Die Fleischerei

Cover od Issue 7-8/2010 of Die Fleischerei

Smoking: Flawless curing and smoking
Smoke-treated meat and sausage products not only come with an unmistakable aromatic flavor, but with a longer shelflife as well. In addition, modern smoking and climate conditioning technology refines and upgrades products in terms of taste and texture as well. In the following, Die Fleischerei presents technical solutions of the current state of the art.
 
Casings: Value-adding textile sausage skins
Textile casings are one of the oldest artificial coatings per se. The following article informs our readers about the current state of development as well as properties and functional features of textile casings. Over and above that, Die Fleischerei also presents a closer look at a variety of artificial casings and sausage skin materials.
 
Production rooms: Efficiency can be planned
Only optimally planned and functionally furnished production rooms foster efficient work processes. Efficiency, of course, is vital for a company’s operating results. This is why meat processing companies should pay particular attention when planning their production rooms. In addition, cooperation with a professional planner or company that provides equipment for butchers and slaughterhouses is highly recommended.
 
Ecobalance: CO₂ footprint for pork
Westfleisch e.G. (Münster, Germany) is the first German meat producer to calculate a corporate carbon footprint as well as derive a product carbon footprint for pork production over the entire process chain from this corporate footprint. Consumers can now see how much CO₂ has been used by the time a cutlet or bratwurst lands in their shopping cart.
 
Briefly noted: Stainless steel products from an expert / Hygienic paint-coating system / Developing common strategies / Meat industry robust despite crisis / Certus Seal: 10th anniversary / Parma ham: Exports grow