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

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Examples of Healthy Meat Products Fat-free Bologna ham (USA) Calcium and fiber-fortified sausages (Japan)
Foods for Specified Health Use (FOSHU) established in Japan in 1991 FOSHU are foods that, based on knowledge of the relationship between foods or food components and health, are expected to have certain health benefits and have been licensed to bear labeling claiming that a person using them may expect to obtain health benefits through the consumption of these foods. (Japanese Ministry of Health and Welfare) Approved FOSHU: 600 products Market scale: €4 billion/year
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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
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Issues in Processed Meat Products
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• Adding blood and blood plasma
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• Cooking process coagulation of
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• Red color from blood is added I
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RETORTED FRANKFURTER
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Nutricines Nutrients that may also
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• Three out of 12 surimi-based pr
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Ritual Slaughter - Zibah • Animal
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The Slaughter 1. Pronouncing the na
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2. Treating the Animal of Slaughter
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B. The Effect of Stunning • Used
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. Non-Penetrative Concussion Method
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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 and 132: Meat-based Bioactive Compounds Neut
Page 133 and 134: Histidyl Dipeptides Carnosine Anser
Page 135: Focus on Physiological Activities
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
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