Department of food and nutrition sciences

Schnäckel, W.:
Sausage is the new superfood
In: www.industr.com, publish-industry Verlag GmbH, 03.02.2017
http://www.industr.com/P-und-A-Magazin/de_DE/news/wie-sogar-wurst-zu-superfood-wird-2253946

Schnäckel, W.:
The association from education, research ans development
Plenary presentation on Agricultural Engineering University Astana, 28th September 2016

Schnäckel, W.:
The part of research-technological improvement of protection global food production
Workshop Agricultural Engineering University Astana, September 2016

Schnäckel, W.:
Technologii nareski - schto novogo? (Cutting Technologies - What's New?)
In: Fleischwirtschaft International Russia 2/2016, p. 10-16

Schnäckel, W.:
Cutting and slicing - there is something new? Current trends and developments of the IFFA in cutting processes
In: Fleischwirtschaft 96 (2016) 7, p. 34-42

Technology transfer in food and nutrition sciences
In: Mitteldeutsche Wirtschaft, The magazine of the IHK Halle-Dessau (2016) 5, p. 46-47 (pdf-file in German - 1,1 MB)

Chang, S.; Schnäckel, W.; van Betteray, K.:
Classification in the chain desired - China wants to establish transparent marketing structures of pork
In: Fleischwirtschaft 96 (2016) 6, p. 46-51

Meier-Dinkel, L.; Gertheiss, J.; Schnäckel, W.; Mörlein, D.:
Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.
In: Meat Science 118 (2016), p. 34-42

Schnäckel, W.:
Beef consumption in Germany - Where are we going?
In: Fleischrinder Journal (2015) 4, p. 20-23

Schnäckel, W.:
The Role of Technology Progress in Food Security Management
In: "The future of Food Security Management" Workshop, 28.-29.09.2015, Kennesaw State University, Atlanta, USA

Schnäckel, W.:
Technological possibilities for processing of tainted boar meat
In: Workshop on Nanjing Agricultural University and
Hefei, Animal Husbandry and Veterinary Institute, Anhui Agrcultural Schience Academy, 17.09.12015

Schnäckel, W.:
Development of a new technology for mechanical fat separation of pork skin, characterisation of functional properties of the dryed and defatted product
In: workshop on Nanjing Agricultural University, National Center of Meat Science, 15.09.2015

Schnäckel, W.; Warmuth, S.; Micklisch, I.; Krickmeier, J.; Schnäckel, D.:
Technological approaches for processing of boar meat
In: Fleischwirtschaft 94 (2014) 6, p. 94-101 (pdf-file in German - 1,8 MB)

Schnäckel, W.; Micklisch, I.; Krickmeier, J.; Schnäckel, D.:
Mechanical degreasing of pork skin - Part 2 - Examination of the techno functional properties of collagen from pork skin
In: Fleischwirtschaft 94 (2014) 5, p. 102-106 (pdf-file in German - 1,6 MB)

Schnäckel, W.; Micklisch, I.; Krickmeier, J.; Schnäckel, D.:
Mechanical degreasing of pork skin - Part 1 - Development of a process
In: Fleischwirtschaft 94 (2014) 4, p. 100-105 (pdf-file in German - 1,1 MB)

Schnäckel, W.:
Slicing is a key operation - Latest trends and developments in the use of slicing machinery and equipment at IFFA
In: Fleischwirtschaft China (2014) 1, p. 35-39 (pdf-file in Chinese - 2,2 MB)

Schnäckel, W.: Micklisch, I.; Schnäckel, D.:
Development of a new technology for mechanical fat separation of pork skin, characterization of functional properties of the dried and defatted product
International Scientific Conference "Food Science, Engineering and Technologies 2013" Plovdiv 18.-19.10.2013
In: Conference materials proceedings Scientific Works, Volume LX-2013 "Food Science, Engineering and Technologies 2013", p. 279-284; ISSN 1314-7102 ( pdf-file in German - 1,5 MB)

Schnäckel, W.:
Energy savings through intelligent technology - Newest trends and developments in the use of cutting technology at IFFA - Part 2
In: Fleischwirtschaft 93 (2013) 8, p. 41-44 (pdf-file in German - 2,7 MB)

Schnäckel, W.:
Nareska - Zentralnaja technologitscheskaja operazija
In: Fleischwirtschaft International Russia 2/2013, S. 22-28

Schnäckel, W.:
Slicing is a key operation - Latest trends and developments in the use of slicing machinery and equipment at IFFA
In: Fleischwirtschaft International 28 (2013) 4, p. 42-48 (pdf-file - 2,5 MB)

Hartmann, T.; Schnäckel, W.; Kröckel, L.:
Lactic acid bacteria as protective cultures on prepackaged sliced emulsion-type sausage
In: Fleischwirtschaft 93 (2013) 7, p. 95 - 99 (pdf-file in German - 150 kB)

Schnäckel, W.:
Energy savings through intelligent technology - Newest trends and developments in the use of cutting technology at IFFA - Part 1
In: Fleischwirtschaft 93 (2013) 7, p. 24-29 (pdf-file in German - 2,7 MB)

Schnäckel, W.:
Cutting is a central operation - Newest trends and developments in the use of cutting technology at IFFA
In: Fleischwirtschaft 93 (2013) 6, p. 46-55 (pdf-file in German - 3,8 MB)

Hartmann, T.; Schnäckel, W.; Kröckel, L.:
Lactic acid bacteria as protective cultures on prepackaged sliced emulsion-type sausage
In: Mitteilungsblatt Fleischforschung Kulmbach 52 (2013) 1th quarter, nr. 199, p. 37-46

Schnäckel, W.; Krickmeier, J.; Schnäckel, D.; Ortega Rosas, R.:
Survey of correlations between acoustic, mechanical and sensory properties of cooked sausages
International Scientific Conference "Food science, engineering und technologies 2012" Plovdiv 19.-20.10.2012
In: Conference materials proceedings Scientific Works of UFT Volume LIX- 2012 "Food Science, Engineering and Technologies"; ISSN 1314-7102 (pdf-file in German - 580 kB)

Schnäckel, W.; Krickmeier, J.; Schnäckel, D.; Micklisch, I.; Haack, O.:
Analysis for optimisation of the mincing process - 4. Adaptation of mincing processes for production of fine emulsified meat batters
In: Fleischwirtschaft 92 (2012) 7, p. 91-96 (pdf-file in German - 1,1 MB)

Haack, E.; Schnäckel, W.; Krickmeier, J.:
Meat grinder - significant improvement of efficiencies
In: Fleischwirtschaft 92 (2012) 6, p. 25-33 (pdf-file in German - 9,1 MB)

Schnäckel, W.; Krickmeier, J.; Pongjanyanukul, W.; Schnäckel, D.; Micklisch, I.; Haack, O.:
Analysis for optimisation of the mincing process - 3. Analysis of flowing properties of different types of tissue through the drill holes of a grinding plate during the mincing processes
In: Fleischwirtschaft 92 (2012) 3, p. 148-153 (pdf-file in German - 3 MB)

Krickmeier, J.; Schnäckel, W.; Pongjanyanukul, W.; Schnäckel, D.; Micklisch, I.:
Analysis for optimisation of the mincing process - 2. Distribution of necessary cutting works in dependence of machinery and raw material influences
In: Fleischwirtschaft 92 (2012) 1, p. 88-92 (pdf-file in German - 3,4 MB)

Schnäckel, W.; Krickmeier, J.; Oktaviani; Pongjanyanukul, W.; Schnäckel, D.:
Modelling of mincing processes by determination of meat cutting properties through the analysis of Warner Bratzler curve
In: Tagungsband 57th International Congress of Meat Science and Technology, Ghent, 2011, p. 268 (pdf-file - 2,4 MB)

Schnäckel, W.; Krickmeier, J.; Oktaviani:
Determination of meat cutting properties through the analysis of Warner Bratzler curve - Investigations on beef, pork and back fat under chilled temperature and low speed for energy saving
In: Fleischwirtschaft International 26 (2011) 4, p. 56-61 (pdf-file - 520 kB)

Schnäckel, W.; Krickmeier, J.; Oktaviani; Schnäckel, D.; Micklisch, I.:
Analysis for optimisation of the mincing process - 1. Modelling the terms during the disintegration in meat mincers
In: Fleischwirtschaft 91 (2011) 7, p. 83-87 (pdf-file in German - 790 kB)

Schnäckel, W.; Leeratanarak, N.:
Carbon Footprints in the Food Chain - Quality Factors for Sustainable Food Production on the Global Scale
Contribution to the international conference "Demands on the Structures and Instruments of Economics in the Context of Globalization", 26.-27. May 2011, Anhalt University, Bernburg

Schnäckel, W.; Mendoza, M. L. A.:
Reinforcing the Production Sustainability of the Philippinne Pork Industry
In: Poster brochure of the international conference "Demands on the Structures and Instruments of Economics in the Context of Globalization", 26.-27. May 2011, Anhalt University, Bernburg

Micklisch, I.; Schnäckel, W.; Kurze, S.; Denich, K.; Ness, D.; Kienast, W.:
Consumers prefer different smoke colour - Analysis of consumer expectation regarding the smoke colour of large frankfurter and frankfurter
In: Fleischwirtschaft 91 (2011) 3, p. 102-106 (pdf-file in German - 710 kB)

Schnäckel, W.; Oktaviani; Krickmeier, J.:
Determination of beef and pork cutting properties through the analysis of Warner Bratzler curve
In: Conference materials proceedings, Scientific Conference with international Participation "Food Science, Engineering and Technologies 2010", Scientific Works Volume LVII, Issue 1 Plovdiv, October 15-16, 2010, p. 103-108, ISSN 0477-0250 (pdf-file - 2 MB)

Borges, K.; Schnäckel, W.; Kurze, S.:
Meat preparation based on sodium alginate preparations - Assay and development of meatbindingsystems based on sodium alginate for production of restructured meat pieces
In: Fleischwirtschaft 89 (2009) 11, p. 105-109 (pdf-file in German - 260 kB)

Schnäckel, W.; Haack, E.:
Optimization of cutter knives for the production of cooked sausages
In: Conference materials proceedings Scientific Conference with international Participation "Food Science, Engineering and Technology 2008", Scientific Works Volume LV, Issue 1 Plovdiv, October 24-25, 2008, p. 77-83, ISSN 0477-0250 (pdf-file - 1,9 MB)

Nagelschmidt, I.; Schnäckel, W.; Weiss, H.:
Hygienic safety in the production of doner kebab spits - An exemplary HACCP-system based on this
In: Fleischwirtschaft 88 (2008) 8, p. 91-95 (pdf-file in German - 110 kB)

Haack, E.; Schnäckel, W.:
From meat to emulsion - a single operation - Separation systems for upgrading material properties of meat - Part 2
In: Fleischwirtschaft International 23 (2008) 5, p. 23-28 (pdf-file - 350 kB)

Schnäckel, W.; Micklisch, I.; Krickmeier, J.; Schnäckel, D.:
Katschestvo kolbasnich isdelii v savisimosti ot ispolsovanija raslichnich form kutternich noschej (Quality of sausages as a function of the used cutter blade shapes)
International Scientific-Practical Conference 23./24.04.2008 Mitschurinsk Russia - Conference materials proceedings (pdf-file in Russian - 4 MB)

Haack, E.; Schnäckel, W.:
Virtually unlimited combinations possible - Separation systems for upgrading material properties of meat - Part 1
In: Fleischwirtschaft International 23 (2008) 4, p. 41-45 (pdf-file - 250 kB)

Schnäckel, W.; Micklisch, I.; Krickmeier, J.; Schnäckel, D.:
Examinations for optimization of cutting knifes - 3. Improvement of cutting knive shapes for cooked sausages better
In: Fleischwirtschaft 88 (2008) 6, p. 96-102 (pdf-file in German - 2,2 MB)

Schnäckel, W.; Micklisch, I.; Krickmeier, J.; Schnäckel, D.:
Examinations for optimization of cutting knifes - 2. Improvement of cutting knive shapes for raw dried fermented sausages better
In: Fleischwirtschaft 88 (2008) 4, p. 134-139 (pdf-file in German - 380 kB)

Haack, E.; Schnäckel, W.:
From raw material to fine meat beatter - one pass. Separation systems for the enhancement of material properties of meat - Part 2
In: Fleischwirtschaft 88 (2008) 4, p. 75-80 (pdf-file in German - 4,7 MB)

Krickmeier, J.; Schnäckel, W.:
Consumer acceptability of enhanced cooked sausages - Influences on technological and sensory quality of cooked sausages by functional ingredients
In: Fleischwirtschaft 88 (2008) 3, p. 110-114 (pdf-file in German - 1,2 MB)

Haack, E.; Schnäckel, W.:
Virtually unlimited combinations - Separation systems for the enhancement of material properties of meat - Part 1
In: Fleischwirtschaft 88 (2008) 3, p. 49-54 (pdf-file in German - 4,7 MB)

Schnäckel, W.; Micklisch, I.; Krickmeier, J.; Schnäckel, D.:
Examinations for optimization of cutting knifes - 1. Improvement of cutting knife shapes for different meat products
In: Fleischwirtschaft 88 (2008) 2, p. 89-95 (pdf-file in German - 3,3 MB)

Schnäckel, W.; Haack, E.:
Optimization of meat mincing processes
In: Conference materials proceedings 53nd International Congress of Meat Science and Technology, Beijing, 2007, p. 487-488, China Agricultural University Press ISBN 978-7-81117-239-3 (pdf-Datei - 5,5 MB)

Schnäckel, W.; Krickmeier, J.:
Influences of functional ingredients on technological and sensory quality of cooked sausages
In: Conference materials proceedings 53nd International Congress of Meat Science and Technology, Beijing, 2007, p. 423-424, China Agricultural University Press ISBN 978-7-81117-239-3 (pdf-Datei - 5,9 MB)

Schwanz, S.; Schnäckel, W.:
Assays for resistance of natural casings - 2. Scalded sausage - Improvement of the attributes of texture
In: Fleischwirtschaft 87 (2007) 5, p. 99-103 (pdf-file in German - 290 kB)

Schwanz, S.; Schnäckel, W.:
Assays for resistance of natural casings - 1. Improvement of measurement technologies - standardised test processes favoured
In: Fleischwirtschaft 87 (2007) 4, p. 220-223 (pdf-file in German - 140 kB)

Haack, E.; Schnäckel, W.; Stoyanov, S.:
Meat mincing technology - the raw material plays a dual role to enable - Construction quality and product adapted knife geometries concerned new possibilities
In: Fleischwirtschaft 87 (2007) 1, p. 50-55 (pdf-file in German - 300 kB)

Krickmeier, J.; Schnäckel, W.; Schnäckel, D.:
Life Science - Prebiotic production of meat and sausages
In: Conference materials proceedings 8. Tagung der Nachwuchswissenschaftler Jena, 25. and 26. January 2007, publisher G. Beibst, Jena, 2007, p. 190-191, ISBN 3-932886-15-1 (pdf-Datei in German - 1,5 MB)

Micklisch, I.; Schnäckel, W.; Krickmeier, J.; Schnäckel, D.:
Comparative studies on the effect of different knives in the meat production - Derivation of recommendations
In: Conference materials proceedings "Innovationen in der Lebensmittelwirtschaft INNOFOOD 2006" on 02./03.11.2006 in Bernburg (pdf-file in German - 500 kB)

Krickmeier, J.; Schnäckel, W.; Schnäckel, D.:
Life Science - Production of prebiotic meat and sausages
In: Conference materials proceedings "Innovationen in der Lebensmittelwirtschaft INNOFOOD 2006" on 02./03.11.2006 in Bernburg (pdf-file in German - 200 kB)

Schnäckel, W.; Micklisch, I.; Krickmeier, J.; Schnäckel, D.:
Influence of different cutter knifes on batter Quality and properties of cooked sausages
In: Conference materials proceedings 52nd International Congress of Meat Science and Technology, Dublin, 2006, p. 457-458, Wageningen Academic Publishers ISBN-13: 978-90-8686-010-4 (pdf-file - 1,7 MB)

Krickmeier, J.; Schnäckel, W.:
Innovative technologies for process control and process evaluation in the meat industry on the basis of digital fuzzy color analysis
In: Conference materials proceedings 6. Tagung der Nachwuchswissenschaftler Merseburg, 20. January 2005, Hrsg. H. W. Zwanziger, Aachen, 2006, p. 13-17, Shaker Verlag ISBN 3-8322-4772-6 (pdf-file in German - 2,8 MB)

Schnäckel, W.; Schnäckel, D.; Fahr, R-D. †; Schmidt, R.; Wiegand, D.; Knape, Ch.:
Meat quality from cattle kept with extensive grazing - 3. Fatty acid composition of the intramuscular fat by the musculus longissimus dorsi
In: Fleischwirtschaft 86 (2006) 3, p. 143-147 (pdf-file in German - 90 kB)

Wiegand, D.; Schnäckel, W.; Schnäckel, D.; Fahr, R-D. †; Knape, Ch.; Heckenberger, G.:
Meat quality from cattle kept with extensive grazing - 2. Technological aspects and properties
In: Fleischwirtschaft 86 (2006) 2, p. 91-96 (pdf-file in German - 260 kB)

Wiegand, D.; Schnäckel, W.; Schnäckel, D.; Fahr, R-D. †; Knape, Ch.; Heckenberger, G.:
Meat quality from cattle kept with extensive grazing - 1. Survey and comparison of quantitative parameters relevant to slaughtering broken down by feeding regime, gender and genotype
In: Fleischwirtschaft 86 (2006) 1, p. 98-104 (pdf-file in German - 100 kB)

Micklisch, I.; Schnäckel, W.; Krickmeier, J.; Haack, E.; Ehrle, E.:
Cutting with knifes without blade. Effect of knife sharpness on the quality of meat batters and their end products. Meat destruction and protein digestion
In: afz Journal 11/2005, p. 14-15 (pdf-file in German - 700 kB*)

Krickmeier, J.; Schnäckel, W.:
Life Science - production of prebiotic meats and sausages
In: Conference materials proceedings 10. Symposium Vitamine und Zusatzstoffe in der Ernährung von Mensch und Tier, 28. und 29. September 2005 in Jena/Thuringia, publisher R. Schubert, G. Flachowsky, G. Jahreis, R. Bitsch, Braunschweig, 2005, p. 448-451, ISBN 3-86576-014-7 (pdf-file in German - 2,1 MB)

Krickmeier, J.; Schnäckel, W.:
Production of prebiotic meat products and sausages
In: Conference materials proceedings 10. Symposium Vitamins and Additives in Nutrion of Man and Animal, 28th and 29th September 2005 in Jena/Thuringia, p. 94 (pdf-file in German - 690 kB)

Reuter, T.; Aulrich, A.; Schnäckel, W.; McAllister, T.:
Detection of feed-ingested plant DNA fragments in a raw meat product for human consumtion
In: Canadian Journal of Animals Science 85 (2005): p. 541-543 (pdf-file - 2,4 MB)

Reuter, T.; Aulrich, A.; Schnäckel, W.; McAllister, T.:
Detection of feed-ingested plant DNA fragments in salt-cured pork products
In: Journal Animals Science 83 (2005) Suppl. 1 (pdf-file - 480 kB)

Micklisch, I.; Schnäckel, W.; Krickmeier, J.; Haack, E.; Ehrle, E.:
Cutting with knifes without blade - Effect of knife sharpness on the quality of meat batters and their end products
In: Fleischwirtschaft 85 (2005) 1, p. 41-47 (pdf-file in German - 300 kB)

Micklisch, I.; Schnäckel, W.; Krickmeier, J.; Haack, E.; Ehrle, E.:
Using different forms of cutter-knifes - Determination of the quality of lean minced meat and end-products
In: Fleischwirtschaft 84 (2004) 12, p. 100-105 (pdf-file in German - 360 kB)

Haack, E.; Schnäckel, W.:
Additional features more popular - Trends in the development of cutting technology - IFFA-report 3. Part
In: Fleischwirtschaft 84 (2004) 11, p. 41-45 (pdf-file in German - 4,4 MB)

Haack, E.; Schnäckel, W.:
Essential in the production - filling machines with integrated mincing technology - IFFA-report 2. Part
In: Fleischwirtschaft 84 (2004) 10, p. 21-25 (pdf-file in German - 4,5 MB)

Micklisch, I.; Schnäckel, W.; Krickmeier, J.; Haack, E.; Ehrle, E.:
Determine the final quality of meat and sausage when using different forms of knives in the cutter
In: Conference materials proceedings "Innovationen in der Lebensmittelwirtschaft INNOFOOD 2004" on 23./24.09.2004 in Köthen (pdf-file in German - 2,2 MB)

Krickmeier, J.; Schnäckel, W.:
Innovative technologies for the process control and process evaluation in the meat industry on base of digital fuzzy color analysis
In: Conference materials proceedings "Innovationen in der Lebensmittelwirtschaft INNOFOOD 2004" on 23./24.09.2004 in Köthen (pdf-file in German - 250 kB)

Schnäckel, W.; Krickmeier, J.:
Analyse par mesure colorimètrique
In: Process Alimentaire Juin 2004 N° 1205, p. 59

Schnäckel, W.; Krickmeier, J.; Richardt, J.; Borau, R.:
Classification of meat for processing - process control and evaluation, based on digital fuzzy color analysis - Fuzzyfarb
In: Fleischwirtschaft 84 (2004) 8, p. 26-28 (pdf-file in German - 2,3 MB)

Schnäckel, W.; Ehrle, E.; Haack, O.:
Perforated blade reduces tension - investigation of the knife load whiles the cutter process in the production of fine meat batter
In: Fleischwirtschaft 84 (2004) 1, p. 51-56 (pdf-file in german - 4,6 MB)

Schnäckel, W.; Krickmeier, J.; Deisenroth, R.:
Influence of variation of the process room in the cutter on the process and the quality of lean minced meat
In: Fleischwirtschaft 83 (2003) 12, p. 81-84 (pdf-file in German - 150 kB)

Haack, E.; Schnäckel, W.; Haack, O.:
A revolution is heralded - The pump mincer will cover all areas of meat processing - last part
In: Fleischwirtschaft 83 (2003) 9, p. 67-70 (pdf-file in German - 3 MB)

Stoyanov, S.; Schnäckel, W.; Haack, O.:
Cutting Tools construct stable - strength calculations of knives and perforated discs of a meat grinder - 5 Part
In: Fleischwirtschaft 83 (2003) 8, p. 39-44 (pdf-file in German - 3,2 MB)

Haack, E.; Schnäckel, W.; Haack, O.:
Blade wear is reducibly - processes in the various levels of a cutting blade set of a meat grinder - 4 Part
In: Fleischwirtschaft 83 (2003) 7, p. 23-26 (pdf-file in German - 2,2 MB)

Schnäckel, W.; Kleiner, U.; Wiegand, D.; Schnäckel, D.:
Stabilization of colour of raw dried fermented sausages without nitrit with spices - 2. Microbiological aspects
In: Fleischwirtschaft 83 (2003) 6, p. 96-100 ( pdf-file in German - 360 kB)

Haack, E.; Schnäckel, W.; Haack, O.:
Optimal pumping and crushing - Principles and processes involved in meat processing technology with machines of mincer technology - 3 Part
In: Fleischwirtschaft 83 (2003) 6, p. 41-47 (pdf-file in German - 5,1 MB)

Haack, E.; Schnäckel, W.; Haack, O.:
Prerequisites for good performance - Fundamentals and processes involved in meat processing technology with machines of mincing technology - 2 Part
In: Fleischwirtschaft 83 (2003) 5, p. 28-34 (pdf-file in German - 4,4 MB)

Schnäckel, W.; Wiegand, D.; Schnäckel, D.:
Stabilization of colour of raw dried fermented sausages without nitrit with spices - 1. Technological aspects
In: Fleischwirtschaft 83 (2003) 4, p. 95-99 (pdf-file in German - 200 kB)

Haack, E.; Schnäckel, W.; Haack, O.:
Problems, causes and solutions - basics and processes involved in meat processing with machines of mincing technology - 1 Part
In: Fleischwirtschaft 83 (2003) 4, p. 52-56 (pdf-file in German - 840 kB)

Krickmeier, J.; Schnäckel, W.; Grimm, A.:
Innovative technologies for process control and process evaluation in the meat industry on the basis of digital fuzzy color analysis
Contribution to the conference on innovations in the food industry INNOFOOD 2002 at 18./19.10.2002 in Bernburg

Schnäckel, W.; Wiegand, D.; Schnäckel, D.:
Alternative procedures to stabilize the color of raw fermented sausages
Contribution to the conference on innovations in the food industry INNOFOOD 2002 at 18./19.10.2002 in Bernburg (pdf-file in German - 110 kB)

Knape, Chr.; Fahr, R-D.; Schnäckel, W.:
Results of fattening and slaughter performance and meat quality evaluation of progeny mother cow farming
Lecture on 30.11.2002, State Institute for Agriculture and Horticulture Saxony-Anhalt, Iden

Haack, O.; Laska, W.; Schnäckel, W.:
Swirl Cutters with perforated knives
In: Fleischwirtschaft 82 (2002) 9, p. 77-82 (pdf-file in German - 5,8 MB)

Schnäckel, W.; Wiegand, D.; Schnäckel, D.; Fischer, W.:
Processing products of fallow deer
In: Ratgeber Damwildhaltung, 2001, p. 35-37, Verlag Eugen Ulmer Stuttgart, ISBN 3-8001-0907-7 (pdf-file in German - 3,5 MB)

Schnäckel, W.; Matthes, H.-D.; Pastoushenko, V.; Wiegand, D.; Schellenberg, I.:
Meet quality of pasture fattened calves and heifers - Sensorial and technological investigations
In: Fleischwirtschaft 80 (2000) 11, p. 102-106 (pdf-file in German - 40 kB)

Schnäckel, W.:
Possibilities of processing of deer meat to meat and sausage products
Contribution to Brandenburg/Mecklenburg-Vorpommern agricultural wild attitude Malitschkendorf, 10.07.2000

Schnäckel, W.; Schnäckel, D.; Wiegand, D.:
Production of nitrite-free raw meat products - opportunity or risk?
Symposium INNOFOOD, Anhalt University, 15./16.09.2000

Schrader, H.; Schnäckel, W.; Haack, E.:
Development in the cutting of pieces of meat, and a new method for the separation of meat and bone
Symposium INNOFOOD, Anhalt University, 15./16.09.2000

John A.; Schnäckel, W.; Hanrieder, D.; Seewald, M.:
Glycerin in the pig fattening
In: Rekasan-Journal 7 (2000), 13/14, p. 98-100 (pdf-file in German - 260 kB*)

Schnäckel, W.:
Possibilities of processing of deer meat to meat products and sausages
Contribution to the conference "Agricultural Wild attitude" on 6. May 2000 in Iden

Pank, F.; Schnäckel, W.; Schröder, A.; Langbehn, J.; Jughanns, W.:
Colour of Marjoram as parameter of quality - Relation between visual and measured colour
In: Fleischwirtschaft 80 (2000) 2, p. 89-93 (pdf-file in German - 240 kB)

Schnäckel, W.; Reuter, T.; Wiegand, D.:
Raw meat products without nitrite
In: Fleischwirtschaft 80 (2000) 1, p. 35-41 (pdf-file in German - 2,1 MB)

Pank, F.; Schnäckel, W.; Hanrieder, D.; Langbehn, J.; Junghanns, W.; Schröder, A.; Kühne, S.:
Sensory quality of marjoram (Origanum majorana L.) Visual assessment and spectrometric measurement of colour and its relationship with taste and odor
In: Zeitschrift Arzn.Gew.pfl. (1999) 4, p. 68-74 (pdf-file in German - 5,6 MB)

Pank, F; Schnäckel, W.; Hanrieder, D.; Langbehn, J.; Junghanns, W.; Schröder, A.; Kühne, S.:
Colour as a quality feature of marjoram (Origanum majorana L.)
9th Winter seminar of medicinal and aromatic plants at 03. and 04.02.1999, Bernburg/Strenzfeld (pdf-file in German - 450 kB)

Schnäckel, W.:
Product quality of the "Altmark goose"
Presentation of the workshop "Altmaerkische goose" on 15.11.1999 in Iden

Schnäckel, W.:
Different types of heat treatment for meat
Congress at the Academy for veterinary training on 11/08/1999

Schnäckel, W.:
Production of nitrite-free sausages and ham. Contribution to the 8th meat hygiene Colloquium of the Veterinary Faculty of the University of Leipzig on 05/04/1999

Haack, E.; Schnäckel, W.; Wilke, J.:
Processing operations in the cutter - Constructive conditions for high quality meat products
In: Fleischwirtschaft 79 (1999) 4, p. 36-40 (pdf-file in German - 3,8 MB)

Schnäckel, W.:
Extensive animal husbandry, carcass utilization and product development of sheep, goats and deer meat
In: UMWELTREPORT Sachsen-Anhalt 1, 1999 (pdf-file in German - 1,9 MB)

Pank, F.; Schnäckel, W.; Schröder, A.; Langbehn, J.; Junghanns, W.:
Suitability spectrometric measurements to support the visual assessment of color as a quality-marjoram feature
Contribution to Oberdorf Conference, University of Anhalt, Bernburg/Strenzfeld, 1998 (pdf-file in German - 720 kB)

Lorenz, M.; Schnäckel, W.; Harnisch, Ch.; Wiegand, D.; Schnäckel, D.:
Methods of determining the quality of food products on the example of Saxony-Anhalt
Contribution to Oberdorf Conference, University of Anhalt, Bernburg/Strenzfeld, 1998 (pdf-file in German - 280 kB)

Harnisch, Ch.; Schnäckel, W.; Lorenz, M.; Wiegand, D.; Schnäckel, D.:
Determining the quality expectation of consumers
Contribution to Oberdorf Conference, University of Anhalt, Bernburg/Strenzfeld, 1998 (pdf-file in German - 320 kB)

Schnäckel, W.:
Scientific and technological conditions for producing high-quality raw hams and sausage without the use of nitrite
Presentation on organic farming conference of the associations of organic farming on 11.10.1998 in Frankfurt/Main

Schnäckel, W.:
Meat of sheep, goats and deer as food
Presentation to the workshop with international participation "Extensive animal husbandry, carcass utilization and product development of sheep, goats and deer" on 10/21/1998 in Bernburg, Anhalt University

Wiegand, D.; Schnäckel, W.:
Eating habits - a piece of food quality
In: aid-Verbraucherdienst 43 (12) 1998, p. 663-666

Schnäckel, W.:
Color as a mark of quality of food
Contribution to Halberstadt Symposium for the food industry on 04.02.1998 in Halberstadt

Schnäckel, W.; Wiegand, D.; Harnisch, C.; Schnäckel, D.; Lorenz, M.:
Consumption and consumption habits in alcoholic beverages
In: Ernaehrungs-Umschau 44 (1997) 8, p. 294-297 (pdf-file in German - 1,8 MB)

Walkowa, K.; Schnäckel, W.:
Examination of the content of polycyclic aromatic hydrocarbons in Bulgarian ham products
Contributions to science, technology and design, No. 35/1997, Published by the Rector of the University of Applied Sciences Anhalt. (pdf-file in German - 4,3 MB)

Walkowa, K.; Schnäckel, W.:
Influence of an enzyme preparation with collagenase activity on the water-binding capacity of sausage meat
In: Contributions to Science, Technology and Design, No. 34/1997, published by the rector of the University of Applied Sciences Anhalt (pdf-file in German - 6,5 MB)

Harnisch, Ch.; Lorenz, M.; Schnäckel, W.:
Eating Behaviour of Children at School
In: Ernaehrungsforschung, 1997, Vol. 40, pp. 1-12

Schnäckel, W.; Dragoev, St.; Wassilev, K.:
Optimization of hot extraction process of wheat semolina and pork rind-containing mixtures
In: Contributions to Science, Technology and Design No. 23/1997, Published by the Rector of the University of Applied Sciences Anhalt, Koethen, 1997 (pdf-file in German - 7,6 MB)

Schnäckel, W.:
Meat needs a home
In: Fleisch 51 (1997) 4, p. 28-33 (pdf-file in German - 2,2 MB)

Schnäckel, W.:
All about smoking
In: Fleisch 51 (1997) 1-2, p. 66-71 (pdf-file in German - 2,4 MB)

Schnäckel, W.; Krickmeier, J.:
Technological studies on meat quality of broilers when fed by rape and Raps derivations
Colloquium "rape in animal husbandry", Institute of Animal Nutrition and stockpiling of the Agricultural Faculty of the Martin-Luther-University Halle-Wittenberg, 17.01.1997, Proceedings p. 67-74

John, A.; Hanrieder, D.; Schnäckel, W.; Korn, Chr.; Seewald, M.:
Glycerin as a pig feed
Participation in the International Trade Fair for Food Technology ANUGA FOOD TEC Cologne, 05-09th November 1996

Walkova, K.; Schnäckel, W.:
Influence of starter cultures on the aroma of Bulgarian raw fermented sausages
In: Fleischereitechnik, 1996 number 4

Kracht, W.; Schnäckel, W.; Matzke, W. and other:
The influence of different and rapeseed - cake levels in feed mixtures on fettening performance and the quality of carcass fat of broiler chickens
Proceedings of the 6 th Scientific Workshop, Institute of Animal Nutrition and Storage of Plant Products of the Martin-Luther-University Halle-Wittenberg, April 1996

Harnisch, C.; Lorenz, M.; Schnäckel, W.:
Healthy diet of Sachsen-Anhalt habitants Contribution to the International Scientific Conference on the occasion of the 100th Death Anniversary of Prof. Hermann Hellriegel, Bernburg 6th-7th September 1995

Schnäckel, W.:
Quality assurance in the meat industry - serious concept or sop for consumers?
Contribution to the International Scientific Conference on the occasion of the 100th Death Anniversary of Prof. Hermann Hellriegel, Bernburg 6th-7th September 1995

Schnäckel, W.:
Regional food in the favor of the consumer!? Contribution to Meeting of the German Society of Commodity Science and Technology, Bernburg, 25.03.1995

Schnäckel, W.:
Opportunities to restructure the food processing industry in Kazakhstan
National Scientific-Practical Conference on Agriculture and Processing Industry, Shymkent Kazakhstan, 12.-15.09.1994

Schnäckel, W.; Harnisch, Ch.; Schnäckel, D.; Lorenz, M.:
Consumption and consumers habits in light products in the state of Saxony-Anhalt
In: Ernaehrungsumschau 41 (1994) 6, p. 230-232 (pdf-file in German - 3,2 MB)

Schnäckel, W.; Harnisch, Ch.; Schnäckel, D.; Lorenz, M.:
Consumption and consumer habits of milk and dairy products in Saxony-Anhalt
In: Deutsche Milchwirtschaft 45 (1994) 10, p. 445-448 (pdf-file in German - 1,9 MB)

Schnäckel, W.; Schrödter, B.:
The Russian meat industry in transition
In: Fleisch 48 (1994) 3, p. 215-218 (pdf-file in German - 2,5 MB)

Schnäckel, W.; Lorenz, M.; Harnisch, Ch.; Schnäckel, D.:
Consumption and consumer habits to meat and meat products in the state of Saxony-Anhalt
In: Fleisch 48 (1994) 2, p. 99-102 (pdf-file in German - 2,2 MB)

Schnäckel, W.:
Sales policy and marketing in the meat industry
Contribution to at the Academy of Agricultural Sciences, Moscow, 06.10.1993

Schnäckel, W.:
Anhalt University of Applied Sciences - a powerful and traditional partner of the food industry in the heart of Germany and Europe
In: Fleisch 46 (1992) 7, p. 594-596 (pdf-file in German - 1,5 MB)

Schnäckel, W.:
Meat as food in the interplay between consumer expectation and nutrition industry
In: Fleisch 46 (1992) 5, p. 299-304 (pdf-file in German - 1,8 MB)

Harnisch, Ch.; Hoffmann, H.; Schnäckel, W.:
Necessary diversification in higher education!?
In: zfo - Zeitschrift Fuehrung & Organisation 61 (1992) 2, p. 106-109 (pdf-file in German - 2 MB)

Schnäckel, W.; Lorenz, M.:
Food market and commodity production
In: Fleisch 46 (1992) 1, p. 3-7 (pdf-file in German - 1,8 MB)

Schnäckel, W.:
Marketability and quality of foodstuffs as basis for agriculture and food production showed for the example of meat manufacturing
National scientific and practical conference with internationaal participation- 91, Plovdiv Bulgarien, 05.-06.12.1991

Schnäckel, W.:
Quality assurance as a key paragraph argument in the production of meat and meat products
Conference materials of the Workshop of the DGB "Opportunities and prospects of rural areas in Saxony-Anhalt", Magdeburg 10/02/1991

Schnäckel, W.; Amelang, G.; Hoffmann, H.; Baier, A.:
Pig slaughter - Influence of system parameters and their interactions on quality and economy
In: Fleischwirtschaft 91 (1991) 11, p. 1278-1285 (pdf-file in German - 2,3 MB)

Schnäckel, W.:
Market acceptance of products made with additives, meat and sausages - Results of a consumer survey
In: Fleisch 45 (1991) 11, p. 763-769 (pdf-file in German - 1,3 MB)

Schnäckel, W.; Hoffmann, H.; Baier, A.; Amelang, G.:
Shortening of the stock turnover times in the meat industry
In: Fleischwirtschaft 91 (1991) 9, p. 1102-1106 (pdf-file in German - 4,2 MB)

Baier, A.; Schnäckel, W.; Hoffmann, H.; Amelang, G.:
Requirements for computer solutions in the meat industry
In: Fleischwirtschaft 91 (1991) 9, p. 953-960 (pdf-file in German - 5,9 MB)

Schnäckel, W.:
Process evaluation by expert ranking described for production of cooked sausages type "Frankfurter"
37th International congress of Meat Science and Technology Kulmbach, September 01.-06., 1991 (pdf-Datei - 2,8 MB)

Amelang, G.; Borkert, U.; Erk, D.; Fromm, F.; Schnäckel, W.; Zarski, E.:
Economic analysis of processes in the food industry - Business management recommendations for the food industry
Hochschule "Thomas Mueuntzer" Bernburg 1991

Schnäckel, W.; Hoffmann, H.; Amelang, G.; Baier, A.:
Necessary directions of development of automation in the meat industry from an economic perspective
Review the annual report of the Institute for product and process economics. College of Agriculture and food industry "Thomas Muenzer" Bernburg 1990.

Schnäckel, W.; Hoffmann, H.; Baier, A.; Amelang, G.:
Automation in the meat industry
In: Fleischwirtschaft 70 (1990) 11, p. 1246-1249 (pdf-file in German - 4,1 MB)

Schnäckel, W.:
Economic foundations for the development of effective automation processes
In: Fleisch 44 (1990) 12, p. 609-613 (pdf-file in German - 2 MB)

Balke,W.; Schnäckel, W.:
Raw materials efficiency in the meat industry of the GDR under market economy conditions
In: Fleisch 44 (1990) 9, p. 367-372 (pdf-file in German - 1,7 MB)

Schnäckel, W.:
Economic foundations for the development of effective automation solutions, exemplified by the pig dissection
Materials to the day Young Scientists, University of Agriculture and food industry "Thomas Muenzer" Bernburg 1990

Raeuber, H.- J.; Hoffmann, H.; Schnäckel, W.:
Information requirements for automated production systems
In: agrar-inform 1990 Nr. 3, p. 138-140 (pdf-file in German - 1,8 MB)

Schnäckel, W.:
Theoretical principles of procedural economy to assess technological processes in the Food industry
Materials to the day Young Scientists, University of Agriculture and food industry "Thomas Muenzer" Bernburg 1989

Hoffmann, H.; Schnäckel, W.; Schmidt, A.:
Requirements for computer-integrated information systems for the realization of automated production systems
Materials for the fourth Business conference, University of Agriculture and food industry "Thomas Muenzer" Bernburg 1989

Schnäckel, W.; Böttcher, H.; Marwinski, H.; Marg, U.; Meisel, B.; Bäseler, P.:
Possibilities of increasing efficiency in the production carcass dissection
In: Fleisch 40 (1986) 10, p. 190-191 (pdf-file in German - 0,9 MB)

Schnäckel, W.:
Targeted use of protein additives for the cooked sausage, exemplified by the experience of a slaughter and processing company
In: Fleisch 40 (1986) 7, p. 127-129 (pdf-file in German - 1,4 MB)

Kiossev, D.; Popivanova, M.; Petrova, N.; Dantschev, St.; Schnäckel, W.:
Optimisazija aminokislotnogo sostava kombiniranich mjasnich produktov (Optimization of the amino acid composition in combined meat products)
XXXI International Meat Research Congress in August 1985 in Albena, contribution 6. 60, p. 662-664 (pdf-file in Russian - 1,4 MB)

Dantschev, St.; Girard, G. P.; Velinov, P.; Schnäckel, W.:
Effect of the mode of cutting on the microstructure of cooked perishable sausages
XXX International Meat Research Congress 09.-14.09.1984, Bristol, 7th post 19, p. 357-358 (pdf-file - 790 kB)

Schnäckel, W.; Dantschev, St.:
Vlijanije na optimisiran beltatschen preparat ot shivotinski proischod varchu biologitschnata stoinost na vareni malotraini kolbasi (Effects of an optimized animal protein preparation on the biological value of smoked and cooked sausages)
In: Mesopromischlenost 16 (1983) 6, p. 126-129 (pdf-file in Russian - 1,7 MB)

Schnäckel, W.; Dantschev, St.:
Proutschvanija varchu emulgiraschtite svoistva na kombinirani beltatschni preparati ot shivotinski proischod, prednasnatscheni kato dobavka pri proisvodstvo na vareni- malotraini kolbasi (Studies on the emulsifying properties of combined protein preparations of animal origin, provided as additives in the production of cooked sausages)
Day-conference 30 years WICHWP - Plovdiv 10.-12.10.1983 (pdf-file in Russian - 3,7 MB)

Schnäckel, W.; Dantschev, St.; Gaidadshiev, Ch. and other:
Studies on the influence of an optimized protein preparation of animal origin on the biological value of cooked sausages
XXIX International Meat Research Congress 28.08.-02.09.1983 in Parma

Schnäckel, W.; Dantschev, St.:
Application of a combined protein preparation in the cooked sausage production
In: Fleisch 37 (1983) 8, p. 158-159 (pdf-file in German - 2,5 MB)

Schnäckel, W.; Dantschev, St.; Keresiev, K.:
Vlijanije na natschina na obrabotka i sochranenije varchu zveta na kravta ot klanitschni shivotni (Influence of processing and storage on the color of the slaughtered animal blood)
In: Scientific works of the WICHWP - Plovdiv, XXX (1983), Issue 1 (pdf-file in Russian - 3,7 MB)

Schnäckel, W.; Dantschev, St.; Todorinov, S.; Petrova, N.:
Optimisazija sostava belkovoi shivotnogo proischoshdenija, prednasnatschenno dlja proisvodstva varenich skoroportjaschtichsja kolbas (Optimization of the composition of protein supplements of animal origin for the production of cooked sausages)
International-technical conference "Production and use of proteins in the food industry", Plovdiv, 09th-12th November 1982 (pdf-file in Russian - 5,9 MB)

Sielaff, H.; Schnäckel, W.:
brabotka na meso v toplo sastojanije (Hot meat processing)
In: Mesopromischlenost 15 (1982) 5, p. 21-24 (pdf-file in Russian - 5,6 MB)

Schnäckel, W.; Dantschev, St.; Wassilev, K.:
Investigations, how different protein supplements of animal origin affect, the color characteristics and nutritional value of cooked sausages
XXVIII International Meat Research Congress 05.-09.10.1982 in Madrid, review fourth 19, p. 215-218 (pdf-file in German - 2,9 MB)