Meat Processing supplement 2013

In this supplement: Pork quality and carcass chilling; Preventing another horsemeat scandal; Enhancing the perceived saltiness of meat products with juiciness…

Meat Processing supplement

Sponsored by Berndorf BandHightech Europe, TwistDxNSFRandox, Bio-RadAnderol, Ammeraal BeltechNDC, Sandvik and ROCOL:

  • Pork quality and carcass chilling
    Lars Kristensen, Section Manager, Danish Meat Research Institute
    Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety…
  • Can we prevent another horsemeat scandal?
    NSF Consulting Group
    Food fraud on an international scale is a reality – current preventive measures are not working and new techniques and tools are needed to address the problem, say experts…
  • Juiciness enhances the perceived saltiness of meat products
    Fred van de Velde and Marijke Adamse, TI Food & Nutrition & NIZO food research
    Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top Institute Food and Nutrition (TIFN), researchers at NIZO food research has developed a strategy for reducing salt by enhancing the salt perception in processed meat products (cooked sausage) by increasing their juiciness…

This meat processing supplement is restricted - login or subscribe free to access

Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here


Leave a Reply

Your email address will not be published. Required fields are marked *