DOCSLIB.ORG

3Rd Karlsruhe Nutrition Symposium European Research Towards Safer and Better Food Review and Transfer Congress Congress Centre, Karlsruhe, Germany

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
3Rd Karlsruhe Nutrition Symposium European Research Towards Safer and Better Food Review and Transfer Congress Congress Centre, Karlsruhe, Germany Berichte der Bundesforschungsanstalt für Ernährung BFE-R--98-02 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food Review and Transfer Congress Congress Centre, Karlsruhe, Germany October 18-20, 1998 Proceedings Part 2: Posters Edited by V. Gaukel and W.E.L. Spieß Sponsored by: The European Commission European Federation of Food Science and Technology Bundesforschungsanstalt für Ernährung, Karlsruhe 1998 3rd Karlsruhe Nutrition Symposium: European Research towards Safer and Better Food Review and Transfer Congress, Congress Centre, Karlsruhe, Germany October 18-20, 1998 Technical assistance: C. Kalisch A. Karl E. Katona E. Stengel Co-sponsored by: Verein der Freunde des Kältetechnischen Institutes e.V. The individual contributions in this publication and any liabilities arising from them remain the responsibility of the authors. First published 1998 Copyright © 1998 Bundesforschungsanstalt für Ernährung, Karlsruhe, Germany All rights reserved. Printed and bound by Druckerei Grässer, Karlsruhe, Germany ISSN 0933-5463 III Table of Contents Session 1: Food Safety and Monitoring of Safety Aspects 1 Influence of antimicrobials on starter cultures in milk – model trials 3 G. Suhren Impact of bacterial spores on food safety 10 R.G.K. Leuschner, A. Darke, P.J. Lillford Halotolerant histamine-forming bacteria isolated during the ripening of salted anchovies 16 M. Hernandez-Herrero, A.X. Roig-Sagues, E.I. Lopez-Sabater, J.J. Rodríguez-Jerez, M. Teresa Mora-Ventura Results of a feeding study concerning the carry over of toxaphene into laying hens and eggs 22 K.H. Schwind ,M. Kaltenecker ,K.H. Ueberschär Carry-over of diethylhexylphthalate and aromatic nitro compounds into the milk of lactating cows 25 A. Blüthgen, U.Ruoff Carry-over of polychlorinated dibenzo-para-dioxins into milk and prevalence in other food of animal origin in Germany 33 U. Ruoff, A. Blüthgen Toxin production of Bacillus cereus isolates from a milk powder plant 40 C. Wiebe, P. Hammer Chiral amino acid analysis related to food quality and food authenticity 45 T. Erbe, K. Thummes, H. Brückner Application of two novel PCR assays for the rapid detection and discrimination of psychrotolerant and mesophilic strains of the Bacillus cereus group 52 F. von Stetten, K.P. Francis, S. Scherer Multiplication of Staphylococcus (S.) aureus and production of enterotoxins during the experimental manufacturing of Camembert cheese 57 G. Hahn, M. Müller Antibody capture ELISA for the sensitive direct detection of heat-stable toxin of Escherichia coli from soft cheese 65 G. Hahn, B. Bonniksen Influence of sample sizes and processing of milk powder for the isolation of Salmonellae 69 G. Hahn, U. Schleert A post-modern food control labs network in the Argentine Northwest 74 C.A. Andrada, R. Sánchez Detection of residues of quinolones in milk 77 G. Suhren and P. Hammer Proficiency testing of microbial inhibitor tests 82 G. Suhren, J. Reichmuth Characterization of microbial transglutaminase 88 W. Drewes, F. Schwägele IV Session 2: Food, Nutrition and Well Being 91 Biogenic amines and the quality of food 93 J. Kirschbaum, I. Busch, S. Flassig, A. Meier, H. Brückner Determination of amino acids and biogenic amines in oriental fermented food and beverages for quality assessment 98 I. Baek, C. Weitkamp, T. Erbe, A. Meier, J. Kirschbaum, H. Brückner Reducing sugars, vitamin C and phenol compounds in potato tubers of various cultivars in Poland 103 M. Mikos-Bielak, R. Czeczko, F. Kluza, B. Rudzinska, W.E.L. Spiess Reducing sugars, vitamin C and phenol compounds in potato tubers cultivated with new synthetic growth regulators application 107 M. Mikos-Bielak, R. Czeczko, F. Kluza, B. Rudzinska*, W.E.L. Spiess The effect of industrial emissions in the Stalowa Wola region on heavy metals content in a potato tuber 113 M. Mikos-Bielak, R. Czeczko, R. Karwacinski Oxidative stability of M3-rich oil from Camelina sativa 121 D. Ní Eidhin, D. O’Beirne Selected probiotic dairy products in Germany - microbiological and physico-chemical parameters 125 G. Klein, W.-R. Stenzel, G. Reuter Improvement of sensory and toxicological characteristics by N-Acetylcysteine using a canned sausage model system 127 M. Gibis, A. Schoch, A. Fischer Carry over of additional vitamin E amounts from feeds into food of animal origin 135 G. Flachowsky, A. Berk Determination of oligosaccharides in soy bean products using an evaporative light-scattering detector 143 A. Jaworski, H. Brückner Analysis of vitelline membrane proteins of fresh and stored eggs via HPLC 147 A. Schäfer, W. Drewes F. Schwägele Correlations of anticarcinogenic conjugated linoleic acid with other C18 fatty acids in German bovine milk fat 150 D. Precht, J. Molkentin Modulation of lipids of brain, heart and liver by dietary rapeseed oil as compared to olive oil and high-oleic sunflower oil 159 N. Weber, K.D. Mukherjee Cholesterol reduction in culture fluids by lactobacilli 165 H. Wagner Lipase-catalyzed synthesis of designer lipids with improved nutritional properties 167 K.D. Mukherjee Non digestible oligosaccharides are promising functional foods 170 J. van Loo Effect of Copper in the Food Chain on Human Health (FOODCUE) 179 J. O’Connor Urinary excretion of anthocyanins by one male volunteer after ingesting blackcurrant juice 183 M. Netzel, M. Janßen, I. Bitsch, R. Bitsch V Absorption of gallic acid in humans after tea consumption 189 C. Borsch, M. Netzel, S. Shahrzad, A. Winter, I. Bitsch New methodologies for studying diet and gut maturation in early life 193 C.A. Edwards, C. Rumney, J. Dore, T. Midtvedt, H. Schroten, J. Schmitt, I. Rowland Development and validation of an automated, microscopy-based method for enumeration of groups of intestinal bacteria 196 G.J Jansen, A.C.M. Wildeboer-Veloo, R.H.J. Tonk, A.H. Franks, H.J.M. Harmsen, G.W. Welling Biomarkers of exposure and effect for studying food, nutrition and well being 200 A. B. Hanley, H.M. Crews Session 3: Meat (special FLAIR-FLOW contribution) 205 Influence of oxidant systems on lipid and protein oxidation in homogenates and microsomes from turkeys (Pectoralis major muscle) fed different fat sources and vitamin E levels 207 Y. Mercier, P.Gatellier, S.Yeung Let Cheong, E. Beaza, M. Renerre Vitamin E and rapeseed oil in feed of pigs - influence on the quality of meat products 216 H. Rosenbauer, K.O. Honikel, W.D. Müller J. Przytulla Formation of cholesterol oxides in meat - in dependence of preparation, treatment and storage 220 S. Münch, W. Arneth, W. Grosch Investigations about the suitability of different plant and milk proteins for manufacturing cooked sausage 222 W.D. Müller Suitability of spray-dried soy sauce for the production of cooked sausages 224 M. Eber, W.D. Müller Biopreservation of vacuum-packaged sliced Bologna-type sausage by Lactobacilli 228 L. Kroeckel Review of meat chilling 232 S.J. James, C. James Utilisation of dairy proteins, polysaccharides and blends in the manufacture of reformed and comminuted meat products 242 J.F. Kerry, P.A. Morrissey, D.J. Buckley Inhibition of mutagen/carcinogen MeIQx by SH - containing substances in aqueous and meat matrix based model systems 251 A. Schoch, M. Gibis, A. Fischer Control of proper heating of meat-and-bone meal by ELISA-test 260 K. Hofmann VI Session 4: Technological Methods to Improve Food Quality 265 Protein hydrolysis during the ripening of salted anchovy (Engraulis encrasicholus L.). An objective method to assess the ripening process. 267 M. Hernández-Herrero, A.X. Roig-Sagués, E.I. López-Sabater, J.J. Rodríguez-Jerez, M.T. Mora-Ventura Hazard Analysis and Critical Control Point system in apple juice processing 274 G. Díaz, A. Saavedra, P. Cuevas Controlling temperature during distribution and retail 284 A.J. Gigiel, S.J. James, J.A. Evans Modelling of food refrigeration systems 293 S.J. James, I. Schofield Food freezing and thawing time prediction with new simple calculation formulas application 302 F. Kluza, W.E.L. Spiess, D. Góral Ice crystal size analysis in frozen model food gels 310 B. Woinet, J. Andrieu, M. Laurent Modelling of quality attribute variations in food under heat treatment conditions. Important aspects. 312 I. Körmendy, L. Mészáros Validation of food pasteurisation treatments using an amylase time-temperature integrator 322 G. Tucker P. Richardson Optimal control of microwave combination ovens for food heating 328 B. Nicolaï Determination of the total water content of foodstuffs by variations of the Karl Fischer titration 332 H.D. Isengard Use of cellular systems to characterise plant tissue behaviour 337 M. Ferrando, W.E.L. Spiess Improvement of overall food quality by application of osmotic treatments in conventional and new processes 345 D. Behsnilian, W.E.L. Spiess Osmodehydrofreezing to improve frozen kiwifruit quality: The influence of raw fruit texture 353 D. Torreggiani, E. Forni, A. Maestrelli, G. Bertolo Case hardening in osmotic dehydration of fruits. Effect of vacuum impregnation 363 J.M. Barat, A. Chiralt, P. Fito Vacuum impregnation: A useful tool in candied fruit/vegetables processing 371 J.M. Barat, R. Lloría, A. Chiralt, P. Fito BARO-Thermal processing to improve feeding value of faba bean – rapeseed concentrate 377 L. Moscicki, S. Matyka, J. Jaskiewicz, J. Pokorny Combined microwave and air drying of apple (var. Granny Smith) 383 M.E. Martín, M.L. Vázquez, N. Martínez-Navarrete, A. Chiralt, P. Fito, J.M. Catalá, E. de los Reyes, Modification of technological and nutritional properties of pea by germination and microwave heating 388 P. Kadlec, A. Rubecova Pasteurisation and sterilisation with pulsed electric fields 391 P. de Jong, J. Meeuwisse, E.J.M. van Heesch, H.C. van der Horst VII Use of computational models to study inhomogenities in electrical field processing of foods 394 L.J. Davies, M.R. Kemp, P.J. Fryer Effect of low-dose gamma irradiation on Listeria monocytogenes inoculated onto pre-cut packaged white cabbage and radish 402 L. Mészáros, J.
Load more

Recommended publications
  • New Insights Into the High-Pressure Processing of Meat and Meat Products H
    New Insights into the High-Pressure Processing of Meat and Meat Products H. Simonin, F. Duranton, and M. de Lamballerie Abstract: For years, high-pressure processing has been viewed as useful for pasteurizing food while maintaining the quality of fresh food. However, even at moderate pressure, this process is not without effects on food, especially on meat products. These effects are especially important because pressure greater than 400 MPa is generally necessary to achieve efficient microbial inactivation. In this review, recent advances in the understanding of the impacts of high pressure on the overall quality of raw and processed meat are discussed. Many factors, including meat product formulation and processing parameters, can influence the efficiency of high pressure in pasteurizing meat products. It appears that new strategies are applied either (i) to improve the microbial inactivation that results from high pressure while minimizing the adverse effects of high pressure on meat quality or (ii) to take advantage of changes in meat attributes under high pressure. Most of the time, multiple preservation factors or techniques are combined to produce safe, stable, and high-quality food products. Among the new applications of high-pressure techniques for meat and meat-derivative products are their use in combination with temperature manipulation to texturize and pasteurize new meat products simultaneously. Introduction equipment design has improved access to high-pressure devices. High-pressure processing is a technology by which a product Safe, readily cleanable, automated, and mass-produced equipment is statically treated at or above 100 MPa by means of a liquid made of stainless steel is currently available (Tonello 2008).
    [Show full text]
  • Aaron K. Purveyors Product List
    AARON K. PURVEYORS Fine Foods 6420 Main Street, Stouffville, Ontario L4A 1G3 ● 416-722-9606 www.aaronkpurveyors.com ● email: [email protected] Est. 1980 Specializing in All Natural Fine Foods from Ontario’s Mennonite Community Est. 1980 PRODUCT LIST Additive Free Natural Fed Beef & Pork Fresh Free-Range Poultry X-tra-Lean Mennonite Side Bacon Tender Roasting Chicken Peameal Bacon Boneless Skinless Chicken Breasts Lean Back Bacon - Cooked and Smoked Chicken Breasts Bone-In X-tra-Lean Mennonite Side Bacon Chicken Legs & Thighs (no back) Prime Rib Steaks Fresh Free-Range Grain-Fed Turkeys Prime Rib Roasts X-tra-Lean Ground Turkey Eye of the Round Roast X-tra-Lean Ground Chicken Sirloin Tip Beef Roast Grain-Fed Chicken Wings Beef Brisket Free-Range Grain-Fed Eggs Aged Porter-House Steak (Aged 28 days) Boneless Turkey Breast Aged N.Y. Strip Loin (Aged 28 days) Beef Tenderloin (Aged 28 days) Deli Products X-tra-Lean & Lean Ground Beef Deli Roast Beef X-tra-Lean Stewing Beef Deli Corned Beef Centre Cut Pork Chops Deli Peppercorn Salami Kassler - Smoked Pork Chops Dutch Loaf BBQ Back Ribs (No Tails) Gypsy Salami Head Cheese: Plain, with Paprika & Thuringer Award-Winning Sausages Blood Pudding Oktoberfest Sausage Hausmacher Liverwurst Award-Winning Manitoba Mennonite Sausage T-Sausage & Swibelwurst Kranska Smokers Grobermetwurst - Authentic German Delicacy Pure Veal Weisswurst Sausage Mennonite Summer Sausage Foot Long Beef Wieners Beerwurst with Mustard Seed Fresh Ontario Lamb Sausage Lachshinken Hungarian Smoked Sausage (Hot or Mild)
    [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]
  • Protokoll Zur Sitzung Der Arbeitsgruppe
    Lebensmittelchemische Gesellschaft Fachgruppe in der Gesellschaft Deutscher Chemiker Arbeitsgruppe Fleischwaren Beurteilungskriterien für Fleischerzeugnisse mit größerer Marktbedeutung für das gesamte Bundesgebiet und für Fleischerzeugnisse mit regionaler Bedeutung, zusammengestellt von der Lebensmittelchemischen Gesellschaft, Fachgruppe der Gesellschaft Deutscher Chemiker, Arbeitsgruppe Fleischwaren. 5. grundlegend überarbeitete und erweiterte Neufassung vom 15.11.2016, korrigierte Fassung vom 28.03.2017 Nach eingehender Diskussion hat die Arbeitsgruppe Fleischwaren der Lebensmittelchemischen Gesellschaft der Gesellschaft Deutscher Chemiker die Beurteilungskriterien in den unten- stehenden vier Tabellen neu gefasst. Folgende Feststellungen und Änderungen dazu wurden einstimmig von der Arbeitsgruppe beschlossen: 1. Bei den in der Spalte 2 der Tabellen 1 bis 3 und in der Spalte 1 der Tabelle 4 genannten Begriffen handelt es sich entweder um eine Produktgattung oder um die verkehrsübliche Bezeichnung des Lebensmittels. Sofern es sich um eine Produktgattung handelt, gelten die entsprechenden Kriterien für sämtliche darunter fallenden Erzeugnisse. Sofern es sich um eine verkehrsübliche Bezeichnung handelt, ist diese kursiv gedruckt. Die entsprechenden Kriterien gelten für alle Erzeugnisse, die unter dieser verkehrsüblichen Bezeichnung nicht nur regional vermarktet werden. 2. Die Produktgattung „Schnittfeste Rohwurst - fettere Sorten“ wird gestrichen, da diese Erzeugnisse bundesweit keine Marktbedeutung mehr besitzen. 3. Rindersalami als Beispiel
    [Show full text]
  • Zone State Number of Products Region 1
    Zone State Number of Products Region 1 Region 2 Region 3 Region 4 Region 5 Zone 1 FL 5—14 $18.45 $19.74 $ 33.05 $39.99 $46.25 Zone 2 AL, GA, KY, NC, SC, TN, VA 15-24 $21.15 $23.45 $ 41.39 $49.99 $56.23 Zone 3 AR, CT, DE, Il, IN, LA, MA, MD, ME, MI 25-34 $24.29 $27.55 $ 54.95 Call for rates MN, MO MS, NH, NJ, OH, PA RI, VT, WV 35-44 $26.95 $31.25 $ 64.85 Zone 4 NY, WI, IA, NE, KS, OK, TX 45-54 $45.20 $51.85 $ 99.55 Zone 5 WA, MT, ID, NV, UT, WY 55-64 $46.70 $55.95 $109.45 If ordering Can items and non-perishables only please call for shipping rates . Billing Address Ship to: (If different from billing address) Name________________________________________________ Name _______________________________________________ Add. _________________________________________________ Add.________________________________________________ City, State _____________________________________________ City State _____________________________________________ Daytime Phone # _______________________________ Greeting for gift card : __________________________________________________________________________________________________ Package Total ___________ Payment Information Shipping ___________ ___ Visa ___ MC ___Discover ___ American Express *Additional Surcharge ___________ Gift Certificate No. ____ ( Please enclose certificate with order) Order Total ___________ ___ ___ ___ ___-___ ___ ___ ___-___ ___ ___ ___-___ ____ ___ Exp Date __________ X____________________________________________________ Please sign here Thank you for shopping with Geier’s Sausage Kitchen. Here is some helpful information to make shipping with Geier’s easy, enjoyable and risk free. All orders (except AK & HI) ship UPS 1-3 day service. Shipping and handling charges are determined by (A) region—your State and (B ) product quantity of order.
    [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]
  • 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]
  • PUBLICACION+19+MAY+2021.Pdf
    LISTADO DE ESTABLECIMIENTOS AUTORIZADOS POR EL INVIMA PARA IMPORTAR ALIMENTOS DE MAYOR RIESGO EN SALUD PUBLICA DE TERCEROS PAÍSES FECHA DE ACTUALIZACIÓN: MAYO 19 DE 2021 PAÍS ALEMANIA CONCEPTO ZOOSANITARIO AUTORIZADAS LAS IMPORTACIONES DE LECHE, DERIVADOS LÁCTEOS, DERIVADOS CÁRNICOS DE PORCINO NOMBRE Y CODIGO DEL ESPECIE O TIPO # DIRECCION PRODUCTOS ESTABLECIMIENTO DE PRODUCTO ALBERT HERZ GMBH, LANDSTRAßE 45, 87452 ALTUSRIED, 1. BOVINOS 1.5.2., 1.5.4. DE BY 70576 EG OT KIMRATSHOFEN, BAVIERA VIERBURGWEG 33, 18246 BÜTZOW, ALMIL AG BÜTZOWER DAUERMILCHWERK, 2. MECKLEMBURGO- POMERANIA BOVINOS 1.3; 1.4.1; 1.4.2; 1.4.3; 1.9.2 DE MV 26001 EG OCCIDENTAL ALPENHAIN KÄSESPEZIALITÄTEN GMBH, LEHEN 24, 83539 PFAFFING, 3. BOVINOS 1.5.2.; 1.5.4. DE BY 13062 EG BAVIERA ALTMARK-KAESEREI UELZENA GMBH, WARTENBERGER CHAUSSEE 12, 4. BOVINOS 1.6.1. DE ST 203 EG 39629 BISMARK, SAJONIA ANHALT ARLA FOODS DEUTSCHLAND GMBH - IM SCHEID 1, 54597 PRONSFELD, 5. NIEDERLASSUNG PRONSFELD, BOVINOS 1.1.1.; 1.2.2.; 1.3.1.; 1.4.1. RHEINLAND-PFALZ DE RP 247 EG ARLA FOODS DEUTSCHLAND GMBH MEIEREIWEG 1, 23936 UPAHL, 6. NIEDERLASSUNG UPAHL MECKLEMBURGO- POMERANIA BOVINOS 1.1.1;1.1.2; 1.4.1; 1.5.1 DE MV 006 EG OCCIDENTAL HASSELBEKER RING 1, 24980 ARNOCO GMBH &CO. KG 7. NORDHACKSTEDT, BOVINOS 1.9.2. DE SH 00470 EG SCHLESWIGHOLSTEIN BAYERISCHE MILCHINDUSTRIE EG, WERK WINZER PASSAUER STRAßE 118, 94577 8. BOVINOS 1.4.1.; 1.9.2. DE BY 21266 EG WINZER, BAVIERA BAYERISCHE MILCHINDUSTRIE EG, WERK SCHEßLITZER STRAßE 2, 96199 9. ZAPFENDORF - TROCKNUNG BOVINOS 1.4.1.; 1.9.2.
    [Show full text]
  • Emils-Menu-10-2018.Pdf
    Smoked Polish Kielbasa $7.25 Pepperoni (Hungarian) $11.80 Hungarian Smoked Kielbasa $11.80 European Sausage Kitchen Chorizo (Spanish, spicy) $11.80 Tee Wurst (fine) each $4.75 HHHHH Mettwurst (coarse) $10.70 (954) 422-5565 Zwiebel Mettwurst each $4.55 www.european-sausage.com House Salami $15.99 Hours: Tues. - Fri. 9:00 - 6:00, Sat. 9:00 - 5:00 124 N. Federal Hwy., Deerfield Beach, FL 33441 Westfalfinger (Pepper Sausage) $11.80 We’ve moved - Check out our new location! No Name Cheesesticks (Kaesekrainer) $11.80 Pork Bulk $4.99 Andouille Cajun Style $9.20 Bratwurst $6.99 Campagne (Country Pate) $14.55 Beerbratwurst (German Beer) $6.99 Rabbit Pate with Tarragon $14.55 Breakfast Sausage $6.99 Mousse de Canard Truffle $15.55 Polish (Garlic) Sausage $7.15 (Duck Liver Mousse with Truffle) Hungarian Sausage $7.15 Onion Schmalz $5.25 Italian Sausage Head Cheese (Plain) $9.40 Hot / Mild w/Fennel $7.15 Head Cheese with Vinegar $9.40 Mild: Wine+Chs. Hot:Wine,Jalapeno+Chs. $7.15 Veal Loaf (Leberkaese) $6.99 Apples Sausage $7.15 Westfalian (Westfaelischer Schinken) $17.15 Merguez (Spicy Lamb Sausage) $9.15 Schwarzwaelder Schinken $17.15 Chicken or Turkey Sausage $8.65 Black Forest Ham $12.25 Cajun Style Sausage $6.99 Smoked Ham (Jambon a L’os) $12.25 Weisswurst (Veal, Pork) $7.25 Smoked Turkey Breast $12.25 Nurnberger Bratwurst $7.25 Smoked Butts Whole $7.35 Octoberfest Bratwurst $7.25 Smoked Pork Chops (Kassler) $8.35 Boudin Liegeois (Veal) $7.45 Smoked Hock $3.99 Swedish Potato Sausage $5.75 Smoked Bacon $6.80 Knackwurst $7.25 Double Smoked Bacon
    [Show full text]
  • Emils Menu AUG 2021.Pdf
    Smoked Polish Kielbasa $7.75 Pepperoni (Hungarian) $12.50 Hungarian Smoked Kielbasa $12.50 European Sausage Kitchen Chorizo (Spanish, spicy) $12.50 Tee Wurst (fine) each $5.10 HHHHH Mettwurst (coarse) $10.70 (954) 422-5565 Zwiebel Mettwurst each $4.85 www.european-sausage.com House Salami $16.99 Hours: Tues. - Fri. 10:00 - 5:00, Sat. 9:00 - 4:00 124 N. Federal Hwy., Deerfield Beach, FL 33441 Westfalfinger (Pepper Sausage) $12.50 We’ve moved - Check out our new location! No Name Cheesesticks (Kaesekrainer) $12.50 Pork Bulk $5.25 Andouille Cajun Style $9.20 Bratwurst $7.60 Campagne (Country Pate) $15.55 Beerbratwurst (German Beer) $7.60 Rabbit Pate with Tarragon $15.55 Breakfast Sausage $7.60 Mousse de Canard Truffle $17.55 Polish (Garlic) Sausage $7.60 (Duck Liver Mousse with Truffle) Hungarian Sausage $7.60 Onion Schmalz $5.25 Italian Sausage Head Cheese (Plain) $9.99 Hot / Mild w/Fennel $7.60 Head Cheese with Vinegar $9.99 $7.60 Veal Loaf (Leberkaese) Sliced $9.99 Apples Sausage Veal Loaf ( Leberkaese ) Whole or Pc. $7.40 Merguez (Spicy Lamb Sausage) $9.75 Westfalian (Westfaelischer Schinken) $18.15 Chicken or Turkey Sausage $9.15 Schwarzwaelder Schinken $18.15 Cajun Style Sausage $7.60 Black Forest Ham $12.99 Weisswurst (Veal, Pork) $7.75 Smoked Ham (Jambon a L’os) $12.99 Nurnberger Bratwurst $8.75 Smoked Turkey Breast $12.99 Octoberfest Bratwurst $7.75 Smoked Butts Whole $7.80 Boudin Liegeois (Veal) $7.95 Smoked Pork Chops (Kassler) $8.90 Swedish Potato Sausage $6.10 Smoked Hock $3.99 Knackwurst $7.75 Smoked Bacon $7.25 Wiener - Frankfurter
    [Show full text]
  • The European Sausage Industry
    THE EUROPEAN SAUSAGE INDUSTRY by John Schut* I. HISTORY another, e.g. cookc d sausage, became more and more known and popular in the northern and eastern Regular meat supply to man began with the domes- countries. But it was not until the beginning of the tication of the mammalian species sheep, cattle and 20th century that - due to the development of cli- pigs. The sheep was domesticated with the aid of mate chambers - acceptable raw and dry sausage dogs before a settled agriculture was established could be produced all over Europe and the whole (7000 B.C. ). By 3500-3000 B.C. several breeds of year around. domestic sheep were known in Mesopotamia and Egypt. The domestication of cattle followed the estab- A second period of spreading happened after lishment of settled agriculture about 5000-4000 B.C. World War I1 when, as a consequence of extensive Evidence is found that about 3000 B.C. cows were business, but, above all, holiday traveling, the pro- milked, and cattle fattened by forced feeding in Egypt duction of cooked sausage got under way in the south at that time. It is assumed that the domestication of European countries. pigs is from a later date. However, in an area of However, the mechanism behind the distribution Europe, now known as Hungary, pigs were domesti- was a different one. In north and middle Europe raw cated by about 2500 B.C. In the Greco-Roman period and dry sausage production grew rapidly because the the animal became of great importance, when hams people liked them.
    [Show full text]
  • Salami WURST, FLEISCH, KONSERVEN UND WEITERE
    METZGEREI HEININGER – IM HERZEN FRANKFURTS – Feinste Fleisch- & Wurstspezialitäten aus eigener Produktion, seit 1901. METZGEREI – PARTYSERVICE – FEINKOST WURST, FLEISCH, KONSERVEN UND WEITERE LECKERE ANGEBOTE Wir bieten eine große Auswahl an Produkten aus eigener Herstellung an, kombiniert mit Waren ausgesuchter und geprüfter Zulieferer. Zudem bieten wir täglich einen frischen, umfangreichen Mittagstisch an. Informationen dazu finden Sie auf unserer Webseite. Nutzen Sie für Ihre Feierlichkeiten auch unseren Party- und Cateringservice - wir beraten Sie gern. So wird bestellt: Bitte bestellen Sie telefonisch · nach Gewicht (Ausnahmen finden Sie beim jeweiligen Produkt) oder per E-Mail! · nach Stückzahl Bitte nennen Sie uns auf jeden Fall Ihren · oder nach Anzahl an Scheiben Namen, Adresse und Telefon nummer für Hinweis: Wir versuchen stets die gewünschte Grammzahl zu erreichen und nur Rückfragen sowie Ihre Zahlungsart (Bar geringstmöglich zu überschreiten, dies ist jedoch produktbedingt nicht immer möglich. oder EC). Auf Wunsch liefern wir unsere Waren vakuumiert zum sofortigen Einfrieren oder längerem Aufbewahren. Salami Leberwurst/Blutwurst Mailänder Art Geflügelleberwurst Pfeffer Salami Trüffelleberwurst Reinert Sommerwurst Kasseler Leberwurst Franz. Putensalami Kalbfleisch Leberwurst Orig. Ung. Kolbasz Hausmacher Breite Leberwurst Reine Rindersalami Kräuter-Zwiebel-Leberwurst Original Mailänder Salami Kalbfleisch-Leberwurst mit Cranberries Echte ung. Salami Pfälzer Leberwurst Stracke Pfälzer Leberwurst im Ring Aahle Rote Oberhessische
    [Show full text]