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FLEISCHWIRTSCHAFT international is the English trade journal for the worldwide meat sector. It supplies expert specialist news and information for slaughterhouses and cutting plants, the meat product industry, large-scale craft businesses and supplier firms with an international customer base. Geared to the requirements of practical operations, the internationally respected authors address the topical issues of interest to the industry. These include the machinery and technology of meat processing and meat product production, as well as quality assurance, business management, market research and sales. The scientific Research and Development pages are peer-reviewed.

FleischWirtschaft International

FLEISCHWIRTSCHAFT international 6/2018

  1. Casings
  2. Cooking, Pickling, Tumbling, Ham Production
  3. Preservation of Meat and Meat Products
  4. TOPSELLER - Products, Solutions and Ideas
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 5/2018

  1. Production of Convenience Foods, Halal and Superfood
  2. Filling, Portioning, Clipping
  3. Planning, Building, Fitting of Plants
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 4/2018

  1. Seasonings, Additives, Ingredients
  2. Cutting Technology, Packaging (Machinery and Materials), Labelling
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 3/2018

  1. Meat from Europe and the world
  2. Production of Raw Sausage and Raw Ham
  3. Meat Gaining: Slaughtering and Cutting Up
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 2/2018

  1. Mincing, Blending, Mixing 
  2. Hygiene and Disinfection, Cleanroom Technology 
  3. Anuga FoodTec Review
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 1/2018

  1. Anuga FoodTec Main Issue 
  2. Smoking, Air-Conditioning and Ripening Technology, Liquid Smoke 
  3. Extracting, Processing, Packaging of Poultry Meat
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 6/2017

  1. Casings 
  2. Cooking, Pickling, Tumbling, Ham Production 
  3. Preservation of Meat and Meat Products
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 5/2017

  1. Food Ingredients Europe Main Issue 
  2. Production of Convenience Foods 
  3. Filling, Portioning, Clipping
  4. Planning, Building, Fitting Out of Plants
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 4/2017

  1. Anuga and Process Expo Main Issue 
  2. Seasonings, Additives, Ingredients (also vegetarian and vegan) 
  3. Cutting Technology, Packaging (Machinery and Materials), Labelling
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 3/2017

  1. Mincing, Blending, Mixing 
  2. Production of Raw Sausage and Raw Ham
  3. Meat Gaining: Slaughtering and Cutting Up
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 2/2017

  1. Interpack Main Issue 
  2. Meat from Europe and Worldwide 
  3. Hygiene and Disinfection, Cleanroom Technology
FleischWirtschaft International

FLEISCHWIRTSCHAFT international 1/2017

  1. Smoking, Air-Conditioning and Ripening Technology, Liquid Smoke 
  2. Extracting, Processing, Packaging Poultry Meat