"beef" has 52 results found for your search in 12 categories:
eMag: (8 Treffer)
eMag: FT Meat Technology 06/2010
Seite 48: ...dabei auf Master of classification Carometec A/S is the world leader in carcass grading equipment for pig and beef slaughterhouses. The company's grading technologies have always provided a competitive advantage for ...
eMag: FT Meat Technology 06/2010
Seite 34: ...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 back ...
eMag: FT Meat Technology 06/2010
Seite 42: ...over 700 customers with its 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 ...
eMag: FT Meat Technology 06/2010
Seite 29: ...of Nebraska, Lincoln, NE Studien in Arbeit: Pork Loin Study (Schweinelende), Ham Study (Schinken), Roast Beef 10 years "Kurt van Hees research fund" 2000 Foundation of the Kurt van Hees research fund On the ...
eMag: Online Edition 02/2010
Seite 16: ...IV and Richard III, is said to have lived "very modestly". What does it mean in the mid-15th century? Beef and mutton were on the menu on Sundays, Tuesdays and Thursdays. Boiled mutton was for lunch on Mondays ...
eMag: FT Meat Technology 05/2011
Seite 66: ...Kälte Der schottische Fleischverarbeiter Scotbeef hat bei der Erweiterung seines Rindfleisch verarbeitenden Betriebs in Stirling in ein hocheffizientes Kühsystem mit natürlichen Kältemitteln investiert. ...
eMag: Online Edition 02/2010
Seite 11: ...1). As anticipated, belly meat has the highest fat content. The energy values are correspondingly different. Lean beef has an average fat content of 8.5%. Most cuts of roast meat have up to 5%, cuts of boiling meat can contain up ...
eMag: Online Edition 02/2010
Seite 12: ...zugeschnitten g bzw. kcal/kJ pro 100 g roh; Anzahl der Einzelproben 6 bis 15 Contents of various beef cuts (raw material) cuts for sale g or kcal/kJ per 100 g raw; number of samples 6 to 15 Teilstück cuts ...
eMag: FT MEAT TECHNOLOGY 01/2010 (5 Treffer)
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 29: ...Sambesi pork chop Putenschnitzel Bobotie/ Bobotie turkey breast Fotos: Van Hees Rindersteak Karoo/ Karoo beef steak Besuchen Sie uns auf der IFFA, Halle 9.0 · Stand Nr. D082 1/2010 ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 34: ...Schweinefleisch/ Img. 1: 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 ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 61: ...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: ...was registered 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 ...
eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010
Seite 36: ...the proteins is 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 ...
eMag: FT MEAT TECHNOLOGY 02/2011 (6 Treffer)
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 34: ...be easily adjusted by turning a nut on the exterior of the machine. At the moment Mond-Star prepares two tonnes of beef rumen per week in the machine. Two employees complete the work without subsequent finishing work within a ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 38: ...increased over time with notable increases in recent years. As expected, the index generated for articles references beef (or cattle) 42 2/2011 Foto: ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 32: ...has specialised in the production of Turkish specialities. The concentration in particular products such as sliced beef rumen requires a sophisticated machine solution. hen Hilmi Selçuk came to Germany as a guest worker in ...
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 10: ...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 auf ...
eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011
Seite 33: ...& Jointing Schinkenproduktions GmbH was laid. Pastirma, like the Swiss Bündnerfleisch (dried beef), is pressed and air-dried beef. However the Anatolian meat is surrounded by a herb crust, including ...
eMag: FT MEAT TECHNOLOGY 02/2010 (3 Treffer)
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 16: ...IV and Richard III, is said to have lived "very modestly". What does it mean in the mid-15th century? Beef and mutton were on the menu on Sundays, Tuesdays and Thursdays. Boiled mutton was for lunch on Mondays ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 11: ...1). As anticipated, belly meat has the highest fat content. The energy values are correspondingly different. Lean beef has an average fat content of 8.5%. Most cuts of roast meat have up to 5%, cuts of boiling meat can contain up ...
eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010
Seite 12: ...zugeschnitten g bzw. kcal/kJ pro 100 g roh; Anzahl der Einzelproben 6 bis 15 Contents of various beef cuts (raw material) cuts for sale g or kcal/kJ per 100 g raw; number of samples 6 to 15 Teilstück cuts ...
eMag: FT MEAT TECHNOLOGY 03/2010 (6 Treffer)
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 40: ...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 caliber 50mm ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 51: ...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 storage ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 12: ...Mechanical poultry 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 ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 43: ...from 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 50: ...the brand 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 ...
eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010
Seite 6: ...the American Meat Institute (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 ...
eMag: FT MEAT TECHNOLOGY 04/2011 (4 Treffer)
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 50: ...to 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 ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 30: ...einer effizienten Trafoanlage für die Versorgung des Betriebes, wurden die Voraussetzungen für den Beef Production Likewise, the facilities for cattle salaughter were modernized and cutting capacities for cattle ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 28: ...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 had to ...
eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011
Seite 36: ...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 shelf life of frozen fat-containing meat is limited because of the ...
eMag: FT MEAT TECHNOLOGY 05/2010 (3 Treffer)
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 61: ...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 one hand. ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 16: ...are clipped with natural or artificial casing. This type of clipper is used for natural casings such as beef casing, ring casings from the intestine of small cattle as well as when artificial casing sections made from ...
eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010
Seite 30: ...carrageen, starches etc. Collapro by Hulhof is a pure, native collagen fibre made from connective tissue of beef and can be used in all ground and formed meat products. Collapro Bovine stehen auch Spezialitäten wie ...
eMag: FT MEAT TECHNOLOGY 05/2011 (1 Treffer)
eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011
Seite 31: ...den dekorativen Auftritt Ihrer Spezialitäten. BHJ Protein Foods überarbeitet Scanpro Beef 95, ein funktionelles Rinderprotein zum Spritzen, Einlegen sowie zur trockenen Anwendung bei der NEU ...
eMag: FT MEAT TECHNOLOGY 06/2010 (6 Treffer)
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 10: ...The world meat market at a glance (Source: FAO) 2007 Weltweit / world-wide Produktion / Production Rindfleisch / beef Geflügelfleisch / poultry Schweinefleisch / pork Schaffleisch / mutton Handel / Trade Rindfleisch ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 11: ...of proteins. Meat types with a relatively high biological value are muscles of the leg, the fillet, roast beef and chops as well as the liver. Meat types that contain a high proportion of connec- DON`T ACCEPT ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 17: ...gekürzt: Jürgen Bartsch 1.46% (sample 2); the minimum loss came to 0.45% at sample 5. With beef, the maximum loss was at sample 5 with 1.1%, the minimum loss at sample 1 with 0.29%. The surface temperature ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 16: ...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 research material. The thickness of the pork meat was ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 8: ...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 more than half of ...
eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010
Seite 9: ...sind Charolais, large volume of livestock are Brazil, Argentina and Australia. In these countries mere beef cattle production is widespread. The huge grassed and pastry areas in these countries allow an extensive ...
eMag: FT MEAT TECHNOLOGY 06/2011 (8 Treffer)
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 4: ...Packaged individually Herkunftskennzeichnung von frischem Rindfleisch Labelling of origin for fresh beef 26 28 30 32 36 40 Für Abwässer aus Fleisch verarbeitenden Betrieben gelten besondere ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 17: ...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 high ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 27: ...shelf-life of eight days and the fact that they can offer their customers an excellent product, with genuine beef flavour and authentic colour, which can be separated from its packaging without the need for a knife. ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 26: ...uigrenier knew from day one that the success of its new premium carpaccio product, made from 100% Charolais beef, was dependent on differentiation. Confident of the excellent quality of its meat and the accompanying ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 23: ...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 is ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 36: ...Etikettierungssystem unterliegen die Unternehmen auch der neutralen Kontrolle Labelling of Origin for Fresh Beef Fotos: CMA, AMA, Herma Since September 2000, regulation (EC) No 1760/2000 stipulates specifications of origin, ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 38: ...on food and competition are suitable for providingequally objective and accurate consumer information for beef. This is all the more regrettable, since today the additional information contributes significantly ...
eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011
Seite 37: ...individual data or as a quality or branded meat programme. Indicating supplementary information of this kind gives the beefn added value which the consumer is willing to pay for. Copycats who offer optional information but who do not use ...
eMag: Ftec 01/2011 (1 Treffer)
eMag: Ftec 01/2011 - 04.05.2011
Seite 37: ...distribution channels. three components were developed. These included, for example, marinated pot roast or boiled beef dishes, which the consumer cannot necessarily prepare quickly at home because it takes too much time and ...
eMag: Ftec 01/2012 (1 Treffer)
eMag: Ftec 01/2012 - 21.03.2012
Seite 78: ...pork and poultry QS-certificated products cover around 95 % of national production. And around 60 % in the case of beef. www.sterilsystems.com Feuchtemesstechnik high quality auf der Anuga FoodTec 2012 Transparent requirements For ...
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