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• The effects of curing technology on the rheological and organoleptic features of meat products

  139-142

  Zoltán Tudós

  Anita Vass

  Erika Hanczné Lakatos

  Balázs Ásványi

  Views:

  225

  Meat products are important staple foodstuffs owing to their high protein, vitamin and mineral content. Meat plants do not only use traditional production technologies but also develop methods that preserve the nutritional value of meat or improve the texture and organoleptic features of meat products. These features play an important role in the consumer society. Consumers first meet the external features of meat and this experience influences their decisions. Our analyses compared a traditional and a new curing procedure. Besides organoleptic inspections, we analysed texture with a CT3 type Texture Analyser to obtain quantified information on the condition of meat samples in the various curing phases. We used our results to compare traditional and new curing procedures.

• The possibilities and limitations of organic fruit production

  41-45

  Péter Dremák

  Views:

  226

  In this review, direct and indirect technological elements of organic production are discussed. Today, there is a growing interest in production prepared without chemicals. We discuss the following issues: site selection, soil, rootstock and cultivar requirements, plant material, planting distances, crown formation, phytotechical operation, irrigation, soil tillage, soil covering and muchning, nutrition supply. Separate section deals with methods of plant protection.

• Food Safety in EU Higher Education

  188-197

  Diána Bánáti

  Views:

  221

  Under the aegis of the Lisbon Strategy, special attention is paid to education and areas left untouched by the European integration process. Human capital and research inputs were identified as major driving forces for long-term development. The European Union is keen on meeting its target of boosting research spending to 3% of GDP by 2010. In order to contribute towards his goal, the European Commission has set aside an amount
  which is double the budget of the 7th Framework Programme. Accordingly, preferences were given to research and development projects encouraging competitiveness in the food industry and other initiatives, such as the European Technology Platforms. Major obstacles to innovation in Hungary are: lack of funds, weakness of research network, poor structural relations. Better utilization of our comparative advantages should be targeted in order to have the Hungarian food industry become a driving force sector. This is to be promoted by the newly transformed food
  engineer training (as a result of the Bologna Declaration) which can adapt better to the changing requirements of the labour market. Food science and related research could become determining factors for the food economy by setting up accredited training systems and enhancing food safety education and training in Hungary. 

• Preliminary Critical P-limit Values of 0.01 M CaCl2 Soil Test Procedure

  18-21

  István Jászberényi

  Jakab Loch

  Views:

  295

  In the last decade, the 0.01 M CaCl₂ extraction procedure was tested as a multi-nutrient extractant. In 1995-97, international joint research activities were carried out within the COPERNICUS project. Detailed calibration of conventional and the 0.01 M CaCl₂ extraction procedures for pH, Mg and K were published.
  The amount of phosphorus extracted using a 0.01 M CaCl₂ solution is very low and reflects the intensity parameter of phosphorus bio-availability. As a readily desorbed P fraction of soils can reflect the soil P-supply and the CaCl₂-P values are in close correlation with P-fertiliser rates and P balance. However, the effects of various soil characteristics on CaCl₂-P values are different and their interpretation is difficult.
  Relatively poor correlations were found between amounts of P extracted by conventional and CaCl₂ soil test methods and, therefore, P limit values could not be calculated directly. To characterise the soil P supply at different sites, the CaCl₂ desorbed P and the adsorbed P in a modified Baker Soil Test were also applied.
  Soil test results of Hungarian long-term fertiliser experiments and recommended CaCl₂-P limit values, calculated on yield effects and soil characteristics, are discussed.

• Comparison of Added Value between Bioethanol Production and the Most Important Animal Production Branches Based on Concentrated Fodder, as Potential Competitors

  111-115

  Péter Jobbágy

  Views:

  235

  There are an enormous amount (2-3 million t/yr) of corn surplus is available year by year in Hungary. Inland utilization is an unsolved problem, whereas export facilities of raw (unprocessed) material could not be regarded as optimal way because of logistical barriers and the very low producer’s price. There are two basic opportunities for the export of the surplus of maize with reduced transportational costs and higher value: 
  animal production and process of bio-ethanol. In Hungarian conditions both of them demand the same raw material so they should compete with each other for maize. Both need financial aid at least for the investment in order to reach profit. Decision makers are influenced by several factors in allocating of national supports between the differential branches, one of them could be the added value developing in the given vertical change. I will introduce and analyze the expectable added values of the abovementioned competitive activities.