"pork" has 57 results found for your search in 13 categories:
eMag: (7 Treffer)
eMag: Online Edition 02/2010
Seite 33: ...be presented which is specially designed for filling large ham pieces, whether the product is turkey, chicken or pork. In addition Risco will exhibit a set of new accessories for the creation of innovative foods as well as the ...
eMag: FT Meat Technology 06/2010
Seite 34: ...often and regularly in the weekly leaflets published by the discount stores and supermarkets as minced meat, both as pork or beef, or in mixed form. Often this product is sold at a real cut-throat price. This situation finds its way ...
eMag: Online Edition 02/2010
Seite 25: ...provider of specialist products cuts various sausage products, hams, pressed sausage, cured and rolled filet of pork and cooked hams with the Divider Orbital. Depending on the product, the products are fanned in por- Foto: ...
eMag: Ftec
Seite 38: ...and expandable The specialities produced by Gruninger include sausage salads, ready-to-serve cured and smoked pork shoulder, Landjager sausage, filled belly pork, liver sausage, Black Forest ham and numerous other ...
eMag: Online Edition 02/2010
Seite 12: ...breast bone have over 24 % protein. Relatively high protein content 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 ...
eMag: FT Meat Technology 06/2010
Seite 29: ...BOMBAL auf die Entwicklung von Clostriudium perfringes University of Nebraska, Lincoln, NE Studien in Arbeit: Pork Loin Study (Schweinelende), Ham Study (Schinken), Roast Beef 10 years "Kurt van Hees research fund" ...
eMag: Online Edition 02/2010
Seite 11: ...Market Research Zusammensetzung von Schweinegeweben (g/100 g) Compositon of pork (g/100 g) Anzahl der Proben: Fleisch 9 bis 18, Innereien 6 bis 9 (Quelle: Honikel, 1993) Number of samples: pork 9 to 18, offals 6 to ...
eMag: FT MEAT TECHNOLOGY 01/2010 (8 Treffer)
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 53: ...to 170% can be achieved. Another new product is PLUSstabil 80 BAC which has been developed specially for belly of pork can even be used to fix the brine as a firm gel in soft connective tissue. If further information is ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 12: ...the common market of foodstuffs. Monitoring of the price development of certain products, such as milk, cheese or pork, on every stage of the food supply chain, from agricultural commodities and producer prices to retail prices. ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 29: ...do justice to the motto of "simple, easy, done". Hall 4.1, Booth G80 Schweinesteak Sambesi/ Sambesi pork chop Putenschnitzel Bobotie/ Bobotie turkey breast Fotos: Van Hees Rindersteak Karoo/ Karoo beef steak Besuchen ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 34: ...Water binding capacity of the minced meat at different processing methods on unit 1: a: Beef of 1st grade, b: lean pork 34 1/2010 Foto: Archiv 0,94 7,02 12,64 18,72 a Geschwindigkeit m/s a Velocity m/s 0 0,94 7,02 12,64 18,72 ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 21: ...applying the "cook-in" or open cooking process. It can also air dry or smoke raw products such as belly pork, ham, loin or Bündnerfleisch in one piece within a very short period. The press is maintenancefree and easy ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 61: ...industry. The circular blade cutting machine Cortex CB 495 Slicer gently cuts non-frozen, boneless meat, e.g. pork, beef, veal, poultry breast, offal and many other products into slices or strips. The continuous 18m/min belt ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 35: ...at higher velocities, especially during the application of rolling mills for the chopping of beef and lean pork. A higher dispersion rate of the meat tissue and the re- Abb. 2: Grenzschubspannung in Abhängigkeit von ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 36: ...small. Decreased weight loss Image 2 shows the change of the yield stress and the particle sizes of beef and of lean pork at increased milling speeds. The changes in the variables of both meat types are similar. Due to the destruction ...
eMag: FT MEAT TECHNOLOGY 01/2011 (3 Treffer)
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 10: ...guar- Bans on Imports Important agricultural trading partners are more consequent. China imposed an import ban on pork and egg products. 10 1/2011 Foto: ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 9: ...with the EU codes can obviously not be used for this purpose. Headlines, such as "Contaminated Pork Very Likely to Be Offered" are everything but helpful for the meat industry in this bewilderment. ...
eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011
Seite 8: ...poultry meat, but there were no problems until it was revealed that, indeed, there were some and suspicious pork had got into the food chain, too. Meanwhile, the European Food Safety Authority searches for compound fodder ...
eMag: FT MEAT TECHNOLOGY 02/2011 (4 Treffer)
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 27: ...Schleusener, Heinz Sielaff considered impure and prohibited for consumption. The same law applies for pigs and pork. Halal in Islam refers to food (and actions) that is prohibited for Muslims. Halal certification ensures that ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 39: ...estimated to identify the effect of animal welfare information published by U.S. media sources on exercised beef, pork, poultry, and non-meat food demand of the typical U.S. consumer for 1982-2008. The estimated economic ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 7: ...und der Europäischen Kommission werden die Entwicklungen von morgen aufgezeigt. www.worldporkconference.com anbieter ist für das Unternehmen für Geflügelspezialitäten Teil ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 10: ...was higher in the towns than in the countryside. At the end of the 19th century, total per capita consumption of pork and beef in Berlin was registered to be 73-75kg, in the rest of Prussia in the period bet- Der Weltfleischmarkt ...
eMag: FT MEAT TECHNOLOGY 02/2010 (10 Treffer)
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 25: ...provider of specialist products cuts various sausage products, hams, pressed sausage, cured and rolled filet of pork and cooked hams with the Divider Orbital. Depending on the product, the products are fanned in por- Foto: ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 76: ...products, rissoles, dumplings, filled meat rolls and pockets, stuffed cabbage and red cabbage, Savoy and Savoy and pork knuckle rolls, filled bell peppers, fried sausages, roasts, diverse meat specialities Poultry compositions ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 82: ...visitors to taste in hall 4.1, stand G81: Schnitzel with succulent inside and crispy outside, the reduced Fat Pork Liver Pâté with less than 12% fat, a smooth texture and no added monosodium glutamate (MSG) as well ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 64: ...Vorderrippenteil 15 - Vorderschenkelteil 16 - Hals-Schulterteil 17 - Vorderbeinteil 18 - Lendenteil Cutting scheme of pork carcasses Option 1 - Option 2 1-5 Rump 1 - hind hock 2 - upper leg 3 - lower leg 4 - silverside 5 - topside ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 33: ...be presented which is specially designed for filling large ham pieces, whether the product is turkey, chicken or pork. In addition Risco will exhibit a set of new accessories for the creation of innovative foods as well as the ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 52: ...without the use of an anaesthetic. Moreover Albert Heijn, a Dutch chain of retailers, will only be selling pork bearing the "Beter Leven" label by the Dierenbescherming animal welfare organisation from 2011. VION ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 12: ...breast bone have over 24 % protein. Relatively high protein content 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 ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 55: ...Um Ebergeruch nachzuweisen, wird eine Nacken- oder Bauchfettprobe am Band erhitzt. / A sample of neck of pork or pork belly is heated on the line to detect a boar ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 78: ...employs more than 200 people. In recent years the company has been specialising in deboning and cutting of pork. Haspel & Holzmann guarantees high-quality products the company on the other hand also ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 11: ...Market Research Zusammensetzung von Schweinegeweben (g/100 g) Compositon of pork (g/100 g) Anzahl der Proben: Fleisch 9 bis 18, Innereien 6 bis 9 (Quelle: Honikel, 1993) Number of samples: pork 9 to 18, offals 6 to ...
eMag: FT MEAT TECHNOLOGY 03/2010 (7 Treffer)
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 40: ...clipper KDCR for the production of ting-shaped products in natural rounds. The machine is ideal for closing pork and beef rounds in the calibre range up to 46+mm. Ring-shaped collagen, cellulose or plastic casings up to ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 51: ...höherer Ökoeffizienz freuen. v also been producing packaging foils for the Chemnitz plant where fresh pork and beef is distributed in vacuum and protective-gas packaging and where vacuum packaging is used for fresh ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 7: ...geschlossen Rückund Nachverfolgbarkeit. D Certus celebrates The Belgian certification system for pork, Certus, was founded ten years ago in Brussels. It aims at the assurance of meatquality and guarantees for ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 50: ...and customers. The foils that the Gausepohl Fleisch group of compa- nies have been using for their fresh beef and pork since autumn 2009 are literally brilliant. The new soft foils by Südpack Verpackungen display a good ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 12: ...de-boning The demand for poultry is growing worldwide and has already exceeded the demand for beef and pork. A large amount of the poultry is not only delivered as whole slaughtering body, but there is a worldwide ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 43: ...product of a predetermined thickness. Ideally suited for cutting frozentempered, fresh-chilled or hot cooked beef, pork or poultry in addition to leafy vegetable products. The Model M6 operates continuously at high ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 6: ...(AMI). The data reveal that passage of the agreements could increase U.S. exports of beef by $1.4 billion, pork by $772 million and poultry by $102 million. The jobs resulting from this growth, both in the commodity groups ...
eMag: FT MEAT TECHNOLOGY 03/2011 (1 Treffer)
eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011
Seite 6: ...Düker-Rex sind Werks- und Generalüberholungen älterer Maschinen. www.dueker-rex.de World Pork Conference The German Meat Association (VDF) has announced that the 6th IMS World Pork Conference will ...
eMag: FT MEAT TECHNOLOGY 04/2011 (4 Treffer)
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 36: ...Freezing, Vemag Anlagenbau tion neutralises the advantages of fast freezing again. Under good storage conditions, pork bellies have a shelf life of up to nine months and quarters of beef even of 14 months up to two years. The ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 30: ...maintain potential for growth at the existing location that even offers space for future expansions of capacity. v Pork Production Last year, the SFZU already completed the expansion of the slaughter line and the facilities for ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 50: ...control and often produce meals that are inconsistent in quality and taste. Ruprecht, which produces chicken, beef, pork, lamb and a limited selection of seafood entrees, fully cooks about 30% of its products. These heat-and-serve ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 28: ...formerly cityowned and ageing slaughterhouse of Ulm into a modern, efficient slaughter and cutting plant for pork and beef, a comprehensive and farsighted planning of the entire establishment was required. Holistically, they ...
eMag: FT MEAT TECHNOLOGY 05/2010 (4 Treffer)
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 27: ...demand for hog intestine, the general set-up normalized again in 2009. Thus, the number of domestic breeding and pork production within the country has increased again. Moreover, since the economic crisis, the growing range ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 42: ...integrated into the merchandise management system via the existing network. For each receipt of raw goods, whether pork leg or seasoning, a comprehensive quality log is created in this way. The same applied to the goods outlet, ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 22: ...load. The butcher's range reaches from smoked ribs and Schweinshaxe to liver, raw sausages and spreadable minced pork sausages every morning the complete range is freshly produced by the 40 employees of the morning and ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 61: ...disjointing systems, Singer & Sohn offer comprehensive solutions for course and fine disjointing processes for pork, beef and small animals. From the project planning to production and assembly, they deliver everything from ...
eMag: FT MEAT TECHNOLOGY 05/2011 (1 Treffer)
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 46: ...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 boiled, fresh, cooled or frozen. ...
eMag: FT MEAT TECHNOLOGY 06/2010 (4 Treffer)
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 17: ...was registered with a pyrometer before and after hydrocutting. A maximum increase of tempera- ture for pork was indicated at sample 1 with 1.6°C, for beef at sample 3 with 2.2°C. These minor increases of ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 10: ...Weltweit / world-wide Produktion / Production Rindfleisch / beef Geflügelfleisch / poultry Schweinefleisch / pork Schaffleisch / mutton Handel / Trade Rindfleisch / beef Geflügelfleisch / poultry Schweinefleisch ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 16: ...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 research material. The thickness of the pork meat was 50mm, ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 8: ...on the meat production of the single types of animals in 2009 the following results were shown (in million tonnes): pork 106.1, beef 65.1, poultry 94.7 T and sheep 14.2. Of all types of meat pork is still topranked. In China ...
eMag: FT MEAT TECHNOLOGY 06/2011 (3 Treffer)
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 15: ...product in the field of ham injection additives is PLUSstabil 80 BAC; it has been developed specially for belly of pork and can even be used to fix the brine as a firm gel in soft connective tissue. In addition, Hydrosol ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 17: ...the CFS ScanMidi ca be used for high capacity massaging, tumbling, cooling, coating, rinsing and defrosting of pork, beef, poultry and fish. The drum speed, process time, direction, and vacuum are adjustable to provide a very ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 23: ...this way, firm sausages are produced. The spreadability of fresh raw sausages such as smoked sausage spread and minced pork/beef sausage will only remain consistent during the drying and curing process if a high proportion of minced fat ...
eMag: Ftec 01/2012 (1 Treffer)
eMag: Ftec 01/2012 - 21.03.2012
Seite 78: ...include around 23,500 food retailers who sell meat, sausage and ham with the QS certification mark. In the case of pork and poultry QS-certificated products cover around 95 % of national production. And around 60 % in the case of ...
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