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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...
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Manufacturing
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Pork quality and carcass chilling
26 April 2013 | By 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. The carcass temperature just before chilling is normally in the range of 39 – 40°C, and the goal…
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PAT in large-scale dairy processing
26 April 2013 | By Tristan Hunter, Technical Manager – Strategy, Fonterra Co-operative Group Ltd
Open any magazine aimed at the pharmaceutical manufacturing industry and there are regular references to Process Analytical Technology (PAT). There has been a significant focus on this area ever since publication of the US Food and Drug Administration (FDA) report in 20041 encouraging the pharmaceutical industry to adopt PAT. Touted…
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Hepatitis A: EFSA and ECDC publish a joint rapid outbreak assessment
16 April 2013 | By EFSA
FSA is working closely with ECDC to help identify the origin of the recent outbreak of Hepatitis A virus infection...
whitepaper
Sandvik Steel Conveyor Belts & Schröders Fleisch
Find out how operational savings & hygienic capabilities of stainless steel belting within meat processing makes it “the obvious first-choice solution”.
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Coupling NIR spectroscopy and chemometrics for the assessment of food quality
28 February 2013 | By Federico Marini, Department of Chemistry, University of Rome ‘La Sapienza’
In the last 30 years, there has been increasing attention paid to the possibility of using Near Infrared (NIR) spectroscopy to deal with different aspects of food quality assessment. Indeed, the intrinsic characteristics of this technique, which, requiring little or no sample pretreatment, allows high throughput analyses in a rapid…
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Study calls for new research on E.coli in cattle
26 February 2013 | By Food Standards Agency (FSA)
A report has recommended that the use of livestock feed additives and cattle vaccines should be investigated...
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Food Grade Lubricants supplement 2013
26 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen
Dispelling the myths surrounding food grade lubricants (Sarah Krol, Managing Director, Food Equipment & Nonfood Compounds, NSF International)Certifying food grade lubricants as halal (Kamarul Aznam Kamarozaman, Editor, HalalMedia.net)Food Grade Lubricants Roundtable
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NIRS of chocolate and its chemometric analysis
11 January 2013 | By Jürgen Stohner, Brenno Zucchetti, Fabian Deuber and Fabian Hobi, ZHAW Zurich University of Applied Sciences, ICBC Institute of Chemistry and Biological Chemistry and Bernhard Lukas and Manfred Suter, Max Felchlin AG
In today’s modern society, chocolate has been established as a premium lifestyle food product. Besides oil and coffee, cocoa is one of the most valuable commodities of global trade. About four per cent of cocoa beans traded on the world market originate from the noble criollo bean and are the…
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Mass Spectrometry supplement 2012
13 December 2012 | By José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, Carmen Ferrer, Amadeo R. Fernández-Alba
Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps (José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal - IU CINQUIMA, Analytical Chemistry Group, University of Valladolid)LC-MS/MS and pesticide residue analysis in food (Carmen Ferrer and Amadeo…
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ANDEROL introduces EVEREST™ brand refrigeration lubricants
Today’s refrigeration marketplace demands more energy-efficient compressor equipment, using greener refrigerant gases such as hydrofluorocarbon (HFC) gas. Everest™ refrigeration lubricants are designed to impart optimum performance, lower energy consumption and longer service life to these air-conditioning systems.
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Benefit risk assessment of microbial food cultures
6 November 2012 | By François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark
Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly…
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DuPont Nutrition & Health to collaborate with AvidBiotics on food protection technologies
24 September 2012 | By DuPont
Novel proteins attack unwanted bacteria for improved food safety, quality and shelf-life...
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Packaged chillers with ammonia as a refrigerant: the natural choice
6 September 2012 | By René van Gerwen, Global Lead Engineer Refrigeration & HVAC, Unilever Engineering Services
Industrial chillers for the supply of chilled water, cold glycol or brine, are frequently used over a long time, and have become even more attractive for several applications to replace direct refrigeration systems. Greenhouse gas footprint and lifecycle costs of ownership of industrial chillers can be significantly reduced by using…
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Innovative freezing technologies for foods
6 September 2012 | By Stephen J. James & Christian James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education
Freezing is a well-established food preservation process that produces high quality nutritious foods that offer the advantage of a long storage life. However, freezing is not suitable for all foods and freezing does cause physical and chemical changes in many foods that are perceived as reducing the quality of the…
