Source of Raw Meat Materials & Additives and Concerns of ... - hdc

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Loss of Conciousness After Incision • Sheep and goats: 2 to 15 seconds • Cattle: immediately to 30 seconds. Calm cattle will usually collapse within 10 to 15 seconds.
Upright Restrain Upright restraint: • Special device by Grandin Good upright restraint equipment is available for low stress, comfortable restraint of sheep, calves and cattle. • Excessive bending of the neck should be avoided. For that, the bovine's forehead should be parallel to the floor.
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By: Prof. Dr. Abdul Salam Babji Dr.
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• The food industry, like any oth
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ESTIMATED GLOBAL HALAL MARKET VALUE
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• Health conscious consumer-drive
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QURAN VERSE ON HALAL FOOD • “O
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. • Mashbooh is something questio
Page 13 and 14:
• Some scientists have attempted
Page 15:
SOME BIBLIBICAL VIEW
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“Unclean” Animals Swine Boar Pe
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HEALTH RISK TO HUMAN? • Beef, and
Page 23 and 24:
HORSES & RABBITS • Horses and rab
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CATFISH CATFISH COLLAGEN What is Co
Page 27 and 28:
MEAT & POULTRY
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• The Instrument The knife used t
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• Animal Fat and Protein Meat and
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IMPORT REQUIREMENTS FOR DIFFERENT C
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SINGAPORE • In Singapore, all imp
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MIDDLE EAST COUNTRIES Gulf Standard
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OTHER COUNTRIES • Many other coun
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• Packing the product is the fina
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• Considering population growth r
Page 45 and 46:
Meat Product Development
Page 47 and 48:
Constrain Meat Product development
Page 49 and 50:
Meat Product Processing • GRINDIN
Page 51 and 52:
Advanced Meat Processing • Hydrod
Page 53 and 54: Issues in Processed Meat Products
Page 55 and 56: • Adding blood and blood plasma
Page 57 and 58: • Cooking process coagulation of
Page 60: • Red color from blood is added I
Page 63 and 64: RETORTED FRANKFURTER
Page 68: Nutricines Nutrients that may also
Page 71 and 72: • Three out of 12 surimi-based pr
Page 73 and 74: Ritual Slaughter - Zibah • Animal
Page 75 and 76: The Slaughter 1. Pronouncing the na
Page 77 and 78: 2. Treating the Animal of Slaughter
Page 79 and 80: B. The Effect of Stunning • Used
Page 81 and 82: . Non-Penetrative Concussion Method
Page 83 and 84: 4. The Actual Slaughter • The hea
Page 85 and 86: Thoracic Sticking After the Slaught
Page 87 and 88: Mechanical Slaughter • Mechanical
Page 89 and 90: Mechanical Methods of Stunning Main
Page 91 and 92: Electrical Stunning Mainstrem Slaug
Page 93 and 94: Electrical Stunning Islam Experts I
Page 95 and 96: Electrical Stunning Islam Experts I
Page 97 and 98: The Talmud • Detailed anatomical
Page 99 and 100: Animal Slaughter in Abattoir • Th
Page 101 and 102: Restraint Europe • The casting pe
Page 103: Upright restraint device according
Page 107 and 108: Animal Slaughter Research Universit
Page 109 and 110: Mechanical Slaughter of Birds • A
Page 111 and 112: Industrial Habits Cross-over: Halal
Page 113 and 114: Codex Alimentarius Labeling of Hala
Page 115 and 116: Other Problems with Halal Food Dutc
Page 117 and 118: Other Problems with Halal Food Camp
Page 119 and 120: Gelatin in Halal Food Production
Page 121 and 122: Status Gelatin in Islam • Halal s
Page 123 and 124: Functional Foods „Processed foods
Page 125 and 126: Bioactive Peptides from Meat Protei
Page 127 and 128: Amino Acid, Peptides, Oligopeptide
Page 129 and 130: Possible Strategies for Developing
Page 131 and 132: Meat-based Bioactive Compounds Neut
Page 133 and 134: Histidyl Dipeptides Carnosine Anser
Page 135 and 136: Focus on Physiological Activities
Page 137 and 138: Foods for Specified Health Use (FOS
Page 139 and 140: Utilization of Meat Proteinderived
Page 141 and 142: Representative Activities of Food P
Page 143 and 144: Generation of Bioactive Peptides fr
Page 145 and 146: Role of ACE in Blood Pressure Regul
Page 147 and 148: Antioxidative Peptides • Antioxid
Page 149 and 150: Identification of Antioxidative Pep
Page 151 and 152: Development of Probiotic Meat Produ
Page 153 and 154: Functions of Probiotic Bacteria •
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Development Probiotic Meat Products
Page 157 and 158:
Meat Protein-derived Prebiotic Pept
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Combination of Peptides & Probiotic
Page 161 and 162:
Hurdles in Developing & Marketing N
Page 163:
Thank You
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