Cologne: 23.–26.03.2021 #AnugaFoodTec2021

EN Element 13300 Element 12300 DE
Safe Production of raw meat products | Event on the Anuga FoodTec 2018
DLG e.V. / German Agricultural Society

Safe Production of raw meat products

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23.03.2018 | 10:00 a.m. - 12:00 p.m.
Food Processing
DLG e.V. / German Agricultural Society
Eschborner Landstraße 122
60489 Frankfurt
0049 69 24788 388

The event

Raw sausage and raw ham are safe meat products that are not conserved by heating. The session "Safe Production of raw meat products" shows how this can be done successfully. It provides information about production methods for raw ham and long-ripened, sliceable raw sausages. The presentations look at the technological bases, the use of suitable sausage casings and modern drying and ripening technology. A further topic is the use of starter and protective cultures.

Opening and Chair
Renate Kühlcke, Deutscher Fachverlag GmbH, Frankfurt am Main

Safety of raw meat products
- Health risks
- Risk minimization
Dr. Lothar Kröckel, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, Kulmbach, Germany

Culture inside! Raw sausage and raw cured ham
­- Background to fermentation as one of the oldest, natural processes for the production of tasty, healthy and storable foods
- Targeted use of selected microbiological cultures in the production of raw sausage and raw ham
Michael Erkes, Chr. Hansen GmbH, Nienburg, Germany

Raw sausage quality and safety - Technological knowledge combined with modern technology
Prof. Dr. Achim Stiebing, Lemgo, Germany

The production of "Schwarzwälder Schinken" (black forest ham) in practice
Dr.-Ing. Klaus-Josef Högg, Hans Adler OHG, Schwarzwälder Fleischwaren, Bonndorf, Germany

Summary and closing