Bring out the full potential

Utilization of skin and other byproducts in meat processing

By Pramila Umaraw, Akhilesh Kumar Verma and Pavan Kumar Byproducts obtained from poultry are a valuable asset of poultry industry which is not being utilised to its fullest potential. In the present era utilization of animal byproducts is a golden path for future food security and sustainability. Focus is on mechanically separated meats.

[9836 Zeichen]

What can be used? - An overview to highlight the full potential to utilise the poultry byproducts for commercialisation

€ 14,75

A look into the future meat factory

What does the pandemic-proof production of tomorrow look like?

By Michael Trautwein Foodfab, the specialist process and building planners for the food industry, is already well-prepared for pandemic-proof production thanks to integrated, BIM-supported masterplanning. The consultants argue that the future-oriented, crisis-proof smart factory requires sustainable, modular construction methods.

People first, technology second

Only with clear benefits does digitalization achieve the right goals

By Timo Schaffrath The Swiss Bell Food Group is in the middle of its digital transformation. CIO Sven Friedli emphasizes two pillars: a reliable IT partner, like the ERP provider CSB-System, and the right technologies to achieve its business goals.

JBT

Freezing vegan meat

Statistics from the Plant-Based Foods Association show that frozen vegan meat keeps growing at a brisk pace. Not surprising, as frozen meals bring multiple benefits compared to fresh food: higher affordability, better retention of vitamins and minera

Sesotec

Detection ensures perfect salami

The town of St. Stefan im Rosental, located in the Styria region of Austria, is home to Loidl Salami. Founded in the 1960s, H. Loidl Sausage Producers and Distributors GmbH & Co KG attributes their rapid growth to the high quality of their products.

The enterprise of the future

Fourth industrial revolution brings digitalization and sustainability into focus

By Christian Falkenstein, Shaarath Thondanure and Yael Friedberg The Covid-19 pandemic, climate protection measures, skills shortages, rising inflation and the raging African Swine Fever present companies with many new challenges.

Cultured Meat

USA is the great pioneer

Cultured meat could largely replace conventional meat in the coming years. At least, that is the hope of investors. The authors of the study by consulting firm IDTechEx point out that Singapore is the only country in which meat produced from cell r

CALENDAR

24 – 26 November Jakarta, Indonesia 5th International Livestock Trade Show in Jakarta Merebo GmbH ( +49 40 3999905-11) 24 – 26 November Bangkok, Thailand LogiMAT – Intelligent Warehouse EuroExpo Messe und Kongress-GmbH, Munich (

Autochthonous starter cultures improve the quality of traditional dry-fermented sausage

By Branislav Sojic, Vladimir Tomovic, Predrag Ikonic, Bojana Danilovic, Snezana Skaljac, Marija Jokanovic, and Bojana Ikonic

This study investigated the effect of using autochthonous starter cultures (S1 - Staphylococcus xylosus 50% and Lactobacillus plantarum 50%; S2 - Staphylococcus xylosus) on the oxidative stability and sensory quality of traditional dry-fermented sausage (Petrovská klobása), subjected to two different drying processes (traditional and industrial). Water activity (aw value), pH value, free fatty acid content, thiobarbituric acid-reactive substances (TBARS) value and sensory attribute of flavor were assessed. Treatments subjected to industrial condition of drying led to lower aw values. The lowest pH values were determined in treatments inoculated with Lactobacillus plantarum. Both of the starter cultures, S1 and S2 significantly (P <0.05) affected lipolysis and free fatty acid formation. The starter culture addition efficiently reduced the TBARS value and enhanced flavor in treatments produced under industrial conditions of drying. This study shows that the application of selected starter cultures could be a good solution in order to enhance oxidative stability and flavor of traditional dry-fermented sausages. The optimization of processing parameters is essential.

[23049 Zeichen]

Autochthonous starter cultures improve the quality of traditional dry-fermented sausage - Gesamter Artikel inkl. Abbildungen

€ 14,75

Technology

USDA invests in cellular meat

Tufts receives $10 mill. grant to help develop cultivated meat, an alternative source of sustainable protein. Led by David Kaplan, the multi-disciplinary effort will drive efforts to produce an alternative source of sustainable protein. As the world’