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2/2018 Special

The hygienic and functional configuration of slaughtering facilities as well as machines and systems for grinding, mincing, cutting and processing of meat are the main topics of this special publication of Die Fleischerei. Filling, portioning and clipping systems and the associated equipment and materials such as casings are also covered. Spices, ingredients and starter cultures for the optimization and control of raw sausage maturation are further topics.

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