Source: Animal Science 78 (2004), 355-367.

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Source: P. Kirsch (2003) Dissertation, University of Hohenheim

The shelf life of frozen pizzas is known to be limited by the sausage content. For example, the ingredient salami, which is often used as a topping, must meet the required storage stability for several months without sensory deviations. Since frozen pizzas are stored in an air atmosphere, oxidation processes play a crucial role. For this reason, KIRSCH analyzed various influencing factors on the storage stability of salami slices analytically and sensory. The following influencing factors were examined: degree of freshness of meat and bacon, influence of the fat tissue used and the sex of animals of the same age under the same feeding conditions, influence of the maturing conditions and the pH value, addition of antioxidants and additives with an antioxidant effect.

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Study: Accounting as a success factor in competition - Trends 2004/2005 published

Finance and accounting are becoming increasingly important for companies in the German food industry. More than half of the companies demand better, more accurate and faster information from this area, as the data is crucial for internal control and financial communication. Up-to-dateness, level of detail and quality of the data are, according to the companies, an essential prerequisite for gaining competitive advantages.

Information technology is therefore of great importance in all areas of accounting - more than 50 percent of companies with annual sales of less than 50 million euros have some catching up to do. Around 70 percent of the companies in the industry do not make any financial data available to external addressees during the year. So far, accounting according to HGB has dominated for both internal and external purposes. Very few companies are currently considering relocating finance or controlling departments abroad. These are the most important results of the current study Accounting as a success factor in competition - Trends 2004 / 2005, which PricewaterhouseCoopers (PwC) in cooperation with the Federal Association of the German Food Industry e. V. (BVE) has developed.

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The Society for Nutritional Medicine and Dietetics eV warns against the over-the-counter alleged fat magnet chitosan

What nutritionists and nutritionists have long suspected has now been proven by a scientific study (1): the slimming aid chitosan, the alleged fat magnet, is apparently hardly effective, reports the spokesman for the Society for Nutritional Medicine and Dietetics eV in Bad Aachen, Sven-David Müller-Nothmann.

With their advertising, the suppliers of the fat magnets have managed to convince hundreds of thousands of overweight people that the substance chitosan, extracted from crab shells, can bind large amounts of fat and help them lose weight, denounces Müller. According to the study results, now published in the most renowned specialist journal in the field of obesity, the International Journal of Obesity, chitosan does not cause clinically significant weight loss compared to a placebo preparation. That's why consumers should rather keep their hands off this over-the-counter slimming product, which is often advertised as a fat magnet, recommends Müller.

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A valuable tool for all questions about additives

hand on heart How many people do you know in the food industry who are familiar with the applicable additional legislation of the EU and Germany across the food groups? Certainly only a few. The author of this book is someone who confidently masters the field up to date. 

Easy to understand, sometimes even loose, he clearly describes the whole subject. In doing so, he not only takes the point of view of the users of additives, but also tries to look at the matter from the point of view of the opponents of additives. In itself, he would have to convince every opponent with his very clear and orderly presentation of the fundamental sense of using the additive. His first sentence summarizes his statement simply but clearly: "There are many foods without additives, but without additives there would be many foods!"

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His book "Confessions of a Chef" was a world bestseller

"... Vegetarians are hollow heads. They miss pork heart in Armagnac, tender veal cheeks or a steaming pile of pork. Women who enjoy eating meat are particularly sexy. If you're not afraid to eat with your hands, you're also good in bed ." Bourdain said in an interview with WamS.

His cookbook is hearty: recipes from classic bistro cuisine garnished with a rustic tone that can not only be heard in Bourdain's kitchen. He says in the introduction: "Anyone who claims that they have 'cooking in their blood' when they talk about professionals is talking shit. Eating well is in your blood. The appreciation of a good table, good ingredients, good preparation , it's in our blood."

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Piglet export declining

In the Netherlands, pig slaughter has risen surprisingly significantly so far this year, although the results of the spring 2004 livestock census suggested a 3,8 percent lower supply. Up to and including the 39th calendar week of 2004, according to the trade association concerned, slaughtering was three percent above the previous year's level. Due to the forced slaughtering, nine percent more pork could be exported this year.

The reason for the higher pig slaughtering in their own country could be the lower export of piglets: From the beginning of this year to the 39th calendar week, the Dutch delivered a total of 1,34 million piglets to Germany, ten percent fewer than in the previous year. In total, the Dutch exported 2,64 million piglets by the end of September, which was even 14 percent less than the year before.

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The leading Swedish slaughterhouse and meat products group Swedish Meats (SM) wants to promote the keeping of beef cattle in view of growing meat imports from South America and declining domestic production. For this purpose, SM wants to provide the farmers who stable at least 20 additional beef cattle with a suitable breeding bull and intensive advice free of charge.

In this way, the company intends to secure a sufficient quantity of high-quality goods for its “Scan” premium meat brand range. According to the group's goals, in 2007 branded meat should account for ten percent of its beef sales.

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New series of state-of-the-art cutting machines for food comes from Groß Nemerow - Minister of Agriculture Dr. Till Backhaus (SPD) gives the go-ahead for company expansion

With the ground-breaking ceremony, Minister of Agriculture Dr. Till Backhaus (SPD) today gave the go-ahead for the construction of a new production facility for Weber Maschinenbau GmbH Neubrandenburg in Groß Nemerow (Mecklenburg-Strelitz district). The company is the world market leader in the field of high-performance cutting machines in the food industry. Starting next year, a new product from this series is to be produced in Groß Nemerow and knife production for these machines is to be set up. With the expansion of production, 30 new jobs will be created. The company is investing 10 million euros in the new location. The Ministry of Economy supports this investment.

"The expansion of the production facility is a coherent part of a development that we are consistently pursuing in Mecklenburg-Western Pomerania, namely closing economic chains," says Minister of Agriculture Backhaus. With 38.000 employees in the agriculture and food industry, the food industry is the number one employment factor in the state. This area accounts for 1 percent of total sales in the processing industry - the national average is 36 percent.

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From mid-November, Dr. Karl Horst Gehlen at the Stockmeyer Group as managing director of the meat processing division. For the Füchtorf plant, for Riedl and for Balcerzak (Poland), he is responsible in particular for the areas of production, technology and purchasing. dr Gehlen studied and received his doctorate at the University of Hohenheim in the field of food technology and worked in various areas of Nestle AG. Last was Dr. Karl Horst Gehlen Director of Production and Technology at Herta GmbH.

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Roast and minced meat are favorites in the cold season

Schnitzel and steaks are at the top of the hit list of the most popular cuts of pork among German consumers: in 2003 they accounted for 15 percent of the total purchasing volume of private households in Germany of 726.500 tons. Schnitzel and steaks owe first place to their suitability for grilling, because they are bought more often than average, especially in the warmer season from April to August.

In the cold season, on the other hand, local consumers buy minced meat and roast meat more frequently. These cuts of pork rank second and third, accounting for 13 and XNUMX percent of total purchases, respectively. Pork chops, in fourth place, are popular purchases year-round, but interest is slightly higher during barbecue season. Kasseler accounts for seven percent of pork purchases and is clearly a section for hearty meals in winter. In the summer months, the cured and smoked pork attracts significantly less interest.

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