UPM GEARED UP TOWARDS SERVICING A ... - World Halal Week

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Cont… ■ Analysis should be able to reliably identify origin of food components ■ Sensitive and robust enough to be applied to complex food/products matrices ■ Analysis based on certain identified biomarkers - oil/fat-based - protein-based - DNA-based - metabolites-based
Methods Food samples Issue Detection limit of adulterant IR Global Updates on <strong>Halal</strong> R & D for <strong>Halal</strong> Authentication Cake formulation Chocolate and its products Lard adulteration in shortening References 4% (w/w) level (Syahariza et al., 2005) Lard addition 3% (w/w) level (Che Man et al., 2005) Biscuits Lard adulteration 4% (w/w) level (Syahariza, 2006) Edible oil Lard characterization NR (Guillen and Cabo, 1997) Meat Lard mixed with other meat NR (Che Man et al., 2001) Meat Pork identification NR (Al-Jowder et al., 1997) Meat Lard mixture 1% (w/w) level (Jaswir et al., 2003) HPLC Meat products Detection of pork and lard 1% in beef, 3% in mutton (Saeed et al., 1989) Meat products Detection of lard 5% (Rashood et al., 1995) Meat Detection of meat adulteration 10% meat (Wissiack et al., 2003) Edible oil Contamination of lard NR (Marikkar et al., 2005)
Page 1 and 2: UPDATES ON GLOBAL HALAL RESEARCH &
Page 3 and 4: Introduction • Halal is a Qur‟a
Page 5 and 6: Halal Products Perspectives Halal f
Page 7 and 8: Cont.. • Al-Quran has numerous in
Page 9 and 10: Al Qur’an Surah Al-Baqarah “He
Page 11 and 12: Halal Industry Perspectives • Luc
Page 13 and 14: Cont… • Food industry globally
Page 15 and 16: Halal Food Suppy Chain ‘From Farm
Page 17 and 18: Porcine-based Products Ingredients
Page 19 and 20: HALAL GUIDELINES
Page 21: HALAL CERTIFICATION PROCESS IN MALA
Page 26 and 27: Methods Food samples Issue GC Ghee
Page 28 and 29: R & D on Halal Products Halal Food
Page 30 and 31: Fourier Transform Infrared Spectros
Page 32 and 33: Lard in mixture with animal fats FT
Page 34 and 35: Discriminant Analysis Plot for FTIR
Page 36 and 37: Electronic Nose (E-nose) Technology
Page 38 and 39: VaporPrint TM CORN OIL PEANUT OIL P
Page 40 and 41: Standard Sample at 80°c Sample at
Page 42 and 43: Differential Scanning Calorimetry
Page 44 and 45: Molecular Biology Techniques
Page 46 and 47: M A1 A2 A3 D1 D2 D3 K1 K2 P1 P2 500
Page 48 and 49: Real-time PCR Sensitivity test of p
Page 50 and 51: ELISA Results 1 2 3 4 5 A B C D E F
Page 52 and 53: Animal FAME - 2D (GC x GC) Pig Cow
Page 54 and 55: Distinguishing industrial alcohol a
Page 56: THANK YOU & WASSALAM

UPM GEARED UP TOWARDS SERVICING A ... - World Halal Week

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