Friedrich-Karl Luecke

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There is increasing interest in meat products processed with less or no additives. This applies particularly to ‘organic’ meat products. The use of nitrite in the processing of organic meats has been discussed controversially for many years. It is a synthetic chemical with toxicological concern but because of its effect on appearance and flavour of meat(More)
Traditional varieties of fermented pork sausages from Central Germany are different from related meat products in various aspects. First, they are prepared from "warm" pork immediately after slaughter. The meat is then minced, mixed with spices and minimal amounts of sugars, salt and nitrate, and the stuffed sausages ripen for a minimum of 6-8 weeks at(More)
There is a long-term controversy on the safety of using hardwood cutting boards in food preparation. This study was designed to compare three types of cutting boards (maple, beech wood, polyethylene) in the laboratory and in a small gastronomic unit. Samples for microbiological analysis were collected by a swabbing method from the boards’ surfaces that had(More)
Zur Bekämpfung des Grauschimmels Botrytis cinerea werden im Weinbau kulturtechnische Maßnahmen ergriffen und spezielle Botrytizide eingesetzt. Derartige Fungizide sind im ökologischen Weinbau nicht zugelassen. Das Auftreten von spezifischen und multi-drug-resistenten-Botrytisstämmen (MDR) unterstreicht die Relevanz, alternative Behandlungssysteme zu(More)
Um festzustellen, wie sich unterschiedliche Anbauformen auf die bakterielle Besiedlung von Möhren auswirken, wurde Erntegut aus definierter Erzeugung bis zu sieben Monate gelagert (5°C, 95% relative Feuchte) und die bakterielle Flora auf der Oberfläche mit Hilfe DNA-basierter Fingerprint-Methoden charakterisiert. Während der Lagerung verdarben vier von 34(More)
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