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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
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Mechanical Slaughter • Mechanical
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Mechanical Methods of Stunning Main
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Electrical Stunning Mainstrem Slaug
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Electrical Stunning Islam Experts I
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Electrical Stunning Islam Experts I
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The Talmud • Detailed anatomical
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Animal Slaughter in Abattoir • Th
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Restraint Europe • The casting pe
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Upright restraint device according
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Upright Restrain Upright restraint:
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Animal Slaughter Research Universit
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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 •
- 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: Hurdles in Developing & Marketing N