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

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SHELLFISH • Shellfish can be placed in a body of water that is contaminated with cholera bacteria, and they will purify the water. Shrimp, oysters, crab, scallops and mussels are particularly efficient in this. • They filter large volumes of water every day. Sewage laden with chemicals, toxins and harmful bacteria, parasites and viruses become concentrated in those shellfish. • This cause of cholera outbreaks in several areas has been traced to contaminated shrimp, crab, oysters and clams.
CATFISH CATFISH COLLAGEN What is Collagen? Collagen • An insoluble fibrous protein that occurs in vertebrates as chief constituent of connective tissue fibrils and in bones. Constitute >25% of protein mass in the human body. • is obtained from animal skins and bones
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: HORSES & RABBITS • Horses and rab
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 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 and 162:
Hurdles in Developing & Marketing N
Page 163:
Thank You
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