Mi Z Włas Hodowli

Total Page:16

File Type:pdf, Size:1020Kb

Mi Z Włas Hodowli ZAKŁADY MIĘSNE VIANDO ZAKŁADY MIĘSNE VIANDO AppetiteZAKŁADY MIĘSNE for VIANDO more Prezentacja Firmowa 2013 Prezentacja Firmowa 2013 Prezentacja Firmowa 2013 Mięso z własnej hodowli Product Catalogue Loc at ion General Information From the Polish Kujawy We run a family business Viando Meat Producers’ headquarters is situated in Radojewice near We are a family business and we strongly believe that the quality of life is Inowrocław. It is here, in the beautiful Kujawy, where we breed our affected by what we eat. own pigs and produce delicious Polish meats. We have been present on the Polish market for over 20 years. 2 All the way from the All the way from the field to the table field to the table We are proud of our unique, holistic approach to the taste, quality and safety of We operate in Poland, in Kujawy, where it all starts from the very beginning; first, we our meats and sausages. produce animal feed, then breed our own pigs and finally we serve the products to our consumers so that they can enjoy the delightful taste. Makes you hungry for more. 500 ha of land our pig farm 50 types of meat 50 2000 pcs. about 100 24 h of slaughter and cutting types of cold cuts 50 t 50 tons of finished products and cooking meat Our capacity exeeds 50 tonnes of finished products and cooking meet a day. Our product range includes 50 types of meat and over 100 types of cold cuts. 4 5 Distribution Distribution Currently, we export our products to a number of European countries including Germany,Dystrybucja England, Ireland, Czech Republic, Lithuania, Ukraine and Sweden. We also have been granted approval to export our products to other countries in Europe and Africa. Dystrybucja / Distribution Dystrybucja / Distribution Export Directions We sell under Viando brand as well as private labels Lokalizacja Informacje ogólne Fakty i liczby Dystrybucja Produkty Kontakt Kierunki eksportu Kierunki eksportu Kierunki - obecna eksportu dystrybucja; - dopuszczone do dystrybucji; - staramy się o dopuszczenie CURRENT DISTRIBUTION WE HAVE BEEN GRANTED APPROVAL TO DISTRIBUTE WE ARE AWAITING FINAL APPROVAL TO DISTRIBUTE Sprzedajemy pod marką Viando6 oraz pod markami własnymi. Prezentacja 7 Prezentacja Prezentacja Certyfikaty Certyfikaty Certykaty / Certycates Certykaty / Certycates Certykaty / Certycates Distribution / Certycates Ce r t i f i c a t e s Certykaty Lokalizacja Informacje ogólne Fakty i liczby Dystrybucja Produkty Certykaty Kontakt High qualityWysoka and delicious jakość taste of Viando oraz products wyśmienity have received smak numerous wyrobów awards. VIANDO były już wielokrotnie nagradzane. We fulfil the requirements of HACCP and we are ISO 9001, IFS and BRC certified; some of our products are also QAFP certified. GENERAL OFFICE LokalizacjaWysokaInformacje jakość ogólneoraz wyśmienityFakty i liczby smak wyrobówDystrybucja VIANDOProdukty były już wielokrotnieCertykatyDo najbardziej nagradzane. znaczącychKontakt nagród zaliczamy: MEAT PLANT ZAKłaDY MięSNE VIANDO Do najbardziej znaczących nagród zaliczamy: SPÓłKA Z OGRANICZONą ODPOWIEDZIALNośCIą SPÓłKA KOMANDYTOWA RADOJEWICE 54 88-101 INOWROCłAW NIP 556-268-63-47 PHONE +48 52 567 59 69 FAX +48 52 567 59 69 MOBILE +48 664 024 653 WWW.VIANDO.PL ZAKŁADY MIĘSNE VIANDO [email protected] ZAKŁADY MIĘSNE VIANDO Certyfikaty EXPORT OFFICE Certykaty / Certycates MEAT PLANT ZAKłaDY MięSNE VIANDO / Certycates SPÓłKA Z OGRANICZONą ODPOWIEDZIALNośCIą Certykaty SPÓłKA KOMANDYTOWA RADOJEWICE 54 88-101 INOWROCłAW Prezentacja Firmowa 2013 NIP 556-268-63-47 LokalizacjaWysokaInformacje jakość ogólneoraz wyśmienityFakty i liczby smak wyrobówDystrybucja VIANDOProdukty były już wielokrotnieCertykaty nagradzane.Kontakt PHONE +48 52 567 59 69 FAX +48 52 567 59 69 Prezentacja FirmowaDo najbardziej znaczących2013 nagród zaliczamy: MOBILE +48 696 051 357 Prezentacja 12 WWW.VIANDO.PL [email protected] Prezentacja 12 www.viando.pl Prezentacja Prezentacja DR MAGDALENA SZCZUPAK-WoźNICZKA KRZYSZTOF WOźNICZKA ZBIGNIEW MAKULSKI Procuration Holder Managing Director Sales Director ZAKŁADY MIĘSNE VIANDO mobile.: +48 48 604 458 476 mobile.: +48 600 434 340 mobile.: +48 604 498 515 phone.: +48 52 567 59 53 phone.: +48 52 567 59 93 e-mail: [email protected] fax.: +48 52 567 59 53 fax.: +48 52 567 59 53 e-mail: [email protected] e-mail: [email protected] 8 9 Prezentacja Firmowa 2013 Prezentacja 12 Prezentacja Raw products from Kujawy, traditionally smoked with beechwood smoke Frankfurters Homely Sausage Polish Smoked Sausage INDEX / MAP 553013 INDEX / VAC 553018 INDEX / 552123 INDEX / MAP 553041 INDEX / VAC 553043 PACKAGING PACKAGING PACKAGING MAP ~ 400 g / VAC 150 g LOOSE / PAPIER ~ 1 kg MAP ~ 1 kg / VAC ~ 450 g SHELF LIFE / MAP 18 days SHELF LIFE / VAC 21 days SHELF LIFE / 12 days SHELF LIFE / MAP 18 days SHELF LIFE / VAC 21 days z własnejMięso hodowli Bamber Sausage Smoked Back Bacon Smoked Ham Extra INDEX / 552253 NDEKS / MAP 451086 INDEX / VAC 451083 / 451085 INDEX / 451963 PACKAGING PACKAGING PACKAGING LOOSE / PAPIER ~ 1 kg MAP 100 g / VAC 1,5 – 2 kg / do ~ 500 g VAC ~ 500 G SHELF LIFE / 10 days SHELF LIFE / MAP 21 days SHELF LIFE / VAC 22 days SHELF LIFE / 18 days 10 11 Raw products from Kujawy, traditionally smoked Raw products from Kujawy, traditionally smoked with beechwood smoke with beechwood smoke Polish Sausage extra Smoked Loin of Pork Westfalski Pork Smoked Mettwurst Luxury Mettwurst INDEX / 553073 INDEX / MAP 451086 INDEX / VAC 451083 / 451085 INDEX / 451343 INDEX / 554323 INDEX / 554473 PACKAGING PACKAGING PACKAGING PACKAGING PACKAGING MAP ~ 1 kg MAP 100 g / VAC 1,5 – 2 kg / ~ 500 g VAC ~ 300 - 400 g MAP ~ 1,3 kg MAP ~ 1 kg SHELF LIFE / 18 days SHELF LIFE / MAP 21 days SHELF LIFE / VAC 22 days SHELF LIFE / 60 days SHELF LIFE / 10 days SHELF LIFE / 10 days Onion Mettwurst Bavarian Mettwurst Salmon Mettwurst INDEX / 554013 INDEX / 554023 INDEX / MAP 554113 INDEX / PACKAGE 554118 PACKAGING PACKAGING PACKAGING PACKAGE 100 - 150 g / LOOSE 175 g LOOSE 270 g MAP ~ 1,5 kg / PACKAGE 100 - 150 g SHELF LIFE / 10 days SHELF LIFE / 10 days SHELF LIFE / MAP 10 days SHELF LIFE / PACKAGE 10 days 12 13 For cold cuts platters, rolled slices and elegant sandwiches Tender Ham Cooked Ham Poached Back Bacon INDEX / VAC 451643 INDEX / MAP 490016 / 451647 INDEX / 451673 INDEX / SLICES 490017 / 451649 INDEX / VAC 451323 INDEX / VAC 451325 PACKAGING PACKAGING PACKAGING VAC ~ 1,5 kg VAC 3 kg / MAP 100 g VAC ~ 1 kg / VAC 1 kg / 400 g SLICES / 100 g / 1 kg SHELF LIFE / 28 days SHELF LIFE / 22 days SHELF LIFE / 21 days z własnejMięso hodowli Pork with Vegetables Cottage Ham Luxury Back Bacon INDEX / VAC 451393 INDEX / MAP 451399 INDEX / 451333 INDEX / MINI 451403 INDEX / VAC 451593 PACKAGING PACKAGING PACKAGING VAC ~ 2,5 kg VAC ~ 4 kg / MAP 100 g / MINI 1 kg VAC ~ 2 kg / MAP 100 g SHELF LIFE / 28 days SHELF LIFE / 28 days SHELF LIFE / 28 days 14 15 For cold cuts platters, rolled slices For cold cuts platters, rolled slices and elegant sandwiches and elegant sandwiches Kocioł Ham Ham From The Attic Prince Ham Poached Ham Magnate Ham Old Polish Roasted Ham INDEX / 456373 INDEX / 451923 INDEX / 451773 INDEX / 457513 INDEX VAC / 451573 INDEX MAP/ 451577 INDEX VAC / 451943 PACKAGING PACKAGING PACKAGING PACKAGING PACKAGING PACKAGING VAC ~ 1 kg VAC ~ 1,5 kg VAC ~ 11 kg VAC ~ 800 g - 1 kg VAC ~ 3 kg / MAP 100 g VAC ~ 3,5 kg SHELF LIFE / 28 days SHELF LIFE / 25 days SHELF LIFE / 28 days SHELF LIFE / 21 days SHELF LIFE / 28 days SHELF LIFE / 21 days Old Polish Roasted Bohun’s Ham Viando Ham Ham for Toast Luncheon Ham Luncheon Ham Ham 6 LBS 11 LBS INDEX / 451843 INDEX / VAC 451743 / 451745 INDEX / MAP 490007 INDEX / 451863 INDEX BLOCK 6 LBS / 554683 INDEX MAP / 554689 INDEX / 452063 INDEX SLICES / 451897 INDEX BLOCK / 451893 PACKAGING PACKAGING PACKAGING PACKAGING PACKAGING PACKAGING VAC ~ 3,5 kg VAC 3 kg / 100 g / MAP 100 g VAC 1 kg / 400 g BLOCK 6 LBS 3,5 kg / MAP 1 kg VAC BLOCK ~ 3,5 kg SLICES 100 g / BLOCK ~ 5 kg SHELF LIFE / 21 days SHELF LIFE / 21 days SHELF LIFE / 21 days SHELF LIFE / 60 days SHELF LIFE / 60 days SHELF LIFE / 90 days 16 17 For cold cuts platters, rolled slices For cold cuts platters, rolled slices and elegant sandwiches and elegant sandwiches Ham Sausage Extra Ham Sausage Pork from the Pot Krakowska Dry Sopocka Loin of Pork Malopolski Pork Sausage INDEX / 556013 / 556017 INDEX / 556003 INDEX / 457443 INDEX VAC / 552025 / 552028 INDEX LOOSE / 451033 INDEX VAC / 451035 PACKAGING PACKAGING PACKAGING INDEX MAP / 552023 / 552026 / 552027 INDEX MAP SLICES / 451036 INDEX SLICES / 451037 INDEX VAC / 457843 / 457845 MAP ~ 2 - 2,5 kg / 100 g LOOSE 1,5 kg VAC ~ 2,5 kg PACKAGING PACKAGING PACKAGING VAC ~ 800 g / 320 g / MAP ~ 800 g / 100 g / 1 kg LOOSE 2 kg / VAC 100 g / MAP SLICES 100 g / SLICES 1 kg VAC 2 kg SHELF LIFE / 21 days SHELF LIFE / 21 days SHELF LIFE / 60 days SHELF LIFE / VAC 30 days / 28 days SHELF LIFE / 21 days SHELF LIFE / 21 days SHELF LIFE / MAP 30 days / 21 days / 21 days Greek - style Pork Small Cooked Ham Pork from the Tenderloin from Small tenderloins Krakowska Blached Smokehouse cottage pantr from cottage pantry INDEX / 557393 INDEX / MAP 451113 INDEX / VAC 451115 INDEX VAC/ 457543 INDEX MAP / 457546 INDEX VAC / 452033 INDEX MAP / 452038 INDEX / 451693 INDEX / VAC 552193 INDEX / MAP 552197 PACKAGING PACKAGING PACKAGING PACKAGING PACKAGING PACKAGING VAC 2 kg MAP ~ 2,5 kg / VAC ~ 1,2 kg VAC ~ 2 kg / MAP 90 g VAC ~ 1,2 kg / MAP 100 g VAC ~ 300 g VAC / MAP 1,5 kg / MAP ~ 1 kg SHELF LIFE / 18 days SHELF LIFE / 21 days SHELF LIFE / 28 days SHELF LIFE / 28 days SHELF LIFE / 21 days SHELF LIFE / 21 days Ham Sausage Zywiecka
Recommended publications
  • Facultad De Veterinaria Evaluación De Diversas Características
    Facultad de Veterinaria Departamento de Higiene y Tecnología de los Alimentos Evaluación de diversas características responsables de la calidad de los chorizos elaborados en México Memoria presentada por Roberto González Tenorio Para obtener el grado de Doctor en Ciencia y Tecnología de los Alimentos Director Dr. Javier Mateo Oyagüe Codirectores Dra. Irma Caro Canales Dr. Alfonso Totosaus Sánchez León, España. Octubre 2011 Esta Tesis Doctoral estuvo financiada mediante los fondos obtenidos de: Beca del Programa de Mejoramiento del Profesorado (PROMEP) que otorga la Secretaría de Educación Pública (SEP) mediante la Subsecretaría de Educación Superior (SES), México. Convocatoria 2008. Folio No. UAEH-112. Recursos de apoyo a la investigación del Departamento de Higiene y Tecnología de los Alimentos de la Universidad de León. i ii AGRADECIMIENTOS: A mis directores de Tesis: Dr. Javier Mateo Oyagüe, Dra. Irma Caro Canales y Dr. Alfonso Totosaus Sánchez, por brindarme la confianza y la oportunidad de iniciarme y conducirme en el campo de la investigación, por sus valiosos e invaluables conocimientos recibidos durante este tiempo. En especial al Dr. Javier Mateo y a la Dra. Irma Caro, quienes más que mi directores se han convertido en grandes amigos y de quienes he recibido en todo momento mucho más que un gran apoyo profesional, por sus invaluables enseñanzas, ayuda en diversos ámbitos y su amistad, muchas gracias. A todos los profesores del Departamento de Higiene y Tecnología de los Alimentos que en su momento contribuyeron a mi formación profesional, en especial a los doctores: José María Zumalacárregui, María Mercedes López, José María Fresno, María Josefa González, Miguel Prieto y María Luisa Sierra.
    [Show full text]
  • Inhaltsverzeichnis
    Inhaltsverzeichnis Die Herstellung von Gewürze 118 N aturgewürze 118 Fleisch- und Kochsalz 123 Nitritpökelsalz 124 Wurstwaren Salpeter 124 Nitrosamine in Lebensmitteln 124 Lebensmittelrecht Mischgewürze 125 Lebensmittelgesetz 38 Extraktgewürze 126 Fleisch-Verordnung 39 Naturdärme 126 Anlage 1 zurFl.-VO 43 Rinderdärme 127 Anlage 2 zur Fl.-VO 49 Schweine-und Schafsdärme 127 Anlage 3 zur Fl.-VO 51 Schweinemagen als Kombinationsmöglichkeiten Wursthülle 127 der wichtigsten Zusatzstoffe 54 Schweineblasen 128 Nitritverordnung 54 Pferdedärme 128 Leitsätze für Fleisch und Kunstdärme 128 Fleischerzeugnisse 56 Kennzeichnung von verpackten Technologie 129 Lebensmitteln 108 Räuchern 132 Herkunftsbezeichnung Räuchermaterialien 133 Diätwurstwaren Kaltrauch 133 Fettarme W urstwaren Heißrauch 134 Lebensmittelrecht ^ Katenrauch 135 Gewürzgeschmack JJQ Räucheranlagen 135 Salzgeschmack Bindevermögen 111 Fremdwasserzusatz 111 Haltbarmachung 111 Fettarme Wurst in Dosen 111 Sterile Kunstdärme Produktionsverlust 112 Fleischwaren 137 Farbbildung und Farbhaltung 112 Rohstoffe 137 Rezepte ^ Pökelstoffe 138 Verkaufsstrategie Fettarme Rohwurst 113 Rohe Schinkenarten 138 Fettarme Brühwurst 114 Knochenschinken 138 Hochsalzung 114 Gekochte Schinkenarten 139 Entsalzung 114 Technologie zur Herstellung Rohstoffe 116 von Pökel-und Räucherwaren 139 Fleischauswahl 116 Pökeln 139 PSE- und DFD-Fleisch 117 Pökelräume 140 11 http://d-nb.info/881270733 Pökelgeräte 140 1014 Kochschinken 155 Pökelverfahren 141 1015 Kochschulter 155 Trockenpökelung 142 1016 Pökelbrust 156 Pökeln
    [Show full text]
  • Own Farm from Kujawy
    ZAKŁADY MIĘSNE VIANDO ZAKŁADY MIĘSNE VIANDO AZpAKŁApetDiYt MIĘSNEe for VIANDO more Prezentacja Firmowa 2013 Prezentacja Firmowa 2013 Prezentacja Firmowa 2013 Own farm from Kujawy Product Catalogue Loc at ion From Polish Kujawy Viando’s headquarters are located in Radojewice near Inowrocław. At the heart of beautiful Kuyavia we breed our own pigs and produce delicious Polish sausages. 2 nowy viando zuzia.indd 2 2014-03-18 17:02:31 We are a family business. We believe that what we eat affects the quality of our lives. We have been operating on the Polish market for over 20 years. 3 nowy viando zuzia.indd 2 2014-03-18 17:02:31 Distribution GENERAL OFFICE Gdańsk MEAT PLANT ZAKŁADY MIĘSNE VIANDO SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ SPÓŁKA KOMANDYOTWA RADOJEWICE 54 Szczecin 88-101 INOWROCŁAW Toruń NIP 556-268-63-47 PHONE +48 52 567 59 69 Inowrocław FAX +48 52 567 59 69 Poznań Warszawa MOBILE +48 664 024 653 www.viando.pl [email protected] Wrocław Katowice EXPORT OFFICE Kraków MEAT PLANT ZAKŁADY MIĘSNE VIANDO SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ SPÓŁKA KOMANDYOTWA RADOJEWICE 54 88-101 INOWROCŁAW NIP 556-268-63-47 PHONE +48 52 567 59 69 FAX +48 52 567 59 69 MOBILE +48 600 440 097 www.viando.pl [email protected] www.viando.pl PhD MAGDALENA SZCZUPAK-WOŹNICZKA KRZYSZTOF WOŹNICZKA ZBIGNIEW MAKULSKI PROCURATION HOLDER MANAGING DIRECTOR SALES DIRECTOR mobile.: +48 48 604 458 476 mobile.: +48 600 434 340 mobile.: +48 604 498 515 phone.: +48 52 567 59 53 phone.: +48 52 567 59 93 e-mail: [email protected] fax.: +48 52 567 59 53 fax.: +48 52 567 59 53 e-mail: [email protected] e-mail: [email protected] 8 4 2014-03-18 17:03:01 nowy viando zuzia.indd 8 Cer t i f i c a t e s High quality and excellent taste of VIANDO products have been awarded many times.
    [Show full text]
  • WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED
    WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED DESCRIPTION DESCRIPTION ALPENWURST FRANKFURTER - SPECIAL ANDOUILLE FRANKFURTER - SUPER AUFSCHNITT GARLIC BACON GARLIC & CHEESE BACON CHEDDAR GELBWURST BANGER GOETTINGER BARESSE GRISSWUERTEL BEER HAM BIERSCHINKEN HAM - BEER BIERWURST HAM - NIAGARA BLOOD HAUSMACHER LEBERWURST BOCKWURST HEADCHEESE BOEREWORS HOT DOG BOLOGNA HUNGARIAN BRATWURST HUNTER BRATWURST - BAUERN (FARMER) ITALIAN BRATWURST - BEER JAGDWURST BRATWURST - COARSE KABANOSSY BRATWURST - FINE KALBLEBERWURST BRATWURST - GERMAN KANTWURST BRATWURST - NUERNBERG KNACKER BRATWURST - OCTOBER STYLE KNACKER - EXTRA FINE BRATWURST - ROAST KNACKWURST BRATWURST - ROAST - FLAX SEED KOLBASSA BRATWURST - ROAST GARLIC KOLBASSA - HAM BRATWURST - THUERINGER KOREAN BBQ BRAUNSCHWEIGER KRAKAUER BREAKFAST LANDJAGER BREAKFAST - REDUCED SODIUM LINGUICA CAPICOLLA LUNCHEON MEAT CEVAPCICI LYONER CHABAY MEATLOAF CHORIZO MEATLOAF - BAVARIAN CHORIZO & LONGANIZA MENNONITE COCKTAIL SAUSAGES MERGUEZ DEBRECZINER METTWURST DEBRECZINER - CHABAY METTWURST - ONION DOMACA METTWURST - WESTFALIAN DUTCH ROOKWURST MEUNCHNER WIESSWURST EL PASTOR MORTADELLA EXTRAWURST KOENGLICH OCTOBERFEST FARMER PEPPERWURST FLEISCHWURST POLISH We can make a seasoning, or we can add binder and/or cure to make a complete easy to use unit! WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED DESCRIPTION DESCRIPTION PORCHETTA PRESSWURST RUEGENWALDER TEEWURST SAHNELEBERWURST SCHINKENSPECK SCHINKENWURST SCHLACKWURST SEJ - WITH ONION SMOKIE - BAVARIAN SREMSKA - HOT SREMSKA - SWEET SUJUK - HOT SUJUK - MILD SUJUK - TURKISH SULMTALER KRAINER SUMMER THURINGER ROTTWURST TONGUE TYROLER WEINER WEINER - CONEY ISLAND WEINER - REDUCED SODIUM WEINER - TOFU WIESSWURST WIESSWURST - MUENCHNER ZWIEBELMETTWURST We can make a seasoning, or we can add binder and/or cure to make a complete easy to use unit! .
    [Show full text]
  • Otto's Sausage Kitchen and Meat Market Catalog
    Otto's Sausage Kitchen and Meat Market Catalog Snacking Sausage: Sandwich Sausage and Salami: Pepperoni Sticks Otto’s Homemade Salami Extra Hot Pepperoni Bologna Chicken Pepperoni Hunter Sausage Landjeager Summer Sausage Fresh Sausage: Sandwich Meat: Liverwurst Medisterpolse – Danish Onion Sausage Otto’s Dry Cured Ham Braunschweiger (smoked Liverwurst) Bockwurst (Weisswurst) – fully cooked, made with Eggs, Milk, Pork and Veal Black Forest Ham Assorted Imported Salamis British Bangers – a pork sausage with a little spice Corned Beef Bulk Italian Sausage – sweet and spicy sausage with fennel seeds, great for spaghetti sauce Pastrami Chicken Sausage – fully cooked, has the perfect amount of spices and flavor Roast Beef Apple Chicken – fully cooked, made with apples, cinnamon, sugar Roasted Turkey Italian Chicken – fully cooked, Sweet and Spicy with Fennel seeds Smoked Turkey Tuscan Chicken – fully cooked, made with Sundried Tomatoes, Chianti wine, Basil, Oregano Cajun Chicken – fully cooked, our spiciest chicken sausage Homemade Salads: Bratwurst – a caraway sausage We have a selection of fresh salads available everyday, but not every salad is made. Each Italian Links – sweet and spicy Italian salad is hand tossed with fresh ingredients to make the most flavorful salads. Pork Links (Breakfast) – little breakfast sausage that is great with eggs Chicken Breakfast Links Potato Pesto and Sundried Tomato Bulk Pork Sausage – a great breakfast patty sausage Macaroni Szechuan Kielbasa – a fresh garlic sausage with Coriander and Nutmeg German Potato
    [Show full text]
  • Leitsätze Für Fleisch Und Fleischerzeugnisse
    Leitsätze für Fleisch und Fleischerzeugnisse Neufassung vom 25.11.2015 (BAnz AT 23.12.2015 B4, GMBl 2015 S. 1357), zuletzt geändert durch die Bekanntmachung vom 23.09.2020 (BAnz AT 29.10.2020 B4, GMBl 45/2020 S. 971) I. Allgemeine Begriffsbestimmungen und Beurteilungsmerkmale 1. „Fleisch“ sind alle Teile von geschlachteten oder erlegten warmblütigen Tieren, die zum Genuss für Menschen bestimmt sind1). Zum Zwecke der Lebensmitteletikettierung lautet die Begriffsbestimmung für den Klassennamen „ …fleisch“, dem der Name der Tierart, von der es stammt, voranzustellen ist2): Die Skelettmuskeln von Tieren der Arten „Säugetiere“ und „Vögel“, die als für den menschlichen Verzehr geeignet gelten, mitsamt dem wesensgemäß darin eingebetteten oder damit verbundenen Gewebe, deren Gesamtanteil an Fett und Bindegewebe die nachstehend aufgeführten Werte nicht übersteigt, und soweit das Fleisch Zutat eines anderen Lebensmittels ist. Höchstwerte der Fett- und Bindegewebeanteile für Zutaten, die mit dem Begriff ‚…fleisch‘ bezeichnet werden: Verhältnis Kollagen/ Spezies Fett (%) Fleischeiweiß* Säugetiere (ausgenommen Kaninchen und Schweine) und 25 25 Mischungen von Spezies, bei denen Säugetiere überwiegen Schweine 30 25 Vögel und Kaninchen 15 10 *Das Verhältnis Kollagen/Fleischeiweiß wird als Prozentsatz des im Fleischeiweiß enthaltenen Kollagens ausgedrückt. Der Kollagengehalt ist der mit dem Faktor 8 vervielfältigte Gehalt an Hydroxyprolin. Werden diese Höchstwerte überschritten und sind alle anderen Kriterien der Definition von ‚...fleisch‘ erfüllt, so muss der ‚...fleischanteil‘ entsprechend nach unten angepasst werden. Das Verzeichnis der Zutaten muss in diesem Fall die Angabe „...fleisch“, dem die Namen der Tierarten, von denen es stammt vorangestellt sind, und die Angabe „Fett“ oder „Bindegewebe“ enthalten. Die unter die gemeinschaftliche Definition von „Separatorenfleisch“ im Sinne des Anhanges 1 Nr.
    [Show full text]
  • Disertacija369.Pdf (2.123Mb)
    УНИВЕРЗИТЕТ У НОВОМ САДУ Технолошки факултет Нови Сад OПШТИ ХИГИЈЕНСКИ ПАРАМЕТРИ И ОДАБРАНИ БАКТЕРИЈСКИ ПАТОГЕНИ У ПРОИЗВОДЊИ ФЕРМЕНТИСАНИХ СУВИХ КОБАСИЦА У СРБИЈИ УЗ ИСПИТИВАЊЕ ЕФЕКАТА ТЕРМИЧКИХ ТРЕТМАНА Докторска дисертација Ментор Кандидат: Проф. др Синиша Марков Мирослав Дучић Нови Сад, 2015. година UNIVERZITET U NOVOM SADU TEHNOLOŠKI FAKULTET KLJUČNA DOKUMENTACIJSKA INFORMACIJA Redni broj: RBR Identifikacioni broj: IBR Tip dokumentacije: Monografska dokumentacija TD Tip zapisa: Tekstualni štampani materijal TZ Vrsta rada (dipl., mag., dokt.): Doktorska disertacija Ime i prezime autora: Miroslav Dučić AU Mentor (titula, ime, prezime, Dr Siniša Markov, redovni professor, Tehnološki fakultet zvanje): Novi Sad, Univerzitet u Novom Sadu MN Naslov rada: Opšti higijenski parametri i odabrani bakterijski patogeni u proizvodnji fermentisanih suvih kobasica u Srbiji uz NR ispitivanje efekata termičkih tretmana Jezik publikacije: Srpski (ćirilica) JP Jezik izvoda: srp. / eng. JI Zemlja publikovanja: Srbija ZP Uže geografsko područje: AP Vojvodina UGP Godina: 2015. GO Izdavač: autorski reprint IZ Mesto i adresa: Novi Sad, Bulevar cara Lazara 1 MA Fizički opis rada: poglavlja: 6 / stranica: 131 / tabela: 33 / slika: 12 / referenci: 461 FO Naučna oblast: Tehnološko inženjerstvo NO Naučna disciplina: Prehrambeno inženjerstvo ND Predmetna odrednica, ključne reči: fermentisane suve kobasice, Salmonella, Escherichia coli O157, Listeria monocytogenes, termički tretmani PO UDK 579.84/.85:637.524(043.3) Čuva se: Biblioteka Tehnološkog fakulteta Novi Sad, 21000 Bulevar cara Lazara 1, 21000 Novi Sad, Srbija ČU Važna napomena: Nema VN Izvod: Glavni cilj doktorske disertacije bio je ispitivanje opštih odlika industrijski proizvedenih, fermentisanih suvih IZ kobasica u Srbiji i mogućnost dodatnog unapređenja njihove mikrobiološke bezbednosti. Ispitivani su mikrobiološki i fizičko-hemiijski pokazatelji u industrijskom proizvodnom lancu sremske kobasice i sudžuka, tipičnih fermentisanih suvih kobasica od svinjskog i goveđeg mesa.
    [Show full text]
  • Raw Sausage & Raw Cured Meat Products
    RAW SAUSAGE & RAW CURED MEAT PRODUCTS PRODUCT CATALOGUE RAW SAUSAGE & CONTENTS RAW CURED MEAT PRODUCTS Naturally ripened raw sausages and raw cured meat products that are fermented over long periods of time are among the most sophisticated meat products around. Statistics published by the German RAW SAUSAGE 04 Butchers’ Association show that the average German eats five kilograms of raw sausage a year – and prefers salami, mettwurst and teewurst. Seasoning 05 Firm or spreadable, cold-smoked or air-dried, with or without edible mould – RAPS develops all Raw sausage – firm 06 solutions needed for every end product. Originally created because of their long shelf-life, these Raw sausage – spreadable 08 products are today enjoyed primarily for their fine flavour and aroma. Production methods have been Raw sausage – thin-calibre 10 refined over time, but raw sausage production remains the ultimate discipline of the butcher’s trade. Raw sausage production technology 12 What matters is the balance between raw materials, additives and the maturing process – we at RAPS take care of the rest. Starter cultures 14 TRADITION AND TECHNOLOGY FOR THE ULTIMATE QUALITY Technical aids 17 Modern raw sausage and raw cured meat production is based on traditional craftsmanship and Sausage casings 18 sophisticated technology. Our years of expertise in raw sausage production has enabled us to develop a wide range of products for making raw sausages. We constantly evolve and are always developing new raw sausage innovations. From specially designed starter cultures which we RAW CURED MEAT PRODUCTS 20 purchase from our own technology development centre in Austria, to exceptional seasoning blends, to high-quality sausage casings that give the product its final shape – this comprehensive product Seasoning 21 catalogue focusing on raw sausage and raw cured meat products contains everything you need to make manufacturing these meat products easy and safe, helping you to create flagship products Starter cultures 21 that look, taste and smell superb.
    [Show full text]
  • Raps Van Hees Gewürzmüller Product List
    PRODUCT LIST RAPS▪ VAN HEES ▪ GEWÜRZMÜLLER March 2020 CBS Foodtech Pty Ltd 2/7 Jubilee Avenue Warriewood NSW 2102 . P - 02 9979 6722 F - 02 9979 6511 E - [email protected] W - www.cbsfoodtech.com.au RAPS SEASONINGS & ADDITIVES Simmer Sausage Type Products Code Description Function UOM R39610 Alpini 1kg Pure line no MSG kg R0130 Cabanossi 1kg Kabanos kg R1859 Cooked Pepperoni 1kg kg R0254 Debreziner 1kg kg R39366 Meat Loaf 1kg Pure line no MSG kg R39364 Senator Gold 1kg Pure line no MSG kg R0277 Vienna Gold 1kg Wiener, Frankfurter kg R0287 Vienna Red 1kg Wiener, Frankfurter kg Fresh Sausage Type Products Code Description Function UOM R0541 Bavarian Weisswurst 1kg Weisswurst sausage kg R0547 Cevapcici 1kg kg R39722 Chorizo 1kg no MSG kg R0520 Fresh Bratwurst 1kg fresh & frying sausage kg R0533 Merguez Bratwurst 1kg French style sausage kg R0554 Minced Meat Mix 1kg Mix for Rissoles & Crumb production kg R0530 Nürnberger Bratwurst 1kg fresh & simmer sausage kg R0532 Thüringer Bratwurst 1kg fresh & frying sausage kg Cooked Sausage Type Products Code Description Function UOM R39609 Bloodwurst 1kg Black Pudding no MSG kg R0325 Cristallfix 1.5kg Seasoned Gelatine kg R93875 Cristal Spice 1kg Pureline - Brawn, Presswurst seasoning no MSG kg R94811 Leberwurst NG 1kg Pureline no MSG kg Fermented Sausage Type Products Code Description Function UOM R0010387 Biostart Sprint 25g Starter Culture each R00174 Onion Mettwurst-Soft 1kg Spreadable Onion Mettwurst kg R0170 Pfefferjager 1kg Dry Salami, Green Pepper taste kg R0117 Salami Quick 1kg Dry Salami
    [Show full text]
  • 2016 Spring Fine Food Catalogue
    1 - 13 September 2016 Sydney Showground Sydney Olympic Park CATALOGUE www.sydneyroyal.com.au Welcome from the President Thank you for entering one of our Sydney Royal Competitions and congratulations to those who were successful in winning a prestigious Sydney Royal medal. I’m delighted to see that the Sydney Royal Competitions continue to attract a remarkably high standard of entries, not only from New South Wales, but right across the country. Agricultural competitions are at the heart of the Royal Agricultural Society of NSW (RAS) charter – to encourage and reward excellence, and support a viable and prosperous future for our agricultural communities. To be the recipient of a Sydney Royal award is a significant achievement representing months, years and sometimes decades of hard work and dedication. To help winning Exhibitors promote their success, the RAS provides Champion, Trophy, Gold, Silver and Bronze medal winners with Sydney Royal artwork to use on product packaging, websites, signage and other marketing materials to promote their success. We review our Competitions every year to ensure they remain relevant to industry standards and up-to-date with changing trends. I hope as an Exhibitor you enjoyed the changes and new improvements we made in your area of Competition. Please do give us your feedback, as we are always looking to strengthen our links with agricultural industries. There are many people involved in making our Competitions the world-class events they are. Firstly I must thank our judges for their time, expertise and energy. Their impeccable ethics ensure only the best of the best are awarded.
    [Show full text]
  • Estudio De Las Comunidades Microbianas De Embutidos Fermentados Ligeramente Acidificados Mediante Técnicas Moleculares
    Estudio de las comunidades microbianas de embutidos fermentados ligeramente acidificados mediante técnicas moleculares. Estandarización, seguridad y mejora tecnológica Belén MARTÍN JUÁREZ ISBN: 84-689-3758-4 Dipòsit legal: GI-952-2005 ESTUDIO DE LAS COMUNIDADES MICROBIANAS DE EMBUTIDOS FERMENTADOS LIGERAMENTE ACIDIFICADOS MEDIANTE TÉCNICAS MOLECULARES. ESTANDARIZACIÓN, SEGURIDAD Y MEJORA TECNOLÓGICA Memoria presentada por Belén Martín Juárez, inscrito en el programa de doctorado de Ciencias, itinerario de Biotecnología del departamento de Enginyeria Química Agrària i Tecnologia Agroalimentària (EQATA) para optar al grado de Doctor por la Universitat de Girona. El presente trabajo se ha realizado en el Centre de Tecnologia de la Carn (IRTA), bajo la dirección de la Dra. Marta Hugas y la Dra. Teresa Aymerich. Belén Martín Juárez Girona, enero 2005 Centre de Tecnologia de la Carn Departament de Microbiologia i Biotecnologia Alimentàries ESTUDIO DE LAS COMUNIDADES MICROBIANAS DE EMBUTIDOS FERMENTADOS LIGERAMENTE ACIDIFICADOS MEDIANTE TÉCNICAS MOLECULARES. ESTANDARIZACIÓN, SEGURIDAD Y MEJORA TECNOLÓGICA Dra. Marta Hugas Dra. Teresa Aymerich Dr. Josep Mª Monfort Co-Directora de la tesis Co-Directora de la tesis Tutor de la tesis El trabajo expuesto en esta memoria ha sido subvencionado por el Ministerio de Educación y Ciencia a través de la concesión de una beca de investigación de Formación de Personal Investigador (F.P.I.), por el proyecto ALI-99-0308 de la Comisión Interministerial de Ciencia y Tecnología y por los proyectos europeos FOOD-PCR (QLK-CT-1999- 00226) y TRADISAUSAGES (QRLT 2002-02240) financiados por la Comisión Europea. Lo más bello que podemos experimentar es el lado misterioso de la vida. Es el sentimiento profundo que se encuentra en la cuna del arte y de la ciencia verdadera.
    [Show full text]
  • Esa Standard Document
    M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
    [Show full text]