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

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Industrial Habits Slaughter by machines: Several supermarket chains have sold chicken slaughtered by machines with Halal labeling. Consumers do not agree with that. Product change on line: Changing between different products of the same category with meat and vegetarian products on a same line is practiced in actual food industry. However, changing from meat product to a vegetarian one, haram meat and animal fat can contaminate this product
Industrial Habits Cross-over: Halal food should be free of unlawful ingredients, or contamination, even in low level. Crossover should not be tolerated False claims: a claim on vegetarian food of a fast food chain was not sustained as the company had to admit of having used beef extract on their French fries and hash browns. Halal is a distinct set of dietary rules which should be recognized by all the businesses and global food industry and must be clearly separated from vegetarian diet, vegan diet, organic food and Hindu food.
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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
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• Some scientists have attempted
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SOME BIBLIBICAL VIEW
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“Unclean” Animals Swine Boar Pe
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HEALTH RISK TO HUMAN? • Beef, and
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HORSES & RABBITS • Horses and rab
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CATFISH CATFISH COLLAGEN What is Co
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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
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Meat Product Development
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Constrain Meat Product development
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Meat Product Processing • GRINDIN
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Advanced Meat Processing • Hydrod
Page 53 and 54:
Issues in Processed Meat Products
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• Adding blood and blood plasma
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• 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 and 104: Upright restraint device according
Page 105 and 106: Upright Restrain Upright restraint:
Page 107 and 108: Animal Slaughter Research Universit
Page 109: Mechanical Slaughter of Birds • A
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 •
Page 155 and 156: Development Probiotic Meat Products
Page 157 and 158: Meat Protein-derived Prebiotic Pept
Page 159 and 160: Combination of Peptides & Probiotic
Page 161 and 162:
Hurdles in Developing & Marketing N
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Thank You
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