Sonderheft: International Nov
International

Improving hygiene during poultry slaughtering

The results from the representative monitoring of zoonoses for 2013 published by the Federal Office of Consumer Protection and Food Safety (Bundesamt für Verbraucherschutz und Lebensmittelsicherheit, BVL) show that there has been no progress made in the reduction of Campylobacter bacteria in broilers and fresh chicken meat over the last five years. mehr

Parma ham exports rise

Italian specialties are still in demand in Europe and abroad, with Parma ham leading the way. Export figures recently released by the Consorzio del Prosciutto di Parma, the association of Parma ham producers, makes this clear. In the past year, 30 percent of the total production of 8.8 million Parma hams, a total of 2.6 million pieces (+3.5 percent), mehr

Europe is the largest export region

The export of German food processing and packaging machinery increased in 2014 for the fifth consecutive year to just under eight billion euros. This corresponds to a growth of three percent compared to the previous year, reported the trade association for food processing and packaging machinery of the German Engineering Federation (VDMA) in Frankfurt mehr

Danes promoting animal welfare

International animal welfare experts met in Copenhagen on 29 and 30 April with a total of 400 researchers, NGOs and ministers from Denmark, Germany, the Netherlands and Sweden taking part. Dan Jørgensen, the Danish Minister for Food, Agriculture and Fisheries, judges the ongoing developments in animal welfare favourably. After the Danish Minister for mehr

Solid growth recorded

The trade protection association for Black Forest ham producers (Villingen-Schwenningen, Germany) has recorded a positive balance for 2014 and considers its brand to be well positioned for the future. Amongst raw hams, Black Forest hams continue to be market leaders. The producers achieved an increase in volume in 2014 of two percent, rising to 8.94 mehr

More beef and veal from Belgium

In 2014 159,786 t of beef and veal crossed Belgium’s borders. Compared to 2013, this is a solid increase of 7.7 percent. The majority of the meat, 148,053 t (plus 8.4 percent), remained in the European Union. Traditionally, the Netherlands is the number one customer for Belgian beef and veal. ­Exports to the Netherlands have clearly picked up the pace mehr

Artificial “stack pack” casings

Every pre-cut slice of sausage should have the same size and thickness and be perfectly circular. This is at least what consumers expect of pre-packaged sausage products. To satisfy consumers – but also for reasons of efficiency – manufacturers must make the right decisions when selecting sausage casings. mehr

Highly varied and attractive

Casings come in many forms and designs. They let butchers make a wide variety of sausages and simplify the production process by providing additional benefits such as the transfer of smoke or spices. This article provides information on the advantages of artificial casings as well as product solutions from many manufacturers. mehr

Development of raw sausage flavor

Many factors influence the sensory properties of raw sausage. Frutarom Savory Solutions provides an all-round package that includes starter cultures, ripening agents and spices. This leads to standardized quality and safe end-products. mehr

Distinctive taste – fast

Shorter ripening periods, characteristic flavors, standardized processes and consistent product quality are the essential benefits that butchers obtain from the addition of starter, ripening and protective cultures. mehr

Setting spicy accents

Fine herbs and spices help butchers give meats and sausages a special flavor. This article provides information on many new product ideas in the spice and marinade sector. mehr

Finding all foreign bodies

Statutory requirements constantly demand more in-depth controls of the processing and packaging of meats and sausages. Multi-functional inspection systems and technical measurement tools support continual food quality control. mehr

Versatile and indispensable

Cooking kettles can do more than simply cook. Thanks to their many uses, butcher shops without them are now unimaginable. This article provides information on the many features of cooking kettles as well as what to look for when purchasing one. mehr

Precise high-speed portioning

When industrial meat processing companies invest in a new filling machine, their main selection criteria are filling speed and precise portioning. In this article, Die Fleischerei presents systems made by a number of manufacturers. mehr

Fat removal for full cash tills

Derinding, membrane skinning and degreasing are crucial steps in today’s meat processing industry, both for preparing meat for sale and simultaneously achieving an optimum yield. This article discusses the advantages of mechanical membrane skinning and presents a number of technical solutions. mehr

Fully automatic pipe rail system

In 2012, Megra decided to renovate its meat cutting plant. The ground-breaking ceremony took place in 2013, and in February of the following year, the new premises were being used to the fullest extent possible. The company’s partner in the design and implementation was Friedrich Sailer GmbH in Neu-Ulm, Germany. mehr

Kosher and Halal spice transfer systems

World Pac offers, with the Sun Spice product range, the original spice transfer system to the producer of meat and also meatless products. As the varieties of meatless, vegetarian, and vegan products are growing in the recent past in the market, World Pac has understood the needs of the producer of these products well. With Sun Spice flat films and mehr

Get the cleanest cut – fast

Slices, cubes, strips or pieces: to handle all these tasks, cutting machines must withstand a lot, especially when the meat is frozen. This article discusses cutting machines from a number of manufacturers, including their features. mehr

Non-stop cutting

The Edwin Grasmehr company produces ten tons of sausage every day. The Konti-Kutter KK 140 AC-6 from Seydelmann is essential for this. In this Fleischerei field test, master butcher Werner Grasmehr, Managing Director of production, discusses his experiences with this high-performance machine. mehr

Fast sausage meat production

New recipes, procedures and the numerous types of sausages place high demands on industrial cutters – not the least of which is flexibility. Here, Die Fleischerei presents current cutter models and explains crucial performance criteria. mehr

Flexibility increases performance

High cutting capacity, gentle processing and clean cuts are the most important requirements to consider when investing in new grinding and mixing equipment. Flexibility is also a plus – and many machines fulfill all of these conditions. This article provides information on a number of current systems. mehr

Die Fleischerei Deutschland
Editorial

Constantly improving

When food producers and businesses thrive, manufacturers of technical equipment for food processing, enhancing and packaging likewise benefit. The ­Cologne Anuga in October 2015 clearly demonstrated the health of the food branch. The world’s most important trade fair for foods and beverages again achieved record results. 7,063 companies presented their mehr

Aktuell

Branche im Aufwind

Das Fleischerhandwerk kann sich über einen gelungenen Start ins Jahr 2014 freuen. Die meisten Fleischer-Fachgeschäfte sind mit dem Verlauf des ersten Quartals zufrieden, wie der Deutsche Fleischer-Verband (DFV) mitteilt. Eine gestiegene Nachfrage nach Rind- und Kalbfleisch und ein leichter Zuwachs auch bei Schweinefleisch haben demnach zu einer „guten mehr

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