germs in processed meat. Less germ growth, a stable microflora, longer-lasting freshness and perfect sensory properties are ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 66: ...Im Wareneingang wird die Chargennummer der Lieferung erfasst, alle weiteren Prozesse sind so Traceability in meat processing Complete traceability of all products is an obligation for all meat processors both in ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 40: ...process line Two years ago, Kupfer in Heilsbronn has invested in a highly-automated production line for meat processing. Even though the entire planning had to be handled under great time constraints, it has met the ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 30: ...30 anniversary. Since that time the vacuum central of the enterprise has been used successfully by almost all large meat packaging companies in Germany. C hristoph Bilz, gelernter Ingenieur für physikalische Technik, machte ...
eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010
Seite 43: ...v considered the heart of the machine outfit", explains Holger Dörr. The properties of the sausage meat such as the texture, the grain size and the structure are basically determined in this area. The machine is ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 (14 Treffer)
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 9: ...law on fodder safety did conflict with it. No wonder that consumers are again asking the well-known question: Which meat you can eat at all? Non-transparency As a side effect, it turned out that the tracing system of the European ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 14: ...help to motivate the personnel. Other possibilities include the installation of under-floor heating in the meat cutting plant or platforms to assist ergonomic working. Transparency: this can be achieved with visitor tours ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 6: ...notiert News M E S S E / TRADE FAIRS 15.03.-18.03.11 Meat Industry, Moskau/RU 20.03.-23.03.11 Meat & Fresh Expo Kortijk/BEL 22.03.-25.03.11 Foodstuffs Krasnojarsk/RU 29.03.-01.04.11 Prodmash, Minsk/BLR 06.04.-08.04.11 ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 3: ...on the occasion of the Stv. Chefredakteur/ Lücken im Kontrollsystem" ausgemacht "rotten meat scandal", when shelf Deputy Editor-in-Chief und zügig ein Sofortprogramm auf den life labels were ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 16: ...Dazu wurde das natürliche und umweltfreund- Alteration without interruption As far as possible, meat processing installations must be equipped with up-to-date technology. It is essential for the operators that ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 17: ...and final acceptance. Thus, `interface losses' are excluded. The special equipment and technologies of the meat industry, such as vacuum systems, crane and tube rails, all mechanical services including electrical ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 15: ...müssen vor allem die Hygienevorschriften lückenlos eingehalten werden. Hygienic Wall Cladding At the meat specialist Kurant, they know what counts: Freshness is the name of the game in meat processing. B ei ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 22: ...of acid and accordingly do not affect the acid-base equilibrium. Lactic and acetic acid are used to marinate meat. They give the products their characteristic flavour and tenderise meat, particularly on the ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 5: ...joint food safety. For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Dioxinskandal Dioxin Scandal Planung für den Erfolg Basis of Planning for Success Messtechnik ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 8: ...and turn into epidemics or even become pandemics that extend over continents. Food scandals, in particular meat scandals, have now become similar to that; only with the particularity that, in most cases, the ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 10: ...weitere Fälle ver- some cases, the scandal has already caused severe drops in sales in the meat industry and in the food retail trade. We still do not know anything about the true source of the dioxins that ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 7: ...has added to its group one of the most multi-faceted suppliers of secondary food processing and packaging machinery (meat, fish, cheese). The transaction remains subject to approval by the antitrust authorities and is expected to ...
eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011
Seite 24: ...the powder to produce injection curing brines (both available with or without phosphate) underline the taste of the meat by their universal basic seasoning. Additional brine seasoning and decorative outside seasoning are applied ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 (14 Treffer)
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 16: ...consumers should be informed not to roast or grill cured products. The health risks that may occur through meat sector products are generally considered as being low. Increased consumption of nitrite is not possible in ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 29: ...the needs of each product into account. Schröter Technologie customers have several expert consultants and meat technologists at their disposal for sound technological advice. At the end of the cooling process, the products ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 32: ...in combination. With the Plus+-Series Business Servers Comsys, Memmingerberg, offers a sector solution for meat processing tasks. The 11 Plus+-Series Business Server, deals with all tasks from slaughtering, cutting ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 31: ...etc. This applies to production, trading as well as branch management. The PPS program is specially adapted to meat and sausage production. Production planning also includes personnel and machine capacity planning. With the aid ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 17: ...antioxidants, maltodextrine and edible gelatine are used. The latter is also used in products such as brawn, meat products with aspic, corned beef with jelly as well as boiled ham and tongue. For pork brawn edible gelatine ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 22: ...Olaf Goebel of BGN Professional Association for Food and Catering Central Facilities Consultation and Internal Links, Meat Industry Test and Certification Centre, Mainz, about the background to this and the changes the new standard ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 18: ...Geliereigenschaften zur Stabilisierung des Fleischsystems erfordern. www.solbar.com Specialty soy proteins for meat and poultry applications Solbar Industries Ltd. launches two new speciality soy proteins products to expand ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 53: ...um Waren zu bezah- available for small and medilen. Einfacher geht es nicht." um-sized enterprises. While Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines 25 " FZ ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 3: ...the Environment and Consumer Protection NRW was also able to detect ESBL germs in ten out of twenty purchased meat samples and two were contaminated with MRSA. ESBL-forming bacteria can destroy antibiotics through enzymes and ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Kaltvernebelung: Hygienisch einwandfrei Dry cold-fogging: Hygienically perfect Factoring: ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 11: ...Safegu- Fotots: PVV For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 6: ...S E N / TRADE FAIRS 05.03.-07.03.12 Usetec/Resale, Köln/D 18.03-20.03.12 Fleischerforum, Salzburg/A 25.03.-27.03.12 Meatex/ Foodex, Birmingham/UK 27.03.-30.03.12 Anuga FoodTec, Köln/D 04.04.-06.04.12 Japan Meat Industry, ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 15: ...(potassium or sodium salt peter). Nitrates and nitrites are practically indispensable substances for curing meat and sausage products. Nitrite is produced from nitrate through nitrate-reducing bacteria and is the ...
eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012
Seite 14: ...diese Stoffe und auf die Verwendung von Kochsalz ein. Dangerous Additives? - Non-Original Substances In the meat industry non-original substances are used as food additives, more particularly as preserving, emulsifying ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 (50 Treffer)
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 85: ...brave enough to be different. This refers to colours for example. There are learnt colours in the area of sausage and meat products. In the past few years, for example, light blue represented light products. That this can be different ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 18: ...countries, such as Italy, Spain, The Netherlands and France, more and more suppliers from the growing meat-processing markets, such as East Europe, Russia and Asia, are making presen- I tations at the fair. Exhibitors ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 40: ...Preview Continuous production of FINE SAUSAGE MEAT A production line for fine sausage meat comprises several components which are connected with each other by means of suitable transport and conveyor equipment in order ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 25: ...the company has a fleet of 35 vending vehicles and four shops. The range has grown to over 60 various sausage, meat and ham specialities, freshly produced every day. Working in two shifts, the 140 emplo-yees produce between 30 ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 10: ...(vgl. Tab. 1). Bauchfleisch weist erwartungsgemäß den höchsten Fettgehalt auf. Entsprechend Meat: composition and consumption Part 1 The following article is concerned primarily with the composition and ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 73: ...17-inch screen, touch screen control and international protection standard IP69k has been designed for use in the meat processing industry. Visitors can test the ID30 live with the QM software FreeWeigh.Net in Hall 6.0, Stand ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 8: ...notiert News Meat 20 Gipfel Während der IFFA veranstaltet das international tätige Gesamtplanungsbüro Falkenstein den Meat 20 Gipfel im Hotel Falkenstein Grand Kempinski in Königstein. Meat 20 ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 46: ...D55 S+S Belts for all fields of application Complying with HACCP-concepts all conveyer belts of Forbo Siegling meat the demand on hygiene. The Siegling Transilon conveyor belts are easy to clean with hot water and have very ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 12: ...is found in veal, i.e. between 21.6 and 22.5 %. Pork has less soluble protein, but has more collagen than the meat from ruminants does. Beef has the highest muscle colour of all species of animal. Veal contains a relatively ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 27: ...The SuperGrinder WWB 300, "big brother" of the SuperGrinder WWB 200 is an innovation. It grinds fresh meat and also frozen blocks to three millimetres in one work step. The mixing machine ME 2000 SP is also new. ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 76: ...Gruppe und nahm ein SnackSortiment typisch holländischer Produkte hinzu. Seit The Karl Kemper product range Meat creations skewers, minced meat products, rissoles, dumplings, filled meat rolls and ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 11: ...780/186 830/197 903/215 897/214 928/221 1097/261 1361/324 363/ 87 405/ 96 560/133 869/207 Fleisch gesamt/ meat total Mittelwert x 19,95 average value Standardabweichung s ± 1,96 Deviation from standard 18,3 ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 6: ...am Main/D www.iffa.de 08.06.-11.06.2010 Automatica, München/D automatica-munich.com 12.09.-15.09.2010 InterMeat/Intercool/Intermopro Düsseldorf/D www.intermeat.de 11.10.-15.10.10 Agroprodmash, ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 92: ...Kleeblatt, wie ist der aktuelle Stand bei der Zulassung in Bayern? Positive Conclusion From January 1, 2010, numerous meatprocessing companies require a new licence. The EU law on hygiene, which has been in force since 2006, had scheduled ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 3: ...Investing in the future ccording to a study conducted by ie globale Fleischwirtschaft wird Rabobank, the global meat market laut einer Rabobank-Studie in den will grow by almost 40% in the nächsten 20 Jahren um fast 40 % ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 66: ...the same location where they used to be, there are now 500 employees producing pre-cooked sausage products such as meat loaf, barbecue fried sausages and Wieners as well as boiled ham and raw sausages. At both other locations ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 88: ...Hygiene No air for germs On a production area covering 5,000 m2, over 1,800 t of meat per year is processed at Okle GmbH Großhandelszentrale Fleisch- und Wurstwaren, Singen/ Hohentwiel. Several hundred retail customers, ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 79: ...cuts and scratches. Therefore this material is suitable for conveyor belts that are in direct contact with the meat products. The chain modules are closed over the whole length of the conveyor belt. In the area of the drive ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 28: ...,,Wir produzieren quasi für den Gaumen der Clipped SAFELY The Spar group with its six Tann meat production facilities is Austria's largest meat processor and sausage producer. Their annual ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 59: ...so that higher yields are obtained due to less blood spots and bone fractures as well as consistently good meat quality. Whereas the Stun-E512 is used by small and mediumsized business Stun-E514 was developed for ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 81: ...dependent begrenzte Haltbarkeit / limited durability teuer / expensive Bo-Anne Rohlík Petr Pipek tions in meat processing. In addition, additives also have medical effects. Garlic for example has been known to be an ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 9: ...wird der gesamte Bedienungsprozess per SPS gesteuert und mittels Touch-Panel bedient. NEU steel meets meat auf der IFFA 2010 Besuchen Sie uns auf der IFFA in Frankfurt in Halle 8.0, Stand F50. alco-food-machines GmbH ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 82: ...and variants for an extension of the range. Hall 9.0, Stand E90 Optimised taste Texel NatuRed of danisco is a meat culture capable of securing an effective curing process and colour development in combination with nitrite salts ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 45: ...a high water content are avoided completely. Also they use cooked ham with a low water content and a high meat content of at least 95% and only naturally matured salami. This salami is also dry and hereby ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 30: ...overspread enabled me to realise an idea I have had for a long time", says Rudolf Schuch. He is referring to meat loaf, for which the production manager has thought up a new `packaging method' which has also been copied by ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 57: ...of the animals, for example. Furthermore, young boars have a better feed conversion, a higher ratio of lean meat and less perimuscular fatty tissue than female or castrated male companions in the pen. According to studies, ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 51: ...machine Rollmatic automatic protection by patent The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Fleischzusammensetzung & Konsum Meat: composition & consumption Dynamische ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 19: ...Partyservice. Neben dem Produktangebot bietet das Rahmenprogramm Gelegenheit zur Information und zur Diskussion. Die Meat Vision Conference am 10. und 11. Mai (jeweils von 10 bis 13 Uhr in Halle 8.1, Raum Symmetrie) richtet sich ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 64: ...lower part of the belly. On the basis of these examinations the new standard GOST P 53 086-2008 "meat, cutting of pig carcasses" the new technological guidelines were worked out. The technological guidelines ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 4: ...future Märzt/April 2010 March/April 2010 3 6 au orschew V vi Pre Kurz notiert/ News Aktuelles aus der Branche/ Meat News Marktforschung/ Market Research Fleischzusammensetzung & Konsum Teil 1 Meat: composition ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 107: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 84: ...brand development. In this area they have developed and successfully placed brands for large companies in the meat processing industry. Mr Heini, what do you consider the challenges of the meat and sausage industry to ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 83: ...maximale Produktsicherheit gewährleisten. www.fuchsspice.com Fuchs Refreshing seasonings Whether for fish, meat or poultry with the liquid seasoning preparation on the basis of lemon basil, lemon thyme and Thai ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 15: ...to figures handed down, annual consumption even later (e. g. in 1308 in Frankfurt on the Oder) was similar. Meat consumption in Nuremburg in 1520 is estimated at 125-150 kg per inhabitant. High meat consumption in ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 74: ...comprehensive product range includes high-quality products (including organic products) which are supplied with meat and/or vegetable fillings, formed and rolled by hand and then frozen. The excellent quality of the Karl ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 49: ...the company with two new smoking units for the production of raw sausages, pre-cooked sausages and other meat and sausage products. VEMAG offers system solutions in line with customers' specification for the thermal ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 34: ...management of Raimund Blass has focussed on offering a wide variety of high-quality products made from the best meat. Formerly they worked as freshproduct supplier for the Kriegbaum group, they have been concentrating on ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 77: ...das DVI zu einer wichtigen Plattform für den Wissensaustausch rund um die Welt der Verpackungen entwickelt. Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 65: ...steel housings. The Kolbe product range includes six band saws which are suitable for cutting bones as well as meat or fish either fresh or frozen. All machines have a good band guide and high-quality wheel and belt wipers ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 52: ...are sought. Castration is not just a traditional procedure: it also reduces losses in quality due to DFD or PSE meat caused, e. g. by the increased stress of battles for rank during transportation, housing or ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 32: ...redesigned vacuum filling machine with a performance of 11,000 kg/h. It is suitable for industrial applications in meat processing plants, as well as for large butchers'. The smooth surfaces and hygienic design of the machine casing ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 80: ...substances as an alternative to additives Recently there has been a growing interest in natural additives in the meat industry. Simultaneously many chemical additives classified with e-numbers are rejected generally. N atural ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 86: ...This was what we focussed on in our first campaign when we chose the products. One of the first products was meat loaf, a product which is associated with taste but also with a lot of fat. In order to emphasise this contrast ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 78: ...solution In order to increase its cutting performance and to be able to react to market demands, the meat manufacturer Haspel & Holzmann in Dombühl/ D has invested in a new cutting line. D ie ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 93: ...der Umsetzung der Richtlinien geben muss. Vielen Dank Herr Kleeblatt für das informative Gespräch. mic The meat and the international butcher's association have been cooperating with the responsible boards and the EU ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 62: ...Russian standard for the cutting of pig carcasse Until recently Russian producers of cooled and frozen meat used to deliver more than 50% of the meat in the form of whole carcasses or as halves. E ine Neuregelung ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 31: ...Surely the right clip The geometry of the R-ID clip provides a secure closure be it for sausages or for meat loafs. In combination with the right casing it is also bacteria proof, i. e. contamination from outside is ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 69: ...along the line Multivac will be presenting a fully automatic packaging line graphical user interface for primal meat cuts together with its subsidiary MR Etikettiertechnik. The centerpiece of the packaging line is the R 275 ...
eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010
Seite 42: ...the highest quality standards. he roots of Fabry's Food & Snack lie in a butchery with regional sausage and meat wholesale founded by Johann Fabry 130 years ago in Dudeldorf 42 2/2010 Fotos: Stark T in Rhineland-Palatinate. ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 (40 Treffer)
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 4: ...Warentest Tierschutz in den Medien Animal welfare in media coverage Fleischzusammensetzung & Konsum Teil 2 Meat composition & consumption Part 2 8 Messe: Interpack/ Trade Fair: Interpack 26 Intelligente Verpackungen ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 55: ...those of a box-type truck. The Thermoflitzer® based on the Citroën Jumper is suitable for transporting meat and sausage products. The refrigeration or freezer body has space for 123 E2 Euro boxes or four Euro pallets. ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 30: ...und Umbaumaßnahmen bei Böseler Goldschmaus eine gründliche Analyse der Anforderungen vor Ort. MPS Meat Logistics entwarf daraufhin für die jeweiligen Projekte von den Schlachtanlagen bis zur ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 15: ...the jury, but also at the point of sale with the resealable package and a convenience advantage for sausage and meat products. www.suedpack.com 2/2011 ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 39: ...highly publicized Westland/Hallmark event occurred in Chino, California. These media indices were incorporated in a meat demand system estimated to identify the effect of animal welfare information published by U.S. media sources ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 23: ...machines, Nordfrost expanded its range of services. Thus, the thermoformer is also used for packaging marinated meat, for example. The high-performance thermoformer for mass production can be used ideally for industrial packaging ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 7: ...der Fleischbranche setzen weltweit erfolgreich auf das CSB-System. World Pork Conference The German Meat Association (VDF) has announced that the 6th IMS World Pork Conference will be held in Germany on the 6th and ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 67: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 47: ...ohne Kühlung Long lasting snacks Small portions from 25 g up to 100 g such as small liver sausages and scalded meat snacks are fully in line with the trend. These sausage snacks are heated at high temperatures and can be stored ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 41: ...tongue, it also functions as a natural flavour enhancer. This is why a pinch of salt is always added to desserts. In meat products, salt carries out an additional specific task: it causes the meat protein to swell up, making ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 22: ...employees of the subcontractors are permanently working in the cutting and picking sections of the cold store. Meat Specialist Among other things, the cutting of meat for the trade plays a major role at the location ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 54: ...offer maximum functionality, a higher level of operating convenience and facilitate work. Euro tube tracks for meat and sausage hangers allow access to the works. Ram protection bars protect partic- 60 2/2011 Fotos: ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 14: ...dem Unternehmen Turkish packaging star The World Packaging Organization has awarded the leading Turkish sausage and meat producer, Namet, a WorldStar 2010 Award in the Food category. urkey is one of the most strongly growing ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 45: ...und durch den Emulgator eine zusätzliche Fett-Wasser-Emulsion stattfindet. Der geschmacksneutrale Stabilisator Meatprot CL für Brühwursterzeugnisse und Kochpökelwaren enthält einen Anteil von 30 ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 50: ...increased rotation speed of the cutting blades, Laska cutters are able to process even low quality sausage meat with a high proportion of cartilage and/ or sinews. The result is a smooth product structure and appearance of ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 48: ...ausgewählten Rezepturparameter. www.polyclip.com Poly-clip System Goldspan® Natural quality The meat smoking wood chips Goldspan offered by Brandenburg are made from beechwood logs, and give smoked products a ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 46: ...als auch für eine handwerkliche Herstellung. For the production of standardized sausage meat, there are cutter-mixers available that are equipped with modern software controls both for large-scale ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 34: ...be up to 25.4 mm in size. Special feed-in discs or blunt cross-cut blades make it possible to produce meat that looks as if it has been hand prepared. "These are special applications and niches, but the machine ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 9: ...had heard about the vegetarian. "I am", replied the singer. "But today is my day of fasting." Meat consumption from around the 17th century As already depicted, it can be assumed that in Germany ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 10: ...zu achten. Personen, die an Gicht leiden, müssen den Verzehr von Fleisch und auch Fisch ein- Whereas, then, meat consumption amounted to 12kg or less per capita per year, it rose steadily at the end of the 18th and during ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 42: ...the amount of sodium. For example, Wiberg offers Natrivit, a product that allows salt to be reduced by 2530 % in meat products such as cooked sausages, cooked ham and raw cured meat products without having to compromise ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 6: ...Stuttgart/D 10.10.-14.10.11 Agroprodmash, Moskau/RU 18.10.-20.10.11 CFIA Metz, Metz/F 10.11.-13.11.11 Meatmania, Sofia/BGR 19.11.-23.11.11 Mefa, Basel/CH 28.11.-30.11.11 Meat Meeting Sosnowiec/PL 29.11.-01.12.11 ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 21: ...the basis of empirical data and by use of an ERP system, the Agrohandel specialists predict and order the presum- MPS Meat Processing Systems / AQUA industrial Watertreatment World market leader in design, engineering, ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 25: ...prior to slaughtering is not only important with regard to animal welfare, it also has a significant effect on meat quality even more than the slaughtering process. In industrial stunning captive bolt devices, ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 38: ...critical question remains: what, if any, influences do animal-welfare concerns have on aggregate consumer demand for meat? This publication summarizes findings and implications from a broader study that sought to address this issue. ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 60: ...Auch das Durchsuchen des Heftes nach Schlagwörtern und Begriffen ist möglich. ONLINE Read Meat Technology on your screen. Our electronic magazines can be flipped online just like the printed versions. The ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 11: ...some European countries, between 1 and 6kg per capita per year are consumed. Alternative diet Not everyone finds meat beneficial. Problems can arise when allergies occur. Although allergies following the consumption of ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 40: ...das Endprodukt. Salt Indispensable, yet controversial Salt is one of the most important ingredients in meat products. It is functional and tastes good. Over the last few years, however, there has been growing evidence ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 5: ...solutions. For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 28: ...specific quality criteria. Thanks to the distribution system that is unique in Germany, the origin of the meat can be traced back at every production stage. "Our job is to market the agricultural products of our ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 19: ...quickly." The weigher is operated by two employees. The operators feed the pre-feed hoppers with the goulash meat from a work table. Afterwards, the weigher transfers the meat from the prefeed hoppers to the weigh ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 27: ...process of ritual slaughter is precisely specified in Judaism. It is geared to ensure animal welfare and thus better meat quality and yield. Islamic ritual slaughter also considers animal welfare aspects and demands for a single cut ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 8: ...Der folgende Artikel knüpft an diese Thematik an und beschäftigt sich mit aktuellen Tendenzen. Meat: composition and consumption Part 2 D ie Geschichte ist reich an Anekdoten über allzu üppige ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Sicher an Ort und Stelle gebracht Delivered safely and soundly Nordfrost: Geht nicht gibt's ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 52: ...was der Markt hier bietet. gebracht Delivered safely and soundly In accordance with legislation, producers of meat and meat products have to meet strict requirements in order to be able to offer the consumer ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 24: ...Tierschutz eingehalten werden. Animal welfare and slaughtering Slaughtering is the first production stage in the meat processing industry. The following article discusses the whether the slaughtering process is conducted with ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 59: ...altar of thinking about short-term profits, will only be able to win back this capital with difficulty. Hartmut Volk Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines 25 " FZ ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 33: ...Pastirma, like the Swiss Bündnerfleisch (dried beef), is pressed and air-dried beef. However the Anatolian meat is surrounded by a herb crust, including garlic and paprika which was originally for preserving it. With ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 35: ...by Kohlhoff Hygienetechnik. The machine only requires about 10 to 15 seconds in order to completely remove meat and fat residues, degrease and disinfect chain gloves. To this end the gloves have to be placed in the ...
eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011
Seite 49: ...of the rotor system. The rotor system is accurate and the chamber geometry ensures the ideal feeding of the sausage meat. The rotors are made of stainless steel with plasma coating. The digital vacuum system allows to make ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 (33 Treffer)
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 3: ...sehr kurzsichucts that would be very short sighted. In future tig. In Zukunft werden sich auch Fleischverarbeiter, meat processors that want to expand their market die ihren Marktanteil ausbauen möchten, zunehmend share will ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 13: ...as wings, necks, back/shoulder portions. In mechanical de-boning of whole carcasses, the filet and the drumstick meat are the most important raw materials as they contain the least connective tissue and fat. The most ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 24: ...DMFB90 is a fully-automated line for the portioning and forming of products with rounded off edges. With its help, meat products can Fischerstraße 20 89542 Herbrechtingen Tel.: 07324/172-0 ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 41: ...Provided with all the properties of ZARTIN® the "original", it makes all treated types of meat more tender, juicier and fresher. ZARTIN® Liquid impairs the growth of micro-organisms and with its ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 15: ...Fleischwirt- INTERNATIONAL attraction 58,000 decision makers visited the world's leading trade fair for the meat-processing sector. The machine manufacturers were pleased by the growth in global demand. T he results and the mood ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 29: ...to the visitors at their stand. T he high barrier casing ®NaloSafe is especially suitable for processed meat products that should stay fresh even when stored at ambient temperatures. Its high oxygen barrier avoids ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 26: ...of innovations at the IFFA. part from new developments in the field of control technology, portioning, minced meat production and robotics, the new high-performance versions of the HVF 670, the specialist ham machine for ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 6: ...notiert News Personalien would represent an additional $2.3 billion in meat and poultry exports and the potential creation of 29,524 new jobs, according to a white paper released by the American Meat Institute (AMI). The ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 31: ...a smaller machine with up to 6 tonnes daily production. DICECUT®, MAGURIT's unique technology for frozen meat dicing, was be reinvented with the new DICECUT® A automatische Gefrierfleischwürfler. Damit kann ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 16: ...event three years ago, from 47 to 59% more than ever before. This means full order books for manufacturers of meat-processing and packaging machines and a sector distinguished by a much greater willingness to invest following a ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 49: ...materials. Another point is that the bio-plastics available on the market do not fulfil the requirements of the meat industry. Bio-plastics most foil producers agree still display barrier properties which are too ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 18: ...Reproducible Quality with BAADER B aader's technology for separating sinews and cartilages from pre-cut meat, "Baadering", leads to improvements in the product quality with precisely reproducible ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Robotik-Pack-Line Robotik-Pack-Line Die Verpackung: Ein Multitalent Packaging: A multifunctional ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 23: ...additives that need to be declared. Within this modular system, Gewürzmüller combines seasonings, meat cultures and process technology tailored to individual products. For the convenience sector ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 37: ...project team was established in March 2009. RS232/RS485, Ethernet, WLAN oder Profibus unterstützen. Auf InitiatiMeat processing companies, machine suppliers, system and ve des VDMA wurde Anfang März 2009 das Projektteam WS Food ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 50: ...ist. Brilliantly packaged Gausepohl Fleisch group of companies are relying new foils for fresh meat packaging. One of the main reasons is sustainability. However, they also use thinner foils which save ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 28: ...sich ein Demontieren der Zubringerschnecke erübrigt. T he K 280 is suitable for processing both fresh meat and frozen meat blocks. Its heavy, strong and durable design coupled with its high performance enable ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 5: ...processing industry. For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 64: ...Strong drives make them top of their individual performance classes; this is why even stiff or cold sausage meat is no problem for the Robby or the Robot 500. Both machine types have a one-piece machine housing made ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 63: ...dem Füllen und Abdrehen. Dieses stellt sicher, dass das Wurstbrät unmittelbar bevor amount of sausage meat and minces it as gently as possible in the cutting tool. The ratio of sausage meat flow and blade number ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 27: ...a very compact, homogeneous and color intensive emulsion which is ideal for sliced products. screw conveyors. The meat components like fat, protein, water and collagen are analyzed directly during the process and the system ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 20: ...for the company's grinder range, the new CFS PowerGrind 280 is a highcapacity machine for grinding both fresh meat and frozen meat blocks without a tool or worm change. It also has a very large infeed area and ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 4: ...world" Aber richtig! "Feed the world" but responsibly 3 6 Aktuelles aus der Branche/ Meat News Automation/ Automation Robotik-Pack-Line: Teamarbeit für die Automation Robotik-Pack-Line: Teamwork ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 11: ...a great variety of module and transport conveyor belts which fulfil all requirements of the food and especially the meat sector. The necessary connections of the modules and systems for operational safety are equally important. ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 61: ...was perforated it is not turn off inside the machine and it can thus be flushed away with the remaining sausage meat residue with the integrated flushing unit, so that you can continue linking straight away. This reduces downtime ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 9: ...the right place. This control centre has already been proven in practise which a large number of companies in the meat industry can confirm. Fully-automated hygiene A special feature of the Robotik-Pack-Line can be found right at ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 59: ...buying sausage products in the last few years. One impor- tant result of these surveys was that especially with meat and sausage products it is the visual signals which generate interest in a product and therefore evoke a ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 43: ...Model M6 operates continuously at high production capacities, and is designed for easy cleanup and maintenance. Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines Z ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 45: ...and were the only company to show all machines for intra-logistics with returnable containers (E2 boxes) in the meat industry. For this reason, the turnout was enormous. Not only because a traditional Bavarian 'Brotzeit' meal was ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 62: ...outer radius of the cutting tools (this is where most work is done) and mix the particles in the arriving sausage meat flow. What is important in this respect is that the blades on the front and back of the cutter hub stand ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 33: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 55: ...treatment under vacuum Since the end of 2009 almost the complete waste and wastewater of the largest private meat processing company in Norway is processed in an innovative solution that brings together biogas, composting ...
eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010
Seite 51: ...line efficiency. On the other hand, the sealing temperature can be reduced which protects the surface of the meat from burning. The forming temperature of the packaging can also be reduced which additionally saves energy. ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 (19 Treffer)
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 12: ...Brüchen zeigt. Causes for Damages to Cutting Blades In sausage production, the fine cutting of minced meat on periodically operating high-speed cutters is one of the most important operations. Within the cutters, ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 6: ...die Erzeuger zu einer nachhaltigen Ausrichtung ihres Unternehmens zu motivieren. www.gefluegel-info.de 09.11.-12.11.11 Meatmania, Sofia/BGR 19.11.-23.11.11 Mefa, Basel/CH 28.11.-30.11.11 Meat Meeting Sosnowiec/PL 29.11.-01.12.11 ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 17: ...& Zerkleinern Cutting, Mincing & Chopping Brandenburg Vemag Maschinenbau Natural quality The high-quality meat smoking wood chips Goldspan® offered by Brandenburg are made from beechwood logs, and give smoked products ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 5: ...es u. a. um Nanotechnologie. Prof. Dr. Weber beantwortet einige Fragen zu diesem Thema. At the information day on meat in Berlin experts discussed amongst others the topic of nanotechnology. 42 Energieeffizienz ist der ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 41: ...der Keimstatus 1,0E+04 KbE/g CFU/g 1,0E+03 1,0E+02 1,0E+01 Keimstatus Hackfleisch/ Microbial condition minced meat untreated treated unbehandelt behandelt 1,0E+00 Nach dem Mischen after mixing 3 Tage 3 days 7 Tage 7 days ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 10: ...Dr. Herbert Weber, from the Beuth University of Applied Sciences in Berlin, organised the 35th information day "meat processing technology" and the 3rd "nanotechnology" conference. Meat Technoloy spoke with ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 55: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 8: ...Anfang Mai rund 200 Gäste aus Wissenschaft und Praxis aus. Wissenschaft und Technik 35. Information day on meat processing in Berlin Around two hundred guests from science and industry exchanged ideas at the 35th ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 42: ...auch clevere Lösungen sind gefragt. Intelligently planned cold stores Refrigeration plays a key part in meat production and processing. In order to keep the costs as low as possible, we should keep an eye on ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 45: ...full "Guidelines for improving energy efficiency in cold stores" are available from the VDKL. www.vdkl.de Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines 25 " FZ ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 39: ...kontrolliert. Anderen Lieferanten stehen drei zusätzliche Kontrollen ins Haus. Martina Nober, Belgian Meat Office, Brüssel Annual audits controlling the implementation of the guidelines, repeated controls ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 18: ...BE Maschinenmesser Comprehensive programme Kolbe specialises in highgrade machinery and equipment for the meat industry. Products range from small but highly efficient equipment for individual butchers' shops through ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 11: ...a scientist and a practician, which effect does that have on your work? At Beuth University I give classes in "meat processing technology", "delicatessen processing technology" and "microbiology". For this, ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Fleischinformationstag in Berlin Information Day on Meat in Berlin Havarieursachen ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 4: ...aus der Branche/ News 6 Veranstaltungen/ Events 35. Fleischinformationstag in Berlin 35. Information day on meat in Berlin Lebensmittelsicherheit in Europa European Food Safety 8 34 Interview Prof. Dr. Herbert ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 9: ...produces relatively fine textures at low volume flows. Through new kinds of cutting tools, finely dispersed meat emulsions could also be formed with higher volume flows in the future. Günter Heidemeyer of ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 21: ...PURE VIELFALT GENIESSEN Laska is constantly improving its range of cutters, mincers, mixers, emulsifiers, frozen meat grinders and automatic production lines. SuperCutters with 200, 330, 500 and 750 l bowl volume are available ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 25: ...fixiert es fest in der Schale. Auf Wunsch ist die PP-Schale ES-Plastic * *The best thing that can happen to meat *Das Beste, was dem Fleisch passieren kann For an exquisite smoke aroma Für ein köstliches ...
eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011
Seite 3: ...Germany. From page 43 on we present these Seite 43 in dieser Ausgabe der Fleischerei Technik models in this issue of Meat Technology. stellen wir diese Modelle vor. It is about time that Germany develops a similar Nun ist es endlich ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 (31 Treffer)
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 40: ...bleibt eine Frage offen: Wie kann man nachweisen, ob Fleisch vorher gefroren war? On the trail of frozen meat There are two reasons for freezing meat: prolonging its shelf-life and killing parasites if the ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 22: ...be observed on the surface, the air-tight film keeps drying out and contamination within limits. Also, vacuum-packed meat is more tender as maturing takes place at cool temperatures around freezing point (-1.5°C to 0.5°C) not, ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 9: ...forum deckt die gesamte Brätverarbeitung ab./ The handtmann forum covers the complete chain of sausage meat processing. schen Einblick in die Handtmann-Technologie. In Branchenseminaren bzw. Fachtagungen, Fortbildungen ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 42: ...Citrate synthase activity during cool and frozen storage used. The activity of enzymes that do not normally occur in meat juices is measured in the exudates of the meat. Citrate cycle enzymes are mainly detected which in ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business SB- & Convenienceherstellung Convenience & Retail Packed Products Primärproduktion: Pig ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 25: ...machine by enabling a user-friendly and flexible change and it also offers many other advantages such as improved meat quality, longer shelf life due to shrinking and vacuum properties as well as an improved appearance of ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 33: ...units with after-burning function, curing and drying units. Schröter has made its mark in the global meat and fish processing industry with its high-quality hot smoking and thermal units and is one of the market ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 18: ...Produktparameter werden sofort automatisch geladen, und es läuft wieder." Das kippsichere Fahrgestell des Meatline 05 O mit Lenkrollen und der stabile Rohrrahmen ließen sich leicht an den Vakuumfüller anbauen, ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 20: ...sensory methods should always be combined in order to determine suitability for consumption. Contaminated meat in the retail chain A working group led by Prof. Dr. Dr. M. Gareis at the Kulmbach Max Rubner Institute ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 30: ...Export Ihrer Qualitätsprodukte nachgedacht? New plant, new future The long-established Swiss company Bigler Meat Products has it's headquarter in Bueren an der Aare. It defied the existing economic crisis and launched ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 16: ...skin Metal particles are starved of air: A new type of pneumatic rotating ten pin mechanism used in the sausage meat filling process, separates and automatically ejects metal particles into a vacuum during the ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 37: ...Die Trommeldrehzahlen können von 0,5 bis 12 Umdrehungen/Min verändert werden. Jürgen Bartsch meat, poultry and prawns are thawed out evenly from -18°C to +2°C without loss of weight and in 50% less ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 12: ...the pack. Filled balls or croquettes are produced with the coextrusion system 893. Be it filled potato dumplings, meatballs or croquettes, this flexible system allows various products to be produced in round or cylindrical form. ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 17: ...Produktion. an hour using this method. The metal rejection system ensures that the end product is uncontaminated. The Meatline 05 O from Mesutronic scans the product while the intestine is being filled with the sausage meat from ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 29: ...production that has only minimal impact on the environment and produces stress-free animals that supply meat free of medical residues. Søren Hansen has amongst others developed a floor cleaning system which ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 41: ...das z. B. für Tatar, Hackepeter (Abb. 1) Evidence of freezing The answer to the question of whether the meat is fresh or has been thawed out is not always clear. This has left plenty of scope for incorrect ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 13: ...that the food produ- For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 24: ...Republic With a market share of approximately 7% Kostelecké uzeniny from the Vysocina region is the largest meat processor and producer of meat products in the Czech Republic. The company's product range includes ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 39: ...einen hohen Qualitätstandard des Endproduktes ermöglicht. v IT Technology in Injection The challenges of meat processing in the future require absolute precision at a highly automated processing level. Measuring, ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 36: ...Auftauen wird die effektivste Methode erreicht. Gegenwär- V tig werden u. a. von CFS, Lutetia, Henneken und Meat Master Vakuum-Massier-Defroster angeboten. CFS ScanMidi wendet einen geschlossenen Dampfprozess an, bei ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 15: ...direkt an den Traysealer. www.maja.de Maja Besiegelte Qualität Red Arrow präsentiert auf der InterMeat 2010 in Halle 16, Stand C58 ein neues Qualitätssiegel für von Teer und Asche befreite Rauchprodukte. ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 31: ...Logistikzentrum zu investieren? markets. We are focusing on the German-speaking countries around Switzerland. Bigler Meat Products sees in these countries the largest acceptance and similarities with regards to consumers' behaviour ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 38: ...addition of ice is the positive result. Through the high degree of release of flavour-imparting contents of the meat, the addition of seasonings can be reduced while the taste remains the same. www.seydelmann.com Fotos: ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 4: ...decision making August/September 2010 August/September 2010 3 6 Kurz notiert/ News Aktuelles aus der Branche/ Meat News Firmenporträt/ Company profile Handtmann/ Biberach/D: Forum für den Dialog Forum for dialogue ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 11: ...for the production of filled, pocket-shaped products. The range of products than can be produced extends from meat via potato to fish pockets which can be filled with cheese, vegetables etc. The actual forming module is ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 19: ...setzt nicht voraus, dass das Fleisch völlig ungenießbar ist. CHLOSTRIDIUM in vacuum-packed meat Whether meat contaminated with Clostridium estertheticum is suitable for humans to eat is subject to ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 21: ...für Milchsäurebakterien wie Lactobazillen liefert, halten deren antiting of vacuum-packed meat is continuing to flourish, considerable economic damage cannot be ruled out. their size and structure. So far ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 23: ...(p < 0,001). cass as a result of which there is no longer an intact growth barrier for microorganisms. Meat Processing Machinery - Fleischereimaschinen The storage temperature is decisive Studies from New Zealand (R. ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 52: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 3: ...sehr wohl als blood meal has been used as feed ingredient Futter eingesetzt und das Fleisch in die EU imand the meat of the animals has been sold in portiert. the EU as well. Daher ist die Verfütterung von Tiermehl ...
eMag: FT FLEISCHEREI TECHNIK 04/2010 - 05.07.2011
Seite 27: ...delicacies A natural enhancement of the sensory characteristics and the chance of success in the manufacture of meat preparations are the results promised by the Wizart spice blend from Wiberg. A succulent and tender end product ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 (34 Treffer)
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 26: ...tradition he product range from AUTOTHERM offers solutions for all areas of modern smoking and thermal treatment of meat and sausage products. Customers profit from AUTOTHERMs more than 60 years experience. All units are ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 69: ...a universal transporter for 400 x 600mm EURO crates. It can be used for the secure and convenient transporting of meat and sausage products. Even its basic structure is designed to withstand extreme loads. The internal struts make ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 39: ...verusachende Keime verursachen Geruchsveränderungen. Saprogenous germs cause a rancid smell of the meat. führung weitgehend verhindern oder durch eine gasdichte Verpackung vermeiden. Wasserverluste reduzieren Als ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 15: ...sausages, Baader promises gentle raw material handling, the preservation of the protein structure with improved meat colour and greater swelling capacity of the sausage meat. For this the 601 model has now been fitted with ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 34: ...der Zeit nach. Der Vorgang hat den positiven Effekt, dass Alterations of the tissue Worldwide, millions of tons of meat are frozen for preservation every year. Cattle, pig 34 4/2011 Foto: LGL Bayern vertase and the class of ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 50: ...growth in the ready-to-serve marketplace," says Walter Sommers, president of Ruprecht Company, a Chicago area meat processor and distributor, serving the foodservice and retail sectors. "And the cooking equipment ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 3: ...Opinion Preis contra Qualität Price vs. quality D he next crisis of the meat ie nächste Krise der Fleischwaprocessing industry is called renindustrie heißt Inflation. inflation. The meat business ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 21: ...Kalle GmbH in Wiesbaden hat die entsprechenden Wursthüllen im Angebot. F or the production of dry processed meat products, we recommend that casings with a relative low water vapour barrier are used and, in order to lose ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 36: ...sich durch eine entsprechende Prozess- process is that this maturation develops particularly juicy and tasty meat. Consistent storage Mechanical damages mellow the connective tissue and cause smaller tears in the tissue. This ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 16: ...in mid and Southern Norway employing some 700 people operating 20 lines to produce salami, burgers, fresh meat and air dried ham. Cooked meat and ham production is also being planned for the future. Thanks to ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 6: ...Stuttgart/D 10.10.-14.10.11 Agroprodmash, Moskau/RU 18.10.-20.10.11 CFIA Metz, Metz/F 09.11.-12.11.11 Meatmania, Sofia/BGR 19.11.-23.11.11 Mefa, Basel/CH 28.11.-30.11.11 Meat Meeting Sosnowiec/PL 29.11.-01.12.11 ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 22: ... das entspricht einem Plus von 14.584 t. Starter cultures: tailor made For the majority of consumers, meat forms an essential part of a balanced diet. Raw sausage specialties such as salami, cervelat and smoked ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 14: ...in den Kutter geben Gefrorenes in den Kutter geben Primal Ferma Quick FP 8, Cutting procedures: Add freeze dried meat to the 14 4/2011 Fotos: Van Hees Kulturen, Van Hees Meat Stabil DF, Aromix Rotwein Intensiv Speck ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 60: ...And then, 25 years ago, a decision was made in Breidenbach which would change the entire international meat and dairy processing industry forever. Weber establishes a new sphere of activity: the construction ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 8: ...now for MEAT TECHNOLOGY The Meat Technology Award 2012 will be awarded to innovative technologies that help to achieve significant advantages in meat and sausage production. These technologies provide a ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 43: ...adds Piotrowski. "The temperature in the factory does not increase, and this is important for meat production. The Freshline QS tunnel freezer helps us maintain the right temperature throughout the ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 46: ...Coating is suitable for many kinds of fillings awith different levels of water content. For instance different meat types, minced meat preparations, but also combinations of meat, vegetables and cheese can be ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 33: ...the proportion of frozen water. It is 0.95 at -5°C and decreases to 0.75 at -30°C. Various Spoilage of Meat The growth conditions for microorganisms are restricted considerably at temperatures around freezing already. ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 32: ...Er beträgt 0,95 bei -5°C und sinkt auf 0,75 bei -30°C. Impacts of Freezing on the Quality of Meat Cooling and freezing processes extend the shelf life by reducing or stopping microbial and enzymatic ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 24: ...the production chain. The latter is particularly important for disinfection of equipment. As a supplier to the meat industry and trade, Frutarom Savory Solutions recognized the increasing demand for ingredients which ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 5: ...implement these measures. For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 29: ...GmbH began to modernize the public stockyard and slaughterhouse of the city of Ulm. Being a general planner for meat and food manufacturing companies, the Aulendorf office implements projects with high demands in terms of cost ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 23: ...The market for organicallyproduced products continues to prosper. And as a result of various scandals in the meat industry, consumers are increasingly looking for organic labels when purchasing meat and sausage ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 13: ...in den Kutter geben/ 2. Gefrorenes in den Kutter geben/ 3. Zugabe von Primal Ferma Quick FP 8, Kulturen und Van Hees Meat Stabil DF/ 4. Zugabe von Aromix Rotwein intensiv/ 5. Speck in den Kutter geben/ 6. Primal Ferma Quick GW 35 ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 65: ...drivers in order to detect health risks. Moreover, employees should be trained in the use of forklifts regularly. Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines 25 " FZ ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 61: ...special design, completely out of stainless steel, which guarantees a maximum level of hygiene in the processing of meat and cheese. Jump across the pond Weber's current maxim "best service close to the customers" gains ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 12: ...kann und das innerhalb von zwei Tagen. Salami in two days Dry sausage is traditionally made with raw meat. The sausage is matured and dried for several weeks. The long maturing period and loss of weight are a high ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 74: ...Auch das Durchsuchen des Heftes nach Schlagwörtern und Begriffen ist möglich. ONLINE Read Meat Technology on your screen. Our electronic magazines can be flipped online just like the printed versions. The ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 42: ...in investing in this area. J&J specialises in poultry. Whole chickens, chicken parts and chicken meat products are prepared at J&J's Czestochowa plant in southern Poland, the company's second factory, At ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 63: ...intense flavour can be successfully produced with Nubassa's liquid curing agent NubaKombi-Lak Spezial, which boosts the meat's natural taste and is free of flavour enhancers, gluten and lactose. The phosphate/citrate-based product which ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Rohwurstproduktion: Bitte maßgeschneidert Tailor made salami production ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 48: ...marinades are ideal for rounding off the taste of grilled or pan-fried dishes and at the same time they protect the meat from drying out. When marinated it stays juicy, tender and soft for longer and takes up the balanced seasoning ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 64: ...Personenbezogene Maßnahmen: regelmäßige arbeitsmedizinische Vorsorgeunter- Safe transport In the meat industry, one in four accidents happens either while driving or transporting. In addition to severe injuries ...
eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011
Seite 81: ...Seit zehn Jahren ordert Deutschland jährlich 300.000 Tonnen Schweinefleisch in Belgien. Belgian Meat O ff i c e w ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 (24 Treffer)
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 16: ...der beiden Geräte aufeinander erforderlich. Fillers and clippers: A functional unit In the production of meat and sausage products companies often use clippers to save costs. These machines constitute a functional unit ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 27: ...popular in Asia, recently even in India, and the consumption of sausages, in comparison with the consumption of meat, has actually increased. The natural casing industry looks optimistically to the future development of ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 20: ...has to be compensated by the vacuum filling machine too. In order to produce rationally, a maximum of sausage meat needs to be processed within a minimum time this also requires a high pump capacity. In order to ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 38: ...line can be started. In the centre the current status of all active orders is displayed in the control centre. In a meat processing company in the Netherlands such a control centre controls several production and packaging lines as ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 8: ...macht dies seit Jahren erfolgreich und konnte sich dadurch eine Vorreiterrolle sichern." lan D as Belgian Meat Office lud im August zum 5. Round Table Gespräch, um mit belgischen Zulieferern und ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 24: ...of the products can be individually adjusted. This flexibility now allows the production of four different sizes of meatballs. Currently 20 programmes are run on the machines. In total the sausage producer can save 200 filling ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 5: ...certain areas. 30 10 For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 54: ...the German Packaging Award has been held for 47 years. The recent competition was the 33rd. The developments for the meat industry had a remarkable share among the newly developed packaging that had been submitted to the ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 28: ...as well as on an optimal control of the processing parameters. The ripening process after filling of the sausage meat in casings has a major impact on the quality of the final product. A number of different microbial, chemical ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 32: ...water and fat. The prebiotic fibre Inulin from Beneo-Orafti can be used for the production of fat-reduced meat and sausage products. Orafti® Inulin is a white, odourless, soluble powder with a slightly sweet taste and ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 36: ...quality in process surroundings seamlessly. The HDS Pipeline metal detector system for example inspects sausage meat which is pumped into artificial or natural casings by a vacuum filler. The existing patented ICF (Internal ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 31: ...to the market, that due to its matt appearance strongly emphasizes the unique character of traditional processed meat products: ®NaloLine ®NaloLine has been developed especially for producer of smoked dry D ie Kalle ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 47: ...in copying the USP in the medium term, a different USP that is not already in use should be selected. Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines Z ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 52: ...any drawbacks are found in the deep-fried convenience product sector and when dealing with tough, class II meat qualities. From the point of view of investment costs for the plant, from what sort of production volume does ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 30: ...soft and sliceable raw sausages from traditional long cured sausages to fast cured sausages. The individual meat processor knows his requirements and the model provides the most suitable curing agent, seasoning mix and ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 13: ...well as the logistics costs of daily deliveries by wholesalers, or the logistics of food producers, especially in the meat and dairy industry. With longer opening times it is also easier for a company to react to availability on ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 61: ...MAW D114, the Vacuum-Cutmix 200 L and the high-performance mincer G160, K+G Wetter presens selected products for the meat industry and butchers. The design of the stainless steel housed, fully closed pouring stand, the ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 55: ...shells and foil lids. The manufacturer is wiezoplast AWZ b.v. The packaging is already used by the meat retail trade, as well as by ready meal producers and major plate customers. The examples mentioned testify ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 22: ...of Zappendorfer the morning shift is already working in full swing. Cutters are mixing tons of fresh liver sausage meat, sausage meat is filled in trolleys and moved to the filling stations, smoking trolleys wait for the ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 23: ...ways are the credo from the start and allow for a production without any use of artificial additives. The meat processed comes from the own farm in nearby Ostrau close to Leipzig. There the animals are kept in a ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 19: ...is why filling on a large scale requires very powerful filling machines. The pump performance for industrial sausage meats also requires very powerful machines, because raw sausage meat with its high proportion of frozen ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Messtechnik & Prozesskontrolle Mesurement & Process Control Füller & Clipper: ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 17: ...you use a large filling tube, the appearance of the product can be improved especially of products with course solid meats, such as ham Bologna. This means you have to find a compromise between easy handling and appearance of the product. ...
eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011
Seite 35: ...suitable for a number of other functions from the estimate for piece weight to the monitoring of the fat content of meat. In addition X-ray checking systems enable the user to estimate the weight of individual products in packaging ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 (24 Treffer)
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 7: ...auf 16,4 Mrd. beziffert 22 % dieses positiven Saldos entfallen auf Agrar-Nahrungsmittel. F Foto: Belgian Meat Office landern, der nördliche Landesteil Belgiens, ist nicht nur ein wichtiger Lieferant für ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 35: ...aus der TEXDA Datenbank (*Auswahlbeispiele) Recipe examples of traditional regional sausage and meat products (TRW) from the TEXDA database (*examples) TEXDA Rezepturblatt TEXDA recipe list TRW-2-15-006 ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 68: ...Farm to Fork" an integrated approach from the producer to the customer's fork that ensures that meat and meat products reach the consumer in best quality and freshness. At many points of the supply chain ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 6: ...is on sliceable and spreadable fresh sausage, dry-cured/smoked ham, scalded or cooked sausage, and cooked cured meats. The second section deals with Schröter's systems and controllers, as well as the "InTouch" ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 46: ...machines of the SECT product group are the professionals when food is to be cut into uniform slices; be it fresh meat, loin, escalopes, belly of pork, cutlet, steak, roast, sausage, fish or cheese no matter whether they are ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 15: ...that they fit neatly into the tray without destroying the desired design. Even sensitive portion forms such as shaved meat find they way from the slicer into the packaging machine without human intervention. Ishida Transparent ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 25: ...minimum shelf life of 53 days, but to be on the safe side we specified 48 days." In all manufacturing plants of meat and sausage products, caused by contact with conveyor and cutting belts, by ambient air and not least by ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 31: ...Omni-Pro and the plastic Advantage, which is the market's only plastic spiral belt that is USDA accepted for meat and WÜRZIG UMHÜLLT MIT DECO QUICK® Fotos: Alco-Food-Machines, BHJ Protein Foods, Ashworth BHJ ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 21: ...Linie in Spanien Innerhalb des letzten Jahres steigerte MPS Red Meat Slaughtering BV im spanischen Unternehmen Le Porc Gourmet die Kapazität der Schlachtstraße von 400 auf 1.000 Schweine/Stunde. D as ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 49: ...of frozen ready-to-cook meals and frozen partially cooked items used in the preparation of soups, vegetable and meat dishes. To maintain its high quality standards, Geti Wilba enclosed the weigher to ensure the integrity of ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 34: ...Verzehrverhalten der Konsumenten. Casings for Regional Specialities For various reasons, the market for meat and meat products is subject to constant changes as, for example, the altered consumption behaviour ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 36: ...Kalle in Wiesbaden hat die entsprechenden Wursthüllen im Angebot. F or the production of dry processed meat products, we recommend that casings with a relative low water vapour barrier are used and in order to lose ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 3: ...o you still use erwenden Sie etwa left-hand polarnoch linksdrehende ized pigs as Schweine für Ihre source of meat for your Wurst? Dann verweigern sausages? Then you Sie Ihren Kunden Glück deny happyness and und Erfolg. ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 43: ...intestines in the form of the the joint venture Jiangxi Dohr Casings LTD in Nanchang, Central China. www.dohr.biz Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines 25 " FZ ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 22: ...best out of the good this is the top precept since the Eidmann company was founded in 1914. The sausage and meat products factory has been keeping in honour its experience in the craft for decades and they always continue ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 41: ...Spatex casings with fine-grained or coarse spices are used in production process of boiled and steamed meat products hams, meats, deli products and fish. Spatex represents an innovative solution which allows ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 47: ...is easily possible. For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 13: ...computer-controlled and customised production lines. They consist of processing machines for frozen and fresh meats, such as meat grinders, mixing machines, shredders or cutters, combined with work benches, conveyor ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 14: ...necessary, this speed is linked with the injector program and controlled as a function of the recipe. The meat juice is collected separately, weighed and returned at another point adapted to the subsequent process. ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Produktion wie von selbst Products as if by itself Erfolgreiches Energiemanagement Successful ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 12: ...sich die Branche heute befindet. Products as if by itself Automation has long since been introduced into the meat and sausage-processing industry. Nonetheless the suppliers of machines and robot technology are constantly ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 11: ...assessment) or deep-frozen (17%). Noticeable are the big differences between unpacked and packaged goods. If the meat is packaged only 20% feel they can assess the quality, with just 24% in the case of cheese and 28% in the case ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 10: ...fresh produce such as fruit and vegetables. In the case of baked goods at a baker's the figure is 82%, for meat from the meat counter 69% and cheese from the cheese counter a good 67%. However, the more processed ...
eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011
Seite 66: ...Stirling in ein hocheffizientes Kühsystem mit natürlichen Kältemitteln investiert. Chilling bulls Meat processor Scotbeef has chosen a high efficiency cooling system for a factory extension at its facility in ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 (39 Treffer)
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 50: ...parallele Complete concept Hans Kupfer & Sohn based in Heilsbronn, Bavaria, is one of Germany's biggest meat processing companies. Since their previous own wastewater treatment facilities were not longer capable of ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 35: ...Gewichtsverluste. Deshalb ist bei verpacktem Hackfleisch das Füllgewicht zum ZeitUsually minced meat packs are produced automatically or semiautomatically as large batches. However, even under optimum ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Wiegen, Sortieren & Etikettieren Weighing, Sorting & Labelling Die Zukunft liegt in RFID ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 8: ...einen hohen Genussund Nährwert. Nachfolgend werden die im Titel genannten Teile abgehandelt. Meat-production Quality and nutritional value The demand for meat and meat products also requires a ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 10: ...rund 35 % auf 28,7 % bzw. 28,8 % eingetreten. Der Weltfleischmarkt auf einen Blick (Quelle: FAO) The world meat market at a glance (Source: FAO) 2007 Weltweit / world-wide Produktion / Production Rindfleisch / ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 6: ...notiert News MESSE / TRADE FAIRS 07.02.-11.02.11 Prodexpo, Moskau/RU 15.03.-18.03.11 Meat Industry, Moskau/RU Einfuhr von Fleisch und lebenden Tieren Mit der Veröffentlichung im Amtsblatt der Europäischen Union (Abl. I 73) ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 25: ...of 3 million in the new project. The move is not only intended to open up new markets. Today 170 to 200 tonnes of meat and sausages are produced. "With our new production plant we offer the highest standards in terms of ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 11: ...of proteins per kilogram of bodyweight. The protein need is usually covered by a mixed diet. The main sources are meat and sausage products, milk, bread and bakery products. The protein content is significantly higher in ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 21: ...with up to six tonnes daily production. The new Dicecut® 502, the worldwide first fully automatic frozen meat dicer, is suitable for cutting Euro 2 or US block size blocks, for cubes from 10 to 60 mm, as well as strips of ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 36: ...a directly connected sorting unit for portions of the wrong weight. It is designed for use with the Vemag minced meat and shaping lines and effectively prevents underfilling and overfilling of packs by checking every portion. ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 19: ...portions with optimum product utilisation savings of several tens of thousands of Euros per year are possible. Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines Z ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 40: ...mit den Ergebnissen der Automatisierung: ,,Wir konnten unsere 600g filling weight, the precisely portioned meat passes through a hopper onto a conveyor belt and is taken to a deep-drawing machine where it is manually ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 3: ...für ihren privaten Lebensbereich. Internals: Edda Evertz, since 1990 media consultant of Fleischerei Technik/ Meat Technology will retreat from advertising sale by the beginning of next year and go into retirement. Her ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 14: ...von Fleisch Waterjet cutting of meat Das Schneiden ist eine der wichtigsten Arbeitsprozesse in der Fleischverarbeitung und bestimmt in vielen Fällen die Qualität der Fleischprodukte. In Zukunft ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 15: ...system; technological reactions do not happen at the same time and completely, but in separate sections. The meat's main resistance of mass transition shows itself in the muscle- and connective tissues. Mechanisches Schneiden In ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 5: ...der Fleischverarbeitung etablieren./ Waterjetcutting could prove to be an innovative technology for cutting meat. Dass es bei der Berufskleidung nicht (nur) um gutes Aussehen sondern vor allem um Hygiene und Tragekomfort ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 42: ...own fleet of trucks. Twelve different types of kebab are produced from veal, lamb, beef, rabbit, turkey and chicken meat, and in the meantime also bread and baked goods. "Part of our strategy is offering our customers a ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 17: ...at sample 3 with 2.2°C. These minor increases of temperature do not have any influence on the quality of the meat. Histological examinations showed that the cutting surface after hydrocutting modifies the structure of ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 4: ...Mainz: Eine wissenschaftliche Reise Marktforschung/ Market Study Fleischerzeugung: Qualität und Nährwert Meat-production: Quality and nutritonal value 8 Schneiden, Slicen & Zerkleinern Cutting, Slicing & Chopping ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 24: ...Wurstwaren GmbH are located on the industrial estate in Klipphausen, a municipality in the centre of Saxony. The meat and sausage producer, without its own slaughterhouse, supplies customers in the region, and above all in ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 33: ...as optimise logistics processes. RFID provides security Particularly with regard to process security, the various meat scandals in the recent past have shown that there is still a lack of effective and above all reliable monitoring ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 20: ...snippets that could otherwise end up on the pack. Machine hygiene and simple cleaning are on-going topics in the meat products industry. Particularly in the case of machines which are in direct contact with the product ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 48: ...pig and beef slaughterhouses. The company's grading technologies have always provided a competitive advantage for meat processing companies. P reviously known as SFK Technology, the company has changed its name into Carometc in ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 29: ...Lebensmitteltechnik, Kaiserslautern Haltbarkeitsstudie ,,Control of Listeria monocytogenes in Ready-to-Eat Meats" Part I und Part II Food Research Institute, University of Wisconsin-Madison Einfluss von Acetat und Laktat ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 23: ...machines The Cortex CB 495 Slicer round blade slicing machines by Nock are used when larger quantities of meat or other unfrozen and boneless products have to be carefully and costeffectively cut into slices or strips. ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 34: ...gemischt. Häufig wird dieses Produkt zu einem wahren ,,Kampfpreis" abgegeben. I n food retailing, minced meat has become a strategic product that is intended to attract consumers to the points of sale. There is hardly ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 52: ...hand, high expectations regarding appearance and wearing comfort on the other hand: modern hygienic clothing in the meat processing industry must meet a number of different demands today. Hygienekleidung optimal einsetzen D ie ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 12: ...collagen and elastin, the biological value of these proteins is as low as 40. In order to ensure an adequate value of meat products, and in particular of the biological value of proteins, in several countries BEFFE values of sausages ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 26: ...range. But even with all the variety our high quality standard remains an all-encompassing characteristic of all our meat and sausage products. The products are governed by strict guidelines which precisely determine their proportion ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 28: ...the "Kurt van Hees research fund" that since helped to realise important research projects for the meat processing industry. P articular preservatives a recent example has proven provide an additional ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 39: ...full automation of the process did not appear possible due to the product characteristics, as fresh pieces of meat have very poor flow properties. Albert Focke, marketing manager at Stolle: "We approached Ishida with the ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 16: ...der Probe Jet pressure MPa Influence on the Quality The physical-chemical and histological changes of the muscular meat were examined. Meat from the back (beef and pork) in the shape of a parallelepiped served as ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 37: ...nominal weight as minimum weight. Quickly pays for itself By looking at the industrial scale on which minced meat is produced today, it becomes clear that the Process Check will quickly pay for itself. Many calculations based ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 49: ...häufigsten verkaufte Klassifizierungsgerät für Schweineschlachtkörper im Portfolio: das Fat-O-Meat'er. Die neue Generation dieses Gerätes ist mit einer überarbeiteten Messsonde ausgestattet, die durch ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 32: ...possible to increase processing security and to ensure smooth tracking. Knowing at all times and without delay which meat has been processed by which supplier into which product can be a realistic goal. In the longterm ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 9: ...EU a long-term decline of cattle hold-ings can be observed. There has also been an increase in holdings of cows for meat production, which caused a decrease of the number of dairy cows. Centres of poultry production are the USA, ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 55: ...of the employee in customer contact and emphasises direct association with the company in question. In meat production this topic is only of limited importance, but is replaced with divisionspecific individualisation ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 43: ...haben wir sehr gute Erfahrungen gemacht." v Hygienic design In kebab production the portioned meat skewers are checked by weighing before being packaged and deep frozen. In this hygienically sensitive area ...
eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011
Seite 61: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 (25 Treffer)
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 28: ...trans- Efficient and gentle An Ishida Screw Feeder Weigher, specially designed for the gentle handling of delicate meat products, has significantly increased production for a French delicacies producer by as much as 30%, with ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 17: ...access for loading, unloading and cleaning. With the optional steam injection, the CFS ScanMidi defrosts meat and poultry much faster than conventional techniques. Because the steam is injected into the drum under a ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 33: ...health and an individual lifestyle. People are tending to cook on a natural basis again. When purchasing eggs, meat or dairy products, consumers are eager to know about the origin of the products and whether the animals were ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 27: ...by the packaging. The round shape, a rarity in French butchery, adds to the instant impression that the meat is ready and easy to serve in the consumers' domestic environments. Retailers appreciate the shelf-life of ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 1: ...Ausstattung und Technologie für die Fleischbranche / Equipment and technology for the meat business Gute Geschäfte mit der Sicherheit Safety is good business Tumbeln mehr als nur Mischen ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 29: ...Mehrkopfwaage füllt das Fleisch direkt in Glasbehälter ab. / The multihead weihghers feed the prepared meat directly into the glasses. Increased productivity Ishida Screw Feeder Weighers are capable of achieving ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 26: ...gleichzeitig ein unerlässliches MarketingTool darstellt." Four little steps The French producer of premium meat products Puigrenier chose a eye-catching packaging solution in order to raise attention in the shelf. P ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 30: ...Verfügung gestellt. Die intelligente Lösung von Avery Dennison er- Complete identification The Belgian meat processor Ekro ensures full traceabilty of their products during all processing phases by applying a ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 34: ...irounded off their range with catering services for private or corporate events. The consumers can even order meat and sausage products online and in consumer-sized units. In this way, small and medium-sized specialist ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 13: ...einen milden und mediterranten Geschmack, eine gleichmäßige rote Farbe und trate into the pieces of meat and are dispersed over the entire cross section. This first phase is characterised by an extreme drop in the ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 43: ...bolted strainers (mesh size of max. 10mm). Claws, bristles, feathers, paunch and intestine contents, larger meat residues and parts that are not suitable for human use should be collected and disposed separately. ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 16: ...zu behandeln, dass insbesondere das Eiweiß der Fleischober- he tumbling process involves the gentle mixing of meat and an exactly calculated amount of salt during an extended processing time. This results in a uniform ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 12: ...High-quality specialities Due to its naturally grown appearance ham is one of the high-value products in the meat range. Smoked as well as cured hams can be sold attractively as traditional or regional specialities. P ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 14: ...intense flavour can be successfully produced with Nubassa's liquid curing agent Nuba-Kombi-Lak Spezial, which boosts the meat's natural taste and is free of flavour enhancers, gluten and lactose. The phosphate/ citrate-based product which ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 39: ...Multivac, Bizerba For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 40: ...mehr die Umwelt entlasten können. Waste water disposal This is what you should note In their production, meat processing plants bring out large quantities of organically heavily contaminated waste water. Its disposal ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 15: ...ausgebaut werden sollte. ast consistent quality in the production of good, traditional boiled ham. Fluctuating meat qualities that vary according to breeding and feeding methods have a strong influence on the quality of the ham. ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 23: ...nicht abzudecken vermag. the surface of the sausage has to be sucked off by the air flow. Meat Processing Machinery - Fleischereimaschinen Texture The decisive process in the development of the texture is ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 21: ...Dampfdruck des Wassers im Produkt und dem Sättigungsdruck des Wassers in der Luft gegeben sein. enzymes in the meat and chemical additives e.g. gluconodelta-lactone and in particular sugar. Several types of flavour as ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 42: ...keep the solids. For drainage, fat separators must be installed. Source: Leaflet ,,Environmental Protection in Meat Processing Companies moniumstickstoff und Stickstoff, gesamt, gelten bei einer Abwassertemperatur von 12°C ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 20: ...or their enzymes, 20 Fotos: Wiberg, Kalle, Avo aw sausages are, except for products with finely minced sausage meat, characterized by largely maintaining their natural structure. The quality of the products depends in particular ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 37: ...the law, this is the "price" for the opportunity of indicating further information on features of the meat (e.g. class, breed, maturity) and on production conditions (e.g. kind of keeping and feeding, region) ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 4: ...aus Fleisch verarbeitenden Betrieben gelten besondere gesetzliche Regelungen. / For waste water of the meat processing industry special regulations apply. Entsorgung & Reinigungstechnik Waste Disposal & ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 31: ...labelling solution also ensures that Ekro is able to fully comply with both European and wider international meat industry regulations. "To us, the new identification and labelling solution is almost as important as ...
eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011
Seite 63: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: Ftec 01/2010 (12 Treffer)
eMag: Ftec 01/2010 - 24.12.2011
Seite 11: ...breeding have been able to be identified, such as, for example, the gene that is essential for the quality of the meat in certain species of pig as it influences its juiciness, and also a gene that controls the litter size. ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 6: ...Technik und viele weiteren Bereichen auf dem Laufenden. You can read , the special issue of Meat Technology as always online on our website free of charge. Our newsletter keeps you ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 55: ...effective working. For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 50: ...synergies In addition, a team of product developers work in Korntal-Münchingen on innovations, mainly for the meat and sausage sector. This department is supplemented by the ITC (International Technology Centre) in Holdorf, at ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 13: ...Fleischkollektion Maßgeschneidert, aus Ihrer Nähe Düsseldo rf 12.09. -15.09.2 010 Belgian Meat Off ice Halle 16 · Stan d D61 Die belgischen Fleischlieferanten bieten: ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 36: ...four generations the company has developed from a butcher's with chain of shops into an established supplier of meat and sausage products not only on the German retail market. Within a few months of a fire which completely ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 5: ...Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines Besuchen Sie uns auf der Intermeat Halle 15, Stand E09 24< MresseeExhibition T ad Z 225 tter" F anoCu ER ,,N ULSIFI EM ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 39: ...and maturing efficiently and environmentally friendly If you want to mature, smoke, cool or cook sausage, meat, fish, poultry or cheese, we have a solution for you: technically excellent, economically convincing units ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 38: ...and empty containers, six labelling and picking lines as well as a high-bay warehouse and empty crate buffer. The meat and sausage product manufacturer placed particular value on only having one contact for the entire logistics ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 7: ...from algae. These food ingredients are mainly proteins that could be used as a sustainable alternative to meat, and healthy vegetable oils. Additionally, the partners will examine if and how carbohydrates from algae can ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 35: ...the company's supplier for hygiene equipment. W ith 140 employees Karl Eidmann produces about 400 different types of meat, sausage and convenience products for 870 customers in retail, wholesale and catering companies. The handling ...
eMag: Ftec 01/2010 - 24.12.2011
Seite 20: ...IM FOKUS FOCUS ON SUSTAINABILITY Vom 12. bis 15. September öffnen die InterMopro, InterCool und InterMeat (Internationale Fachmessen für Molkereiprodukte, Tiefkühlkost, Fleisch und Wurst) auf dem ...
eMag: Ftec 01/2011 (22 Treffer)
eMag: Ftec 01/2011 - 04.05.2011
Seite 20: ...friction and seals already at 90°C, thus also helping to safe energy. Hall 10, Stand C2 Reinigungswunder Der Meatline 05 O von Mesutronic ist einer der zuverlässigsten am Markt erhältlichen Metallseparatoren für ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 11: ...is 70%. Protective gas Protective gas for preserving colour and prolonging shelf-life should keep the quality of meat as original as possible. For various applications Linde AG supplies food gases under the brand name ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 33: ...overspread enabled me to realise an idea I have had for a long time", says Rudolf Schuch. He is referring to meat loaf, for which the production manager has thought up a new "packaging method" which has also been ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 49: ...types of food are they used? So far in the project we have successfully tested truffle fillings, chocolate mousse, meat paste, drinking yoghurt and salad dressings. Claudia Pickardt Are you happy with the sensory and ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 28: ...easily be set up to additional products. Perfectly aligned In the past, six employees per shift were busily putting meat on the rolls and add then a portion pack of seasoning sauce and a slice of pre-packaged cheese into the ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 69: ...existing lines more easily. The machine is suitable for cutting vegetables and fruits as well as pre-cooked meat. The cutting wheels used on the newly designed machine have the same size as on the TranSlicer 2000. The ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 18: ...the Adept QuattroTM s650HS robot is the only parallel robot approved by USDA for the handling of raw meat and poultry. Hall 8b, Stand H60 Intelligente Verpackungslösung Adept Technology präsentiert ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 10: ...to Biedenkopf-Wallau to attend the CFS Packaging Congress. Trends such as MAP, shrink and skin packagings for meat, cheese and convenience prodcuts were were discussed at the congress. T Design zur Differenzierung Trends bei ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 32: ...gemeinsamen Weg gehen lassen werden", resümiert Helmut Gattringer. Bernadette Wagenseil fine sausage meat or the `Burenwurst'", says production manager Rudolf Schuch. All in all, the sausage range includes ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 76: ...Fleisch- und Wurstproduktion! Present your company and your expertise to all members of the added value chain meat and sausage products! Was ist mynetfair? mynetfair bietet einfach und schnell die Möglichkeit, eine ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 30: ...um diesen Prozess stärker zu automatisieren und noch sicherer zu gestalten. The Spar group with its six Tann meat production facilities is Austria's largest meat processor and sausage producer. Their annual ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 7: ...conference, European Bioplastics welcomed over 360 participants from more than 170 companies around the world. Meat Processing Machinery - Fleischereimaschinen European Bioplastics Conference European Bioplastics, der Verband ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 29: ...taking the meat slices and putting them on the rolls' lower part, taking the upper part of the roll and putting it on again, forwarding the completed hamburger to the pattern belt. Four reflected light scanners provide both ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 66: ...paprika, chili), it may also be advisable to wear suitable gloves: Respect skin protection! Companies in the meat industry that buy readymixed spices may apply low-dust mixtures. There are various methods to produce products ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 23: ...area where concerns over hygiene have put food safety and sanitation at the top of the list of priorities is meat processing, and Sandvik will highlight research showing a significant reduction in the risk of bacterial ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 56: ...pastes were developed that allow a better food quality and that are significant for quality improvement of meat and sausage products. Today, the spices are employed either fresh, dried and as powder; in practice, usually ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 5: ...more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 51: ...Chemical food safety is time and again in the focus of media attention, recently concerning dioxins in eggs and meat. The example is part of a series of issues which are publicly debated more or less emotionally and ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 37: ...Contracted agricultural suppliers deliver the fruit and vegetables daily in al-ready chopped form. The meat comes from the company's own butchery in Schopfloch. The soups and sauces are prepared from bones. The ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 65: ...spice mixtures and blending with other components form part of every-day working life in major companies of the meat industry. The spice dust raising here may exceed the general dust threshold values. Especially leaf spices ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 62: ...concern of food hygiene is to protect the health of consumers. Particularly sensitive are enterprises that process meat or fish, as well as dairies and milk-processing companies. The food hygiene regulations require, for example, ...
eMag: Ftec 01/2011 - 04.05.2011
Seite 21: ...stainless steel belts improved hygiene for the meat processing industry Wherever there's a need for maximum hygiene from surgical tools to catering equipment the material of choice is stainless steel, so why ...
eMag: Ftec 01/2012 (31 Treffer)
eMag: Ftec 01/2012 - 21.03.2012
Seite 33: ...efficiency, coating and capsules, sensor technology, nanotechnology, controlled-temperature logistics, meat technology, cooling and freezing, KIN forum on the subject "Successful Strategies for Chilled ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 73: ...cereals, soups, dumplings, vegetables Endotoxin poultry, raw milk Endotoxin, Enterotoxin canned food pH > 4,5, meat and long-life sausage products under anaerobe conditions, fish and fish products Thermolabile endotoxin ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 62: ...ergonomic packing stations for 16 employees. These spiral-conveyor-weighers are able to weigh very sticky fresh meat quickly, precisely and gently. Each multi-head-weigher can control product infeed and inform the upstream ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 3: ...am zweiten Messetag (28.03.2012) in einem öffentlichen Rahmen im Anschluss an das DLG-Fachforum 09 ,,Meat technology" (von 10.00 Uhr bis 12.05 Uhr) im Konferenzraum des Congress-Centrum Ost statt. Über ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 42: ...for specific task, whether it is non-contact gripping and transporting of delicate baked goods or packaging of meat products. Hall 10.1 stand D 20 D 28 Für mehr Sicherheit Ob pneumatischer Greifer aus ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 49: ...Maschinenbau Weber Maschinenbau Safety, precision and quality Weber Maschinenbau presents its solutions for lunchmeat, ham, fresh meat and cheese processing. The product range comprises high performance slicing machines ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 61: ...transportieren das Fleisch kraftvoll und schonend in die Schalen. Spiral conveyors transport the meat forcefully and gently into trays. P rioskolie suchte eine integrierte, technische Lösung aus einer Hand. ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 78: ...the products carry the QS certification mark", explains Robert Römer, who is responsible for meat and meat products at QS. The QS certification mark should not be seen as a quality seal, but rather as ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 36: ...blade cutting machines carefully Streifen mit kalibrierter Dicke. Dabei erreicht sie eine kontinuiercuts boneless meat into slices or strips of calibrated Cortex CB 604 liche Bandgeschwindigkeit von 18 m/ min Ein ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 44: ...three premieres from the company formerly known as Convenience Food Systems. These include the FreshFormer for fresh meat forming, the EasyFry XL high-performance fryer and the E-Tec P Freezer. This high capacity spiral freezer is ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 46: ...presents in Cologne a combined grease mist and odour separator suitable for applications in meat processing industry. The separator is fitted in the exhaust air duct of the extraction system. The ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 67: ...at the end of the processing chain, high pressure processing is also suitable for structure formation e.g. in meat processing. High pressure Abbildung 4: Funktionsmuster des drahtlosen Sensors zur Temperaturmessung in ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 76: ...producers have to consider this solution in order to remain competitive. EHEC, dioxin in eggs and numerous rotten meat scandals have shaped a consumer type that wants to know more precisely who actually produces their food ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 57: ...impulses regarding robot applications. This time, the show will demonstrate the hygienic handling of real fresh meat. In a complete production line, robots will automatically take E2 boxes from pallets and check the ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 32: ...Vortragsreihen wird die Verleihung des Fleischerei Technik Awards 2012 am 28.03.2012, im Anschluss an das Forum ,,Meat technology" um 12.05 Uhr im Congress-Centrum Ost, sein. Erstmalig zeichnet die Fleischerei Technik ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 28: ...deut- Grafik: Camelot For more than 40 years quality is our program The guarantee for optimal binding results for meat of each kind. E.g. collared meat with or without filling. Also poultry and fish. Profi-Schliff Wet ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 47: ...Snowcool®. Hall 10.1, stand C 51 Tradition and progress Approx. four decades ago Risco started to develop meat grinders for Italian raw sausage producers. Nowadays these machines are offered with different sizes of ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 23: ...of interest in the recent Marel Marinating Event staged on February 8 and 9, which brought together almost 80 meat and poultry processors and other industry professionals from Scandinavia, the Benelux countries, Germany and the ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 74: ...FOOD CATEGORIES THAT MAY BE CONTAMINATED BY LISTERIA 1. Raw food (Vegetable, raw meat, salad) 2. Foods processed without heating or food prepared with additives (raw milk cheeses, raw sausages, prepared salads) ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 66: ...vitamins, minerals, flavor and taste argues for the development of highquality products and new marketing strategies. Meat and sausage products account for 30 % of the approx. 200.000 t of food treated with high pressure per year. ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 54: ...An der Depalettierstation erkennt der Roboter automatisch die Anzahl der Lagen, Zwischenpaletten Meat Processing Machinery - Fleischereimaschinen Cutter - Grinder - M ixer - Automatic Pr oduction Lines 25 " FZ ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 41: ...MEW 32 for example has an hourly output of 8t. The solid industrial grinder Gigant MEW 734 cuts frozen meat blocks with a temperature of up to -25°C. However, Gigant can also process fresh meat. Equipped with ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 64: ...min. Figure 1: Inactivation of different types of microorganisms in physiological table salt solution and turkey meat after processing at 450 MPa for a period of 3 minutes. -4 WEITERE PROJEKTE Verfahren, bei denen ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 77: ...foods from reliable sources. C Ergebnisse der QS-Kontrollen in Zahlen onsumers expect quality when it comes to meat and sausage products, irrespective of whether they are purchased from the self-service display or over the ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 75: ...safety at the same time these are the great issues the food industry is faced with. The editorial staff of Meat Technology learned how Bizerba can help to meet these issues in an interview with Dieter Conzelmann, ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 81: ...of the QS audits in figures In the meat and meat products companies in the QS supply chain around 30,000 audits were carried out in 2011. Of these more than 20,000 audits were at the agricultural stage. The auditors ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 31: ...segments of the food industry. One of the highlights will amongst others be the presentation of the winners of the Meat Technology Award 2012. W M it fast 1.300 ausstellenden Unternehmen aus 35 Ländern verzeichnet die ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 37: ...burgers that look "handshaped". Another trade fair highlight is the new central solution for minced meat production the Handtmann minced meat line synchronised with Bizerba scales via the ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 65: ...4°C in Abhängigkeit von der Haltezeit. Figure 2: Inactivation of leuconostoc gelidum DSM 55785T in turkey meat after high pressure processing at 400, 525 and 600 MPa and a start temperature of 4°C depending on dwell ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 69: ...children, ill people and the elderly, as their immune system is weaker. In particular dairy and egg products, meat and meat products as well as potato salad can be con- Continue reading on page 58 54 1 / 2 0 12 ...
eMag: Ftec 01/2012 - 21.03.2012
Seite 68: ...ased near Bangkok, Golden Foods Siam (GFS) manufactures a variety of chicken products including raw processed meat and cooked added value ranges. In 2011 GFS opened a new processing facility in order to significantly expand ...
FleischNet.com - News (30 Treffer)
Sulphur dioxide detected in Hong Kong meat samples - 23.05.2011
...dioxide detected in Hong Kong meat samples Four out of 167 meat samples were found to contain sulphur dioxide, a banned preservative for meat, according to a report made public Thursday by the Center for ...
Anuga FoodTec 2012: Aseptic methods and clean room technology ensure untainted products - 19.09.2011
...FoodTec 2012: Aseptic methods and clean room technology ensure untainted products Anuga FoodTec, food processing, meat processing, ftec, food technology, meat technology As consumers and, to an even greater extent, the ...
U.S. Meat sales improve - 20.05.2011
...Meat sales improve Chicago (Reuters. Domestic U.S. meat sales have improved in May but remain slow after being hurt by cold, wet conditions in April that discouraged outdoor grilling, an executive at Tyson Foods ...
Provisur® Technologies Names New Slicing Sales & Service Manager, Europe - 08.08.2011
...Provisur® Technologies Provisur® Technologies is home to the Beehive® brand of meat recovery and separation equipment, the Cashin® brand of slicing equipment, the Formax® brand of forming ...
Intercarn 2012 - 17.05.2011
...2012 Barcelona. Intercarn brings together the stars of the meat product value chain at an international gathering for companies involved in the sector. Intercarn brings together the stars of the meat product ...
Integrated ERP solution - 14.09.2011
... LA ETTEN-LEUR 0 0 Integrated ERP solution Integrated ERP solution, Microsoft Dynamics, SI Foodware, Meat, Food, Food processing On Thursday September 8th Microsoft launched their most advanced ERP solution. 0 0 0 ...
Eurocarne 2012 - 09.06.2011
...of the industry's existing technological offer, from processing and preservation to the distribution of meat and related products. From slaughtering to the sales counter: Eurocarne offers a thorough overview of ...
EFSA: Updated safety evaluations of two smoke flavourings - 03.08.2011
...of the proposed uses. Smoke flavourings are products which can be added to certain foods – including meat, fish or cheese – to give them a “smoked” flavour, as an alternative to traditional ...
Kemin will introduce a label friendly vinegar preparation for the control of Listeria monocytogenes at Food Ingredients Europe - 28.11.2011
...vinegar preparation for the control of Listeria monocytogenes and other food-borne pathogens in processed meat and poultry products as well as some fresh meat applications. Herentals/ Belgium. Kemin will ...
Frutarom extends convenience sauces range - 13.12.2011
...additions to its Piccantos range: the sweet and sour Asian sauce with vegetables and fruit allows for Asian-style meat dishes as well as vegetarian meals. The second new variant is a light colored cream sauce that is ideal for ...
Market leaders meat at Eurocarne 2012 - 27.10.2011
...leaders meat at Eurocarne 2012 Only seven months away from the opening, the 25th edition of Eurocarne – the benchmark exhibition in Italy. Only seven months away from the opening, the 25th edition of Eurocarne - the ...
New analytical method for detecting the mineral oil contents in foodstuffs resulting from recycled cardboard - 27.10.2011
...method for detecting the mineral oil contents in foodstuffs resulting from recycled cardboard BfR, packaging, meat, cardboard On 22 and 23 September 2011, about 400 representatives from the worlds of science, business and ...
History MEATS Future - 03.08.2011
...MEATS Future This year is the golden anniversary of the innovative company founded by the Koppens family. 2011 is a milestone year for GEA Convenience-Food Technologies (GEA CT - formerly CFS) in Bakel, the Netherlands. It is ...
Chr. Hansen at Fi Europe - 24.10.2011
...colors Groundbreaking natural color solutions for beverages and confectionery • Bioprotective meat cultures with "license to kill" - allows you to produce delicate Italian-style salami ...
Frutarom acquires the savory activity of Chr. Hansen group in Italy - 27.05.2011
...seasoning compounds and functional ingredients for the food industry, with special emphasis on processed meat and convenience food applications. It is a leader in savory solutions, with an extensive customer base ...
UK Foodservice Operators' Industry Outlook Survey 2011–2012: Business Sentiments and Spending Priorities - 21.06.2011
... 0 0 UK Foodservice Operators' Industry Outlook Survey 2011–2012: Business Sentiments and Spending Priorities Meat, Meat Processing, Meat Technology, Survey, Research This report is the result of an extensive ...
Sustainable and efficient packaging solutions - 13.05.2011
...compound systems with ultrasonic sealing, films with reduced thickness and innovative lidding films for fresh meat packages - at this year's Interpack, the Wipak Group presents numerous new developments to demonstrate how ...
Chilling bulls - 27.10.2011
...bulls Meat processor Scotbeef has chosen a high efficiency cooling system for a factory extension at its facility in Stirling. Scotbeef is a major supplier of Aberdeen-Angus, Scottish beef and lamb products to ...
Starter cultures: tailor made - 19.09.2011
...market for organically-produced products continues to prosper. And as a result of various scandals in the meat industry, consumers are increasingly looking for organic labels when purchasing meat and sausage ...
Provisur® Technologies acquires TS Techniek - 14.09.2011
...the addition of TST, Provisur now has the ability to offer food processors a fully integrated system for their meat and poultry lines. According to Provisur CEO, Mel Cohen, "TST is a perfect fit in every way for ...
X-ray fat analysis - 12.05.2011
...analysis New analysis technology helps to optimise the expensive and lengthy curing process. A new option for the FOSS MeatMaster in-line meat analyser is helping producers of dried hams to optimise the expensive and lengthy ...
Food Ingredients Europe - 26.05.2011
...the ingredients community. ast Fi Europe 2011-05-26 16:10:54 Paris 0 0 Food Ingredients Europe Food Ingredients, Meat Processing, Meat Technology, Food Processing After 2 years of waiting, the must-attend event for the food ...
Raw Sausage Production: The right combination - 21.09.2011
...as well as on an optimal control of the processing parameters. The ripening process after filling of the sausage meat in casings has a major impact on the quality of the final product. A number of different microbial, chemical ...
Alimentaria Exhibitions has concluded collaboration agreement with ACC1Ó - 23.05.2011
...has concluded collaboration agreement with ACC1Ó Alimentaria, Exhibitions, food, Spain, food processing, meat, meat processing, food packaging Alimentaria Exhibitions has concluded collaboration agreement with ACC1Ó ...
Optimum use of hygienic clothing - 20.09.2011
...hand, high expectations regarding appearance and wearing comfort on the other hand: modern hygienic clothing in the meat processing industry must meet a number of different demands today. Strict legal regulations on the one hand, ...
Weidenhammer expands market position - 23.05.2011
...2011-05-23 09:36:45 Hockenheim 0 0 Weidenhammer expands market position Weidenhammer, packaging, food, meat processing With group sales reaching €215 million in 2010 (2009: €192 million), the Weidenhammer Packaging ...
Shrink PS Labels - 17.05.2011
...PS Labels Dusseldorf. A new brand-enhancing pressure-sensitive labeling solution for meat and dairy packaging applications was introduced by Avery Dennison at Interpack 2011. Dusseldorf. A new ...
New General Manager for Frutarom Flavors Europe - 29.09.2011
...Manager for Frutarom Flavors Europe Fruatrom, Flavors, Karen Crofts-Hotston, Gewürzmüller, spices, additives, meat, food processing, anuga foodtec, translation Former IFF Flavors EAME lead Karen Crofts-Hotston will take over ...
Good news to beef processors: Increase production yield - 19.09.2011
...BEEF 95 binds water and fat in a ratio 1:10-20. This provides a number of qualitative characteristics to meat products, and gives manufacturers an attractive cost benefit. Depending on the product and extension ...
New product for food quality - 14.09.2011
...2011-09-14 09:06:34 Schaffhausen/CH 0 0 New product for food quality food quality, Ashland, Food processing, meat, hygiene During food processing, metal food containers, bottle caps and processing equipment are constantly ...
FleischNet.com - Service - Mediakit (2 Treffer)
FleischNet Media Information 2011 2012 - 07.05.2010
... Place your advertising message on FleischNet.de in order to address decision makers in the meat processing industry as well as in the butcher's craft. FleischNet.de offers many interesting and ...
FleischNet - 07.05.2010
... Place your advertising message on FleischNet.de in order to address decision makers in the meat processing industry as well as in the butcher's craft. FleischNet.de offers many interesting and ...
Food - Forschung (1 Treffer)
1st International Summer School on Meat Research - 03.08.2011
...International Summer School on Meat Research Kulmbach. Das Internationale Kompetenzzentrum für Fleischqualität des Max Rubner-Instituts in Kulmbach veranstaltet die "1st International Summer School on Meat Research" ...
Food - Märkte und Trends (1 Treffer)
Belgien: Schluss mit betäubungsloser Ferkelkastration - 08.09.2011
...eine gesetzliche Basis auf europäischem Niveau unabdingbar ist. René Maillard, Manager vom Belgian Meat Office in Brüssel begrüßt die FEBEV-Entscheidung mit den Worten: „Die ...
Food - Unternehmen und Strategien (1 Treffer)
OTTO GOURMET eröffnet das erste Fleischkompetenz-Zentrum in Deutschland - 13.09.2011
...instilvollem Ambiente. Hier wird bewährtes und neues Wissen in Schulungen und im Rahmen der Perfect Meat Academy an Laien und Profis weitergegeben. Beide Bereiche stehen auch für externe Events zur ...
Management (2 Treffer)
Mit neuer Kampagne - 25.09.2008
...neuer Kampagne Die Danish Meat Association, Kopenhagen, hat eine neue Anzeigenkampagne gestartet. Die Kampagnen Motive werden in den naechsten Monaten Leser der Fachpresse ueberraschen und die USP`s der Marke auf ...
Belgische Delhaize-Gruppe eroeffnete 2. Supermarkt - 05.11.2007
...der Delhaize-Gruppe in Belgien laesst sich fuer das Jahr 2006 auf 4,3 Mrd. EUR beziffern. VLAM Belgian Meat Office 2007-11-05 00:00:00 Köln 0 5 Delhaize, VLAM, Supermarkt, Köln 0 0 0 1 1900-01-01 00:00:00 0 0 ...
Management - Job & Karriere (2 Treffer)
Hochrangige Ehrung - 17.09.2007
...Fleischforschung, Dr. Karl Otto Honikel, wurde mit dem AMSA International Award, der Auszeichnung der American Meat Science Association in der Sparte „Internationale Zusammenarbeit“, geehrt. In Fachkreisen gilt dieser Preis ...
Aufgenommen - 17.12.2007
...der Universitaet Hohenheim, im Institut fuer Gefluegelwissenschaft in Beekbergen/Niederlande und im Danish Meat Laboratory in Kopenhagen/Daenemark. Bundesforschungsanstalt für Ernährung und Lebensmittel, ...
Service - Messen & Termine (2 Treffer)
Anuga Meat: Die international Fachmesse für die Fleischwirtschaft - 12.09.2011
...Meat: Die international Fachmesse für die Fleischwirtschaft Köln. Die Anuga Meat ist mit rd. 800 Anbietern aus etwa 50 Ländern nach der Anuga FineFood die größte Fachmesse unter dem Dach der kommenden Anuga vom 8. ...
Belgien auf der Anuga in Köln - 05.08.2011
... ast VLAM 2011-08-05 10:07:13 Köln 34085570 0 Belgien auf der Anuga in Köln VLAM, Belgian Meat, Anuga, Fleisch, Fleischverarbeitung, Fleischerei Technik, Fleischwirtschaft Die belgischen ...
Service - Presse (offline) (10 Treffer)
FLEISCHEREI TECHNIK 3-4/2008 - 09.04.2008
... Meeting demands with diversity Laenderspecial Danmark: Most important sector – pork meat Daenemark: Wichtigster Sektor – Schweinefleisch Danmark: Quality assurance in the pig ...
FLEISCHEREI TECHNIK 5-6/2007 - 17.07.2007
...conventional – which way of production is better? Geschichte: Fleisch- und Wurstkonsum frueher und heute/ Meat and sausage consumption in the past and today/ El consumo de carne y embutidos ayer y ...
FLEISCHEREI TECHNIK 1-2/2007 - 17.07.2007
...Wolfen: -Deepchill – pumpbares Eis für die Fleisch verarbeitende Industrie/ Deepchill – pumpable ice for the meat processing industry Automatisierung: Moderne Schlachttechnik, sicheres Fleisch?/ Does new ...
FLEISCHEREI TECHNIK 9-10/2006 - 08.12.2006
...Raeuchern: -Veraenderungen der Beschaffenheit des Fleisches und Fettes/ Changes to the structure of meat and fat -Haltbarmachen mit Hochdruck und thermischer Behandlung/ Preservation by means of high pressure ...
FLEISCHEREI TECHNIK 7-8/2007 - 17.07.2007
...further step in the direction of competitiveness Marktforschung: Es wird wieder Fleisch und Wurst gegessen/ Meat and sausage are popular again! Lesermeinung: EU legt fest, was Kalbfleisch ist ...
FLEISCHEREI TECHNIK 9-10/2007 - 02.10.2007
...- Fette im Futter - Gesteigerter Umsatz Meinung -Ekel oder Fleisch – Sie haben die Wahl/ Revultion or meat – the choice is yours/Asco o carne – usted tiene la elección Branchenblick -Aktuelles aus der ...
FLEISCHEREI TECHNIK 5-6/2008 - 27.06.2008
...without GMOs Fachthemen Automatisierung: -Bildanalyse in der Fleischverarbeitung/ Image analysis in meat processing -Automatische Schlachtung und Grobzerlegung Logistik: Lagern und Transportieren ...
FLEISCHEREI TECHNIK 7-8/2008 - 14.08.2008
...Injektieren: Arpink red – ein neuer Farbstoff in der Fleischindustrie/ Arpink red – a new colouring agent in the meat industry EXTRA Schlachten & Zerlegen Mikrobiologische Kriterien fuer Lebensmittel/ ...
FLEISCHEREI TECHNIK 1/2009 - 27.01.2009
...die Maennlichkeit“?/What remains of “Masculinity“? Kurz notiert/ News: Aktuelles aus der Branche/ Meat News Marktforschung/ Market Study: Bullenmarkt – Der Fleischhandel/ Bull Market – The Trade ...
FLEISCHEREI TECHNIK 11-12/2008 - 11.12.2008
...navidad Branchenblick Aktuelles aus der Branche Marktforschung Fleischversorgung in Deutschland Meat Supply in Germany Interview Dr. med. vet. Markus E. Schick, LGL-Bayern : Tierschutz am ...
Technik & Ausstattung - Produktion (1 Treffer)
Großes Interesse an Marinier-Event - 20.02.2012
...Marinieren näher in Augenschein zu nehmen. Bei der Veranstaltung, die am 8. und 9. Februar von Marel Meat Processing in OSS (Niederlande) ausgerichtet wurde, bekamen die Besucher nicht nur die einzigartige ...
Technik & Ausstattung - Schlachtung (1 Treffer)
Neuer Rekord im Schlachtbetrieb in Horsens - 19.10.2006
...auch die Verarbeitungskosten je kg Schweinefleisch, was dem Gesamtbetriebsergebnis zugutekommt. Danish Meat Association (DMA) 2006-10-19 00:00:00 Kopenhagen/ Horsens 5 DMA, Schlachtbetrieb Horsens, Rekordschlachtung ...
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