MEATing POINT Magazine: #08/ 2016
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IN THE NEXT ISSUE:<br />
44<br />
FREEZING 38<br />
Stability of Pork During Frozen Storage<br />
By Lene Meinert and Hardy Christensen 38<br />
Fast, Energy Efficient Freezing with<br />
Plate Freezers 41<br />
AUTOMATION 43<br />
“History Repeats itself, as no one was<br />
Listening the First Time Around” Anon<br />
By Steve Osborn and Naomi Diaz - Osborn 43<br />
Organic and Natural Formulations<br />
Clean Label Trends; International BBQ<br />
Seasonings, Marinates and Spices;<br />
Breading & Coating; Meat-free alternatives<br />
Processing of Left Over Parts, Animal<br />
Welfare;<br />
Shelf - life Extension of Packed meat,<br />
Poultry and Seafood<br />
Ordering Deadline: 18 August, <strong>2016</strong><br />
Publication Date: 28 August, <strong>2016</strong><br />
INDEX OF ADVERTISERS:<br />
Avure Technologies<br />
Global G.A.P<br />
Fiera Parma - CIBUS TEC<br />
9<br />
49<br />
31<br />
46<br />
ENERGY EFFICIENCY 45<br />
SHP - A Great Way to Meat<br />
Energy Demands 45<br />
NEWS 49<br />
ANALYSIS 52<br />
How to Assess Environmental Impact<br />
of Meat Production 52<br />
How Much Water Does it Take to<br />
Produce Meat? 53<br />
Industrial Auctions B.V.<br />
Karl Tichy Handelsgesellschaft mbH<br />
Linpac Packaging<br />
MeatEX - Iran<br />
International Meat Exhibition<br />
Scanbelt<br />
SIAL Paris<br />
Meat Tech Asia<br />
Messe Frankfurt Exhibition GmbH -<br />
MeatExpo China<br />
The Six- Second Project<br />
Webomatic Maschinenfabrik GmbH<br />
37<br />
28<br />
15<br />
55<br />
22<br />
60<br />
57<br />
48<br />
2<br />
18<br />
“MEATING” <strong>POINT</strong>S 54
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