The Food Analysis Laboratory provides HISTALIM from 10. to 13. March at the Anuga FoodTec the MDI method (Meat destructuration Indicator) (Hall 9, Stand G020)

The French company specializes in the histological examination of meat products. In the meat industry, the histology is often used for the determination of all existing in a preparation fabric to check the conformity of sausages. Using this method of investigation, however, can also determine the state of tissue structures. Developed by HISTALIM MDI method is based on histological examination thereof in conjunction with image analysis algorithms.

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recognize fresh meat per scanner: By this works for two years a group of experts from five research institutions. The scientists use methods that can help detect and document of laser light the freshness of meat.

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Melamine - levels in foodstuffs: To abuse can be prevented quickly and safely

made before Christmas with melamine tainted food from China headlines. In China more than 300.000 children are suffering from the consequences, many of them died. In various dairy and other products as well melamine in Europe emerged. For example, also in Hirschhornsalz for baked goods such as gingerbread or spice nuts. For food producers, it is therefore exclude important that the ingredients used melamine is illegally added.

The German Institute of Food Technologies DIL in Quakenbrück has now developed a test, by means of which the quantification of the pollutant melamine quickly and without high costs is possible. The LC-MS / MS-based method can be given at the DIL order right away.

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Tübingen researchers discover the fundamental properties of proteins

The substance group of proteins met in biological systems and living organisms many vital tasks. Proteins are not only building blocks of cells, but also for instance signal substances and chemical cell tools. In order to understand the processes in the cell tissues and other biological systems deeply, researchers need to understand the interactions of proteins with other substances and water.

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Source: Journal of Muscle Foods 18 (2007), 401-419.

For the meat industry in countries such as the United States, from which pork is exported to a considerable extent overseas, are two points of particular interest: The purpose selected raw material must have excellent durability because of the long transport by ship, and requires suitable criteria that a enable reliable prediction of meat quality at the time of further marketing in the importing countries.

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Finesse Solutions, LLC, a manufacturer of measurement and control solutions for life sciences process applications, announced the introduction of an autoclavable optical dissolved oxygen sensor is known which is more efficient and requires less maintenance than conventional, currently used in the industry DO sensors.

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Detection works with subsequently heated meat

Using modern molecular biology methods have succeeded at the University of Bayreuth to stay Gammelfleisch better on the tracks. The biochemistry student Anja Staufenbiel has in fact successfully tested a method in her thesis with which gene segments of germs that occur regularly in rotting meat can, even after heating to prove.

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Food chemist at the University of Muenster studied toxicity of different compounds

Lace it does not bear, but of arsenic she understands a lot, because the food chemist Prof. Dr. Tanja Schwerdtle examined different arsenic compounds to determine their toxicity to humans. has been teaching this winter semester and researching the 33-year-old at the Institute of Food Chemistry of the University of Muenster. Previously, she was a research assistant at the Institute of Food Technology and Food Chemistry at the Technical University of Berlin.

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First Company spin-off from the Leibniz Institute of Plant Biochemistry

NH DyeAGNOSTICS is the present in the founding biotech company that is since April 2008 in the premises of the Leibniz Institute of Plant Biochemistry (IPB) located in Halle. The company wants to establish itself with a new, innovative technology, which was filed in July 2008 patent. The new method allows the qualitative and quantitative detection of proteins. Thus, in future, faster and better than with conventional technologies, compared complex protein samples together and new proteins are identified, which are formed by stress or response of diseases.

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