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

More documents

Recommendations

Info

Conjugated Linoleic Acid (CLA) Beef fat contains 3-8 mg <strong>of</strong> CLA/g fat. ‣ Anticarcinogenic activity ‣ Antioxidative activity ‣ Immunomodulative activity Some lactic acid bacteria promote the formation <strong>of</strong> CLA in fermented milk. ----->formation in fermented meats ?
Histidyl Dipeptides Carnosine Anserine These peptides are the most abundant antioxidatives in meats: ‣ Wound healing ‣ Recovery from fatigue ‣ Anti-stress activity
Page 1 and 2:
By: Prof. Dr. Abdul Salam Babji Dr.
Page 3 and 4:
• The food industry, like any oth
Page 5 and 6:
ESTIMATED GLOBAL HALAL MARKET VALUE
Page 7 and 8:
• Health conscious consumer-drive
Page 9 and 10:
QURAN VERSE ON HALAL FOOD • “O
Page 11 and 12:
. • Mashbooh is something questio
Page 13 and 14:
• Some scientists have attempted
Page 15:
SOME BIBLIBICAL VIEW
Page 18 and 19:
“Unclean” Animals Swine Boar Pe
Page 20 and 21:
HEALTH RISK TO HUMAN? • Beef, and
Page 23 and 24:
HORSES & RABBITS • Horses and rab
Page 25 and 26:
CATFISH CATFISH COLLAGEN What is Co
Page 27 and 28:
MEAT & POULTRY
Page 29 and 30:
• The Instrument The knife used t
Page 31 and 32:
• Animal Fat and Protein Meat and
Page 33 and 34:
IMPORT REQUIREMENTS FOR DIFFERENT C
Page 35 and 36:
SINGAPORE • In Singapore, all imp
Page 37 and 38:
MIDDLE EAST COUNTRIES Gulf Standard
Page 39 and 40:
OTHER COUNTRIES • Many other coun
Page 41 and 42:
• Packing the product is the fina
Page 43 and 44:
• 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 and 104: Upright restraint device according
Page 105 and 106: Upright Restrain Upright restraint:
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: Meat-based Bioactive Compounds Neut
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
Page 163: Thank You
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?