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

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Representative Functional Ingredients Used for FOSHU Products • Oligosaccharides • Dietary fibers • Lactic acid bacteria • Sugar alcohols • Sterol esters • Diacylglycerols “for people with high blood pressure” FOSHU • Soy proteins • Peptides • Calcium • Iron • Glycosides • Polyphenols “preventing fat accumulatio n”
Utilization <strong>of</strong> <strong>Meat</strong> Proteinderived Bioactive Peptides
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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
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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 and 136: Focus on Physiological Activities
Page 137: Foods for Specified Health Use (FOS
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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