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

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HORSES & RABBITS • Horses and rabbits, are not clean as they do not have spilt hooves. Studies showed that horse meat often contain viruses and parasites. • Rabbits, are the course of tularemia.
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 24 and 25: SHELLFISH • Shellfish can be plac
Page 26 and 27: • Dr. Russell’s conclusion “a
Page 28 and 29: • Conditions and Method of Slaugh
Page 30 and 31: • The Invocation Tasmiyyah or inv
Page 32 and 33: • Feathers and hair can be conver
Page 34 and 35: MALAYSIA • In 1982, the Malaysian
Page 36 and 37: INDONESIA • Majelis Ulama Indones
Page 38 and 39: SOUTH ASIA • The South Asian coun
Page 40 and 41: PACKAGING & LABELLING
Page 42 and 43: HALAL FOOD MARKET
Page 44 and 45: • In this market, companies like
Page 46 and 47: Processed Meat Products Def: whole
Page 48 and 49: Meat Product Processing
Page 50 and 51: • PROCESSES • ENZYMES, SCP, BIO
Page 52 and 53: ATTENTION! Advances in Processing T
Page 54 and 55: Blood and Blood Plasma
Page 56 and 57: • Blood plasma and red color •
Page 58: • pH of blood plasma are around 6
Page 62 and 63: RED PALM FAT CHICKEN FRANKFURTER
Page 64: FEED /LIVESTOCK • FEED livestock
Page 70 and 71: Detection of Non-Fish Plasma Protei
Page 72 and 73:
The Slaughter
Page 74 and 75:
The Slaughter • The animal is cal
Page 76 and 77:
1. Pronouncing the name of Allah Th
Page 78 and 79:
A. The Effect of Stress on the Text
Page 80 and 81:
a. Captive Bolt Stunning • Uses a
Page 82 and 83:
3. The Cutting Instrument • Use a
Page 84 and 85:
The Importance of Struggling After
Page 86 and 87:
5. Cleaning • Must be cleaned wit
Page 88 and 89:
Stunning • Germany : Religious sl
Page 90 and 91:
Gas Stunning Mainstream Slaughter
Page 92 and 93:
Stunning Islam Interpretation • G
Page 94 and 95:
Electrical Stunning Islam Experts I
Page 96 and 97:
Captive Bolt Stunning Sheikh Aboul
Page 98 and 99:
Animal Slaughter in Abattoir • Co
Page 100 and 101:
Evaluation of Religious Slaughter
Page 102 and 103:
Restraint Devices • Weinberg cast
Page 104 and 105:
Loss of Conciousness After Incision
Page 106 and 107:
Welfare Aspects of Slaughter • Ma
Page 108 and 109:
Halal Production Requirements for M
Page 110 and 111:
Industrial Habits Slaughter by mach
Page 112 and 113:
Organizations & Companies Certifyin
Page 114 and 115:
Codex Alimentarius Haram Animal Foo
Page 116 and 117:
Other Problems with Halal Food Camp
Page 118 and 119:
Symbols for Halal and Kosher • Sy
Page 120 and 121:
Sources of Gelatin • Common sourc
Page 122 and 123:
Bioactive Peptides from Meat Protei
Page 124 and 125:
Direction of Meat Products “The m
Page 126 and 127:
Bioactive Peptides Derived from Mea
Page 128 and 129:
Cont…. • Peptides sources: musc
Page 130 and 131:
Reformulation of Meat Products •
Page 132 and 133:
Conjugated Linoleic Acid (CLA) Beef
Page 134 and 135:
L-Carnitine L-Carnitine is abundant
Page 136 and 137:
Examples of Healthy Meat Products F
Page 138 and 139:
Representative Functional Ingredien
Page 140 and 141:
Generation of Bioactive Peptides fr
Page 142 and 143:
Products Utilizing Bioactive Peptid
Page 144 and 145:
Antihypertensive Peptides • Among
Page 146 and 147:
Identification of ACE Inhibitory Pe
Page 148 and 149:
Antioxidative Peptides Generated fr
Page 150 and 151:
Antioxidative Activities of Pork Hy
Page 152 and 153:
Definition of Probiotics • Live m
Page 154 and 155:
Development of Probiotic Meat Produ
Page 156 and 157:
Prebiotics • Non-digestible food
Page 158 and 159:
Probiotics, Prebiotics and Synbioti
Page 160 and 161:
Promising Functional Foods ? • Re
Page 162 and 163:
ACKNOWLEDGEMENT Thanks are due to t
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